On Sat, 28 May 2005 22:37:17 GMT, "Bell Jar" <[email hidden]>
Quoted message said:I bought 2 lbs of sushi rice today from Urban Herbs ... but I forgot to get
the directions.
I learned this from a lady friend on Okinawa. It works fine for me.
2 cups sushi rice
2 cups water
4 tablespoons rice vinegar
3 tablespoons sugar
2 teaspoons salt
2 tablespoons mirin
kelp, leaf (optional)
Ignore the directions on the bag that the rice came in. Rinse the
rice only 3-5 times. The water does NOT have to run clear.
Place rice to drain in a strainer.
Drain for one hour in the winter, 30 min in the summer. (Sounds
strange, but it's true) has something to do with the way it firms up.
While rice is draining, combine vinegar,sugar, salt and mirin together
in a bowl and mix well.
If using a kelp leaf,it should be about 2 in long. Wipe it lightly,
cut small slits to make it look like a comb and add it to a pot along
with the water.
Add rice to the pot. Bring quickly to a boil and then reduce to a
simmer.
Cover the pot and DON'T touch it until the end, NO PEEKING.
Cook for 15 minutes before removing the pot from the heat but keep the
lid CLOSED.
Let rice rest for 10 min and then remove the cover.
Place in a glass dish to cool and lightly fan the rice while adding
the vinegar mixture.
Mix rice gently, careful not to break it.
Sushi rice is best used at body temperature.