Recipe of Quick Sushi Rice (Shari, Sumeshi, Sushimeshi)

Hello everybody, hope you are having an incredible day today. Today, we're going to prepare a special dish, Step-by-Step Guide to Prepare Perfect Sushi Rice (Shari, Sumeshi, Sushimeshi). One of my favorites food recipes. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Sushi Rice (Shari, Sumeshi, Sushimeshi), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sushi Rice (Shari, Sumeshi, Sushimeshi) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Sushi Rice (Shari, Sumeshi, Sushimeshi) is 3-4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook Sushi Rice (Shari, Sumeshi, Sushimeshi) using 4 ingredients and 5 steps. Here is how you can achieve that.

#eikoskitchen

Ingredients and spices that need to be Get to make Sushi Rice (Shari, Sumeshi, Sushimeshi):

1. 2 gou (=360ml or 300g) Short grain rice (turn into approx. 1.5 lb Sushi Rice)
2. 3-4 tbsps Rice vinegar or White wine vinegar
3. 2 tbsps Sugar
4. 1 teaspoon Salt

Instructions to make to make Sushi Rice (Shari, Sumeshi, Sushimeshi)

1. Put the rice into a bowl and pour cold water. Shape your hand like holing a tennis ball then rinse the rice drawing circles gently but quickly 10 times. Dispose the water. Repeat 4-5 times until the water gets semitransparent. Drain with the strainer.
2. A tip: Some decades ago, they said you had to wash or scrub the rice to remove the smell. But because of development of rice-milling technology today, it's recommended to rinse it gently. If not, grains are likely to chip and run gooey after steam. Rice for Sushi must be cooked slightly harder than normal steamed rice.
3. Put rinsed rice into the rice cooker and pour 400ml water. Or follow the scale inside if yours has it. Cook as usual, or if there's a menu for Sushi rice, you might be able to try to use it I haven't use this function ever though:)
4. When the rice is done, swiftly add sugar, vinegar and salt on the rice and mix well. Not to crush the individual grains while mixing. Spread the seasoned rice onto a plate to cool down. If possible please fan to cook faster, so that the sushi rice gets shining.
5. Just for your reference... the dinner of the day. Futo-maki sushi with this rice, Chilled tofu, Simmered squash with minced pork, Pea-tip salad.

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So that's going to wrap it up with this special food Recipe of Any-night-of-the-week Sushi Rice (Shari, Sumeshi, Sushimeshi). Thank you very much for reading. I'm confident that you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!