{"id":6138,"date":"2020-12-06T20:07:55","date_gmt":"2020-12-06T20:07:55","guid":{"rendered":"http:\/\/staging.kaukauchronicles.org\/?p=6138"},"modified":"2020-12-06T20:07:55","modified_gmt":"2020-12-06T20:07:55","slug":"l8azpgwfall4s9m-3c36h-x8epk-pg7pw-btntf-kfzsk-74r3h-pw7h6-ezgkt-m5ssk-ds6mx-anbnw-st22m-59yyg-6psf2-9pb8b-r2c8n-c5rkd-hmg5l-dzx8w-6ygba-9rkfw-trs83-43dn4-df38k-6447t-736ms-nthgh-f42fd-hnse8-wh62t","status":"publish","type":"post","link":"https:\/\/staging.kaukauchronicles.org\/?p=6138","title":{"rendered":"Sushi Meshi (Rice for Sushi)"},"content":{"rendered":"<div class=\"sqs-html-content\" data-sqsp-text-block-content>\n<p class=\"\" style=\"white-space:pre-wrap;\">4 cups rice<br \/>4 cups water<br \/>6 inches dashi konbu (seaweed)<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Seasoning:<br \/>1\/3 cup Japse. vinegar or white vinegar<br \/>5 tbsp. sugar<br \/>2 tsp. gourmet powder<br \/>1 tbsp. salt<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Wash rice and soak in water. Put water and konbu (wiped with a damp cloth) in a saucepan and bring to a boil. After 3 minutes remove konbu  (seaweed) and add drained rice. Mix well, cover and bring to a boil. Turn heat very low and steam 20 minutes. Let stand 10 minutes after turning off heat.<br \/>Put rice into a large pan.<br \/>Heat the seasoning ingredients until salt and sugar are dissolved. Cool, and fold into the hot rice being careful to keep rice grain whole.<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Rice is now ready to be used in sushi.<\/p>\n<\/div>\n<div class=\"image-gallery-wrapper\">\n<p>   <img decoding=\"async\" src=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5ef939f36932313286f61200\/1607285255193-SQUBHWY9B4TV0BHWRH38\/54.jpeg?format=original\" \/><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>4 cups rice4 cups water6 inches dashi konbu (seaweed) Seasoning:1\/3 cup Japse. vinegar or white vinegar5 tbsp. sugar2 tsp. gourmet powder1 tbsp. salt Wash rice and soak in water. Put water and konbu (wiped with a damp cloth) in a saucepan and bring to a boil. After 3 minutes remove konbu (seaweed) and add drained&#8230;<\/p>\n","protected":false},"author":0,"featured_media":6139,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[44],"tags":[24],"class_list":["post-6138","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rice-dishes","tag-our-favorite-recipes-yellow-1957"],"_links":{"self":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/6138","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6138"}],"version-history":[{"count":0,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/6138\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/media\/6139"}],"wp:attachment":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6138"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6138"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6138"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}