thepioneerwoman
Sushi 101: Perfect Sushi Rice
This is the first of several sushi lessons brought to you by me, displaced sushi lover, and Cody, a half-Japanese sushi chef from the big city.
👥 4 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 30 min🔥 Cook: 20 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●mixing bowl
- ●saucepan
📝 Preparation Steps
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Instructions: "Rice Prep"
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1. Use short or medium-grain rice. It’s more starchy and round than the long-grain variety, which just won’t hold together well enough to support ingredients in sushi. Many stores now sell specifically-labeled “sushi rice.”
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2. Before you cook it, wash/rinse the rice until the water runs totally clear—about five or six times. If you don’t thoroughly rinse the rice, it’ll end up in a big, sticky ball. There’s enough internal starch in the rice for it to sufficiently hold together for sushi, so get all the stuff on the outside off by rinsing well.
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3. Use a rice cooker/steamer. Rice made on the stovetop will not work for sushi; it won’t be the right consistency. Rice cookers are widely available for as low as $12.
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4. Add the rinsed rice to the rice cooker with equal parts water, and follow the directions for the rice cooker. After it’s done, transfer the cooked rice to a large mixing bowl.
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You’ll need 1 part sushi su for every 4 parts rice.
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Instructions for Sushi Su/Sushi Rice:
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1. Heat vinegar, sugar, and sake or mirin in a saucepan just to dissolve and combine. Allow to cool to room temperature.
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2. Cook rice according to rice cooker directions. Transfer to large mixing bowl.
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3. Pour su (vinegar mixture) over the rice, gently folding to incorporate.
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4. Let rice stand for ⏱️ 10 minutes, then fold again.
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Rice should be shiny, not mushy and have a slightly tart/sweet taste. Cover with a warm, wet towel and keep warm.
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