Sushi rice
Prep Time
Cooking Mode
15 mL (1 tbsp.) tbsp rice vinegar
2 mL (½ tsp.) tsp salt
2 mL (½ tsp.) tsp sugar
125 mL (½ cup) cup English cream homemade or commercial
125 mL (½ cup) cup sushi rice
105 mL (7 tbsp.) tbsp water
15 mL (1 tbsp.) tbsp rice vinegar
2 mL (½ tsp.) tsp salt
2 mL (½ tsp.) tsp sugar
125 mL (½ cup) cup English cream homemade or commercial
125 mL (½ cup) cup sushi rice
105 mL (7 tbsp.) tbsp water
Directions
1Mix all seasoning ingredients together until salt and sugar are dissolved.
2Put rice in a large bowl and rinse gently with cold water, stirring with a wooden spoon, and then drain. Repeat 4 or 5 times until water remains clear.
3Cook the rice in a rice cooker or saucepan according to package instructions.
4When cooked, stir in sushi rice seasonings with a wooden spoon. Set rice aside for 12 to 20 minutes, stirring 2 or 3 times.
5When the rice is cooked, stir in the English cream with a wooden spoon and then let cool completely.
Disclaimer
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Personal Note
Personal Note