Saturday, 20 October 2012

Perfect Sushi Rice(Japanese)


Original recipe makes 5 cups

  1. 2 cups uncooked glutinous white rice (sushi rice)
  2. 3 cups water
  3. 1/2 cup rice vinegar
  4. 1 tablespoon vegetable oil
  5. 1/4 cup white sugar
  6. 1 teaspoon salt


1. Washthe grain in a strainer or colander until the water runs clear. Merge with water in a method soup pot. Bring to a steam, then reduce the warm to low, cover and prepare for 20 minutes. Rice should be soft and water should be consumed. Cool until cool enough to handle.

2. In a small soup pot, combine the grain therapy, oil, glucose and salt. Cook over method warm until the glucose melts. Awesome, then mix into the prepared grain. When you add this in to the grain it will seem very wet. Keep mixing and the grain will dry as it calm down.


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