Japanese rice (vinegared) Ingredients: 400 g of - Japanese - rice (or round rice) 5 cl of - rice vinegar - 1 pinch of - salt - 2 spoons of - sugar - 40 cl of - water.
Utensils：
- 1 Top 5 of the best colanders- €16.90 1 Funnel- The best funnels 1 Lid- 1 saucepan- pots and pans 1 1 Wooden spoon- 1 Heating blender- Heating blender 1 kitchen scale- scales
Total time: 25 min Preparation: 5 min Rest:- Cooking: 20 min
Phase 1
Wash the rice 3 times (to remove all residue). If you add more rice, check if the water is cleare after the third rinse, otherwise you must continue.
Phase 2
Put the rinsed rice in a casserole dish for example, then pour in the 400ml of water. (You should know that there is as much rice as water in terms of weight). Make sure the water covers the rice well.
Phase 3
Cover with a lid (required). Place over high heat until the first boil, then reduce to medium heat for around ten minutes.
Phase 4
After 10 minutes, do not touch the lid, the steam is essential. Leave to rest for another ten minutes.
Phase 5
While the rice is preparing, heat the vinegar-sugar-salt over medium heat. It must not boil so as not to let steam escape. When the sugar melts, set aside to cool.
Phase 6
Place the rice (ready) and the vinegar in a mixing bowl, then mix gently so that the rice does notnot form into a mush.
Phase 7
The rice must cool so that it is sticky like in sushi, maki.
Phase 8
As soon as it's cold, it's ready!
Phase 9
Good tasting.
Utensils：
- 1 Top 5 of the best colanders- €16.90 1 Funnel- The best funnels 1 Lid- 1 saucepan- pots and pans 1 1 Wooden spoon- 1 Heating blender- Heating blender 1 kitchen scale- scales
Total time: 25 min Preparation: 5 min Rest:- Cooking: 20 min
Phase 1
Wash the rice 3 times (to remove all residue). If you add more rice, check if the water is cleare after the third rinse, otherwise you must continue.
Phase 2
Put the rinsed rice in a casserole dish for example, then pour in the 400ml of water. (You should know that there is as much rice as water in terms of weight). Make sure the water covers the rice well.
Phase 3
Cover with a lid (required). Place over high heat until the first boil, then reduce to medium heat for around ten minutes.
Phase 4
After 10 minutes, do not touch the lid, the steam is essential. Leave to rest for another ten minutes.
Phase 5
While the rice is preparing, heat the vinegar-sugar-salt over medium heat. It must not boil so as not to let steam escape. When the sugar melts, set aside to cool.
Phase 6
Place the rice (ready) and the vinegar in a mixing bowl, then mix gently so that the rice does notnot form into a mush.
Phase 7
The rice must cool so that it is sticky like in sushi, maki.
Phase 8
As soon as it's cold, it's ready!
Phase 9
Good tasting.