The heart of sushi is the rice. Without rice there would not be sushi.
The very word “sushi” means “vinegared rice.” There are a number of important factors to successful, delicious sushi rice. First, you must use white, short or medium grain rice which will give you a soft, sticky consistency. Secondly, you must use a rice cooker. An electric rice cooker is essential for perfect, no fail rice for sushi.
|Ingredients (serves 4-6):To Cook in the Rice Cooker:|
To Prepare Separately:
|1.Measure rice accurately and place in inner cooking pan. Rinse the rice under water until water clears.|
|2. Add water by filling up to the water scale marked “3” for “Sushi Rice.” Cook the rice using the “Sushi” setting.|
|3. While the rice cooks, stir the rice vinegar, sugar and salt in a small bowl until the sugar dissolves. Set aside.|
|4. When rice completes cooking, place the rice into a large, wide, shallow dish. (Avoid using metal since vinegar may react with it.) Pour the vinegar mixture evenly over the rice and mix using a spatula. The vinegar seasoning must be mixed while the rice is hot.|
|5. As you are folding in the vinegar mixture, fan the rice briskly with a hand or electric fan. Continue fanning and mixing until the rice has cooled to body temperatu|