Basic Sushi Rice
Basic Sushi Rice
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  • 2 cups (500 ml) sushi rice (Calrose)
  • 2 cups (500 ml) cold water
  • 1/3 cup (75 ml) unseasoned rice vinegar
  • 2 teaspoons (10 ml) salt
  • 2 teaspoons (10 ml) sugar
  • Preparation
  • Place rice in a bowl and cover with cold water. Gently rinse rice until water becomes cloudy. Drain and repeat four to five times or until water runs completely clear. Leave rice in a sieve until it is well drained.
  • Place rice and water into a rice cooker. Close the lid and start the cooking process.
  • In a small bowl, combine vinegar, salt and sugar until it dissolves. Set aside.
  • Place cooked rice in a bowl, ideally a stainless steel bowl. Add rice vinegar mixture and stir with a spatula. Stir until all rice has absorbed liquid (beware of hot steam). Make a hole in the centre of the rice and let rest for 5 minutes. Repeat two or three times. Let cool to room temperature. The rice is ready to be used to make sushi.
  • Description
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