Shari Long Grain Rice for Sushi


Rating: 3.06 / 5.00 (18 Votes)


Total time: 45 min

Servings: 1.0 (servings)

Ingredients:







Instructions:

And this is how it works:

1.Rinse the long grain rice until the water is clear.

With jap. rice, which was specially pre-treated, the washing is not necessary You should use only jap. rice anyway, or as a substitute Ital. Medium grain rice. _Never_ but rice!!!!

2.Put the long grain rice in a colander and drain for 1 hour.

3.Bring the long grain rice to boil with the water, lower the temperature and steam the long grain rice (always with the cooking pot closed) for 15 min.

Then remove the saucepan from the stove, place a tea towel over the open saucepan and steam the long-grain rice.

4. mix the rice vinegar, sugar and salt, letting the sugar melt.

Pour the long grain rice into a large bowl and mix quickly with the vinegar solution using a wooden spoon. Be careful, the rice grains must not be destroyed.

A wooden bowl is ideal here, because it absorbs the moisture.

Fan the long grain rice or blow it with a (cold) hair dryer to cool it down.

Notes: This recipe is for maki/norimaki zushi.

These have very spicy fillings.

For types of sushi with fish, such as saba-zushi, fish-zushi with flounder or salmon, or oshi-zushi, you change the recipe:

For this recipe you then take:

4 tbsp. rice vinegar

1 1/2 teel sugar

1 1/2 teel salt.

The amount of rice is always on the spot.

So, dan gibbets yes still the Sushi, before which all disgust, those with raw fish.

4 tbsp rice vinegar

2 tbsp sugar

1 tsp salt

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