Japanese Recipe for Sushi Rice
INGREDIENTS
- 3 cups uncooked short-grain white rice
- 3 cups water
- 1/2 cup rice vinegar (su)
- 1/4 cup sugar
- 1/2 tsp salt
Sushi Rice is excellent for raw seafood slices like geoduck or mirugai
NOTE: The success of sushi largely depends on perfectly cooked, cooled rice (sumeshi). You should use only short-grain rice like the Japanese koshihikari if you can. You can add a little mirin or sake to the sushi vinegar mixture if you wish. The vinegar can be made ahead of time and keep in the refrigerator in an airtight container.
- Place rice in a bowl and fill with cold water
- Stir with hand then drain
- Repeat twice or three times till water is close to clear
- Drain water in a strainer at least 30 mins
- Place drained rice in a saucepan with 3 cups water then cover
- Bring to a boil, reduce heat
- Simmer, covered, on low heat for 12 mins or till water is absorbed
- Remove from heat, allow rice to stand, covered (10 mins)
- Spread rice in a large flat bowl or wooden tub
- Using a plastic spatula, slice rice again and again, breakin up any lumps
- In a small bowl, combine the rice vinegar, sugar and salt (make sure sugar dissolves)
- Heat vinegar mixture gently
- Pour the vinegar mixture over rice
- You may not need to pour the entire mixture, the rice should not become wet or mushy
- Continue to slice rice
- You can fan the rice with your other hand
- If you slice the rice and fan it at the same time, this will ensure the rice become glossy, slightly sticky - the perfect sushi rice
- Cover with a damp cloth to prevent rice from drying
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