Japanese Sushi Rice Recipe
Japanese sushi rice is the best tasting kind of rice. Plus it's very usefull because it's so sticky. I use white or brown rice.
Ingredients
2 cups water
1 teaspoon salt
1 teaspoon sugar
1/2 sheet nori (dry seaweed)
1 cup uncooked glutinous white rice (sushi rice)
Directions
In a saucepan, combine the water, salt, sugar and nori. Bring to a boil and add the rice. Cover, set heat to low and simmer for 20 minutes.
Comments
Comments: 3 |
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shantihhh says :
Try the sushi series by Tracy Griffith author and sushi chef.
http://www.ifood.tv/node/15156 Part 1
There are 3 or 4 videos and a blog on her (Miss Hot Tomato)
Shanti/Mary-Anne
Posted on: 22 October 2007 - 4:19pm
AnEveningIn says :
This is a very inappropriate way to make sushi rice.
The making of rice in Japanese cuisine is never "easy." Rice is the most basic and honored food in Japanese cooking, and in eating. This is why it is always referred to as "Gohan" combining the terms for rice and honor into one, showing rice as the most honorable of Japanese foods.
Sushi rice should always be made with an exact 1to1 ratio of water. It should aways be seasoned AFTER the rice has cooked and been given ten minutes to rest.
Making proper sushi rice is an art that takes a short time to learn but a lifetime to master.
Posted on: 22 October 2007 - 3:57pm
