Sushi Rice Recipe
Category: Main Dishes
Serves: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Nishiki Rice | 500g |
| Water | 500g |
| Rice Vinegar | 75g |
| Salt | 19g |
| Sugar | 30g |
| Kombu Seaweed | 5g |
Instructions
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Prepare the Rice: Start by washing the Nishiki rice thoroughly to remove any impurities. Place the rice in a large bowl, cover it with cold water, and rinse it several times until the water runs clear. Once itโs clean, let the rice soak in water for about 1 hour.
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Cook the Rice: Drain the rice well. In a large pot, add the rice along with 500g of fresh water. Cover the pot with a lid. Ideally, use a wooden lid, but any type of lid will work. Turn the heat to medium-high and bring the water to a boil. Once it begins to boil, gently stir the rice with a wooden spoon to ensure an even cooking process. Reduce the heat to medium and continue cooking for another 5 minutes. Then lower the heat to the lowest setting and cook for an additional 7 minutes.
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Prepare the Vinegar Mixture: While the rice is cooking, combine the rice vinegar, salt, and sugar in a separate pan. Heat over medium-low heat, stirring occasionally to dissolve the sugar and salt completely. You can wash the kombu seaweed beforehand to remove any white powdery coating it may have, which will reduce its saltiness. Bring the mixture to a boil and remove from heat.
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Combine Rice and Vinegar: Once the rice is done, remove the pot from the heat and let it sit, covered, for a few minutes. Carefully remove the kombu seaweed from the vinegar mixture and discard. Pour the vinegar solution over the cooked rice, ensuring the liquid is evenly spread. A good trick is to pour the vinegar through a wooden spoon to distribute it more evenly.
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Mix the Rice: Gently mix the rice by using a slicing motion with the wooden spoon, being careful not to mash the rice. The goal is to mix the rice until it becomes shiny and evenly coated with the vinegar mixture. This step is essential to achieve the perfect sushi rice texture and flavor.
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Cool the Rice: To cool the rice quickly and evenly, you can fan it gently using a fan or a piece of paper. This not only helps cool the rice but also gives it a shiny, glossy finish.
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Storage and Use: Once the rice is at room temperature or slightly warm, transfer it to an ohitsu (a traditional wooden container) or any other container that can keep the rice warm. Cover it with a damp cloth to maintain the riceโs temperature and prevent it from drying out. If you donโt have an ohitsu, you can use a wooden or steel container with a damp cloth over it. When the rice is at the right temperature, itโs ready to be used for making sushi.
Tips for Perfect Sushi Rice
- Always use high-quality rice like Nishiki for the best texture and taste.
- Make sure to rinse the rice thoroughly until the water is clear to avoid a sticky texture.
- The vinegar mixture should be added while the rice is still hot to ensure it absorbs the flavor.
- Avoid stirring the rice too vigorously; instead, use gentle motions to preserve the delicate texture.
- The cooling step with a fan is crucial for achieving the right shine and consistency in the rice.
This sushi rice recipe will give you the perfect base for your sushi rolls, nigiri, or any other sushi creation. Pair it with your favorite fresh ingredients and enjoy a delightful sushi meal at home!
