Friday, November 7, 2014

Sushi Rice

Good sushi rice is all about the finesse. If you follow these steps, your sushi rice will rival any restaurants.

2 cups short grain rice (should yield approximately 5 cups cooked)
1/2 cup rice vinegar
1/4 cup sugar
1 tablespoon Mirin
1/2 tablespoon salt

Wash the rice:
Pour the rice in a bowl. Fill the bowl most of the way full with cold water, agitate the rice with your fingers. Drain the water, and refill bowl. Continue to wash the rice until the water stays clear.
Transfer the rice into the rice maker (or pot), and fill with water.

Rice maker instructions: Fill with water until the water comes 3/4 inch above the surface of the rice. Set the rice maker to white rice, and wait for it to finish cooking.

Instructions for a pot: Fill the pot with water until the water is 1 inch above the surface of the rice. Bring the water to a boil. Once it starts to boil, cover the pot (do not lift the lid again until after the rice has set), and turn the heat to the lowest setting for ten minutes. After 10 minutes, turn off the heat and let the rice sit for 15 minutes. 

When the rice is nearly done, mix the vinegar, sugar, Mirin, and salt in a small saucepan. Heat the mixture over low heat, to dissolve the sugar and let some of the vinegar dissipate.

The next part requires some coordination, and is easier if you can get a second person to fan the rice continuously.
Transfer the cooked rice to a clean baking pan, and spread out the warm rice. Drizzle the vinegar mixture over the rice, while fanning the mixture with a flexible cutting board, or hand fan. Once you have poured half the vinegar onto the rice, gently mix the rice using slicing motions with a spatula, while continuously fanning. Drizzle on the second half of the vinegar mixture, while fanning. Again, mix the rice while fanning. You will know you have mixed and fanned enough when the rice takes on a very shiny texture.

You're sushi rice is now ready for any application you can think of.

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