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Simple Sushi Rice
Simple Sushi Rice
Ingredients
SERVES 2.
- 300g Sushi rice
- 10 x 10 cm Konbu seaweed
- 35 ml Rice vinegar
- 10 g Sea salt
- 20 g Sugar
Method
- Sushi rice should be washed in cold water as many times as needed so the water runs clear
- Afterwards, drain the rice in a strainer
- Cook the rice in a rice cooker as per instructions, or in a normal pot according to the below steps:
- Put the rice in a pot, with water in ratio of 1:1, and let it soak for 15-20 minutes
- Put a piece of Konbu seaweed in the pot and remove it after cooking
- Then, bring the rice to a boil and simmer it at the lowest heat with the lid on until the rice has absorbed the water completely
- In the meantime, prepare Sushi-Su, which is the vinegar mixture for Sushi rice
- This has to be mixed with the rice immediately after the rice has finished cooking
- Heat up 35 ml of Rice vinegar in a small pot
- Dissolve 10 g Sea salt and 20 g white sugar in the vinegar
- Then pour the Sushi-Su into a measuring cup
- Put the cooked, hot rice in a bowl, add 35 ml of the Sushi-Su and mix it consistently into the rice with a wooden spoon (Shamoji)
- Make sure to mix the rice thoroughly so that the kernels don’t stick together too much
- Leave the finished Sushi rice to cool slowly for about 30 minutes
- To avoid it drying out, the rice should be covered after 15 minutes with a damp cotton towel
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