Seasoned Sushi Rice
Ingredients for 2 lbs. or 900 g.
- 3 cups short grain rice
- 3 cups of water
- Vinegar mixture: 5 Tbsp. rice vinegar, 3 1/3 Tbsp sugar, 1 Tbsp salt
Wash rice until cloudiness has cleared, cook rice and set aside.
To cook vinegar mixture, bring vinegar to a simmer, add sugar and salt while stirring until dissolved. Set aside.
When rice is finished, add vinegar mixture to rice, spread rice out onto large pan or dish while continually mixing vinegar into rice. This allows all grains of rice to be coated with vinegar mixture.
Allow rice to cool to room temperature. Rice is ready for making sushi when cooled.
In the following months, we will demonstrate how to make Ponzu Sauce, Eel Sauce, and Spicy Mayonaise.
We will show you how important these sauces are as complements to eating sushi, sashimi, or rolls, and how these sauces can bring out the flavor of sushi.
We will also show you how to incorporate them into new and creative rolls.