Ingredients
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2
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2
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4
-
3
-
2
-
2
-
-
-
-
-
-
-
-
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Directions
Minado’s Perfect Sushi Rice, This is the recipe for Sushi rice that I have learned from my father, the Sushi chef at Minado sushi It’s not really a secret recipe, many restaurants prepare rice this way, but it produces really great rice More of a technique than anything This is a response to a request in the forum and I hope you guys like it!, The only recipe use on sushi night!, Thank you! Love this So much easier and quicker than any other sushi recipe
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Steps
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1
Done
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Ignore the Directions on the Bag That the Rice Came from and Rinse the Rice Only 3-5 Times. the Water Does not Have to Run Clear. |
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2
Done
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Place Rice to Drain in a Strainer. |
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3
Done
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Drain For One Hourin the Winter, 30 Min in the Summer. (sounds Strange, but Is True). |
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4
Done
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While Rice Is Draining, Combine Vinegar,Sugar, Salt and Mirin Together in a Bowl and Mix Well. |
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5
Done
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If Using a Kelp Leaf,It Should Be About 2 in Long |
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6
Done
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Wipe It Lightly, Cut Small Slits to Make It Look Like a Comb and Add It to a Pot Along With the Water. |
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7
Done
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Add Rice to the Pot. |
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8
Done
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Bring Quickly to a Boil and Then Reduce to a Simmer. |
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9
Done
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Cover the Pot and Don't Touch It Until the End, No Peeking. |
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10
Done
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Cook For 15 Minutes Before Removing the Pot from the Heat but Keep the Lid Closed. |
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11
Done
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Let Rice Rest For 10 Min and Then Remove the Cover. |
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12
Done
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Place in a Glass Dish to Cool and Lightly Fan the Rice While Adding the Vinegar Mixture. |
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13
Done
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Mix Rice Gently, Careful not to Break It. |
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14
Done
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Sushi Rice Is Best Used at Body Temperature. |
