Sushi Recipes
Click above for over hundreds of recipes with 800 pictures detailing step by step instructions!
Sushi Rice
Keys : Japanese Japan Asian Oriental
Ingredients :
3 cup raw short-grain Japanese white rice (see note)
5 1/4 cup water
1 x 2 inch square kombu (kelp, optional)
2 tbl sake (rice wine, optional)
1/2 cup rice vinegar (divided)
2 tbl granulated sugar, to taste
2 2/3 tsp salt
Method :
* At least 1 hour before you plan to begin cooking the rice, rinse the rice by covering it with cold water and rubbing it in the water 10 to 20 seconds.
* Discard the liquid. Add fresh water and repeat the process 3 times or until the water runs clear.
* Instead of soaking the rice after its fourth rinsing, drain it and let it rest in a colander for an hour before cooking. This produces firmly cooked rice, which is perfect for tossing later with vinegar dressing.
* Place the rice and the 5 1/4 cups water with kombu (if using) and sake in a rice cooker (following instructions for cooking) or a heavy-bottomed pot with a tight-fitting, heavy lid over medium heat. If using a pot, cook the rice uncovered until the water level is decreased almost to the level of the rice.
* Reduce the heat to very low, cover the pot with a heavy lid and continue cooking the rice until all the water is absorbed and the rice grains are plump, 10 to 15 minutes uncovered and another 10 to 15 minutes covered. Discard kombu, if using.
* As soon as the rice begins cooking, make the dressing by combining 6 tablespoons vinegar, sugar and salt; stir well. By the time the rice has cooked, the sugar and salt will be almost dissolved.
* When the rice is done, let it stand in the rice cooker or pot, covered, 5 to 10 minutes.
* For mixing cooked rice with dressing, the best container to use is a hangiri tub, made out of Japanese cypress wood, which is soaked in cold water for 30 minutes before use. The best substitute is an unfinished wooden salad bowl, or, if you don't have one of those, a glass or glazed ceramic bowl.
* While waiting, drain the hangiri tub or salad bowl and the spatula, wipe off excess water with a paper towel, and rub the inside surface of the tub and the surface of the spatula with the remaining 2 tablespoons vinegar.
* Transfer the cooked rice all at one time into the wooden tub, and with a large circular motion, quickly pour the vinegar dressing evenly over the rice.
* Toss the rice thoroughly by cutting it vertically with the spatula, then lifting the rice and turning it over. Be careful not to mash the rice. The tossing should take less than 2 minutes.
* Toward the end of the tossing, fan the rice briefly with a hand fan or a square of cardboard. This facilitates quick cooling, which gives the rice a glossy surface.
* Prepared sushi rice should be stored at a cool room temperature, covered with a moist cotton cloth, until ready to use. It may be made early in the day for use later in the day. Never refrigerate sushi rice.
* Note: Use American-size cups, not Japanese rice cooker cups, which are smaller.
|
|
