sushi rice
I made sushi rice for the first time in culinary school during our Asian cuisine week. Use this recipe as a base for maki rolls or sashimi. It's also great for non-traditional sushi rice bowls.
Traditionally made Sushi Rice, uses a pecial wooden tub called a hangiri. It's a round, flat-bottomed barrel used at the end when preparing the rice for sushi.
Sushi rice is typically steamed and is seasoned, or flavored with a vinegar-based liquid and is only used for making sushi. In Japan, it is known as sumeshi (vinegar rice).
Sushi Rice
Ingredients
Instructions
- wash rice with cold water until water runs clear.
- soak the rice for 20 minutes in cold water.
- after 20 minutes, drain the rice in a fine mesh strainer and allow it to drain for another 20 minutes.
- after straining, add the rice and water to a saucepan.
- bring the rice to a boil and cover. then lower heat to a simmer. cook rice for 15 minutes. turn off the heat and allow rice to sit undisturbed, do not stir in order to steam the rice for another 10 minutes.
- meanwhile, mix the vinegar, sugar and salt together. the sugar and salt should dissolve. if they don’t heat up the mixture briefly until they do. cool the seasoning mixture and set aside.
- fluff your rice with a fork and place it in a stainless steel shallow bowl. toss the rice with the seasoning mixture. cut in and fold the rice to keep from breaking the grains. breaking rice is considered a sin in asia. rice should have a pearly sheen.
Notes
Refrain from buying rice labeled as “japanese rice” this is for only making sushi, so make sure to purchase rice labeled sushi rice only.
hi, i’m denise!
I'm a Product Designer turned Home Chef. With professional training in both fields, I bring creativity and precision to the kitchen.
Whether you're a beginner or an experienced cook, my goal is to empower and inspire you through recipes and tips.
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