Koshihikari from Toyama Prefecture, Japan or, koshihikari from California (see my, pantry page ).
And each rice grain should be kaarsenhouder maken sticky yet retain its shape.
Do not wash the kombu.
Cook great sushi rice in 5 steps.Then let the rice soaked for at least 30 minutes before cooking.Its very important to rid the grains of starch, otherwise youre left with what the Japanese call smelly rice, which is no good for making great sushi.If you store the rice like this, you can make great sushi rolls with it up to 3 to 4 hours after cooking.Gently clean the dashi kombu with a damp cloth but leave the white powdery substances which contribute to the umami flavor in dashi. When they were ready to enjoy the fish, the fermented rice was actually tossed away.
Sushi Vinegar: There is a convenient Sushi Seasoning available at Japanese/Asian grocery store.
While how to start a mommy blog and make money cooling gently turn the rice over, to cool it down uniformly.
Since you add sushi vinegar to the rice, rice is on the firm side.1 cup will make 2 cups of cooked rice.Because I cook sushi rice often, this rice cooker has sushi option which makes it really easy to ensure perfectly cooked rice.Now that the sushi rice vinegar is ready, lets prepare the rice.Mix 1 part water with 1 part rice vinegar.So when your sushi recipe says sushi rice, make sure to make vinegared rice with short grain Japanese rice.Properly washing the rice yields a clean, fresh taste.Keep going until the rice has absorbed the vinegar, and has cooled down to about body temperature (it should be just a bit warm to the touch).If youd like to share this recipe on your site, please re-write the recipe and link to this post as the original source.If your rice cooker has "Sushi" option, add water to 3 cup line for "Sushi".