Ingredients Perfect Brown Rice: 2 cups medium-grain brown rice 2 cups water (3 cups if using a pot) pinch of sea salt
Sushi Vinegar: 1/4 cup brown rice vinegar 1 teaspoon maple syrup 1 teaspoon sea salt
Procedure:
Brown Rice (pressure-cooker method):
Rinse brown rice gently. Soak in water for 15 – 24 hours. Drain. In a medium-sized pressure cooker, add the soaked brown rice, 2 cups water and sea salt. Close lid, bring to a boil and when the pressure rises, reduce the heat to low. Keep the pressure at medium. Cook for 35 minutes. Turn off the heat and let rice steam for 15 minutes. Open the lid, then fluff rice with a spatula.
Brown Rice (regular pot method):
Place 2 cups rice, 3 cups water and a pinch of salt in the pot. Close the lid and bring to a boil. Simmer for 45 minutes. Turn off the heat and let the rice steam for 15 minutes. Open the lid, then fluff rice with a spatula.
Sushi Vinegar:
Mix brown rice vinegar, maple syrup and salt with a whisk.
Sushi Rice:
In a large bowl, mix cooked brown rice and sushi vinegar with a spatula. Let stand about 10 minutes. Cover with a damp towel.
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