SUSHI RICE

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SUSHI RICE PROCEDURE

WASHING The RICE:

SINGLE BATCH = 100oz rice

Water = 132oz

WASH IN COLD WATER IN LARGE BOWL AGITATING WITH HAND AND DRAINING CLOUDY WATER 6 TIMES UNTIL ALMOST ALL CLEAR WATER APPEARS.

LEAVE WATER RUNNING ON RICE UNTIL WATER IS CLEAR, APPROX 10 MIN.

LEAVE IN COLD WATER TO SOAK FOR 1 HR.

DRAIN WATER AND LEAVE TO DRY IN STAINLESS STRAINER FOR 30 MIN.

TRANSFER TO 8 QT CAMBRO LABEL AND PLACE IN FRIDGE UNTIL READY TO COOK.

COOKING The RICE:

WASHED RICE INTO RICE COOKER.

1 scoop of Magic Sushi Rice Powder

POUR WATER IN TO RICE COOKER, LAST MEASURE WITH HAND UP TO MIDDLE OF KNUCKLE.

COOKING TIME WILL BE 40 MIN.

MIXING The RICE:

TAKE RICE OUT OF COOKER AND PLACE DIRECTLY INTO LARGE STAINLESS BOWL.

MEASURE OUT 850 ML SUSHI SU.

POUR SLOWLY OVER RICE WITH RICE PADDLE.

ONCE VINEGAR IS ON RICE START TO CUT RICE AT A 45 DEGREE BREAKING UP ALL CLUMPS AND ROTATING BOWL TO SPREAD EVENLY.

ONCE FULLY MIXED IN, LET SIT FOR 2 MIN.

FLIP RICE OVER IN BOWL AND CUT ONCE MORE.

CHECK THE PH AT TARGETED 4.4 OR LESS WITH CALIBRATED METER.

IF NOT ADD 150 ML SUSHI ZOU, MIX AGAIN AND CHECK PH ONCE MORE.

WRITE PH LEVEL, TIME AND TEMPERATURE INTO LOG.

PLACE DIRECTLY INTO SUSHI RICE CONTAINER AND COVER.

DISCARD AFTER 12 HOURS.