Sushi 1: Vinegared Rice Dishes
1/4 c Rice vinegar, -=OR=- 3 tb -- mild white vinegar 3 1/2 tb Sugar 2 1/2 ts Salt 1 1/2 tb Mirin -=OR=- 1 tb pale -- dry sherry 1/2 ts Soy sauce 2 c Japanese white rice, washed
Ingredients
- 1/4cup rice vinegar, -=or=- 3 tb
- 21/2 ts salt
- 11/2 tb mirin -=or=- 1 tb pale
- 2cup japanese white rice, washed
- 1ea 2" square of kombu, cut with
Directions
- 1
1/4 c Rice vinegar, -=OR=- 3 tb -- mild white vinegar 3 1/2 tb Sugar 2 1/2 ts Salt 1 1/2 tb Mirin -=OR=- 1 tb pale -- dry sherry 1/2 ts Soy
- 2
Bring to a boil uncovered and stir in the soy sauce
- 3
Cool to room temperature
- 4
Combine 2 1/2 cups of cold water and the rice in a 1 1/2 to 2 qt stainless steel or enameled saucepan and let soak for 30 minutes
- 5
Then add the square of kombu and bring to a boil over high heat
- 6
Cover the pan, reduce the heat to moderate, and cook for about 10 minutes, or until the rice has absorbed all of the water
- 7
Reduce the heat to its lowest point and simmer another 5 minutes
- 8
Let the rice rest off the heat for an additional 5 minutes before removing the cover and discarding the kombu