Monday, July 20, 2009

How to make Kosher Sushi Rice?

Making sushi rice takes a little more than just boiling rice and water. First of all, we need a good sushi rice, which usually says “sushi rice” or California short grain rice. Sushi rice is cooked with less water because we want to be the rice dry. Why? So it will take in and absorb the delicate tastes and seasoning. But not to dry… Let’s say it should be enough dry to separate but individually sticky.

How do you do it? You take 4 cups of rice and a little less than 4 cups of water. You will also need ¼ of kosher rice vinegar, 1 ½ tablespoon salt and 1 tablespoon full of sugar.

Wash the rice, drain and drain for 10 minutes.
Let the rice steam in the cooker for 40 minutes.
Put the rice in a wooden bowl (or non-metallic) and pour the vinegar, sugar and salt. Toss the rice and cool the rice, covering it with a paper towel.

After the rice cooled down, try and shape it in your fingers. If it falls apart, it means it’s too wet and you need to use less vinegar or water.

Or you can check out this step by step video tutorial:

Or you can just go and get your Kosher sushi fix at the freshest Quality Sushi in Town.

1 comment:

  1. Thanks a lot for the post. I love to read articles which are about medicine or health related topics. They keep me up to date with the current issues. I hope to read more from you!

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