Perfect Sushi Rice (Shari, Sumeshi, Sushimeshi) Recipe

Bac to School Recipes also Fall Delicious, fresh and tasty Recipes.

This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Sushi Rice (Shari, Sumeshi, Sushimeshi). Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Sushi Rice (Shari, Sumeshi, Sushimeshi) as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an easy and tasty dinner try this Sushi Rice (Shari, Sumeshi, Sushimeshi) recipe. This Sushi Rice (Shari, Sumeshi, Sushimeshi) make for a yummy summer dinner that you can make it easy. The Sushi Rice (Shari, Sumeshi, Sushimeshi) recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Sushi Rice (Shari, Sumeshi, Sushimeshi) recipe.

Sushi Rice (Shari, Sumeshi, Sushimeshi).

Sushi Rice (Shari, Sumeshi, Sushimeshi) Before preparing the dish, we have done some research on how to make Sushi Rice (Shari, Sumeshi, Sushimeshi) easily with perfect taste. You can cook Sushi Rice (Shari, Sumeshi, Sushimeshi) using 4 ingredients and 5 steps. Here is how you cook it.

Yummy Sushi Rice (Shari, Sumeshi, Sushimeshi) Recipe Ingredients

  1. It's 2 of gou (=360ml or 300g) Short grain rice (turn into approx. 1.5 lb Sushi Rice).
  2. It's 3-4 tbsps of Rice vinegar or White wine vinegar.
  3. You need 2 tbsps of Sugar.
  4. You need 1 teaspoon of Salt.

How to make Sushi Rice (Shari, Sumeshi, Sushimeshi) step by step

  1. Put the rice into a bowl and pour cold water. Shape your hand like holing a tennis ball then rinse the rice drawing circles gently but quickly 10 times. Dispose the water. Repeat 4-5 times until the water gets semitransparent. Drain with the strainer..
  2. A tip: Some decades ago, they said you had to wash or scrub the rice to remove the smell. But because of development of rice-milling technology today, it's recommended to rinse it gently. If not, grains are likely to chip and run gooey after steam. Rice for Sushi must be cooked slightly harder than normal steamed rice..
  3. Put rinsed rice into the rice cooker and pour 400ml water. Or follow the scale inside if yours has it. Cook as usual, or if there's a menu for Sushi rice, you might be able to try to use it I haven't use this function ever though:).
  4. When the rice is done, swiftly add sugar, vinegar and salt on the rice and mix well. Not to crush the individual grains while mixing. Spread the seasoned rice onto a plate to cool down. If possible please fan to cook faster, so that the sushi rice gets shining..
  5. Just for your reference... the dinner of the day. Futo-maki sushi with this rice, Chilled tofu, Simmered squash with minced pork, Pea-tip salad..