BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

SUSHI RICE

By:


Ingredients:

  • 2 cups short grain rice

  • 2 cups water
  • 2 TBS rice vinegar
  • 2 TBS sugar
  • 1 TSP sea salt
  • 2 TBS black sesame seeds

Method:

Rinse rice in strainer over bowl 3 times in running water until water runs clear. Place in sauce pan or cooker and cover with water to soak about 30-60 minutes.  Drain and combine soaked rice with measured water in same pan or in cookier. Bring to a boil; cover and reduce to a simmer and cook 15 minutes;  or follow rice cooker instructions. Remove from heat and let stand 10 minutes.  Meanwhile combine vinegar, sugar, salt and stir to dissolve in a small bowl; Using large tray or bowl transfer rice and break apart with fork or gloved hands. Gently toss in vinegar mixture and serve. You may fan the rice as you work in the vinegar mixture so vinegar absorbs into rice more slowly.




TO RECIPES

printable page