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perfect sushi rice

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My husband is the sushi maker in our home.  This is the recipe he's perfected for sushi rice!
Seafood
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Read about my hate-love affair with sushi and how we came to make our own sushi in Uruguay:  SUSHI SATURDAYS.

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2 cups uncooked white rice (Look for sushi rice - it's more starchy and a shorter, fatter grain.)
3 cups water
1/2 cup rice wine vinegar
1 T olive oil
1/3 c sugar
1 & 1/2 t salt
  1. Rinse the uncooked rice with cold water, until the water runs clear.  Strain in colander or sieve.
  2. Add rice to 3 cups cold water in a saucepan.
  3. Heat to boiling, then reduce to low.  Cover tightly and simmer on low for around 20 minutes.  Check to see if water has absorbed.  If not, continue cooking just a bit.
  4. In a separate saucepan, stir together rice wine vinegar, olive oil, salt, and sugar.  Heat over low heat until sugar has completely dissolved.  Cool to room temperature; stir into rice.
  5. Stir until rice absorbs the new liquid and dries just a bit.
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  • Home
  • Recipes
    • Appetizers
    • Beef, Chicken, and Pork >
      • Beef Recipes
      • Chicken Recipes
      • Pork Recipes
    • Beverages
    • Bread, Biscuits, and Rolls
    • Breakfast
    • Desserts >
      • Cakes >
        • Cake Frostings and Icings
      • Cookies, Brownies, and Bars
      • Pies and Pastries
      • More Desserts
    • German Food
    • Gluten Free
    • Pasta and Pizza
    • Salads >
      • Salad Dressings
    • Sauces
    • Seafood
    • Soup and Chili
    • Vegetables and Sides
  • Fun
    • Kitchen Fun
    • Kids Cook
    • Quotes
  • Menus
    • Seasonal Menus
    • Backyard Fun
    • Brunch
    • Cocktail Party
    • Cozy Nights
    • Elegant and Easy
    • Fiesta
    • Football Fun
    • Happy Birthday
    • Kids Celebrate
    • Picnics
    • Tea Time
  • Tips
  • Garden
  • About
  • A - Z Index