Mom’s Recipes
Minado's Perfect Sushi Rice
4 items
servings1 hour 30 minutes
total timeIngredients
2 cups sushi rice
2 cups water
4 tablespoons rice vinegar
3 tablespoons sugar
2 teaspoons salt
2 tablespoons mirin
kelp, leaf (optional)
Directions
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.
Nutrition
Serving Size
-
Calories
382.5
Total Fat
0.5
Saturated Fat
0.1
Unsaturated Fat
-
Trans Fat
-
Cholesterol
0
Sodium
1218.9
Total Carbohydrate
85.5
Dietary Fiber
2.6
Total Sugars
9.6
Protein
6.3
4 items
servings1 hour 30 minutes
total time