Sushi Rice Recipe
If you are making your own sushi vinegar, you can tweak the vinegar mixture to complement the type of sushi you are making. For example, the stronger the filling/topping served, the more salty and less sweet the vinegar mixture. You can experiment with different proportions of vinegar, salt and sugar to come up with your own unique concoction.
Prep Time: 10 mins
Cook Time: 40 mins
- 1 cup Japanese short-grain rice
- water to cook rice (ratio of 1 cup rice: 1 1/4 cups of water)
- a piece of konbu (kelp) roughly 5cm by 8 cm optional
- 2 tbsp sake optional
Sushi Vinegar (A)
(skip this if you are using ready-made seasoned sushi rice vinegar)
- 2 tbsp Japanese rice vinegar
- 1/2 tbsp caster or super fine sugar to taste; skip this if you are using bottled seasoned rice vinegar
- pinch of salt skip this if you are using bottled seasoned rice vinegar
Note: You can tweak the vinegar mixture to complement the type of sushi you are making. For example, the stronger the filling/topping served, the more salty and less sweet the vinegar mixture. You can experiment with different proportions of vinegar, salt and sugar to come up with your own unique concoction.
- Rinse the rice in several changes of water until the water runs clear. Drain the rice in a colander for roughly 30 minutes.
- Add water, kelp and sake. Cook the rice using a rice cooker or simmer over the stove top.
- While waiting for the rice to cook, prepare vinegar mixture by mixing (A) in a small, non-aluminum saucepan over low heat until the sugar dissolves. You may also use a microwave oven and microwave at LOW for about a minute. The idea is to warm the vinegar just enough to dissolve the sugar, not to boil the mixture. Skip this step if using ready-made sushi vinegar.
- When the rice is cooked, discard the piece of kelp. Transfer the cooked rice (while it is still hot) to a hangiri or wide bowl. Pour prepared vinegar mixture over the rice.
- Stir the rice (gentle slicing action) using a rice paddle with one hand, while fanning the rice with a paper fan on the other hand.
- Cover the bowl of rice with a damp slotted cloth to keep the rice fresh and moist. Use the rice as soon as possible, preferably within a few hours. If you refrigerate the rice, it will turn hard and dry. Your sushi rice is now ready to be used for making all kinds of Japanese sushi.
- Sushi: Taste and Technique by Kimiko Barber and Hiroki Takemura
- VideoJug: How to Make Sushi Rice
Leave a Comment
35 Responses to “Sushi Rice”
Pingback: Tamago Nigiri « Crustabakes
Pingback: Hello Nigirizushi! | homemademagnolia
Pingback: Kappa Maki Recipe | Cucumber Sushi Roll
Pingback: Kani Maki Recipe | Crab Stick Sushi Roll