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Ingredients
| glutinous rice (sticky rice): 2 cups |
| water: 3 cups |
| rice vinegar: 4 Tbl |
| granulated sugar: 3 Tbl |
| salt: 2 tsp |
| mirin wine: 2 Tbl |
Make-Ahead Sushi Rice
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
25 min -
Servings
4 serving(s)
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- Cook the rice by your desired method. I use a rice cooker and find I need about 2 1/2 cups water and a small knob of butter.
- If you prefer to use a pan use the directions in Perfect Japanese Rice..
- When the rice is frozen, pack it tightly into a small cup (my rice cooker came with a 1/2 cup measurer which I use).
- Turn out onto a plate and leave to cool slightly. When cool place in freezer on plate until completely cold and easy to handle without breaking. At this stage transfer to a freezer bag and store tightly closed.
- When the rice is needed, remove from freezer in morning and leave in fridge or leave out on the side (this takes about an hour).
- Crumble the rice with your hands and mix together the ingredients for the dressing. Stir through the rice.
- Microwave for 1 minute to take the chill off.
- Give the rice a good stir and use to make sushi. Each 1/2 cup timbale makes 1 sushi "log".