Sushi rice, 100% organic.
GUARANTEE: SOIL ASSOCIATION
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For each cup of rice 1 cup water (or 1 cup and a little more).
With the open vessel carrying rice to a boil over medium heat. Sealing the container. Cook over high heat for 2 minutes. Reduce heat to medium and cook 5 minutes. Lower the heat to low and cook for 15 minutes so the rice absorbs the remaining water. At first, rice bubbles and when it has absorbed all the water starts to be felt. If you get a good rice, never NOT remove the lid during cooking. Once cooked, remove the lid and cover it with a cloth and let cool for 15 minutes. Put the rice in a container other than cash. The Japanese use the hangiri, a round-bottomed container of cedar wood. Spread it evenly with a spatula or wooden spoon. shamoji the Japanese use. Pass the spoon or spatula through the rice constantly, as if you were plowing a field, first from left to right and then top to bottom. This helps to separate the rice grains. The rice should be sticky but not sticky. At the same time should fan the rice to cool, separate the grains, and Aroz is bright. The operation of mixing the rice and cool it will take you about 10 minutes. And you have the rice ready to work with. When you do remember, wet your hands with cold water frequently and utensils (knives, spatulas, etc..) That utlices too. This is so that rice is not sticking to your hands or utensils. If you can not shusi vinegar, you can prepare it yourself at home as follows: 5 tablespoons sugar 5 tablespoons of vinegar and a little more than 2 to 4 teaspoons of salt (the latter amount is more traditional) Heat the vinegar and dissolve sugar.