HOW TO MAKE SUSHI-RICE

The Sushi rice (or Sushi Meshi) is important and it takes years
of training to know how to make the perfect sushi rice.

You will need approximately one cup of cooked rice for a roll,
but remember, it's always better to make too much rice than too little.

The rice you use should be short-grained (Japanese rice)
and you should rinse the raw rice until the water runs clear.

INGREDIENTS

3,5 cups of short short-grain rice

4 cups of water

5 tablespoons sushi-vinegar
or make your own sushi-vinegar
by mixing

(5 tablespoons rice vinegar
5 tablespoons sugar
4 teaspoons salt)

The most easiest way to make the sushi-rice is to cook it in a
ricecooker and then mix the sushi-vinegar, and follow the steps 6-7.
But if you don't have a ricecooker you can do it in following way:

1.Wash the rice until the wash water runs clean.

2. Let the rice cook for 1-2 minutes, covered.

3. Let it simmer for 15-20 minutes until the water has been absorbed.

4. Remove it from heat, take off the lid and spread a clean kitchen towel over
the top of the pot, replace the lid and let stand for 10-15 minutes.

5. While the rice is cooking, combine the vinegar ingredients in an bowl
(if you don't have fixed sushi-vinegar, otherwhise go on with step 6)
and heat slowly till the sugar has dissolved, stirring constantly.
Remove from heat. To cool quickly, place the bowl or pan in a bowl of ice cubes.

6. Empty the rice into a Hangiri, or a wooden or plastic vessel,
and separate the grains by running the Shamoji, spatula, through the rice.
Slowly add the vinegar evenly over the rice while the rice is still warm and
fan the rice as the same time until it reaches room temperature.
The fanning procedures the shiny gloss inherent in sushi rice.

7. Do not refrigerate the rice. Keep it in the tub covered with a clean cloth,
until you are ready to use it. Sushi rice lasts only one day.

(Tip: When handling or shaping rice with your hands,
wet your fingers with water to prevent the rice from sticking to them.)