Ingredients: 3 cups of sushi rice
Sushi vinegar material: 4 tbsps of vinegar (or sugar: vinegar =1:1,so the taste will be a little sweeter), 3 tbsps of sugar, and 5 tbsps of salt1.
The practice of sushi vinegar rice
1, rice washing
Sushi rice is the most suitable rice for making vinegar rice. Its granules are large and full, its taste is Q-elastic, and it will not be too dry after being cooked, which is quite suitable.
Wash rice about 2 ~ 3 times, and immediately pour out the water after the first flush; Stir gently with your hands for the second and third times. Don't "rub" and wash for too long, which will easily break the rice grains and affect the taste. Just wash off the impurities on the surface.
2. Cooking
Usually, the ratio of water to rice for cooking white rice is1:1,but the amount of water used to make vinegar rice is less than usual, and the ratio of water to rice is about 2.5: 3, which makes the cooked rice slightly harder. Let the white rice soak15 ~ 30 minutes, fully absorb the water, and then press the switch to cook.
3. Adjust vinegar
While cooking, prepare sushi vinegar: put vinegar, sugar and salt into the pot, and cook on low heat until the sugar and salt melt. Pay special attention to the fact that when heating sushi vinegar, you can't use strong fire or boil it, otherwise the vinegar taste will be lost! After the three materials are evenly mixed, they are allowed to stand and cool for later use.
The ratio of rice to sushi vinegar: about 1 cup of rice with 20 ~ 30c.c. sushi vinegar (a bowl of rice with10 ~15c.c.); Sushi vinegar can be made more at a time, and it can be stored for about 1 month in a sealed refrigerator, and can be taken at any time after it is convenient.
4. Mix vinegar
Prepare a bowl with a big opening, take out the cooked white rice while it is hot and pour it into the bowl. When the rice is hot and swollen, it is easier to absorb the flavor of vinegar, so be sure to take it out while it is hot and mix the sushi vinegar into the rice.
It is better to have a wooden basin, which will absorb excess moisture and rice will not stick to the bottom of the basin easily.
You can use a steel basin without a wooden basin, but it is easier to stick.
Let half of the sushi vinegar flow down the obliquely cut rice ladle, let the vinegar slowly seep down first, and then spread it out with the rice ladle in the way of "cutting and mixing", which can make the rice stick evenly and avoid destroying starch and making the rice grains too sticky; Pour out the remaining sushi vinegar according to the procedure and stir well.
Let the vinegar penetrate into the rice first and then loosen it, so as not to let the rice grains loose and prevent the vinegar rice from sticking to your hands.
5, cooling
After mixing vinegar with rice, spread the vinegar rice slightly, gently blow the air with a fan to cool the rice, or cover it with a clean wet cloth (gauze or towel) and let it stand for15 ~ 30 minutes. After cooling, the vinegar rice can keep the rice grains complete, bright in color and clear in grains.
It is recommended not to use an electric fan to blow and cool, which will easily accelerate the evaporation of vinegar and lose its taste.
Generally speaking, the prepared vinegar rice does not need to be put in the refrigerator. After cooling, the upper cover can be stored in a cool place indoors, which can last for about1~ 2 days. However, if it is in hot summer, it still needs to be refrigerated in the refrigerator to avoid breeding bacteria.
In fact, the practice of this sushi rice seems very simple, just adding vinegar, sugar and salt to the white rice, but it takes some skills to make it sweet, sour, delicious, refreshing and delicious. You can know by trying it with reference to the above methods. In fact, it is quite easy for only one person to hold the skills.