SUSHI RICE
Back in 2002, Matt and Ted Lee reported on how home cooks had started making sushi with ever-increasing frequency. Among the recipes they brought to The Times was this one, for sushi rice, short-grained rice bolstered by the flavors of vinegar sugar and salt, adapted from "The Great Sushi and Sashimi Cookbook," by Kazu Takahashi and Masakazu Hori. Use it is a backdrop for your own home-rolled sushi, or pair it, as the article suggests, with various kinds of sliced fish and vegetables, pickled ginger and wasabi for a chirashi sushi bowl.
Provided by Matt Lee And Ted Lee
Categories side dish
Time 1h
Yield 6 cups
Number Of Ingredients 4
Steps:
- In a fine strainer, rinse the rice with cold running water, until water runs clear. Pour rice into pot with 2 cups cold water; let sit 30 minutes.
- Bring rice to a boil over medium-high heat; immediately turn heat to low, and cover. Cook 10 minutes, remove from heat and let sit, covered, 15 minutes. In a small saucepan, dissolve the sugar and salt in the rice vinegar over a low flame. Pour evenly over rice and fold gently with a wooden spoon to mix. Leave rice in front of a fan, or fan with a piece of cardboard for 15 minutes or until rice is just above room temperature.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 0 grams, Carbohydrate 56 grams, Fat 0 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 192 milligrams, Sugar 4 grams
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #main-dish #rice #asian #japanese #vegan #vegetarian #stove-top #dietary #pasta-rice-and-grains #white-rice #short-grain-rice #equipment
You'll also love
