Name: Sushi Rice Recipe
Total time: 60 min
Yield: 8
Cuisine: Japanese

How to make Sushi Rice Recipe

Kitchen Nine

Crawler

Japanese

Non Vegetarian

Pescatarian

Uncooked short grain rice

Water

Sushi vinegar

Rice vinegar or use 1/2 cup bought sushi vinegar

Sugar

Place rice in large bowl, fill with cold water and stir with hand. Drain; repeat process 2-3 times until water is almost clear. Drain rice in a strainer or colander for 15 minutes or longer, if possible. Meanwhile, prepare sushi vinegar:combine vinegar, sugar and salt and stir until sugar dissolves. Set aside until required.

step 1

Sushi tips and general info on page 14 of 'japanese' cook book.

step 2

To cook rice in rice cooker:place drained rice and the water in rice cooker, cover and switch onto "cook". When cooker automatically switches to "keep warm", leave to stand a further 10 minutes with lid on to complete cooking process.

step 3

To cook rice in saucepan:place drained rice and the water in a medium saucepan, cover tightly and bring to the boil. Reduce heat; simmer, covered tightly, for about 12 minutes or until all water is absorbed. Remove from heat and stand for 10 minutes with lid on.

step 4

Spread rice out in a large, non-metallic flat-bottomed bowl or tub (preferably wood). Using a rice paddle, a flat wooden spoon or plastic spatula, repeatedly slice through rice at a 45 angle to break up any lumps and separate the grains, gradually pouring in the sushi vinegar at the same time. Not all the vinegar may be required; the rice shouldn't become too wet or mushy. Continue to slice, not stir because it squashes the grains, lifting and turning the rice from the outside into the center.

step 5

Fan the rice until it is almost cold. This will take about 5 minutes. Turn occasionally, which gives good flavour, texture and gloss to the rice. (an electric fan, on the low setting, can be used instead of a hand-held fan.) do not overcool the rice or it will harden.

step 6

Keep the rice covered with a damp cloth to stop it drying out while making sushi (or put back in rice cooker if it has a non-stick surface).

step 7

step 8

step 9

step 10

To successfully make sushi, short grain (koshihikari) or medium grain (calrose) rice should be used. It has the right texture, taste and consistency to gently stick together without being gluggy. Both types of rice should be available at most supermarkets.

step 11

The use of a rice cooker is highly recommended as it produces perfect rice every time. Absorption method in a saucepan or microwave also works well-simmer rice and water, covered, until all the liquid is absorbed. The rapid boil method (boiling the rice in lots of water) is not recommended.

step 12

Rinsing the rice 2-3 times before cooking, removes any rice powder left on the outside of the grains after milling, which could make the rice gluggy when cooked.

step 13

Use the same cup to measure the rice and the water.

step 14

1 rice cup (provided with rice cooker) = 150g uncooked rice;.

step 15

1 metric measuring cup (250mls) = 200g uncooked rice.

step 16

step 17

The proportions of the three ingredients used to make sushi vinegar (rice vinegar, sugar and salt), can be varied according to personal taste, or to make it sweeter or saltier.

step 18

Don't be afraid to experiment, but if preferred, ready made sushi vinegar can be.

step 19

Purchased at most asian grocery stores and many western supermarkets.

step 20

Sushi vinegar can be made ahead and refrigerated in an airtight container.

step 21

Because it is fairly mild, sushi vinegar also makes a great salad dressing.

step 22

step 23

It is quite acceptable to eat sushi with fingers or chopsticks.

step 24

Pickled ginger is eaten in between bites to cleanse the palate, especially between different types of fish.

Sushi Rice Recipe

ingredients serve

Ingredients for Sushi Rice Recipe