How to Make Rice for Sushi

The secret to good sushi rice is attention to detail. Creating the vinegar sauce is simple, but every good Japanese chef knows that the trick to firm and flavorful rice is to cover every kernel with the mixture. Read on to find out how to create toothsome sushi rice right in your own kitchen.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 3 cups uncooked rice (Hikari brand is good, or other short or medium grain variety)
• 1/3 cup rice wine vinegar
• 2 tbsb. sugar
• 1 tsp. salt
• 3 1/4 cups water

1. Mix rice vinegar, sugar and salt in a saucepan over low heat until sugar dissolves, then cool.

2. Put raw rice in a colander with fine holes and rinse well until water runs clear.

3. If you have a rice steamer, follow directions for cooking rice. Otherwise, use a heavy saucepan on the stovetop and follow package directions to cook rice. Usually the directions are to boil water and then add an equal amount of rice, cover and let steam for 20 to 25 minutes.

4. Spread cooked rice into a large flat baking dish or plate. Japanese chefs use a wooden bowl called a sushi-oke. Working quickly, sprinkle vinegar mixture over rice and fold into the mixture with a spatula.

5. If you really want to get authentic, use a small handheld fan to whisk away any vinegary fumes that may settle on the rice. This also keeps rice from clumping and assures that the vinegar mixture is evenly distributed onto every grain of rice. When finished, the rice will have a shiny texture.

Tips & Warnings

• Don’t use long grain American rice for this as it will get too sticky. Short or medium grain rice is better. Japanese rice can be found in ethnic grocery stores or sometimes in the “Oriental Foods” aisle in your supermarket.

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