Quote:
Ha! ok, *now* I have a question. Did you get a 'crust' of stuck together rice on the bottom of your pot? It seems like no matter what pot I use or how carefully I cook it, there is always a layer of almost burned grains on the bottom.
Originally posted by
Antipova
Rice Continued.
Perfect---your rice is cooked. Now you should add vinegar so it will truly be 'sushi rice.' You will need, in addition to the six cups of rice,
5 Tbsp rice vinegar
1 1/2 tsp salt
2 Tbsp ... more
Rice Continued.
Perfect---your rice is cooked. Now you should add vinegar so it will truly be 'sushi rice.' You will need, in addition to the six cups of rice,
5 Tbsp rice vinegar
1 1/2 tsp salt
2 Tbsp sugar
Combine the three ingredients and stir until the salt and sugar are dissolved.
If you have a cool Japanese rice tub, soak, then drain, then pat dry so the wood doesn't absorb every bit of moisture from your rice.
If you have to use a glass bowl (I did), use a wooden spoon so some moisture can be absorbed. Otherwise might get a little sticky.
Put your cooked rice into your rice tub (bowl), pour the vinegar evenly over it, then flip your rice around, and "slash" the vinegar through the rice with your paddle (wooden spoon).
Fan it to cool.
While you prepare sushi, keep the unused rice covered with a damp kitchen towel. Just like with bread baking, you don't want it to develop an unpleasant skin.
The final important thing to know about rice, is when you're dealing with it, your hands will get sticky. UNLESS! You have a bowl filled with water and a splash of rice vinegar to dip your hands in whenever you begin to feel it stick. (The vinegar is just for flavor, of course.) This is an important key to getting your nigiri rice balls to form well.
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Rice Continued.
Perfect---your rice is cooked. Now you should add vinegar so it will truly be 'sushi rice.' You will need, in addition to the six cups of rice,
5 Tbsp rice vinegar
1 1/2 tsp salt
2 Tbsp ... more
Rice Continued.
Perfect---your rice is cooked. Now you should add vinegar so it will truly be 'sushi rice.' You will need, in addition to the six cups of rice,
5 Tbsp rice vinegar
1 1/2 tsp salt
2 Tbsp sugar
Combine the three ingredients and stir until the salt and sugar are dissolved.
If you have a cool Japanese rice tub, soak, then drain, then pat dry so the wood doesn't absorb every bit of moisture from your rice.
If you have to use a glass bowl (I did), use a wooden spoon so some moisture can be absorbed. Otherwise might get a little sticky.
Put your cooked rice into your rice tub (bowl), pour the vinegar evenly over it, then flip your rice around, and "slash" the vinegar through the rice with your paddle (wooden spoon).
Fan it to cool.
While you prepare sushi, keep the unused rice covered with a damp kitchen towel. Just like with bread baking, you don't want it to develop an unpleasant skin.
The final important thing to know about rice, is when you're dealing with it, your hands will get sticky. UNLESS! You have a bowl filled with water and a splash of rice vinegar to dip your hands in whenever you begin to feel it stick. (The vinegar is just for flavor, of course.) This is an important key to getting your nigiri rice balls to form well.
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