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Drain the washing water and place the rice in a rice cooker. Add the kepl strip and water and cook the rice as per your rice cooker instructions. *3. While the rice is cooking, in a small pot, heat the rice vinegar, sugar, and salt together to make the sushi vinegar on medium heat until the sugar dissolves.
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Bring to a boil over medium-high heat, lower to a gentle simmer, then cover and cook until water is fully absorbed, about 12 minutes. Remove from the heat and allow the rice to steam, covered, for an additional 10 minutes. Measure 3 tablespoons plus 1 teaspoon (50ml) sushi vinegar.
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Dump the rice into your container and bring all of the rice to one side. Add Su to your rice. 2 Tbsps per 1 Cup of rice (measured before you cooked the rice). Mix the rice with the su several times, making sure that every grain of rice is covered. This can be easily seen, as the rice breaks up from the clumps.
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Sushi is made with short-grain, sticky sushi rice, and chefs recommend washing it before cooking. Chefs have different preferences for stickiness but generally recommend washing sushi rice three.
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Rice makes up at least 60% of sushi, so it's an important part to get right. It's also the part of sushi that most people don't understand or have the most difficulty with. With these simple steps, you'll be able to make delicious and perfectly textured sushi rice. The first thing to understand is that sushi rice is not boiled, but steamed. And the second thing, is that good quality Japanese.
FileWestern Sushi.jpg Wikipedia
Combine the rice vinegar, sugar, and salt in a small saucepan. Bring it to almost simmer over medium-high heat. Whisk until the sugar is completely dissolved. You can also put the ingredients in a microwave-safe bowl and microwave for 1 minute, or until the sugar is dissolved.
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To was rice in a bowl, place the desired quantity of uncooked rice in a large bowl. Fill with enough water to just cover the rice. Use your fingers to agitate the rice with the water. The water will become cloudy. Strain the cloudy water from the rice, fill the bowl with new water, and repeat the process until the water runs clear.
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Once the pot comes to a boil, reduce the heat to low until it hits a simmer. Let it simmer until you can't see the water because it's bubbled and foamed up. Then, turn off the heat and let it steam for another 15 to 20 minutes. Let your rice steam for 15 to 20 minutes for either cooking method.
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Cook. Place the washed rice in a medium saucepan, add 2.5 cups of water and make sure the rice is perfectly level. Cover with a tight-fitting lid and turn the heat to medium-high. Bring it to a boil. Once the sushi rice has boiled, reduce the heat to low and cook for 10 minutes, still covered.
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Fill the bowl with cold water and swish the rice around until the water becomes cloudy. Drain and repeat 2 more times (3 times in total) to wash the rice. The water doesn't need to be clear by the end. Transfer the rice to a rice cooker or a pot with a lid and add 350 ml cold water and 5 g dried kelp (s).
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Washing sushi rice might seem like a simple task, but it shouldn't be underestimated. Properly washing the rice is essential for several reasons: Removal of excess starch: Sushi rice contains a high amount of starch, which can make the grains stick together. Washing the rice helps remove this excess starch, ensuring that your sushi rice doesn.
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Cook Rice on the stovetop, instant pot or in a rice cooker. Stovetop: Add rice and water to a medium saucepan. Close the lid and bring it to a boil over medium heat. Once water is boiling, reduce heat (keep covered) and cook for 13 minutes. Remove from heat and rest for 10 minutes.
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For less than four cups of rice, wash it twice. For between four and seven cups of rice, wash it three times, and for more than eight cups of rice, wash it four times. If the water remains cloudy, keep washing and rinsing until the rice grains are visible through the water. Be sure to work quickly so that each wash takes only 15 seconds or less.
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Combine the drained rice and 1 3/4 cups water in a small saucepan. Bring to a boil over medium-high heat. Cover, reduce the heat to low, and simmer until the water is absorbed, 40 to 45 minutes. Remove the pan from the heat and let stand, covered, for 10 minutes. Fluff with a fork and season using the ratios above.
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Refill the bowl and repeat until the water runs clear, or almost clear. Put the rice in a strainer to drain all the water and add it the rice cooker. Add water to just under the 2 cup line. Close the lid and press start. Make your sushi rice seasoning by combining the rice vinegar, sugar, salt, and kombu dashi.
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