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Before you jump to Sushi Rice (Shari, Sumeshi, Sushimeshi) recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Could save you Dollars.
Remember when the only men and women who cared about the natural environment were tree huggers and hippies? That’s a thing of the past now, with everybody being aware of the problems besetting the planet and also the shared obligation we have for turning things around. The experts are agreed that we are not able to adjust things for the better without everyone’s active contribution. This should happen soon and living in ways more friendly to the environment should become an objective for every individual family. Keep reading for some methods to go green and save energy, largely in the kitchen.
While it may not taste as good, preparing food in the microwave as an alternative to in the oven will save you a packet of money. Maybe the realization that an oven utilizes 75% more energy will motivate you to use the microwave more. Countertop appliances can boil water or even steam vegetables faster than your stove, and use a lot less electricity. You might reckon that you save energy by washing your dishes by hand, but that is certainly not true. A dishwasher is particularly effective when it’s full before a cycle is started. Don’t dry the dishes by using heat, use the cool dry or air dry options to increase the money you save.
From the above it really should be clear that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Eco-friendly living is not that tough. It’s about being sensible, most of the time.
We hope you got benefit from reading it, now let’s go back to sushi rice (shari, sumeshi, sushimeshi) recipe. To cook sushi rice (shari, sumeshi, sushimeshi) you need 4 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to prepare Sushi Rice (Shari, Sumeshi, Sushimeshi):
- Provide 2 gou (=360ml or 300g) Short grain rice (turn into approx. 1.5 lb Sushi Rice)
- Prepare 3-4 tbsps Rice vinegar or White wine vinegar
- Use 2 tbsps Sugar
- Prepare 1 teaspoon Salt
Instructions to make Sushi Rice (Shari, Sumeshi, Sushimeshi):
- Put the rice into a bowl and pour cold water. Shape your hand like holing a tennis ball then rinse the rice drawing circles gently but quickly 10 times. Dispose the water. Repeat 4-5 times until the water gets semitransparent. Drain with the strainer.
- A tip: Some decades ago, they said you had to wash or scrub the rice to remove the smell. But because of development of rice-milling technology today, it's recommended to rinse it gently. If not, grains are likely to chip and run gooey after steam. Rice for Sushi must be cooked slightly harder than normal steamed rice.
- Put rinsed rice into the rice cooker and pour 400ml water. Or follow the scale inside if yours has it. Cook as usual, or if there's a menu for Sushi rice, you might be able to try to use it I haven't use this function ever though:)
- When the rice is done, swiftly add sugar, vinegar and salt on the rice and mix well. Not to crush the individual grains while mixing. Spread the seasoned rice onto a plate to cool down. If possible please fan to cook faster, so that the sushi rice gets shining.
- Just for your reference… the dinner of the day. Futo-maki sushi with this rice, Chilled tofu, Simmered squash with minced pork, Pea-tip salad.
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