Sushi 1: vinegared rice dishes
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Sushi 1: vinegared rice dishes
  Rice    Side dish  
Last updated 6/12/2012 1:25:38 AM. Recipe ID 59668. Report a problem with this recipe.
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      Title: Sushi 1: vinegared rice dishes
 Categories: Side dish, Rice
      Yield: 6 Cups
 
    1/4 c  Rice vinegar, -=OR=- 3 tb
           -- mild white vinegar
  3 1/2 tb Sugar
  2 1/2 ts Salt
  1 1/2 tb Mirin -=OR=- 1 tb pale
           -- dry sherry
    1/2 ts Soy sauce
      2 c  Japanese white rice, washed
      1 ea 2" square of kombu, cut with
           -- cut with a heavy knife &
           -- washed
 
  Combine the rice vinegar, sugar, salt and mirin in a 1 to 1 1/2 qt
  enameled or stainless steel saucepan. Bring to a boil uncovered and
  stir in the soy sauce. Cool to room temperature. Combine 2 1/2 cups
  of cold water and the rice in a 1 1/2 to 2 qt stainless steel or
  enameled saucepan and let soak for 30 minutes. Then add the square of
  kombu and bring to a boil over high heat. Cover the pan, reduce the
  heat to moderate, and cook for about 10 minutes, or until the rice
  has absorbed all of the water. Reduce the heat to its lowest point
  and simmer another 5 minutes. Let the rice rest off the heat for an
  additional 5 minutes before removing the cover and discarding the
  kombu. Transfer the hot rice to a large non-metallic platter or tray.
  Pour on the vinegar dressing and mix thoroughly with a fork. The rice
  is ready to use when it has cooled to room temperature. Or it may be
  covered and left at room temperature as long as 5 hours before
  serving.
 




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Recipe ID 59668 (Apr 03, 2005)

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