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Japanese Food RecipesJapanese Desserts / SweetsSushiJapanese Food PicturesNoodles / SoupRice / MochiTofu / Meat / VegesTempura / AppetizersSalad / Salad DressingSauces / CondimentsJapanese Drinks / Green TeaHoliday / Traditional FoodJapanese Food OnlineTable Manners / TablewareCooking Tips / Cookbooks | ![]() Sushi Rice Photo (c) Setsuko Yoshizuka At a Glance Course : Entree Special : Low Fat Type of Prep : Assemble, Steam Cook Cuisine : Asian, Japanese Occasion : Birthdays, Christmas, Family Dinner, New Year's, Party, Potluck Suggested ReadingSushi Rice Recipe - Japanese RecipeJapanese rice is short grain rice and gets sticky when it is cooked. Long grain rice isn't proper for sushi because it is drier and doesn't stick together. Photo Tutorial: How to Cook Sushi Rice
Sushi Recipes
INGREDIENTS:
PREPARATION:After washing and soaking Japanese rice, cook and let it steam. See How to Cook Japanese Rice. Prepare sushi vinegar (sushi-zu) by mixing rice vinegar, sugar, and salt in a sauce pan. Put the pan on low heat and heat until the sugar dissolves. Cool the vinegar mixture. Spread the hot steamed rice into a large plate or a large bowl (if you have it, use a wooden bowl called sushi-oke). Sprinkle the vinegar mixture over the rice and fold the rice by shamoji (rice spatula) quickly. Be careful not to smash the rice. To cool and remove the moisture of the rice well, use a fan as you mix sushi rice. This will give sushi rice a shiny look. It's best to use sushi rice right away. Makes 4-6 servings. Suggested Reading |
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