More Great Recipes: Rice

SUMESHI: Vinegared Sushi Rice


User Avatar
Member since 2013

Serves 6 cups | Prep Time 60 | Cook Time 30

Ingredients

4 cups short-grain white rice
4 cups cold water
1 tablespoon sake
1 x 2-inch square piece dried kelp (kombu), wiped lightly with dry cloth
½ cup rice vinegar
1 tablespoon sugar
1 teaspoon salt


Place the rice in a strainer and rinse under cold water. Repeat until water runs clear and drain well.


Clean kelp by wiping it lightly with a damp cloth.


Transfer rice to a heavy saucepan. Add the cold water, sake and kelp. Cover and let soak for 30 minutes.


Bring mixture to a boil. Reduce heat to low. Cook for approximately 15 minutes and until water is absorbed and rice is tender.


Remove rice from heat. Let stand covered for 15 minutes.


Remove kelp from cooked rice. Transfer the rice to a large wooden bowl.


In a small bowl, combine the vinegar, sugar and salt. Stir until sugar and salt dissolve. Drizzle the vinegar mixture over the warm rice. Very gently toss the rice with a spatula in a cutting motion to avoid mashing the grains.


Cover rice with damp towel and cool at room temperature.


Do not refrigerate.


Pairs Well With


Notes

They key to great-tasting sushi is the rice. Try our perfect sushi rice, Edo-style.

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

438 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11110 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Mixed Berry Tart
Mixed Berry Tart
Torta Cubana
Torta Cubana