Rice for sushi (sumeshi)

Name: Rice for sushi (sumeshi)
Total time: 30 min
Yield: 5 servings
Cuisine: Japanese
Ingredients: 340 g round grain rice; 500 ml water; 2 Art. l. rice vinegar; 1.5-2 tbsp. l. Sahara; 1-1.5 h. l. year

0 Reviews

Recipe cuisine: Japanese

Cooking time: 30 min

Servings: 5 servings

Calories: 273.1 kcal

Fats: 0.3

Proteins: 0.1

Carbohydrates: 62.5

Cooking

Step 1

Rinse the rice, changing the water, until the water is completely clear. Transfer to a pot of water and let sit for 10 minutes. Water should be about 15% more than rice

Step 2

Close the lid, put on high heat and bring to a boil. Reduce heat and simmer until all water is absorbed, 5 to 7 minutes. Increase the heat for 30 seconds to dry out the rice. Remove from heat and leave covered for 20 minutes.

Step 3

Transfer rice to a large bowl. Add vinegar, sugar and salt. Mix thoroughly to break up lumps. Cool down.

Step 4

For the simplest type of sushi - nigiri - you need to make small rice sausages. Take rice in small portions and, putting it on the palm of your hand, form sausages 6 cm long and 3 cm wide.

Ingredients

340 g round grain rice

500 ml water

2 Art. l. rice vinegar

1.5-2 tbsp. l. Sahara

1-1.5 h. l. year

Author

Cookinero

Total Reviews: 0

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