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Sushi-meshi

Ingredients
500 ml uncooked short grain rice (like Japonica)
60 ml rice vinegar
15 ml sugar
5 ml salt

Method:
Wash the rice until the water runs clear then leave to soak in fresh water for 30 to 60 minutes.
Drain rice and bring to the boil in 500 ml water. Reduce the heat and simmer, covered, for about 15 minutes. Remove from heat, place absorbent paper under the lid and leave to stand for about 20 minutes.
Place the rice in a large bowl and gently mix in the remaining ingredients with a rice paddle or wooden spoon. Cover bowl with a damp towel until needed. Keep in a cool place (but not in the fridge) and use within 12 hours.

Recipe From : Ideas May 01, 1997

Recipe from Ideas : May 01, 1997 See what Ideas has in store this month. Subscribe now and save!