Sushi 1: Vinegared Rice Dishes Recipe
Yield: 6 CupsRecipe by luhu.jp
Ingredients:
1/4 cup: Rice vinegar, -=OR=- 3 tb, mild white vinegar
3 1/2 tbsp: Sugar,
2 1/2 tsp: Salt,
1 1/2 tbsp: Mirin -=OR=- 1 tb pale, dry sherry
1/2 tsp: Soy sauce,
2 cup: Japanese white rice, washed
1 each: 2" square of kombu, cut with, cut with a heavy knife & - washed
Directions:
Combine the rice vinegar, sugar, salt and mirin in a 1 to 1 1/2 qt
enameled or stainless steel saucepan. Bring to a boil uncovered and
stir in the soy sauce. Cool to room temperature. Combine 2 1/2 cups
of cold water and the rice in a 1 1/2 to 2 qt stainless steel or
enameled saucepan and let soak for 30 minutes. Then add the square of
kombu and bring to a boil over high heat. Cover the pan, reduce the
heat to moderate, and cook for about 10 minutes, or until the rice
has absorbed all of the water. Reduce the heat to its lowest point
and simmer another 5 minutes. Let the rice rest off the heat for an
additional 5 minutes before removing the cover and discarding the
kombu. Transfer the hot rice to a large non-metallic platter or tray.
Pour on the vinegar dressing and mix thoroughly with a fork. The rice
is ready to use when it has cooled to room temperature. Or it may be
covered and left at room temperature as long as 5 hours before
serving.
Source from luhu.jp
enameled or stainless steel saucepan. Bring to a boil uncovered and
stir in the soy sauce. Cool to room temperature. Combine 2 1/2 cups
of cold water and the rice in a 1 1/2 to 2 qt stainless steel or
enameled saucepan and let soak for 30 minutes. Then add the square of
kombu and bring to a boil over high heat. Cover the pan, reduce the
heat to moderate, and cook for about 10 minutes, or until the rice
has absorbed all of the water. Reduce the heat to its lowest point
and simmer another 5 minutes. Let the rice rest off the heat for an
additional 5 minutes before removing the cover and discarding the
kombu. Transfer the hot rice to a large non-metallic platter or tray.
Pour on the vinegar dressing and mix thoroughly with a fork. The rice
is ready to use when it has cooled to room temperature. Or it may be
covered and left at room temperature as long as 5 hours before
serving.
Source from luhu.jp