壽司飯的作法~"20點"

壽司的做法

壽司飯(3~4人份)


米兩杯(要量很準喔)-為求精準請務必在量時放於平坦的桌面上

酒兩大匙

水約兩杯

將米洗好後請用篩子濾乾米,然後倒入電鍋,加水

由於壽司飯要稍具硬度才會可口,故水分要比標準低

所以讓其泡30~90分鐘(天氣越冷泡越久)

米泡好後,舀出兩大匙的水後,加入兩大匙的酒

加蓋炊煮,煮好不可立刻開鍋,需悶8分鐘



調味醋的比例
(兩杯米的調味醋比例)

醋 40cc

砂糖 1大匙

鹽 1小匙

等飯好後,請將飯倒至大盤中散開,將調味醋灑於飯上

一邊如切割般的攪拌,一邊用扇子搧涼

食用前爲了避免壽司飯變硬,可覆蓋加醋的紗布(醋巾)

**醋巾,先將紗布用水清洗過,然後在用1:1(醋:水)的醋水浸泡過,即成為醋巾

4 cups japanese short medium grain rice
120ml rice vinegar
2 ½ tbsp sugar
1 tspn salt

Wash rice well in cold water and soak in fresh water for 30 minutes.

Steam rice in a rice cooker. Cover with a damp cloth and leave to cool for 15 minutes.

Place rice vinegar, sugar and salt in a saucepan and stir over heat until sugar and salt dissolve.

Place into mixing bowl and pour evenly over the rice vinegar mixture. Mix in well with a cutting action, being careful not to squash the rice. Fan to cool.

進入http://www.ytower.com.tw/mailbox/detail.asp?TitleID=3197即看到壽司飯的作法

2011-02-25 19:34:57 補充：
希望幫到你!!^T^