Sushi rice!help?!
Answers: How do you make the sushi rice and make it sticky?
Ingredients:
1 1/2 cups rice
1 3/4 cups cold water
1/4 cup sushi su*(seasoned rice vinegar)
Directions:
Place rice in a large bowl, and add water to cover. Stir rice vigorously to wash it clean of excess starch. Strain rice through a sieve, and return to bowl. Continue to rinse and swish with cold water until rinse water runs clear. Drain well after final rinse. Place rice in a 2-quart saucepan; add cold water, and cover pan. Over high heat, bring to a rapid boil. (You'll hear bubbling noises and the lid will begin to "dance." This should take about 5 minutes.) Reduce heat to low, and continue to cook until water is absorbed(about 5 minutes more).When you hear a hissing sound, increase heat to high for 30 seconds to dry off rice. Remove from heat, and set aside. Keep covered at least 10 (or up to 30) minutes. Transfer cooked rice to a wide glass or ceramic bowl(don't use metal, since it tends to retain heat). With a wooden spoon, toss rice while fanning it with a sheet of cardboard. (This will allow rice to cool without condensation forming.) When there are no more clouds of steam rising from rice, gradually add sushi su, using a gentle tossing motion. When most of it is added, taste rice. If it tastes mildly vinegary(this is the taste you are aiming for), add remaining vinegar. As rice cools, some of the vinegar will evaporate, leaving rice milder than when you first tasted it.
Makes 3 cups. *Sushi su is available in Oriental grocery stores. To make your own, combine 1/4 cup rice vinegar, 1 tablespoon sugar, and 3/4 teaspoon salt in a small saucepan. Heat over low heat, stirring just until sugar and salt dissolve. Cool to room temperature before using
Wash the rice in a bowl many times until the water in the bowl you are washing with goes clear rember to empty the water then try again. Then its clear you steam the ricewith the lid on the pan. Make sure that as little as possible of the steam escapes this is what gives it its fluffynes ans stikyness. After finishign add rive vinegar if you want its option. Then if your me. Make a Cucumber Maki :P
you have to use short grain rice not long grain - its the type of rice that has the texture not 3 cups of this 2 cups of that
The key to making sushi rice sticky is the type of rice you use. You need to use sticky rice (white, short-grained rice) which is sold at Asian (esp. Japanese and Korean markets) or is now increasingly sold at your local supermarket in the asian food aisle. Asian markets also sell dry packets for sushi rice flavoring.
NORI: There are many many types of seaweed. Nori is the type of seaweed used to make maki (rolls) and temaki (handrolls) sushi. It can also be purchased at the same places as the rice.
INARI: Inari is a sweet fried tofu pocket filled with rice. This is only available at Asian markets with Japanese food ingredients.
MISO SOUP: The base of miso soup is miso, the Japanese style fermented soybean paste (Koreans have one as well called Daeng-jang which is saltier, while the Japanese miso is sweeter). Miso soup is also generally seasoned with dashi, tofu, small bits of wakame seaweed and green onions/scallions.
Recipes:
http://www.tokyocube.com/lifestyle.php?s...
http://www.theblackmoon.com/Jfood/fmiso....
TEMPURA: The key to making tempura is hot oil and very cold batter. You can either make the batter from scratch or buy pre-mixed powder (just add water). You can also add tempura flakes called "tenkasu" for added crunch and texture.
Recipes:
http://www.japan-guide.com/r/e106.html
http://www.bento.com/tr-temp.html
Hope this helps and happy cooking and eating!