Free Cooking & Recipes

Sushi Rice (Shari)

Ingrediens:

• 2 cups California short or medium-grain rice
• 1 (3-inch) piece dried kinbu (kelp), lightly wiped
• 2-1/3 cups bottled spring water or tap water

Preparation:

1. Place rice in a large bowl; fill with cool water. Swish your hand through the water; pour off and add fresh water. Repeat process until the water is fairly clear. Drain rice in a large strainer; tap gently to remove liquid. In a 3-quart saucepan, combine rice and konbu with the water; soak 15 minutes. Remove konbu.
2. Bring rice to a rolling boil. Reduce heat to low. Cover saucepan with a tight-fitting lid. Simmer 15 minutes or until liquid is absorbed. Remove from heat. Let rice stand, covered and undisturbed, 15 minutes.
3. Prepare Seasoned Rice Vinegar (see recipe). With a damp wooden rice paddle or spoon, remove rice to a damp cedar rice mixing tub or a pottery or glass bowl. Hold paddle over rice; sprinkle with vinegar, letting it drip on rice. Add small portions, mixing each portion into rice with a gentle cutting and tossing motion. A partner to fan is helpful while you toss rice. A small electric fan works well, too. Mix in only as much dressing as the rice will absorb without becoming too moist. Use at once, or cover with a damp cloth. Do not refrigerate; rice becomes hard. Use within 6 to 8 hours.