INGREDIENTS

INSTRUCTIONS

>From: The Sushi Chef page:
http://www.fairstreet.com/sushi/default.htm  While this is a commercial
page, they do have recipes for a few  things. One of them happens to be
sushi rice. While this particular  recipe is far more detailed than
most I've seen, the basic idea is  the same. However, I want to point
out that Sushi rice is NOT just  plain common white rice. It is
seasoned with Sushi vinegar and it is  a short grained rice. Anyway,
here are the instructions as per the  Sushi Chef's page:  This
flavorful sticky style of rice does not fluff like long grain,  but
sticks, making it ideal for use with chopsticks.  Besides being the
most important of Japanese foods (the word rice and  meal are the same
in Japanese), this type of rice is also very good  for use in risotto
and rice pudding.  Sushi rice takes a bit of time and care to prepare,
but it can be done  ahead of time and left covered with a damp cloth.
REMEMBER: Do not  refrigerate cooked sushi rice, for chilled rice won't
stick together.  This recipe will yield 5 cups of sushi rice-  Enough
to fill 10 cucumber rolls, or 6 California rolls, or 6  California
rolls, or 40 finger rolls. Each recipe gives specific  amounts of sushi
rice required.  Warning: Raw short grain rice expands two and a half
times its  original size when cooked, and it is very common to cook far
too much  rice. As it cannot be used the next day, it seems wise to
check the  recipe for the exact amount needed.  INGREDIENTS
medium-sized bowl and larger strainer * medium-sized heavy saucepan or
electric rice cooker * clean towel * bamboo paddle * large ceramic,
wooden or plastic platter  Washing the Rice:  Soak rice in a bowl of
cold water. Stir the rice around in the bowl  with your hands. After
the water becomes cloudy, strain the rice by  pouring the water and
rice mixture into the strainer, letting the  waste flow into the sink.
Put the rice back into the bowl, add fresh cold water and repeat the
process. Keep "washing" the rice until the water is no longer cloudy,
approximately 5 minutes.  Leave the "washed" rice in the strainer and
let it sit draining for  30 to 60    minutes.  Cooking the Rice:  If
you have an electric rice cooker, follow the instructions that
accompanied it.  If not, place the washed rice in a heavy medium-sized
pot. Add the  water. Cover tightly Do not lift the lid at any time
until the rice  is finished cooking, or the steam will escape and it
will not cook  properly.  The following instructions are for use on a
gas range. To prevent  overcooking on an electric range, change the
heating temperatures by  switching burners, rather than adjusting the
heat of the same burner.  If you are changing the amount of rice being
cooked, it is very  important that you change the size of the saucepan
(one cup of rice  should be cooked in a small pan). Also, if you are
not using a heavy  saucepan, reduce the cooking times by watching for
the signs of rice  steaming, boiling (lid jiggling) and rice drying
(crackling sound)  Place over medium high heat until the rice steams
(approx. 10  minutes). Turn the heat to high and cook for 2 minutes.
You may have  noticed a white foam around the lid and the lid jiggling
up and down.  Reduce the heat to medium and cook another 5 minutes
until the foam  stops and you hear a crackling sound. Turn off the
heat, and let  stand uncovered another 15 minutes, as the rice steams.
Remove the  cover and fluff the rice with the bamboo paddle. Wrap the
cover in a  cloth towel and return cover to pot. Let it stand
continued in part 2

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1360
Calories From Fat: 99
Total Fat: 12g
Carbohydrates: 320g
Fiber: 24g
Protein: 24g