Sushi med Yuuko – sushi rice

Serves 6 rolls 

INGREDIENTS: tsp = teaspoon tbsp = tablespoon 1 cup = 240 ml

3 cup Sushi rice

¼ cup Sushi vinegar or 1 packet of  Sushinoko ( powder sushi vinegar) 

you can also make the Sushi vinegar with 4 tbsp white-vinegar, 3 tbsp sugar and 1 ts salt

DIRECTIONS 

• Ratio of rice : water is 1 : 1 (for sushi rice) –  [1 : 1.2 (for normal rice)]

*Sushi vinegar will be added into rice afterwards; thus, it is ideal to cook slightly harder rice

=> 3 cups of rice and 3 cups of water

• Lightly wash 3 cups of rice and soak the rice in water for 30 min to 1 hour.

*This water will be discarded later, so no need to measure water

• Once rice absorbs water and gets whiter, strain it

• Put rice (3 cups) and water (3 cups) into a pot.

• Place the pot on the stove and start with lowest temperature for 10 min (e.g. 1)

• Turn up to maximum temperature (e.g. 9) and boil it for awhile

*We say in Japanese “let the rice dance”: This process is quite important to prevent the rice gets too moist and sticky which is not ideal as sushi rice

• Once water starts splashing, put the lid on and turn down to medium temperature (e.g. 5) 

*Ideally, lid should be glassed lid so that you can see inside 

• A lot of small bubbles coming up to the surface and right before it boils over, turn it down to lowest temperature (e.g. 1) 

**During step 7 and 8, try NOT to open the lid (if you cannot see inside, you have to open though)

• Once bubbles on the surface of rice are gone, turn it up to maximum temperature (e.g. for just 10 to 15 seconds) Vaporise the water 

• Once ready, transfer rice to wooden or plastic container. Do NOT cover 

• Pour seasoning evenly over rice and mix with a wooden spoon in a cutting motion

• Let rice cool down to room temperature by the window or using a fan 

*DO NOT put it in a fridge