Sushi Rice (Sumeshi)
Allergens:
Ingredients for 5 portions
Calculate portions
Elaboration
- Firstly, put the rice in a pot covered with cold water,then stir and change the water that should be white by the rice starch.
- Repeat this process until the rice releases all its starch, in other words til getting clean water ( approx. 8 times).
- After draining the rice, place it in a pot ( there are also specific electic pots for this purpose) under the same amount of cold water and rice. During the boiling process, it is specially to keep the pot tightly covered.
- Place it on the heat, bring to boil over a medium-high flame for 2 minutes, later reduce the heat and simmer on low for about 13 minutes.Total cooking time is 15 minutes, plus let stand time is 2 minutes, ALWAYS leaving tightly covered.
- Prepare the dressing for the rice (Sumeshi).The proportions of these ingredients may be: 5 parts of rice vinegar, 2 parts of sugar and 1 part of salt. Warm over moderate heat (without allowing it to boil), stiring to dissolve both the salt and sugar.Finally let it cool.
- Once the rice is already rested, use a cedar wooden bowl (Hangiri) and add the dressing,then fan the rice while mixing it to help it dry. It is important neither to cool it by using a beater nor to store it in the refrigerator.When the rice is cooked, cover it with a damp towel and let it stand at room temperature.
Nutritional information (1 portion)
Energy
183.64
kcal
Carbohydrates
40.4
g
Proteins
3.81
g
Lipids
0.51
g
Fiber
1.05
g
Saturates
0.1
g
Monounsaturated fatty acids
0.08
g
Polyunsaturated fatty acids
0.07
g
Cholesterol
0.0
mg
Calcium
1.32
mg
Iron
0.03
mg
Zinc
0.01
mg
Vitamin A
0.0
ug
Vitamin C
0.0
g
Folic acid
0.0
ug
Salt (Sodium)
388.5
mg
Sugars
2.7
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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