Tastic Rices of the World Sushi Rice is a short grain rice, hand picked from the finest japonica paddies. When cooked, it develops a sweeter, stronger flavour than any other rice variety. The cooked grains stick together, perfect for rolling and shaping California Rolls, Nigiri, Maki Fashion Sandwiches and other Japanese dishes. Once rolled, you'll find it amazingly easy to eat with chopsticks.
SUSHI RICE 4 - 6 Servings
- 250 ml (1 cup) Tastic Rices of the World Sushi Rice, uncooked
- 375 ml (11⁄2 cups) Water
- 3-5 ml (1⁄2-1 tsp) Salt
- 15-30 ml (1-2 Tbs) Sugar
- 30 ml (2 Tbs) Rice vinegar
Stove: Soak Tastic Rices of the World Sushi rice in cold water for 15 minutes. Drain and allow to stand for 20 minutes. Place rice, water and salt in a saucepan and bring to the boil over medium heat.
Cover saucepan with a tight fitting lid, reduce heat and simmer for 15 - 20 minutes, or until water has been absorbed. Remove from heat and remove lid. Cover sauce- pan with a clean kitchen towel, replace lid and allow to stand for 15 minutes.
While rice is cooking, dissolve sugar and rice vinegar over a gentle heat, stirring constantly. Remove from the heat and allow to cool. Place rice in a shallow bowl and slowly add the vinegar mixture. Run a spatula through the rice, in a slicing motion, to separate the grains. Fan to ensure fast cooling. Use immediately as refrigeration will make the rice sticky and difficult to handle.