How To Make Sushi Rice
45 minutes
6-8
Simple tips for making the perfect rice and vinegar for delicious Japanese sushi.
- Before you start cooking, having the rice at the right consistency is crucial for making perfect sushi. Here are a few tips for preparing good sushi rice. If you do not have sushi rice, you can mix 10 parts of normal rice with 1 part of glutinous/Japanese rice an alternative.
- The rice to water ratio should be 1:1. If you are cooking more than 500g of rice, reduce the amount of water. You should not need to drain the rice after cooking.
- Before cooking, rinse the rice in a sieve under cold water until the water runs clear. Leave to dry for 1 hour.
- You need a rice cooker or a small pot with a tight lid. If you are using a pot, add 300ml water and 250g rice. Cook on a high heat for 2 minutes. Next, turn the heat down as low as possible; cover with the lid and gently cook for 10 minutes. It's a good idea to keep a close watch in the last few minutes to avoid burning.
- Turn off the heat and replace the lid with a tea towel so that the rice can slowly cool down without losing too much moisture. Allow 10 to 15 minutes cooling time.
- Meanwhile, boil white vinegar, sugar and salt to make the sushi vinegar.
- Place the rice in a large salad bowl. Pour in the sushi vinegar bit by bit whilst mixing with gentle tossing motion to ensure the mixture is properly combined.
- Cover the bowl with tea towel again and leave to cool completely before using for sushi.
Author The Cornish Fishmonger
Details:
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Author: The Cornish Fishmonger
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Prep time:
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Cook time:
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Total time:
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Serves: 6-8
Ingredients:
- 250g Sushi rice
- 3 tablespoons sushi vinegar
- 300ml Water
Sushi vinegar ingredients:
- 1 tablespoon/500g sugar
- 1 teaspoon/80g salt
- 2 tablespoons/600ml white vinegar (e.g. rice wine or apple vinegar)