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Sushi Rice By Alton Brown

! Ingredients

sushi rice 2 cups or short grain rice
water 2 cups -
sugar 2 tbsp -
kosher salt 1 tbsp -
rice wine vinegar 2 tbsp -

! Directions

# swirl the rice in cool water, then pour off and repeat till the water is clear.

# bring rice and water to a boil over high heat, uncovered.  Do not add salt during cooking.

# cover and let simmer at lowest heat for 15 mins

# remove from heat. let rice sit for 10 min, covered.

# in another bowl, combine sugar, salt, and vinegar

# microwave for 30-45 sec to help to dissolve (but not all will)

# dump rice into a large bowl (unvarnished wood is best, but glass is better than steel because it's best if the rice can cool slowly)

# spread out rice by a slashing or cutting motion, not stirring or folding.

# pour on vinegar solution

# distribute the solution throughout the rice by the same slashing motion or gentle folding, still not stirring.

# cool rice down by fanning it (manually, not a motored fan).  Paper plate works if a hand-fan is not available. Fan until at room temperature.

# if not ready to use it immediately, cover bowl with a moist towel while you prepare the other ingredients.

# do not store in refrigerator, the rice will harden and lose it's stickiness.

size: 1.26 kb    file modified: 2019.4.2