Making Sushi Rice

  • 85 mins
  • 5 ingredients

Ingredients

  • 2 cups of short grain sushi rice
  • 2 cups of water
  • 4 tbs rice vinegar or white wine vinegar
  • 7 and 1/2 tsp sugar
  • 2 tsp kosher salt
Su-Meshi (vinegar-ed rice) is the base of all kinds is sushi. Sushi in Japanese means “with rice”. In Japan the rice is considered as important as the fish. For rolled sushi 1 and 3/4 cups of short grained rice should make about 6 rolls.

  • Wash the rice thoroughly in cold water, changing the water several times until the water runs clear.
  • Drain the rice in a wire mesh strainer while squeezing the rice against the wire mesh.
  • Set aside for 1 hour.
  • Put rice in a deep pan or rice cooker and add the water.
  • Cover the pan with a tight fitting lid, then place over high heat and bring to a boil.
  • Once water is boiling reduce heat to the lowest setting an let rice simmer for 10 to 12 minutes or until all water has been absorbed.
  • Remove the pan from the heat and set aside covered for 10 to 15 minutes.
  • In a measuring cup, mix the vinegar, sugar and salt. Mix until they are dissolved.
  • Transfer the cooked rice to a wet sushi tub or a large mixing bowl and sprinkle the rice evenly with the vinegar mixture.
  • Mix the rice with a wooden spoon and fold the vinegar into the rice. Do not stir.
  • Leave the rice to cool completely before making sushi.
  • When making individual sushi blocks, to shape the rice make everything wet, from your hands to the mold and use both hands to squeeze the rice into an oval shaped densely packed shape.
  • You may also use a plastic mold which are readily available.
  • For rolled sushi you must get a bamboo sushi matte.
 

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