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Sushi Rice (Shari, Sumeshi, Sushimeshi)
Sushi Rice (Shari, Sumeshi, Sushimeshi)

Before you jump to Sushi Rice (Shari, Sumeshi, Sushimeshi) recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less Within the Kitchen.

Remember when the only men and women who cared about the environment were tree huggers as well as hippies? That’s a thing of the past now, with all people being aware of the problems besetting the planet and also the shared burden we have for turning things around. The experts are agreed that we are unable to adjust things for the better without everyone’s active participation. These types of adjustments need to start occurring, and each individual family needs to become more environmentally friendly. Continue reading for some methods to go green and save energy, mainly in the kitchen.

Refrigerators and freezers use a lot of electricity, particularly if they are not working as effectively as they should. When you can get a new one, they use about 60% less than the old models that are more than ten years old. Keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. Checking that the condenser is clean, which means that the motor needs to operate less frequently, will also save electricity.

From the above it really should be apparent that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is reasonably straightforward to live green, of course. Largely, all it requires is a little common sense.

We hope you got insight from reading it, now let’s go back to sushi rice (shari, sumeshi, sushimeshi) recipe. To make sushi rice (shari, sumeshi, sushimeshi) you need 4 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to cook Sushi Rice (Shari, Sumeshi, Sushimeshi):
  1. Provide 2 gou (=360ml or 300g) Short grain rice (turn into approx. 1.5 lb Sushi Rice)
  2. You need 3-4 tbsps Rice vinegar or White wine vinegar
  3. Take 2 tbsps Sugar
  4. Provide 1 teaspoon Salt
Steps to make Sushi Rice (Shari, Sumeshi, Sushimeshi):
  1. Put the rice into a bowl and pour cold water. Shape your hand like holing a tennis ball then rinse the rice drawing circles gently but quickly 10 times. Dispose the water. Repeat 4-5 times until the water gets semitransparent. Drain with the strainer.
  2. A tip: Some decades ago, they said you had to wash or scrub the rice to remove the smell. But because of development of rice-milling technology today, it's recommended to rinse it gently. If not, grains are likely to chip and run gooey after steam. Rice for Sushi must be cooked slightly harder than normal steamed rice.
  3. Put rinsed rice into the rice cooker and pour 400ml water. Or follow the scale inside if yours has it. Cook as usual, or if there's a menu for Sushi rice, you might be able to try to use it I haven't use this function ever though:)
  4. When the rice is done, swiftly add sugar, vinegar and salt on the rice and mix well. Not to crush the individual grains while mixing. Spread the seasoned rice onto a plate to cool down. If possible please fan to cook faster, so that the sushi rice gets shining.
  5. Just for your reference… the dinner of the day. Futo-maki sushi with this rice, Chilled tofu, Simmered squash with minced pork, Pea-tip salad.

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