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Recipe Name: Sushi Rice
| Ingredients: |
2 cups short grain brown rice
2-3/4 - 3 cups water, depending on texture preference
3-4 inches Kombu (kelp)
Sushi vinegar
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1/4 cup rice vinegar
1 tbs agave nectar
1/4 tsp salt
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How to Prepare: |
1. Rinse rice 2-3 times in a bowl and drain well for 15-30 minutes.
2. Gently rinse kelp.
3. Cook rice with kelp.
4. Sushi vinegar; combine all ingredients and heat to dissolve agave
nectar and make the vinegar slightly milder.
5. Spread cooked rice in a large bowl. Using a rice paddle or wooden
spoon, slice through rice at a 45 degree angle to break up any lumps, while
slowly pouring sushi vinegar over rice. (You don't have to use all sushi vinegar.)
6. Fan the rice so it cools to body temperature.
© Yukiko Yuasa "Sushi and Sea Vegetables"
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