Learn "The Art of Japanese Cooking" this week on "Jayni's Kitchen."
Owner Richard Moon and Chef Takayoshi of Kokoro, 601 Kasold Drive, will prepare the recipe below with host Jayni Carey.
A new show airs at 6:30 p.m. Tuesday each week on Sunflower Broadband Channel 6 and repeats at 8:30 p.m. and 10:30 p.m. The show is also broadcast at 8:30 p.m. today-Friday, 9:30 a.m. Sunday and 8:30 p.m. Monday.
Sushi Vinegar And Rice
white vinegar
salt
sugar
3 pounds short-grain sushi rice
Sushi vinegar may be prepared in one of four methods. Experiment to find the version you prefer.
Method one: 7 tablespoons vinegar,
2 tablespoons salt, 3 tablespoons sugar
Method two: 6 tablespoons vinegar,
2 tablespoons salt, 2 tablespoons sugar
Method three: 6 tablespoons vinegar,
2 tablespoons salt
Method four: 6 tablespoons vinegar,
1 1/2 tablespoons salt, 1 tablespoon sugar
Select one of the above methods. In a saucepan, combine the vinegar and salt. Heat the mixture over low heat just until it simmers. If using sugar, add it gradually, stirring until dissolved. Do not let the mixture boil. Remove pan from heat and cool mixture to room temperature.
Place sushi rice in a bowl and rinse with tap water, changing the water four to five times until the water is relatively clear.
Place the rice in the rice cooker. Add approximately 3 1/4 cups of water. (The ratio of water to rice is up to the cook. Rice condition and cooker's performance affect cooked rice quality; therefore it should be a trial-and-error approach. Cooked rice will expand to about two times the volume of uncooked rice, so make sure the rice cooker you are using is large enough to hold the finished rice.)
The cooking time depends on the rice cooker, but 15 to 20 minutes is generally right. Allow 30 to 40 minutes steaming time. Do not open the lid of the cooker until the steaming time is completed.
Place the cooked rice in a large bowl. Add 1 to 2 tablespoons of seasoned vinegar per pound of cooked rice. More vinegar may be added, to taste. Mix in the vinegar gently to avoid breaking the grains of rice. Allow the rice to cool for least 30 minutes at room temperature.
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