Short Grain Rice (pg. 279)

A real quick post.  This is fairly simple as well, but a few steps are critical.  It is extremely important to rinse the rice ahead of time.  I’ve spoken to sushi chefs that insist three times is the correct amount, and others who recommend repeating until the water is no longer cloudy.  Either way, the rinse is very important.

Five easy steps for rice

  1. Rinse
  2. Drain
  3. Put in a pot equal parts rice and water
  4. Cook.  (Either in rice cooker or bring to boil and simmer 20 minutes.
  5. Fluff when completed

The rice comes out nice and sticky.  I do like the texture of the rice when it comes out this way.  It helps tremendously in presentation as well making it easy to put in a ramekin and tipped over in the center of the plate.

I’ve been inspired to try some sushi out home in the near future.  Maybe one project at a time.

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