Expand the description and view the text of the steps for this how-to video. Check out Howcast for other do-it-yourself videos from Koji and more videos in the Japanese Cooking category. You can contribute too! Create your own DIY guide at www.howcast.com or produce your own Howcast spots with the Howcast Filmmakers Program at www.howcast.com According to Japanese tradition, aspiring sushi chefs must spend years perfecting their sushi rice before they're even allowed to cut fish. So consider this a head start. To complete this How-To you will need: 2 c. short grain white rice, preferably Japanese sushi rice Lots of fresh, cold water A measuring cup A mesh strainer A heavy, 2-quart pot with a lid A wooden spoon A timer A 4-quart plastic, silicone, or glass bowl 1/2 c. white rice vinegar 2 tsp. salt 1/4 c. sugar A four-inch piece of konbu seaweed And a 1-quart saucepan Step 1: Rinse rice Place the rice in a mesh strainer and rinse it under cold running water. Pick out any debris you might find in the rice, such as weird little pebbles or odd-looking grains of rice. Step 2: Soak rice Place the rinsed rice in your 2-quart pot and fill the pot with water until it's about one inch above the rice. Let this soak for 30 minutes. Step 3: Rinse rice again Place the soaked rice back in the strainer and rinse it again under cold running water until the water runs clear. Step 4: Boil rice Place the rinsed, drained rice back in the saucepan and add 2 1/4 cups of cold water. Cover the...
Except where otherwise note, content on this site is licensed under a Creative Commons Attribution 3.0 License
