Japanese Rice and Sushi Rice (Sushi-meshi) Recipe

Japanese Rice and Sushi Rice (Sushi-meshi) Recipes

Ingredients :

350g Japanese Thai or long grain rice

1.1 liters boiling water

1 piece giant kelp, 5cm square (optional)


3 tbsp rice vinegar or distilled white vinegar

3 tbsp sugar

2 tsp sea salt

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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