Simple Japanese Rice
Many Japanese recipes start with a bowl of rice around which the entire meal is built, taking into account the final nutritional qualities, harmony of taste and attractive presentation. It's a way of thinking about meals that attracts me more and more.
Ingredients
2 cups sushi rice (400g, short and round grain)
2 cups water (500g)
1 teaspoon salt
Servings: 4-5
Calories: 1376 cal total
How to prepare simple japanese rice
- Wash the rice in several changes of water, until the water remains clear, no longer cloudy. Then cover with cold water and let it soak for at least 30 minutes. The rice will turn white from translucent. Drain.
- In a pot, add the water and salt and bring to a boil. Add the drained rice and bring the water back to a boil.
- Seal the pot well with aluminum foil (use a towel to press firmly on the edges without burning yourself), then if the pot has a lid, put the lid on too.
- Put the pot in the preheated oven at 200C/390F for 17 minutes.
- Remove the pot, lift the lid and place a clean towel over the aluminum foil. Put the lid back on if you have one. Let the rice continue to cook in the steam for another 15 minutes, without uncovering it during this time.
- Lift the lid and with a wide spatula fluff it more through folding motions. Cover the pot again and leave for another 5-10 minutes. Transfer the rice to a wide bowl which you cover with a clean towel. Leave it like this until you use it. It's good fresh. It's good sprinkled with Shichimi Togarashi (photo above) or Furikake.
Rice with 1 teaspoon of salt isn't very salty, it's prepared this way so it can be served with dishes that have soy sauce. You can adjust the amount of salt as needed.
If you have leftover rice, you can portion it while still warm into containers with lids and after complete cooling, store in the refrigerator for a maximum of 2-3 days. Cooled rice can be successfully used to make fried rice (fried rice with edamame or Japanese-style fried rice).
