Sushi Gohan

For the perfect sticky sushi rice you should use the special sushi rice. However, it also works with the standard round grain rice (e.g. for rice pudding).

Wash the rice well in advance. So long, until the color of the washing water is clear. This process affects the stickiness because the excess starch is washed off.

If the rice is not washed sufficiently, it will become too sticky and further processing will be unnecessarily difficult. In a pot with a lid, bring the rice to a boil with 400 ml of water and then let it swell at a low temperature (about 15 minutes.).

Then remove the pot from the heat and set aside or allow to swell further for about 5 minutes.

For the seasoning sauce, bring vinegar, sugar and salt to a boil and reduce slightly. Leave to cool. Put the finished rice in a bowl and carefully stir in the seasoning sauce.

Here are special spoons, but a normal cooking spoon tuts also. When the rice has cooled down, you can process it into sushi.

Preparation Tip:

The amount for the sushi rice makes about 64 maki (8 rolls of about 8 maki each).

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