How to Make Easy Sushi Rice
Sushi rice is a specially prepared vinegar rice used in Japanese cuisine. It is often complimented by other ingredients, primarily seafood, seaweed or nori used in sushi. Sushi rice is easy to make using Japanese short-grain rice, vinegar, sugar and salt. There are regional variations for making sushi rice; some chefs add other ingredients like sake or rice wine and garlic flavoring. It is important to get the texture and stickiness right for configuring the rice into pieces that will not easily fall apart. Does this Spark an idea?
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Things You'll Need
- 3 cups Japanese-style rice
- 3 and 1/4 cups cold water
- 1/3 cup rice vinegar
- 3 tbsp. granulated cane sugar
- 1/2 tsp. salt
- Colander
- Large saucepan with lid
- Medium saucepan
- Non-metallic bowl
- Wooden spoon
Instructions
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1
Wash and rinse short-grain, white rice several times, until the water is clear, to rinse talc off of the grains. Allow the washed rice to drain in a colander for 10 minutes.
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2
Add rice and water to a saucepan over medium heat. Bring to a boil and continue boiling for one minute. Turn heat to low and simmer the covered rice for 20 minutes. Cool at room temperature for five minutes.
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3
Prepare the sushi vinegar in a saucepan. On low heat, mix rice vinegar, sugar and salt until the sugar is completely dissolved. Remove from heat and set aside for 15 minutes to cool before adding to the bowl of steamed rice.
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4
Prepare the steamed rice in a non-metallic or wooden bowl called sushi-oke. Gradually add and gently fold in the sushi vinegar to the rice with a wooden spoon or rice spatula called shamoji.
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Tips & Warnings
Mix the rice and vinegar in front of a fan, to assist with the drying process and to create a shiny coating.
Do not use metal utensils or bowls, as the rice vinegar can react adversely.
References
Resources
- Photo Credit japanese meal image by Pyshnyy Maxim from Fotolia.com
