Tanpopo's Perfect Sushi Rice...
By Verl Murphy
Yield: 4 cups rice
2 cups sushi rice (Nishiki Primium Rice, Medium grain)
2 cups water
4 tablespoons rice vinegar (in lieu of the rice vinegar, sugar and mirin Marukan Seasoned Gourmet Rice Vinegar can be substituted)
3 tablespoons sugar
2 teaspoons salt
2 tablespoons mirin
Ignore the directions on the bag that the rice came from and rinse the rice only 3-5 times. The water does NOT have to run clear.
Place rice to drain in a strainer.
While rice is draining, combine vinegar,sugar, salt and mirin together in a bowl and mix well.
Add rice to the pot.
Bring quickly to a boil and then reduce to a simmer.
Cover the pot and DON'T touch it until the end, NO PEEKING.
Cook for 15 minutes before removing the pot from the heat but keep the lid CLOSED.
Let rice rest for 10 min and then remove the cover.
Place in a glass dish to cool and lightly fan the rice while adding the vinegar mixture.
Mix rice gently, careful not to break it.
Sushi rice is best used at body temperature.
Welcome to my Blog. My interest in Japan and Japanese food began in 1971 when I served a mission for my church. Japanese food is delicious, and the Health benefits are great. Japanese people have the longest life expectancies in the world, which many attribute to the Japanese diet, which contriputes to a lesser known fact that is Japanese women have the lowest rates of obesity (only 2.9%) in modern cultures.
Monday, February 3, 2014
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