John Myers
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Sushi Rice
The perfect sushi rice recipe with a picture and simple step-by-step instructions.
- 650 g Sushi rice
- 12 leaf Nori sheet
- 8 tbsp Rice vinegar
- 2,6 tbsp Mirin (sweet rice wine)
- 5,3 tsp Sugar
- 2,6 tsp Salt
- 250 g Salmon
- 0,5 Avocado
- 1 Mango
- 0,5 Cucumber
- 250 g Cream cheese
- 0,5 Paprika
- 12 piece Spring rolls great
The evening before:
- Wash rice thoroughly with a sieve under water.
- Cook rice according to the instructions on the packaging, e.g. Put 1 cup of rice and 1 cup of lightly salted, cold water in a saucepan and bring to the boil without the lid. Better to use a little more water. Let simmer for a total of 2 minutes. Do not stir the rice during the entire cooking process. Simmer over medium heat for about 15 minutes with the lid on until the rice has absorbed the water. Turn off the stove and leave it with the lid on for about 10 minutes on the hot plate. Then take the pot off the stove and remove the lid. Cover the pot with a tea towel for about 10 minutes.
- In these 10 minutes: heat rice vinegar, mirin, sugar and salt in a saucepan, do not let it boil. Stir until the sugar and salt have dissolved.
- Transfer the rice to a clean bowl so it cools down faster. Slowly spread the vinegar-sugar mixture over the rice and use a wooden spoon to spread it evenly. Do not crush the grains.
- Place a damp tea towel over the bowl to cool down and let it rest overnight.
On dinner:
- Plan enough time to chop and roll! Put spring rolls in oven on time.
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