Boiling Rice and Sumeshi Recipes

Ingredients :

400 g

Vinegary Sumeshi :

70 ml

1 tablespoon

1 teaspoon

Japanese rice

rice vinegar

sugar

salt

1. Wash the rice thoroughly, changing the water several times until it becomes clear.

2. Put the rice in a deep 15-18 cm saucepan, with 25 per cent more cold water than rice.

3. To do this, first cover rice with water, then add another 1 cup of water - the water level should be about 2 cm above rice.

4. Leave for 1 hour.

5. Place the pan, covered, over high heat for 5 minutes or until you hear a sizzling noise.

6. Reduce heat and simmer gently for 10 minutes.

7. To make sumeshi, put vinegar, sugar and salt in a jug and mix until sugar and salt have dissolved.

8. Transfer rice to a large bowl and gradually fold in vinegar mixture, using a wooden spatula.

9. Do not stir.

10. Cool rice to room temperature using a fan; this will make it shiny.

11. It is now ready to make sushi.

Serves 4.

Variation :

To make sweet sumeshi, add 1 tablespoon mirin to rice cooking water. Mix 55 ml rice vinegar, 1¹/2 tablespoons sugar and ¹/2 tablespoon salt. Fold into the cooked rice, as above.

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