Sushi Rice
| Category | Grains
|
| Classification | Japanese |
| Added By |
Phyllis Watson |
| Added On | |
| Prep Time | |
| Yield | enough for 4 rolls |
| Source | stickyrice.com |
| Comment | the rice for sushi |
Ingredients
- 2 cups raw rice - short or medium grain
- 2 cups + 2 tablespoons water
- 4 tablespoons rice vinegar
- 2 tablespoons + 1 tsp. sugar
- 1 teaspoon salt
Directions
Wash the rice several times until the water is clear. Move to a colander and drain for an hour. Transfer the rice to a heavy pot or electric rice cooker and add the measured water. Make sure there is a tight-fitting lid and bring to a boil. Simmer over low heat allowing the rice to steam for 15 minutes more with the cover on at all times. Now remove from the heat, remove the lid momentarily to stretch a clean tea towl over the pot and replace the cover. Let it remain covered and without heat to finish steaming for another 15 minutes. Meanwhile, mix the rice vinegar, sugar and salt together in a small saucepan. While stirring, heat the mixture until the sugar dissolves. Set aside the mixture to cool to room temperature. After the rice has steamed properly, take a wooden spatula or spoon and cut and fold the rice. Do not use beating or stirring motions as you want to avoid smashing the grains.
Put the hot rice in a shallow traditionally flat-bottomed bowl of wood. (If you want to be authentic.) Quickly add the rice vinegar mixture. Mix with a cutting, folding motion. Fan the hot rice to cool - about 10 minutes. Rice should be slightly chewy and have a touch of stickiness.
Do not refrigerate and use within an hour. Keep covered with a cloth and at room temperature until ready to use.
White sushi rice works best but short grain brown also works - texture is just a little different.
When we do our sushi parties I usually make 1 1/2 - 2 times the recipe.
Edit | Back to listing