All Easy Recipes. Cook all that you can cook. Rice In Vinegar Dressing
(Sushi)
 
What You Need:            (To Make: about 6 cups)
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VINEGAR DRESSING
  • ¼ cup rice vinegar, or substitute 3 tablespoons mild white vinegar
  • 3½ tablespoons sugar
  • 2½ teaspoons salt
  • 1½ tablespoons mirin (sweet sake), or substitute 1 tablespoon pale dry sherry
  • ½ teaspoon MSG
  • 2 cups Japanese or unconverted white rice, washed thoroughly in cold running water and drained
  • A 2-inch square of kombu (dried kelp), cut with a heavy knife from a sheet of packaged kombu and washed under cold running water

    • How To Cook:
    DRESSING:
    1. Combine the rice vinegar, sugar, salt and mirin in a 1- to 1½- quart enameled or stainless-steel saucepan.

    2. Bring to a boil uncovered and stir in the MSG. Cool to room temperature.

    NOTE:
        This dressing can be made in large quantities and stored unrefrigerated in a tightly covered jar for as long as 1 year.
     
    RICE:
    1. Combine 2½ cups of cold water and the rice in a 1½- to 2-quart stainless-steel or enameled saucepan and let the rice soak for 30 minutes.

    2. Then add the square of kombu and bring to a boil over high heat. Cover the pan, reduce the heat to moderate, and cook for about 10 minutes, or until the rice has absorbed all of the water.

    3. Reduce the heat to its lowest point and simmer another 5 minutes. Let the rice rest off the heat for an additional 5 minutes before removing the cover and discarding the kombu.

    4. Transfer the hot rice to a large nonmetallic platter or tray-made of wood, enamel, ceramic, glass or plastic. Immediately pour on the vinegar dressing and mix thoroughly with a fork.

    5. The rice is ready to use when it has cooled to room temperature. Or it may be covered and left at room temperature for as long as 5 hours before serving.
    		 
    		 
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