Perfect rice for sushi Mitsuko - Detailed recipes with photos.

Perfect Mitsuko Sushi Rice – A Detailed recipe cooking. AT ремя: 1 час. 35 minutes Вrecipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

3 and 3/4 Art. Japanese rice, such as nishiki (or 5 tbsp. for rice cookers)
3 and 3/4 Art. water (or 5 tbsp. for rice cooker)
1/2 tbsp. rice vinegar
4 tbsp. l Sahara
1 tsp salt

Recipes with similar ingredients: rice, rice vinegar

Recipe preparation:

Pour rice into a large bowl and pour plenty of it water. Stir rice in water with your hands, then pour most water and shake the bowl 10-15 times, quickly moving your hands back and forth, so that the rice is sprinkled to its opposite side. Rinse the rice a few more times until the drained water is almost clean.
Put the rice in a colander and do not touch for an hour to glass water. Transfer rice to a rice cooker, add water, close cover and cook according to the manufacturer’s instructions. rice, in a small saucepan, bring rice vinegar to a boil, then remove the pan from the heat. Add sugar, salt and stir until they will not dissolve. Allow to cool to room temperature.
When the rice is ready, leave it in the rice cooker for 10 minutes. Transfer rice into a large shallow bowl (traditionally this a wooden tub called hangiri) so that the rice lies in the center of the bowl is slide. Carefully make diagonal cuts in the rice with a wooden spatula (it is called kiyakushi) and pour on top vinegar mixture. “Cut” the rice several times to vinegar the mixture was evenly distributed, then let the rice cool. Time from mix the rice gently with a spatula so that it cools down evenly. If there is no time, you can use a hairdryer for this. When the rice has cooled to room temperature, it can be used for sushi. Rice can be stored at room temperature by laying it into a thermally insulated container, such as a small cooler bag and covered with a damp kitchen towel.