Sushi Rice Recipe
This recipe for sushi rice mixes rice with rice vinegar to create something sweet but also umami in flavor.
Equipment
- 1 Medium saucepan with a lid
- 1 Wooden spoon or rice paddle
- 1 Large shallow bow
- 1 Small saucepan
- 1 Fine-mesh sieve
- 1 Measuring cups and spoons
- 1 Kitchen towel
Ingredients
For the Rice:
- 2 cups Japanese short-grain rice
- 2 ½ cups water
For the Seasoning:
- ¼ cup rice vinegar
- 2 tbsp granulated sugar
- 1 tbsp salt
Instructions
- rinse your rice:Measure 2 cups of sushi rice and put it in a sieve.Cold water should be run over the rice as you gently stir it for the water to become clear.Following this step takes out extra starch which helps rice avoid getting stuck together.
- soak your rice:After washing the rice, add it to a medium saucepan (or place it in a rice cooker) and add 2 ½ cups of water.Give your rice at least 30 minutes to soak. At this point, the rice gets an even cook.
- cook the rice.For a saucepan: Add the rice and water, turn on medium heat and let it boil. When the water comes to a boil, change the heat, cover with a lid and cook for 15 minutes.Remove the heat and let the rice be covered for ten minutes.Read the manual or use the instructions that come with the rice cooker.
- Get your seasoning ready:In a small saucepan, put in ¼ cup rice vinegar, 2 tablespoons sugar and 1 teaspoon salt.Heat the sugar, salt and water over low heat and stir frequently until everything dissolves. Do not let it come to a boil. Get the pan off the heat and let it cool slightly.
- Fry together the Rice and Seasoning:Put the cooked rice into a big, flat bowl. Spread the rice throughout the tray by using a wooden spoon or rice paddle.Sprinkle the rice library with vinegar mixture until all the rice is covered.Mix the rice and seasoning gently with a knife, keeping the rice from getting mashed.
- After cooking, your rice should be dried and left to cool naturally.Make sure the mixture is cooled to room temperature after you mix it. With the dish covered in a damp kitchen towel, it will stay moist.
- Fiasko: Usa riceYou can now use your sushi rice for rolling up maki, making nigiri or other kinds of sushi.
Notes
Select the Correct Rice:
Utilize Japanese short-grain rice for true surface and flavor. Long-grain rice won't work for sushi.
Wash Altogether:
Wash the rice until the water runs clear to evacuate overabundance starch. This guarantees the rice won't be as well sticky.
Douse and Rest:
Permitting the rice to splash some time recently cooking and rest a while later guarantees indeed cooking and idealize surface.
Season Steadily:
Blend the vinegar flavoring delicately and equally into the rice to maintain a strategic distance from breaking the grains.
Keep It Secured:
Utilize a clammy towel to cover the rice whereas it cools to preserve its dampness