As I don't make sushi very often, I tend to forget how to make a perfect sushi rice, this recipe is just a "post-it" 📝 for a quick reminder of how to make it. Use it for sushi, onigiri or other Japanese delicacies calling for sticky rice.
Ingredients:
- 400g round white rice (I use organic rice from the Camargue)
- 500ml water
For the vinegar seasoning:
- 80ml rice vinegar
- 1/2 T sugar
- 1/2 t salt
Method:
Wash the rice until the water runs clear. Allow to dry for at least a half an hour.
Prepare the seasoned vinegar.
When the rice is dry, put the rice in a non stick pot, cover with the water and cover with a lid. Bring to the boil, then lower the heat and allow to simmer on low heat for about 12 minutes.
All the water must be absorbed.
Turn off the heat and leave to rest for 10 minutes without removing the lid.
Transfer the rice to a large recipient (wood, ceramic or plastic, not metal) and with a special rice spatula or a flat wooden spatula, slice through the rice to separate the grains at right angles while sprinkling with the vinegar seasoning.
Continue the operation until the rice is cooled.
Spread the rice onto a wooden board and cover with a clean, damp dishcloth.
Use as needed.
