Sushi Rice: In part two of the Sushi Monday series, I give you the recipe my friends and I used for sushi rice. It is the sticky rice you’re used to in sushi rolls. I will use sushi rice for a few other recipes in the future. It’s actually quite versatile, and can be served sweet or savory. The unique flavor in this particular recipe comes from the vinegar mixture folded in at the end. To achieve the appropriate texture, use a medium-grained rice. This length will allow it to get quite sticky when it is cooked, which is what we’re aiming for. Avoid long-grained American or Basmati rice—they are drier and don’t stick together well.
Ingredients:
3 cups Japanese-style rice
3 1/4 cups water
1/3 cup rice wine vinegar
3 tbsp sugar
1 tsp salt
Preparation:
For the vinegar mixture:
Mix the rice vinegar, sugar, and salt in a small pan.
Put the pan on low heat and heat until the sugar dissolves.
Remove the pan from the heat and allow the mixture to cool.
For the rice:
Put the rice in a bowl and wash with cold water.
Repeat washing until the water becomes clear.
Drain the rice in a colander and set aside.
Place the rice in a pan or rice cooker and add water.
Use just enough water to cover the rice — don’t fill the entire pot.
Let the rice soak in the water at least 30 min. One hour is ideal.
If you are cooking the rice in a pan, cover the pan with a lid and bring to a boil over high heat.
Once the water boils, turn the heat down very low and cook about 15-20 min. until the water is almost gone.
Remove the pan from the heat and let it steam for 10-15 minutes before serving.
Spread the hot steamed rice into a large plate, using a bamboo spatula (if you have it). Sprinkle the vinegar mixture over the rice and fold the rice with the spatula very quickly. Be careful not to smash the rice. It’s best to use sushi rice right away.
Makes 4-6 servings.
