Sushi Rice with Seaweed
Appetizers • Japanese
Description
You can add a bit of nori to the pot with the rice for flavor, just remember to remove it right after the rice comes to a boil.
Ingredients
- Long-Grain Rice 1 cup
- Water 1.15 cups
- Rice Vinegar for Sushi 2 tablespoons
- Dried Nori Seaweed to taste
- Sugar 2 teaspoons
- Salt 2 teaspoons
Step-by-Step Guide
Step 1
Rinse the rice thoroughly in cold water, changing the water several times until it becomes clear.
Step 2
Pour cold water over the rice (in a ratio of 1:1.5, i.e., for 1 part rice, use 1.5 parts water).
Step 3
Place the pot with the rice on the heat, cover with a lid. Bring to a boil and reduce the heat to the minimum.
Step 4
Cook the rice on low heat for 10–13 minutes until it absorbs all the water. Turn off the heat and let the rice sit, covered, for another 10 minutes.
Step 5
In a small saucepan, pour in the rice vinegar (or white wine vinegar), add sugar, salt, and heat over the stove to a temperature of 70–175°F. The sugar and salt should dissolve.
Step 6
Transfer the cooked rice to a wide bowl, pour the hot rice vinegar over it, and quickly and gently fold the rice several times with a wooden spatula. Do not stir!
Step 7
Let the rice cool slightly so it can be handled, and then you can start making sushi/rolls.
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