Ingredients
Round Grain White Rice.
Cooking & Handling
Sushi rice for 4/5 persons (500g) 1). Wash the rice in cold water, changing the water until it becomes clear. Leave it to soak for 15 minutes. Drain and leave to stand for a further 10 minutes. Mix separately 1/2 cup of rice vinegar (or apple vinegar), 2 spoonfuls of sugar and 1 teaspoon of salt. Heat the compound, stirring and leave to cool. 2). Put the rice into a pan with an amount of water equivalent to its weight (500ml), cover the pan and cook at full heat and simmer for a further 10-15 minutes. Take it off the heat and leave to stand for further 15 minutes. 3). Add the mix prepared previously to the rice and stir with a wooden spoon being careful not to break the grains (use the spoon on its side). Cool the rice with a fan to allow the vinegar to evaporate more easily. 4. Again using a wooden spoon, pile the rice up all to one side (this is to ensure that the grains of rice do not dry out too quickly). Lastly cover with a damp cloth and leave to cool. For more information see cooking times declared on packaging.
Origin
Italy
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