How to make delicious Japanese rice
- 2 tablespoons sesame seeds
- 645g (3 cups) koshihikari rice
- 60ml (1/4 cup) sushi seasoning
- 1 tablespoon caster sugar
- 1/2 teaspoon salt
- 875ml (3 1/2 cups) water
Tell’s Starts to Make it
Place the sesame seeds in a medium frying pan over low heat and cook, stirring, for 2 minutes or until toasted. Transfer to a small heatproof bowl.
Place the rice in a large fine sieve. Rinse under cold running water until the water runs almost clear. Set aside for 30 minutes to drain.
Meanwhile, place the sushi seasoning, sugar and a pinch of salt in a small bowl and stir until the sugar dissolves.
Place the rice and water in a large saucepan. Bring to the boil over high heat. Cover with a tight-fitting lid. Reduce to the lowest heat possible, moving the pan to a smaller hot plate if necessary. Cook, covered, for 15 minutes. Set aside, covered, for 10 minutes.
Add the sushi seasoning mixture to the rice. Use a flat-edged wooden spoon to stir gently
until combined. Transfer to a serving bowl.
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