Vinegared Sushi Rice

1. 1

   ["Rice cooked for sushi should be slightly firmer in texture than regular one because it will absorb the seasoned vinegar well.", "1 ""go"" of raw polished rice : seasoned vinegar = about 150 g : 40 ml", "Combine all ingredients in a sauce pan (non-reactive) over low heat and stir well until dissolved completely and turn off the heat.", "Put the hot freshly cooked rice into a large bowl and add vinegar mixture and mix with cutting motion."]

* Per serving · 4 servings · Values may vary.

No additional tips available.