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IngredientsMethod
🇨🇾 CyprusSushi

🍣 Sushi Rice

It is important to make fresh sushi rice every day

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How to cook sushi rice

Ingredients

  • •2,5kg uncooked
  • •2,7L water
  • •Awasezu - 500ml
  • •INGREDIENTS - 12L COOKER
  • •3,75kg uncooked
  • •4,05L water
  • •Awasezu - 750ml

Method

  1. 1Wash the sushi 7 times before cooking
  2. 2The water should be almost clear before you start to cook
  3. 3In a large cooker, cover the with water and soak for 20 minutes
  4. 4Cook the in the cooker for 45 minutes. It will come to the boil and then start steaming.
  5. 5Wet the Hangiri before mixing in the .
  6. 6Once the is cooked, empty it into the Hangiri. Do not scrape the bottom of the pot.
  7. 7Pour the vinegar evenly over the surface, while cutting the liquid into the with quick cutting strokes.
  8. 8Keep moving the to cool it down.
  9. 9Once cool, cover it with a clean, damp cloth and store at room temperature in a container.
  10. 10Portion off a bit of to use, so that the bulk of it can remain untouched, and uncontaminated.

Notes

  • •It is important to make fresh sushi every day