How to Make Sushi Rice.
According to Japanese tradition, aspiring
sushi chefs must spend years perfecting their
sushi rice before they're even allowed to
cut fish.
So consider this a head start.
You will need 2.0 c short grain white rice,
preferably Japanese sushi rice Lots of fresh,
cold water A measuring cup A mesh strainer
A heavy, 2-quart pot with a lid A wooden spoon
A timer A 4-quart plastic, silicone, or glass
bowl 0.5 c white rice vinegar 2.0 tsp salt
0.25 c sugar A four-inch piece of konbu seaweed
and a 1-quart saucepan.
Step 1.
Place the rice in a mesh strainer and rinse
it under cold running water.
Pick out any debris you might find in the
rice, such as weird little pebbles or odd-looking
grains of rice.
Step 2.
Place the rinsed rice in your 2-quart pot
and fill the pot with water until it's about
one inch above the rice.
Let this soak for 30 minutes.
Step 3.
Place the soaked rice back in the strainer
and rinse it again under cold running water
until the water runs clear.
Step 4.
Place the rinsed, drained rice back in the
saucepan and add 2 1/4 cups of cold water.
Cover the pot, place it over high heat, and
bring it to a boil.
Step 5.
Once at a boil—you'll see steam and bubbles
escaping from under the lid—turn the heat
down to the lowest possible setting.
Step 6.
Let the rice simmer for 20 minutes.
Set a timer and don't lift the lid to check
on the rice until it goes off.
If there's still water in the pot after 20
minutes, put the lid back on and let the rice
cook a few more minutes until all the water
is absorbed.
Step 7.
While the rice is cooking, place the rice
vinegar, salt, and sugar in the smaller, 1-quart
pot and bring it to a boil on medium high
heat, stirring regularly until the salt and
sugar dissolve.
Add the konbu to the vinegar mixture and turn
off the heat.
Set the pot aside to cool.
Step 8.
Once the rice has absorbed all the water,
turn off the heat and let it sit for 15 minutes
with the lid still on.
Step 9.
Dump the rice into a large non-metal bowl
and spread it out with a wooden spoon so it
will cool down faster.
Don't scrape the bottom of the pot—any dried,
crusty bits of rice will add a funny flavor
and texture to your sushi.
Step 10.
Remove the konbu from the cooled vinegar and
slowly pour the mixture over a spoon into
the cooked rice, gently stirring and tossing
to combine and cool it.That's it; you've just
saved yourself years of practice!
Did you know The average American eats about
27 pounds of rice a year, while the average
Asian eats about 400 pounds.
