{"id":224,"date":"2017-08-17T21:25:23","date_gmt":"2017-08-17T19:25:23","guid":{"rendered":"http:\/\/ensis.net\/?p=224"},"modified":"2017-08-17T21:37:55","modified_gmt":"2017-08-17T19:37:55","slug":"sushi-rice","status":"publish","type":"post","link":"https:\/\/ensis.net\/?p=224","title":{"rendered":"Sushi Rice"},"content":{"rendered":"

\u00a0Perfect sushi starts with perfect rice<\/span><\/h1>\n\n\n\n\n\n
Prep Time<\/th>\nCook Time<\/th>\nTotal Time<\/th>\n<\/tr>\n<\/thead>\n
5 mins<\/td>\n10 mins<\/td>\n2 hrs<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Ingredients<\/h2>\n
3 cups of sushi rice (short grain), the best sushi rice originates from Niigata!<\/div>\n
2 table spoons sugar<\/div>\n
4 table spoons (hon) mirin<\/div>\n
\u00bd\u00a0tea spoon salt<\/div>\n
1 kombu (dried kelp) (2″ x 2″)<\/div>\n
2 table spoon of sake (optional)<\/div>\n
<\/div>\n

<\/p>\n

Instructions<\/h2>\n
    \n
  1. Soak the rice in cold fresh water for about 15 – 30 mins.<\/li>\n
  2. Make sure the rice is washed and rinsed for a few times until no more starch comes out from the water.<\/li>\n
  3. put the washed rice in a strainer and let it sit for another 15 mins.<\/li>\n
  4. fill rice, sake and water into the rice cooker or pot, decorate with the konbu.<\/li>\n
  5. steam the rice<\/li>\n
  6. in the mean time, prepare the seasoning from sugar, mirin and salt, mix until the salt is dissolved.<\/li>\n
  7. when rice is done , transfer it carefully to a wooden sushi tub called a\u00a0hangiri<\/em><\/li>\n
  8. pour the seasoning evenly over the hot rice and mix the rice very gently.<\/li>\n
  9. at times use a fan to cool down the rice and carefully turn the rice over with a spade. If the rice gets about body temperature it is most tasty and ready to use.<\/li>\n<\/ol>\n

     <\/p>\n

    \u00a0<\/em><\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"

    \u00a0Perfect sushi starts with perfect rice Prep Time Cook Time Total Time 5 mins 10 mins 2 hrs Ingredients 3 cups of sushi rice (short grain), the best sushi rice Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":225,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28],"tags":[29,13],"class_list":["post-224","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rezepte","tag-food","tag-japan"],"_links":{"self":[{"href":"https:\/\/ensis.net\/index.php?rest_route=\/wp\/v2\/posts\/224","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ensis.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ensis.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ensis.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ensis.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=224"}],"version-history":[{"count":4,"href":"https:\/\/ensis.net\/index.php?rest_route=\/wp\/v2\/posts\/224\/revisions"}],"predecessor-version":[{"id":233,"href":"https:\/\/ensis.net\/index.php?rest_route=\/wp\/v2\/posts\/224\/revisions\/233"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ensis.net\/index.php?rest_route=\/wp\/v2\/media\/225"}],"wp:attachment":[{"href":"https:\/\/ensis.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=224"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ensis.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=224"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ensis.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=224"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}