Sushi Rice Recipe - Cooking Index
Sushi Rice Recipe - Cooking Index
| 3 cups | 480g / 16oz | Short-grain white rice |
| 1/4 cup | 59ml | Rice wine vinegar |
| 1/4 cup | 49g / 1.7oz | Sugar |
| 1 teaspoon | 5ml | Salt |
Before cooking the rice, rinse several times in running water until the water runs clear. Drain in a colander for about 1 hour. Cook on the stovetop or in an electric rice cooker according to package directions.
In a small saucepan over low heat, combine vinegar, sugar and salt. Stir gently to dissolve salt and sugar. Cool to room temperature.
While the rice is still warm, transfer to a large non-reactive bowl. Gradually drizzle the vinegar mixture over the rice, fanning the rice as you go. Use a rice paddle to mix gently without mashing the grains. Keep the rice covered with a damp cloth at room temperature until ready to make sushi. Do not refrigerate.
This recipe yields 4 servings.
Source:
FOOD 911 with Tyler Florence - (Show # FO-1A14) - from the TV FOOD NETWORK
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