|I probably have made 15 iterations |
and this one finally works for me, every time...
Prep: 5 Mins. |
Steam: 35 to 45 Mins.
3 cups water
1-1/2 cups short grained rice
½ teaspoon kosher salt
½ teaspoon vegetable oil
1-1/2 tablespoons rice vinegar
1-1/2 tablespoons lemon juice
1-1/2 tablespoons sugar
Prepare sushi rice about 1.5 hours before you will need it, as it needs time to cool down completely before you roll it into your sushi.
Add Steamed Rice ingredients in a rice cooker, and press cook. Otherwise, boil water in heavy bottom medium-sized saucepan, add the rice, and then cover and reduce heat to simmer, until rice is tender – about 30 to 40 minutes, depending on brand used.
While rice is cooking, in a small saucepan combine vinegar, lemon juice, sugar, and salt. Bring to a boil. Reduce heat and simmer, just until sugar is dissolved. Remove from heat.
As soon as rice is done, pour vinegar mixture over rice, while fluffing with a fork. Cover and let stand to let liquid absorb into rice, and let it cool completely.
When the rice has cooled, you are ready to make the sushi of your choice. Place a sheet of nori (non-shine side up) onto a slightly damp tea towel, and layer with rice and veggies, seafood, etc. – roll up and enjoy!
This is excellent sushi rice, and an easy method in which to make it - enjoy!
This is great! I've been trying to find a good sushi rice recipe that didn't use some kind of "special" rice because the stores around here just don't carry it. Now I just need to find the nori sheets...
Thank you Mrs. Amanda ~ I adore sushi, so I came up with an easy version that works quite well. I noticed that nori sheets now come in half-sheet sizes...I purchase mine at WalMart, Fred Meyer, or at a local Asian store. Best of Luck in finding your's!!!
Best. Sushi rice. Ever! I've been using this recipe for years and now have one of the best musubi chef reputation on California's Central Coast because of it. I always credit Sandra's Alaska Recipes. Thank you!
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