Makes 4 cups
Ingredients
2 cups sushi or short grain rice (this is really the key - won't work with long grain rice!)
2 cups water, plus extra for rinsing rice
2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon kosher salt
Instructions
1. Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off
and repeat 2 to 3 times or until the water is clear.
2. Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a
boil, uncovered. Once it begins to boil, reduce the leat to the lowest setting and cover. Cook
for 15 minutes. Remove from the heat and let stand,covered, for 10 minutes.
3. Combine the rice vinegar, sugar and salt in a small owl and heat in the microwave on high for
30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the
vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture.
Allow to cool to room temperature before using to make sushi or sashimi.
There are a lot of recipes with specific amounts on the web. But, it's sometimes best just to go by feel, and basic technique.
Use 'sushi rice' not long grain rice. Wash it several time until the water turns clear. Let it soak about an hour. Rinse again. The final portion of rice to water for cooking is variable depending on how much rice your making. 1:2 is good ratio to start for one cup uncooked rice (provided you've soaked your rice). Just put enough water in the pot so the water would go over the rice and cover large knuckle of your hand when laid flat on the surface of the rice. Cook the rice.
Make the seasoned vinegar. With 1 cup of rice vinegar to 3 table spoons of sugar. Throw in some a square of Kombu seaweed (optional) while you heat the vinegar and let it cool.
Put the cooked rice while still warm into a large bowl (preferably wooden); using a wooden paddle, toss the rice around so you don't compresses it much (or a wooden spoon/flat spatula) while drizzling in the vinegar mix. Use a sheet of cardboard to fan the rice while tossing and adding the vinegar--stop when the rice start to take on a sheen.
It sound more complicated than it is..basically cooked rice tossed seasoned vinegar. (but not too much).
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2 Comments
Ingredients
2 cups sushi or short grain rice (this is really the key - won't work with long grain rice!)
2 cups water, plus extra for rinsing rice
2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon kosher salt
Instructions
1. Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off
and repeat 2 to 3 times or until the water is clear.
2. Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a
boil, uncovered. Once it begins to boil, reduce the leat to the lowest setting and cover. Cook
for 15 minutes. Remove from the heat and let stand,covered, for 10 minutes.
3. Combine the rice vinegar, sugar and salt in a small owl and heat in the microwave on high for
30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the
vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture.
Allow to cool to room temperature before using to make sushi or sashimi.
Use 'sushi rice' not long grain rice. Wash it several time until the water turns clear. Let it soak about an hour. Rinse again. The final portion of rice to water for cooking is variable depending on how much rice your making. 1:2 is good ratio to start for one cup uncooked rice (provided you've soaked your rice). Just put enough water in the pot so the water would go over the rice and cover large knuckle of your hand when laid flat on the surface of the rice. Cook the rice.
Make the seasoned vinegar. With 1 cup of rice vinegar to 3 table spoons of sugar. Throw in some a square of Kombu seaweed (optional) while you heat the vinegar and let it cool.
Put the cooked rice while still warm into a large bowl (preferably wooden); using a wooden paddle, toss the rice around so you don't compresses it much (or a wooden spoon/flat spatula) while drizzling in the vinegar mix. Use a sheet of cardboard to fan the rice while tossing and adding the vinegar--stop when the rice start to take on a sheen.
It sound more complicated than it is..basically cooked rice tossed seasoned vinegar. (but not too much).