German
Spanish
French
Dutch
English
Italian
Portuguese
Preparation
Wash the rice well with plenty of cold water, stirring by hand, until the water comes out clean. It is important to eliminate all starch from the rice.
In a separate pan, cook the kombu seaweed with the vinegar and sugar over low heat, without boiling, until tender. This will be the seasoning for sushi rice.
When the rice is well washed, cook it in a pan with the same amount of water, in this case 2 cups of water. Cover and cook the first 3 minutes over high heat, then lower the heat and cook for another 13 minutes. Turn off the heat and let it stand uncovered for 10 minutes.
Transfer the sushi rice to a container and add the water in which you cooked the seaweed (discard the seaweed). Wrap the rice very well in this seasoning, preferably using a wooden spatula.
The rice is ready to be the base of your sushi. Enjoy your food!
In a separate pan, cook the kombu seaweed with the vinegar and sugar over low heat, without boiling, until tender. This will be the seasoning for sushi rice.
When the rice is well washed, cook it in a pan with the same amount of water, in this case 2 cups of water. Cover and cook the first 3 minutes over high heat, then lower the heat and cook for another 13 minutes. Turn off the heat and let it stand uncovered for 10 minutes.
Transfer the sushi rice to a container and add the water in which you cooked the seaweed (discard the seaweed). Wrap the rice very well in this seasoning, preferably using a wooden spatula.
The rice is ready to be the base of your sushi. Enjoy your food!
Ingredients
- 2 cups of rice for sushi
- 1 cup of fruit vinegar
- 3 tablespoons of sugar
- 1 unit of kombu or nori seaweed
Comments ( 0 )