As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
Source: Martha Stewart Living, May 2003 Makes 10 cups Yield Ingredients 5 cups sushi rice 4 3/4 cups water 1 cup rice vinegar 2 tablespoons plus 2 teaspoons sea salt 1 tablespoon plus 10 teaspoons sugar Instructions 1. Place the rice in a sieve and immerse in a large bowl of cold water. Rinse the rice gently under cold running water until the water is no longer cloudy. Drain and set aside to partially dry for about 20 minutes. 2. Transfer the rice to a rice cooker and add the water. Cook for 30 minutes and turn off. Let stand, without removing the lid, for 30 minutes. 3. Meanwhile, in a small saucepan, combine 3/4 cup vinegar, salt, grains, and sugar. Stir until the sugar dissolves. Add the konbu and remove from heat; let cool. After cooling, add the remaining 1/4 cup vinegar. 4. Transfer the cooked rice to a rice tub. Pour about 2/3 cup of the vinegar mixture over the rice. Mix with a rice paddle using a cutting motion. Let stand until sufficiently cooled.
27.04.2023 @ 04:46
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
Source: Martha Stewart Living, May 2003
Makes 10 cups
Yield
Ingredients
5 cups sushi rice
4 3/4 cups water
1 cup rice vinegar
2 tablespoons plus 2 teaspoons sea salt
1 tablespoon plus 10 teaspoons sugar
Instructions
1. Place the rice in a sieve and immerse in a large bowl of cold water. Rinse the rice gently under cold running water until the water is no longer cloudy. Drain and set aside to partially dry for about 20 minutes.
2. Transfer the rice to a rice cooker and add the water. Cook for 30 minutes and turn off. Let stand, without removing the lid, for 30 minutes.
3. Meanwhile, in a small saucepan, combine 3/4 cup vinegar, salt, grains, and sugar. Stir until the sugar dissolves. Add the konbu and remove from heat; let cool. After cooling, add the remaining 1/4 cup vinegar.
4. Transfer the cooked rice to a rice tub. Pour about 2/3 cup of the vinegar mixture over the rice. Mix with a rice paddle using a cutting motion. Let stand until sufficiently cooled.