The Intown Network:

Happy Jappy

Tripandom

Within Cooee

Intown Geelong

Hoppsy Transeum Gizmo Highway Whats Hot in Vegas
 
Home Cuisines Ingredients Recipes Asian Beer Asian Travel Search
 
 
Japanese Sushi Rice
 

Place rice in strainer and rinse under cold water ensuring all excess starch is removed. When water is clear drain rice and place in a large saucepan and add cold water. Put a lid on the saucepan and bring to rapid boil. This should take about 5 minutes.

Reduce the heat to low and continue to cook until water is absorbed. Once absorbed raise the heat for a few minutes to dry rice out a little.

Remove from the heat and allow to cool, leaving the cover on the saucepan, letting stand for about 30 minutes.

Transfer the rice to a wide bowl, glass or ceramic is best as metal tends to keep the heat in.  With a wooden spoon toss the rice gently and fan it

With a  sheet of cardboard or ladle to help cool it. Do not refrigerate as this will add moisture.  Once the rice is cool gradually add the rice vinegar in small amounts so the rice does not become wet.

The rice should have a mild vinegar flavor but not be overpowering.

Cool the rice and use in your for your dish.

You can make your own Sushi Su vinegar by adding 1 tablespoon of sugar to 1/4 cup of rice vinegar and a pinch of salt over low heat. Cool before using.



 


 
Feature Ingredients
Bamboo Shoots
Eggplant
Coriander
Mushroom
Onion
Soy Sauce
Snow Peas
Tofu
more
Feature Recipes
Miso Soup
Yakitori Kebabs
Sake Chicken Rolls
Teriyaki Beef
Grilled Eel
Kitsune Udon Noodles
Quick Facts
Chopsticks
Chinese Chopsticks taper to a rounded end, Japanese taper to a pointed end and Korean taper to a blunted end.
Chopsticks are traditionally held in the right hand only, and in East Asia, as in Muslim nations, the left hand is used in the toilet.
 
 
 
 
 

 

Terms of Use   Copyright 1994 - 2012 - Intown Entertainment  A.B.N.  49 313 796 982

 products featured on www.wokme.com are owned by their respective companies and may be subject to copyright