Sushi Rice With Sushi Vinegar Food

HOMEMADE SUSHI RICE + SUSHI VINEGAR

Steps:

• Measure the sushi rice into a fine mesh sieve and rinse under cold water for several minutes, tossing and stirring the rice until water runs clear. Do not skip this step as it is important for helping the rice to be sticky.
• Combine the rinsed rice and the water in the pot of a rice cooker or Instant Pot pressure cooker. Seal lid and cook according to the cooker's rice settings. Let rest 10 minutes before opening lid. If using stovetop- Combine rinsed rice and water in a saucepan and bring to a boil. Cover and reduce heat to low, cooking for 20 minutes. Turn off heat and let rest 10 minutes.
• While rice is cooking, prepare the vinegar. In a small saucepan, combine rice vinegar, sugar, and salt. Heat over medium-low heat until sugar and salt have dissolved, about 1 minute. Set aside.
• Transfer the rested rice to a large rimmed baking sheet. Drizzle 2/3 of the vinegar mixture over the rice and gently turn rice until coated. Using a silicone spatula or a rice paddle works well for this. Once rice is coated thoroughly, taste and add more vinegar as desired. Spread rice out in the pan and let cool to room temperature before using to make sushi rolls.
• Enjoy!

SUSHI RICE

Steps:

• Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.
• Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
• Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.

CLASSIC JAPANESE SUSHI RICE

Steps:

• Gather the ingredients.
• Put the rice in a large bowl and rinse it by covering it with cold running water and gently mixing it around using your hand. Carefully pour out the water and repeat rinsing until the water becomes almost clear.
• Drain the rice in a colander and set aside for 30 minutes.
• Place the rice in a rice cooker and add the water. Let the rice soak in the water for at least 30 minutes.
• Start the cooker and set it according to your cooker's instructions. When the rice is cooked, let it steam for about 15 minutes.
• Prepare the sushi vinegar by mixing the rice vinegar, sake-mash vinegar (if using), sugar, and salt in a saucepan. Put the pan over low heat and cook until the sugar dissolves. Set aside to cool.
• Spread the hot steamed rice onto a large plate or in a large bowl.
• Sprinkle the vinegar mixture over the rice and quickly fold the rice with a shamoji (rice spatula) or wooden spatula. Be careful not to smash the rice.
• To cool and remove the moisture of the rice, waft a handheld paper fan over the sushi rice as you mix it. This will give the sushi rice a shiny look.
• It's best to use the sushi rice right away to make rolls with your favorite fillings.

SUSHI RICE WITH SUSHI VINEGAR

Steps:

• Bring water to a boil.
• Pour in rice and boil for one minute, uncovered.
• Cover and reduce heat to simmer.
• Simmer for 20 minutes.
• Let sit for 10 minutes, uncovered.
• Put into large non-metal bowl and cut in sushi vinegar with a wooden spatula.
• Let the rice cool further- one method is to spread the rice out on aluminum foil on a cookie sheet to cool.
• Use to roll your sushi!
• Yum!
• **SushiVinegar** Put vinegar, sugar and salt in a small saucepan and bring to a boil.
• Stir until dissolved and remove from heat.

MINADO'S PERFECT SUSHI RICE

Steps:

• Ignore the directions on the bag that the rice came from and rinse the rice only 3-5 times. The water does NOT have to run clear.
• Place rice to drain in a strainer.
• Drain for one hourin the winter, 30 min in the summer. (Sounds strange, but is true).
• While rice is draining, combine vinegar,sugar, salt and mirin together in a bowl and mix well.
• If using a kelp leaf,it should be about 2 in long
• Wipe it lightly, cut small slits to make it look like a comb and add it to a pot along with the water.
• Add rice to the pot.
• Bring quickly to a boil and then reduce to a simmer.
• Cover the pot and DON'T touch it until the end, NO PEEKING.
• Cook for 15 minutes before removing the pot from the heat but keep the lid CLOSED.
• Let rice rest for 10 min and then remove the cover.
• Place in a glass dish to cool and lightly fan the rice while adding the vinegar mixture.
• Mix rice gently, careful not to break it.
• Sushi rice is best used at body temperature.

SUSHI VINEGAR

Steps:

• Combine the vinegar ingredients in and a sauce pan and heat slowly till the sugar has dissolved, stirring constantly. Remove from heat.

THE PERFECT SIMPLIFIED SUSHI VINEGAR

Steps:

• Stir the rice vinegar, sugar, salt, and lemon juice together in a saucepan until the sugar and salt have dissolved; bring the mixture almost to a simmer over low heat, but not allow to boil. Remove from heat and allow to cool completely. Store in refrigerator.

SUSHI RICE

Steps:

• For the seasoned vinegar: Heat the vinegar in a small saucepan over medium-low heat until just steaming (it will be about 100 degrees F). Do not boil the vinegar. Remove from the heat.
• Add the sugar and 2 teaspoons salt and whisk until dissolved. Add the dashi kombu if using.
• For the rice: Rinse the rice in a large bowl under cold running water until the water runs clear, about 5 minutes. While rinsing, gently agitate the rice with your hands to wash off extra starch. Drain the rice in a fine-mesh colander.
• If using a rice cooker, set to the "white rice" or "sushi rice" setting; do not use the "quick cook" setting. Add the rinsed and drained rice and 1 1/3 cups of water to the cooker, gently move from side to side to evenly settle the rice and press start. If using the stove method: Add the rinsed and drained rice and 1 1/3 cups of water to a medium pot. Gently move the pot from side to side to evenly settle the rice. Put a piece of aluminum foil over the top of the pot before placing the lid on to create a tight seal. Bring to a boil over high heat (it is best to lower the heat just before it boils, when it begins to steam).
• Lower the heat to low and steam the rice for 25 minutes; do not open the lid. Remove the rice from the heat and let sit covered for 10 minutes more.
• Removed the dashi kombu from the seasoned vinegar if using. Transfer the cooked rice to a large bowl and immediately sprinkle the vinegar mixture evenly over the hot rice (see Cook's Note). Using a rice paddle or spatula, gently cut the vinegar mixture into the rice and alternately fold the rice so vinegar doesn't pool on the bottom of the bowl. Make sure the vinegar is evenly distributed throughout the rice.
• Spread the rice in a baking dish and let sit until it is cool enough to handle and sticks together in a ball, 5 to 10 minutes. Use the rice within 2 hours or refrigerate in an airtight container for up to 1 day. You can use the rice at room temperature or gently reheat it using the "warm" function on a rice cooker.

SUSHIZU - SUSHI VINEGAR

Steps:

• Pour vinegar, sugar, and salt into a saucepan.
• Heat on a low flame, stirring constantly with a wooden spoon, just until the sugar and salt are dissovled.
• Cool to room temperature and add the kombu and sake. Pour into a mason or other jar with a cover. Keep out of sunlight in a cool dark place (refrigeration unnecessary). Keeps indefinitely.

SUSHI RICE VINEGAR

Steps:

• Put all ingredients in wok or some pot and heat untill boiling .then remove from heat and leave to chill. 1cup of this vinegar is for 1 kg of already cooked rice.(use a short grain rice cause is more glutonious ,and better for nigiri or maki making).