Ingredients
- 3 ½ cups Short Grain White Rice, washed & dried
- 3 ½ cups Water
- Seasoning Mixture
- 1/3 cup Rice Vinegar
- ¼ cup Sugar
- 2 tsp Salt
Sushi Rice
Meal: Side
Cuisine: Japanese
Ingredient: Rice
Season: Summer
Contributor: Kitchen on Fire
Directions
Makes about 8 cups
- In a 6qt chef's pan with a tight-fitting lid, combine rice and water. Cover pot and bring rice to a rapid boil. Turn heat to lowest setting and continue to cook for 20 minutes. Turn off heat but leave the pot on the burner.
- Remove the lid and fluff up rice with a wet rice paddle or wooden spoon. Cover the pot with a clean kitchen towel, replace lid and place on the turned-off burner for 10 minutes.
- In a 1 ½qt saucepan, combine the rice vinegar, sugar & salt; heat gently to dissolve.
- Sprinkle most of the seasoning mixture over the hot rice. Mix and toss rice gently with a cutting motion, being careful not to break or mash the grains, until the seasoning is evenly mixed into the rice. Let sit for 10 minutes. Mix again.
- When rice is about body temperature cover the rice with a clean damp towel until you are ready to use it, up to 3 hours ahead. Do not refrigerate.
Equipment
-6qt chef's pan
-1 ½qt saucepan
-wood spatula
Recipe courtesy of
Copyright © 2005 Kitchen On Fire LLC
Recommended Product
6 Qt. Covered Chef's Pan with Helper Handle
The sides of a chef's pan are gently sloped, just enough to round the edges of the pan. Getting rid of the sharp corners makes stirring or whisking more efficient with this cookware piece.
