Sushi Recipe
How to make sushi rice
- 1.5 cups (200 mL), Dry, short-grain Japanese rice
- 1.5 cups (200 mL), Water
- 1 sheet, Kombu (Kelp, known as kombu or konbu in Japanese cuisine, is a type of seaweed.Kelp is commonly used to make dashi, the broth upon which miso soup is base)
- 4 tablespoons (50 mL), Rice vinegar
- 2 tablespoons (25 mL), Sugar
- 1/2 teaspoon (2 mL), Salt
- 2 tablespoons (25 mL), Sake (optional)
The proportions of ingredients in this recipe produce a typical dressing, but regional variations exist. In Tokyo, chefs often uses a bit more salt; in Osaka, the dressing typically has more sugar. And, of course, recipes vary with the style of the individual chef.
Utensils
- Rice cooker
- Hangiri (rice barrel), optional
- Shamoji (rice paddle), optional
- Fukin (cloth), optional
Instructions
- Make the vinegar dressing
- Mix the vinegar, sugar, and salt.
- Heat the mixture in a sauce pan until everything is dissolved, but do not boil
- Set aside to cool.
- Cook the sushi recipe rice
- Rinse the rice. Put the rice in the cooking pot, half filled with cold water, and swirl it around with your hand. The water will turn chalky white. Carefully drain off the water, and repeat the process several times, until the water remains clear.
- Allow the rice to stand for 30 minutes. Some recipes say the rice should remain in the cooking pot submerged in its cooking water; others say to transfer it temporarily to a colander to drain.
- Add a postcard-sized sheet of kombu to the cooking pot, and the sake if you are using it.
- Boil the water in the cooking pot.
- Remove the kombu from the cooking pot just as the water boils, and reduce the heat.
- Simmer the water and rice in the cooking pot for 20 minutes.
- Turn off the heat but do not remove cover from the cooking pot for 10 minutes (no peeking).
- Add the dressing to the sushi recipe rice. The rice and dressing should be mixed immediately after the rice is finished cooking with dressing at room temperature.
- Transfer the rice from the cooking pot to the hangiri; if you do not have one, use a large bowl or cookie sheet.
- Cut the vinegar dressing gently into rice with the paddle, trying not to break the kernels. When finished, the rice is evenly coated with the dressing, giving it a shiny appearance.
- Cover the rice with a cloth for a couple of minutes so the dressing is absorbed.
- Cool the rice to body temperature by fanning it, while continuing to stir it with the spatula
The faster the rice cools, the better. It is best if used quickly: you can use it to make sushi for a few hours; it certainly cannot be prepared a day early.
This article is licensed under the [GNU Free Documentation License]
It uses material from the [Wikipedia article "Sushi Rice ".]