how to make sushi rice - full recipe.
Choosing right - Wouldn't you say that the Japanese have thought of everything? Well, they did. They even made a special rice for sushi, they call it "shari". And they even took the time and effort to make it round, so that you can find it easily in the supermarket.
Preparing the rice - First you gotta clear the rice from all sorts of impurities just lying there waiting for you to cook them in your sushi rice. But you wouldn't do that, right? Right. Wash the rice (1 cup = 3 rolls) with running water for 1-2 minutes until there is no more starch coming out of it. After you are done washing, take the rice and place it gently in a pot, add a little bit more water than rice ( the ratio is about 1.25/1 in favor of the water). Don't put too much water, or you'll get dough instead of rice.
Cooking the rice - The rice should be cooked on high heat at first, stir every minute or two, until the water boils. Then, lower the heat to minimum and cover the pot. Stop stirring, the rice will handle itself from now. Why? That is just the Japanese way...
After 6-8 min, check the water level. If there is no more water, only bigger grains of rice in the pot, that means the rice is ready. If not, check back every minute, making sure not to burn the rice at the bottom.
Taking out the rice -You think I'm kidding right? Well
I'm not. There are a few important issues to keep in mind while taking the rice out of the pot. First, use only a wooden spoon to handle the cooked rice. A metal spoon will damage it severely.
Second, don't scrape the rice out from the bottom of the pot. If it comes out easily, good, if not - leave it be. The rice at the bottom is dry and burned, it won't taste so good.
Pour some of the rice vinegar you have prepared in advance, and let the rice cool with it. To accelerate the process you might wanna put it near an open window or a fan, but never in the fridge - trust me on this one.
Enjoy..