Minados Perfect Sushi Rice Recipes

Steps:

• Ignore the directions on the bag that the rice came from and 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 hourin the winter, 30 min in the summer. (Sounds strange, but is true).
• 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.

Steps:

• In a large bowl, add rice and cover with lots of water. Stir rice in water with your hands, then pour off most of the water, and agitate 10 to 15 times by quickly moving your hand back and forth, swishing rice against side of bowl. Rinse the rice several more times, until the water that drains off of the rice is almost clear. Transfer the rice to a colander and let drain for 1 hour, undisturbed. Transfer the rice to a rice cooker, add the water, cover, and cook as directed by manufacturer's directions.
• While the rice is cooking, bring rice vinegar to a boil in a small saucepan, and then remove from the heat. Add sugar and salt and stir until dissolved. Allow to cool to room temperature.
• When rice is done, allow cooked rice to remain in rice cooker for 10 minutes. Transfer rice to a large shallow mixing bowl (traditionally a wooden tub, called a hangiri), so that rice forms a mound in the center of the bowl. Using a diagonal slicing motion, gently cut into rice with a wooden paddle (called a kijakushi), and pour cooled vinegar mixture over top of rice. "Cut" rice several times to evenly distribute vinegar mixture, then allow to cool. Gently turn rice over from time to time with paddle so that rice cools evenly. You might want to consider using a fan if time is of the essence. When rice has cooled to body temperature, it is ready to use for sushi rolls. Rice can be kept at the proper temperature by placing it in an insulated container such as a small ice chest, covered with a damp kitchen towel.