Читать книгу YO Sushi: The Japanese Cookbook - Kimiko Barber - Страница 24

Measure the rice and pour into a large bowl. Add plenty of cold water and stir vigorously, then drain the milky water through a fine-meshed sieve. Return the rinsed rice to the bowl and repeat until the water runs clear. The rice will need between 3 and 5 washes before the rinsing water runs clear and will become slightly opaque as it begins to absorb moisture. Set it aside to drain for at least 1 hour.

Put the rice and the measured amount of water (see the first table overleat) into a heavy-based saucepan with a tight-fitting lid and add a postcard-size piece of konbu into which you have made little tears. (The konbu is optional but it does give extra flavour to the rice.)

Put the saucepan over a medium to high heat and bring to the boil. Try to resist the temptation to lift the lid to see how it is cooking, as you want to keep all the steam inside – listen for boiling sounds instead. Depending on the amount of rice you are cooking, it should take between 5 and 7 minutes to reach a rolling boil. Reduce the heat to low and continue to cook for a further 5–7 minutes before turning off the heat. Do not lift the lid but let the rice stand for 10 minutes to cook in its own steam. The next step is to make the sushi vinegar.