Sushi Rice
Sushi rice is made from short-grain Japanese rice, known for its high starch content and sticky texture when cooked. The rice is typically rinsed several times to remove excess starch, which helps prevent it from becoming too gummy. Once rinsed, the rice is cooked using a specific ratio of water to rice, usually around 1:1.1 or 1:1.2, depending on the desired texture.
Insert simmering basket. Weigh in rice and water then steam 20 min | 100ºC | Speed 4. Meanwhile, place vinegar, sugar and salt in a small bowl and stir until grains are dissolved.
Leave simmering basket in position for a couple of minutes to drain then remove with aid of spatula and transfer steamed rice to a large non-metal shallow dish and sprinkle vinegar mixture all over. Using a soft spatula, toss gently to distribute vinegar mixture then leave to cool. Discard steaming water.
Use as directed in your sushi recipes.
Ingredients
Directions
Insert simmering basket. Weigh in rice and water then steam 20 min | 100ºC | Speed 4. Meanwhile, place vinegar, sugar and salt in a small bowl and stir until grains are dissolved.
Leave simmering basket in position for a couple of minutes to drain then remove with aid of spatula and transfer steamed rice to a large non-metal shallow dish and sprinkle vinegar mixture all over. Using a soft spatula, toss gently to distribute vinegar mixture then leave to cool. Discard steaming water.
Use as directed in your sushi recipes.
