Cooking Sushi Rice

Cooking Sushi Rice

Ingredients Sushi Rice

* 300 gr Japanese sushi rice
* 5 dl water
* 5 tbsp Japanese Sake
* 7 tablespoons sweet rice vinegar
* 4 tablespoons white sugar
* 1 / 2 tbsp salt


Sushi Rice Preparation
Sushi Rice

* Wash the sushi rice in cold water until the water is clean when it flows out.
* Let the rice drain and place them in water and sake over high heat.
* Once the water boils you stir in the rice and set it for as low as possible.
* Place aluminum foil over the pan, and place lid on the pan so no steam can out.
* Allow the rice for 30 to 20 a very low fire, the rice is ready when all the water has evaporated, you can also check whether the rice is done by addressing a grain of rice between the fingers and squeezing fine. Do you see a small white dot then he further yarn.


Vinegar Mixture

* Now mix the rice vinegar, sugar and salt together by a smooth mass.
* Once the rice is cooked add the mixture and stir everything quietly.
* Allow the rice to cool quickly, if you can fly with something to speed up the process.
* When the rice is cold it is ready for use, read the options below and use your imagination.


Sushi ingredients

* Fish: Make sure the fish is fresh and vary in species. Commonly used types of fish and salmon or tuna.
* Nori: The big green seaweed sheets used for the example shown in maki-sushi roll. Also on nigiri become a thin strip of nori used as decoration.
* Wasabi: Wasabi paste is used to flavor enhancer and in sushi. Wasabi is very hot so be careful when using.
* Ginger: Ginger word much used in Japanese cuisine. In the acid out ginger is used to the taste between different sushi to neutralize.
* Soy sauce: Soy sauce is made from soybeans. The soy sauce is to get different flavors from sweet to salt and is used for sushi in dipping.
* Vegetables: Vegetables like cucumber, avacado, spring onion and mushrooms are often combined with the fish in sushi maki example. Vegetarian versions are also offered with only vegetables.