July 07, 2016
"What can I say? This is a basic recipe that you can use as a base for stupendous sushi of your liking. Recipe calls for a hangiri (a wooden vessel for the cooked sushi rice) and a shamoji (a spatula for separating grains of hot rice). Recipe makes 8 cups of cooked rice."
- FOR THE SEASONING
- Serving Size: 1 (220.1 g)
- Calories 328.3
- Total Fat - 0.5 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 1315.9 mg
- Total Carbohydrate - 75.6 g
- Dietary Fiber - 1.3 g
- Sugars - 7.8 g
- Protein - 2.8 g
- Calcium - 19.6 mg
- Iron - 0.6 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
In a medium saucepan, bring the water to a boil over medium heat. Stir in the rice, cover, and allow the rice to cook for 2 minutes.
Reduce the heat and simmer until all water has been absorbed, about 15-20 minutes.
Remove the saucepan from the heat and take off the cover. Spread a clean kitchen towel across the top of the saucepan, then replace the cover. Allow this to stand for 10-15 minutes.
In a small skillet, bring a cup of water to a boil.
In a heatproof glass measuring cup, combine the rice vinegar, sugar, and salt. Carefully place the measuring cup into the water bath and stir until the sugar has dissolve. Don't let the water into the cup.
With an oven mitt or canning tongs, remove the cup of vinegar mixture and set aside to cool.
When cool, pour the seasoning evenly over the cooked rice.
Transfer the cooked rice from the saucepan to the hangiri, then separate the grains of rice by making a slicing motions with your shamoji. Continue to slice and fan the sushi rice until it is at room temperature. Cover the hangiri with a clean cloth and set the rice aside.
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