Method :
If using
Japanese rice, wash several times until the water runs clear. Wash Thai
or long grain rice only once and drain well. Place the rice in a large
heavy saucepan, cover with the measured amount of water and the kelp, if
using. Stir once and simmer, uncovered, for 15 minutes. Turn off the
heat, cover and stand for a further 5 minutes to allow the rice to
finish cooking in its own steam. Before serving, the rice should be
fluffed with a rice paddle or spoon. This rice is a Japanese staple. To
prepare sushi rice, make the dressing, by heating the vinegar in a small
saucepan, with a lid to keep in the strong vapors. Add the sugar and
salt and dissolve. Allow to cool. Spread the cooked rice onto a mat or
tray and allow to cool. Pour on the dressing and fluff with a rice
paddle or spoon. Keep covered until ready to use.
The Japanese
prefer their rice slightly sticky so that it can be shaped and eaten
with chopsticks. Authentic Japanese rice can be difficult to obtain in
the West, but may be replaced by Thai or long grain rice, washy only
once to retain a degree of stickiness.
Serves 4 - 6
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