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Sushi can be ruined by bad sushi rice. If you can make good sushi rice, there is no reason why you can’t make delicious sushi at home! This recipe makes a large amount of sushi rice (5 cups). To adjust for a smaller amount, use 2/3 cup of the seasoned rice vinegar for 4 cups of cooked rice, or 1/3 cup of the seasoned rice vinegar for 3 cups of cooked rice. Leftover seasoned rice vinegar makes a delicious salad dressing.
1. Make the seasoned rice vinegar (sushi-su): Combine the vinegar, sugar, salt, and kombu (if you are using it) in a small saucepan. Place the saucepan over medium-high heat and cook, stirring until the sugar and salt dissolve. When the mixture is clear, remove the saucepan from the heat and set it aside to cool. Discard the piece of kombu. The vinegar can be stored in an airtight container in the refrigerator for up to 1 month.
2. Make the sushi rice: Cook rice according to package directions. Transfer freshly cooked hot rice to a wide shallow bowl. Pour a small amount of the seasoned vinegar evenly over the rice. Toss the rice by gently cutting into it vertically with your rice paddle (or spatula), and then lifting the rice and turning it over. As you do this, fan the rice with a hand fan or piece of cardboard (or get someone to help you). Add more of the seasoned vinegar and continue the cutting, folding, and fanning process. Fanning the rice facilitates quick cooling, which gelatinizes the surface of the rice and gives a glossy finish to it. Towards the end, taste the rice occasionally to decide how much of you seasoned vinegar you want to add.
3. Cover the seasoned rice with a moist cloth or plastic wrap until ready to use.
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Cakeinthcountry on 5.24.2010
Oh yay, now I can put this in my recipe box instead of searching the internets every time I forget it. Thank you kindly!