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
