How to make Japanese sticky rice for your sushi?
To make Japanese sticky rice, you need a condiment called sushi vinegar.
To make it, at least 30 minutes before cooking 300 grams of raw Japanese sticky rice, you need:
· 75 grams of rice vinegar
· 30 grams of powdered sugar
· 8 grams of salt
Remember to wash the rice thoroughly by soaking it the day before.
Cook in a sauté pan, covering with water no more than 1 cm (0.3 in) of the rice, or 300 to 400 grams (1.5 to 2.5 oz). of cold water.
Always covered throughout, bring to a rolling boil, then immediately reduce the heat to a simmer for 10 minutes (the rice should have absorbed all the water).
Do not add salt to the water and, above all, never stir the rice during cooking.
Always covered, let the residual heat finish cooking for 6 minutes.
Pour the sweet and salty vinegar over the rice, then use a flexible spatula to gently loosen the grains to cool them.
Let your "sushi" cool before forming your bites.
There's always a first time, and repeating this exercise will help you cook rice successfully every time.
