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Our Recipe For Sushi Rice
Our Recipe For Sushi Rice

Before you jump to Our Recipe For Sushi Rice recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Could save you Money.

Until fairly recently any person who indicated concern about the wreckage of the environment raised skeptical eyebrows. That’s a thing of the past now, with everyone being aware of the problems besetting the planet and also the shared obligation we have for turning things around. Unless everyone begins to start living more environmentally friendly we won’t be able to correct the problems of the environment. These adjustments need to start happening, and each individual family needs to become more environmentally friendly. Read on for some methods to go green and save energy, mainly in the kitchen.

A lot of energy is wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. If you can get a new one, they use about 60% less than the old ones that happen to be more than ten years old. Maintaining the temperature of the fridge at 37F, along with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. Another way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to go as often.

The kitchen alone gives you many small ways by which energy and money can be saved. Efficient living is something we can all accomplish, without difficulty. Mostly, all it takes is a bit of common sense.

We hope you got insight from reading it, now let’s go back to our recipe for sushi rice recipe. To cook our recipe for sushi rice you need 6 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to cook Our Recipe For Sushi Rice:
  1. Provide 1000 grams Uncooked white rice
  2. Take 5 cm piece Kombu
  3. Provide 1 tbsp Sake
  4. Prepare 7 tbsp ★ Rice vinegar
  5. Take 5 tbsp ★ Sugar
  6. Prepare 2 tsp ★ Salt
Instructions to make Our Recipe For Sushi Rice:
  1. Rinse the rice, and leave to drain in a fine meshed sieve for about 30 minutes. Put the rice in the bowl of a rice cooker and add water up to the 'sushi rice' line (a bit less than the regular rice setting). Add the konbu seaweed and 1 tablespoon of sake.
  2. Cook the rice in the rice cooker, using the sushi rice setting if you have it.
  3. Combine the ★ ingredients for the sushi vinegar in a pan, and cook over low heat until the sugar and salt melt while stirring. Leave to cool.
  4. Moisten a handai (a wooden sushi rice container) with vinegar, and wipe with paper towels. If you don't have a handai, use a deep bowl.
  5. Let the rice rest for about 5 minutes after it finishes cooking, then empty it out into the handai or bowl, mounding it up high in the center. Swirl in the sushi vinegar.
  6. Leave for 1 to 2 minutes, then mix with a rice paddle or spatula using a cutting motion, trying not to knead the rice.
  7. When the sushi vinegar is evenly distributed, spread it out while fanning it with a fan to cool it rapidly.
  8. Cover the rice with a tightly wrung out paper towel to prevent the surface from drying out, until it has cooled down.
  9. Use the sushi rice to make chirashi sushi, maki sushi (sushi rolls), and oshi sushi (pressed sushi), hand rolls, or whatever you like.
  10. Seefor Eel Oshizushi (pressed sushi) using this sushi rice. - - https://cookpad.com/us/recipes/170792-packed-eel-sushi
  11. This is mackerel sushi using this sushi rice. - - https://cookpad.com/us/recipes/170791-how-to-cook-glutenous-millet

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