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Before you jump to Sushi Rice recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Lowering costs Inside the Kitchen.
Remember when the only people who cared about the ecosystem were tree huggers as well as hippies? That has totally changed now, since we all seem to have an awareness that the planet is having problems, and we all have a part to play in fixing it. Unless everyone begins to start living more green we won’t be able to correct the problems of the environment. Each and every family ought to start creating changes that are environmentally friendly and they should do this soon. Here are some tips that can help you save energy, mainly by making your cooking area more green.
Refrigerators and freezers use a lot of electricity, particularly when they are not working as effectively as they should. If you’re in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less electricity. The right temperature settings for your fridge and freezer, whereby you’ll be saving energy and optimising the preservation of food, is 37F and also 0F. You can certainly cut down how often the motor has to run by frequently cleaning the condenser, which will save on electricity.
The kitchen alone provides you with many small methods by which energy and money can be saved. It is reasonably easy to live green, after all. It’s related to being functional, most of the time.
We hope you got insight from reading it, now let’s go back to sushi rice recipe. To cook sushi rice you need 5 ingredients and 2 steps. Here is how you do it.
The ingredients needed to cook Sushi Rice:
- Use 1000 grams ★Cooked Rice
- Get 6 tbsp ☆Vinegar
- Use 3 tbsp ☆Raw cane sugar
- Provide 3 tsp ☆Soy sauce
- Get 2 tsp ☆Salt
Instructions to make Sushi Rice:
- Combine the ☆ ingredients and mix well until the sugar and salt dissolve.
- Add the cooked rice to Step 1 and mix together with cutting motions while fanning. Once it has cooled, it's ready to be used.
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