Goshen’s Method for Preparing Good Sushi Rice
Goshen’s method for preparing good sushi rice is important for making sushi. One of the most important parts of preparing sushi is the rice. Goshen’s method for preparing good sushi rice is easy and simple to prepare. This is a good step by step instruction for the preparation of sushi rice. Goshen’s method for preparing good sushi rice is the first step for preparing sushi. For knowing what is needed to prepare sushi check out Goshen’s Sushi kitchen for a list of utensils and other things recommended for preparing sushi.
· 4 cups (600 grams) of sushi rice
· 1 small piece of kombu (a type of kelp) about 1 ½ x 6 inches (4 x 15 cm)
· 1/3 cup (70 milliliters) of Japanese rice vinegar
· 1 ½ teaspoon of salt
· 1 ½ tablespoon of sugar
Step 1: The first step in Goshen’s method for preparing good sushi rice is to wash the sushi rice under cold running water until the water is completely clear, then drain the sushi rice. Then fill a flat large sauce pan with the rice and 3 cups (700 milliliters) of water and add the 1 ½ x 6 inches (4 x 15 cm) kombu
Step 2: Let the sushi rice soak for 10 minutes in the water. Then bring the sushi rice to a boil. Stir occasionally and let boil over maximum heat for 2 minutes. Reduce heat to the lowest flame and let the rice cook covered for 10-20 minutes, depending on sushi rice package instructions.
Step 3: The next step in Goshen’s method for preparing good sushi rice is to make sure the sushi rice does not overcook. While this is going on stir the rice vinegar with salt and sugar in a small bowl until sugar and salt have completely dissolve.
Step 4: Remove the sushi rice from the stove. Remove the lid and cover with a kitchen towel, let cool for 10 minutes. Then take either a typical wooden dish or another shallow stoneware or unfinished wooden dish and rinse it well with cold water. Then transfer the sushi rice to the dish. Turn the sushi rice quickly with a bamboo rice paddle.
Step 5: The fifth step in Goshen’s method for preparing good sushi rice is to sprinkle the vinegar dressing over it. In order to cool down quickly to room temperature and to get fluffy and shiny, draw lines in the rice with the rice paddle from left to right and from top to bottom. Don’t stir or squeeze. Cool the rice with a fan or the rice paddle. The cooling process takes around 10 minutes.
(Never put the rice in the refrigerator to cool)
Step 6: Cover the sushi rice with a damp kitchen towel so that it does not dry out. Goshen’s method for preparing good sushi rice is complete and is ready to use the sushi rice as described in the recipes.
While passionate about psychology. With TRCB, he is one of the original Subject Matter Experts (SME), Author of upcoming book Naturally Good Cooking. For more please visit www.MichaelGoshen.com
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