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Sushi rice (vinegared rice) | White rice.com Channel's recipe transcription

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White rice.com channel

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Ingredients

Freshly cooked rice : 2 go
Rice vinegar : 50 ml (3 tbsp and 1/3 tbsp)
sugar : 1 tbsp and 1/3 tbsp
salt : 5g (less than 1 teaspoon)

Time required

10minutes

Procedure

1) Make sushi vinegar 00:43
Mix the seasonings well in the bowl.
2) Let the sushi tub absorb water 00:08
Wet the sushi tub thoroughly with water so that it absorbs water and wipe off the water.
3) Sprinkle sushi vinegar on rice 01:22
Transfer the freshly cooked rice to a sushi tub, let the sushi vinegar be transmitted to the rice scoop, and sprinkle it all over.
4) Mix 01:45
Wait for it to penetrate for about 5 seconds, then move the rice scoop a lot to mix. Mix from the bottom first, then cut the rice.
5) Mix finely 01:58
Once the sushi vinegar is mixed to a certain extent, move it finely so as to cut the rice scoop across the rice scoop so as to eliminate lumps. To prevent the rice from being crushed, cover it with sushi vinegar and quickly combine it until it shines brightly.
6) Cool with a fan 03:15
Once mixed, spread the sushi rice and cool it with a uchiwa. When the heat on the surface is removed, turn it upside down with a rice scoop and cool it until it reaches the temperature of human skin.
7) Put together 03:40
Completed by putting them together and covering them with wet bleached cloth.

Point

・ If you don't have a sushi tub, you can use a bowl. However, a large bowl is recommended so that the whole can be mixed easily.
・ When making sushi rice for the first time, or when the rice is cooked softly, do not add all the amount of sushi vinegar, leave a little and taste it once. Fine-tune the sushi vinegar according to the hardness of the rice, etc. to adjust the vinegar to your liking.
・ If it becomes hard, warm it up again. If you warm it up, the vinegar will fly off, so add a small amount of sushi vinegar after warming up. You can use a microwave oven, but it's best to fix it because it's a steamer.