6.
By cooling the rice with a fan/uchiwa, it will allow for an even expansion of the vinegar. Turn rice over once more and fan it for 10 more seconds. If you use the rice at once, it will get sticky. Leave it covered with a humid and clean cloth for a couple of hours. Don’t forget to clean the wooden bowl with clean water after usage!
7.
NOTES: -The type and brand of rice, vinegar, sugar and salt will all play into the taste. Investigate and experiment! Depending upon the region, sushi rice will taste vastly different in Japan. In Tokyo, it will taste almost sour, while it will appear sweet here in Shizuoka. You may use brown sugar instead of white sugar for a different colour. But it will be easier to make a mistake in taste balance! The same if you want to introduce a little soy sauce in the stock!
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%20and%20I%E2%80%99ll%20be%20glad%20to%20reply%20to%20enquiries!%0D%0AThe%20advantage%20of%20this%20recipe%20is%20that%20it%20will%20fit%20the%20needs%20of%20vegans,%20vegetarians%20and%20omnivores%20alike.%20It%20is%20also%20open%20to%20a%20lot%20of%20variations.%20Read%20the%20notes%20at%20the%20end!%0D%0A%0D%0A-Check%20the%20pics%20for%20the%20tools%20you%20will%20need,%20or%20their%20subsitutes.%0D%0A-I%20do%20not%20explain%20the%20rice%20steaming%20itself.%20I%20assume%20you%20know%20how%20to%20steam%20rice.%0D%0ANote:%20a%20simple%20trick%20to%20add%20taste%20to%20your%20rice:%20steam%20with%20a%20piece%20of%20konbu/%E6%98%86%E5%B8%83/seaweed!%0D%0A){kind=link}