I don't know whether something's up with the conversions, but scaling this recipe to metric for 500g of dry sushi rice the proportions are WAY out. I found this rice to be far too sweet, far too vinegary, and way overcooked. I've experimented, and have below shown the correct quantities for good sushi rice. The original (wrong) quantities are shown in brackets:-
Rice: 500g (495g);
Water: 950ml (900ml);
Rice vinegar: 90ml (160ml);
Vegetable oil: 0ml (20ml);
White sugar: 30g (65g);
Salt: 7g (8g).
Instead of cooking on low for 20 mins, bring to the boil, cook on low for ten minutes, turn off the heat and stand with the lid on for another 10 mins.
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I don't know whether something's up with the conversions, but scaling this recipe to metric...