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Collection: Appetizers
Recipe By: Chef Roberto
Sushi Rice
Ingredients
- —Cooking Rice—-
- 7 cups Cal Rose rice
- 9 cups water
- 1 teaspoon kosher salt
- —-Seasoning rice after cooking—-
- 1 cup of rice vinegar
- 1/2 cup of white sugar
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Directions
- Rinse the Cal Rose rice under cool water until the water runs clear. Add drained rice to a hotel pan with 8 cups of room temperature water. Cook in the large Alto Shaam steamer steam cycle, 250° for 35 minutes. Remove from steamer and allow to cool to room temperature.
- In a small sauce pan combine rice vinegar and sugar and bring to a simmer. Allow to cool to room temperature.
- For vinegar mixture over cooled rice and fold rice softly. Do not over mix rice to cause clumping. The rice is now ready to roll the sushi.
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