Sushi Rice Galore

Lately I have been on a sushi rush: doesn't seem to make sense with the chilly weather, but it is what it is - when the family is eating some meat-heavy dish, I reach for my sushi making ingredients. Unfortunately Mr Shuka doesn't care for sushi, so that's even better for me as that means I get to eat EVERYTHING!

Now don't get mistaken when I say "sushi" that I'm going to show you how to make raw fish sushi. What I'm talking about is the most essential part of sushi making that (in my opinion) tends to go wrong for most people: the rice. I wanted to share with you the way that I was taught in Japan so that you can use the recipe for whatever kind of sushi you love - I'm personally doing a sliced cucumber/carrot or inari (fried tofu pocket) sushi.

Japanese Sushi Rice

1.3c short grain sushi rice

1.3c hot water

3Tbsp rice vinegar

1Tbsp sake

1Tbsp sugar

1tsp salt

Rinse the rice well in a strainer until the water runs clear. Place the rice and hot water in a pot and cook until the rice is cooked. Blend the rice vinegar, sake, sugar and salt together making sure that the sugar is dissolved.

Place the hot rice in a wide, shallow bowl. Add the vinegar mixture gradually while tossing and fluffing the rice with a wooden spatula or rice paddle. The motion should be a horizontal side-to-side motion where you see a large amount of steam emit from the rice. When the vinegar mixture has been fully absorbed, spread the rice over a baking sheet to cool to room temperature.

You now have amazing sushi rice to roll into whatever kind of sushi suits your needs!

Comments

[Hiskia]

thanks for the recipe...will try this next time, but i think i'll skip the sake because isis is a big fan of sushi as well :)