Joyce's Open Kitchen, literally

Basic sushi rice

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A basic vinegared Japanese rice recipe for use of making sushi and onigiri. 

Yield: serves 3-4 pax. 

Ingredients:

Method:

  1. While rice is cooking, combine the rice vinegar, sugar and salt in a saucepan. Stir over medium-low heat until sugar & salt dissolve completely. Immediately remove from stove. 
  2. Once rice is cook, transfer steaming hot rice into a large bowl. Pour vinegar mixture over rice and using a rice scope / spatula, mix vinegar evenly into rice. Do not worry if rice looks too wet; it will dry up after mixing for some time. Ensure to break down any clumps of rice so that vinegar mixture is evenly absorbed by all the rice. Vinegared rice is ready for use!

Note: 

Source: adapted from Japanese Home Cooking with Master Chef Murata by Yoshihiro Murata. 

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