HOW TO COOK SUSHI RICE

The secret of making Sushi rice is the sticky consistence of it to make Sushi Rolls (Maki Sushi) and Finger-Sushi (Nigiri Sushi). The best results you get with round grain rice or special Sushi which is always a round grain one.

INGREDIENTS

RICE FOR
4 California Rolls
8 Maki Rolls
32 Nigiri Sushi

400 g Japanese sticky sushi rice
3 Tbs rice vinegar
1 Tbs sugar
1 Ts salt
available at Asian grocers

Where to buy:

• Asian grocers
• Online-Asian grocers (amazon)

PREPARATION

1. Wash the rice: Put rice into a pot and let water slowely rinse into it until the water looks clear. Pour the water out of the pot except a rest of 1 cm above the rice.

2. Bring the water and rice to boil. Bring the water to boil and keep pot closed. When the water is boiling reduce heat and let cook for 15 minutes. Keep pot closed. After 15 minutes remove the pot from heat and let sit for 5 more minutes.

In the meantime mix vinegar, salt and sugar.

3. Put the rice into a bowl and add vinegar mixture. Stir gently and cool the rice.