Sushi rice
4 cups Japanese short-grain rice
4 cups of water
½ cup sushi vinegar
Pour rice into a saucepan with a heavy bottom and wash under running water, fold in a colander. Pour in water and leave for 30 minutes. Close tightly with a lid and bring to a boil. Continue to cook under the lid over high heat for 15 minutes. Reduce heat to a minimum and cook another 10 minutes. Remove from heat, open the lid and let stand for another 5 minutes.
Transfer rice to a bowl, removing hard grains (on the sides and at the bottom), pour sushi-vinegar. Cool quickly (in Japan they used a fan for these purposes, but you can even use a hairdryer). After that, gently and continuously mix with a wooden spatula until the rice has cooled to room temperature.
Before you sculpt sushi rice, you must always wet your hands in a mixture of water and vinegar.
4 cups Japanese short-grain rice
4 cups of water
½ cup sushi vinegar
Pour rice into a saucepan with a heavy bottom and wash under running water, fold in a colander. Pour in water and leave for 30 minutes. Close tightly with a lid and bring to a boil. Continue to cook under the lid over high heat for 15 minutes. Reduce heat to a minimum and cook another 10 minutes. Remove from heat, open the lid and let stand for another 5 minutes.
Transfer rice to a bowl, removing hard grains (on the sides and at the bottom), pour sushi-vinegar. Cool quickly (in Japan they used a fan for these purposes, but you can even use a hairdryer). After that, gently and continuously mix with a wooden spatula until the rice has cooled to room temperature.
Before you sculpt sushi rice, you must always wet your hands in a mixture of water and vinegar.
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