How To Make Sushi Rice
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How To Make Sushi Rice
Sushi rice is a short grain sticky rice used for sushi and other Japanese dishes. In this guide, Japanese chef Atsuko Ikeda from Atsuko's Kitchen shows you how to prepare and make perfect sushi rice.
You Will Need
- 420 g sushi rice
- 500 ml water
- 75 ml sushi vinegar
- handai / large open container
Method[/method]
Wash the rice well and put it in a saucepan. Cover with water - use 20% more water than rice by volume. Put the lid on and bring to a boil then turn the heat down to minimum and leave to simmer for around 12 minutes. After 12 minutes, remove from the heat and leave to sit with the lid on for another 10 minutes.
While the rice is resting, prepare your handai, or whichever large bowl / container you will use to cool your rice in, by wetting the surface. This will prevent the rice from sticking to it. Place the rice into the handai and pour over the sushi vinegar. Sushi vinegar is made from rice wine vinegar, sugar and salt, so if you do not have sushi vinegar you can combine these ingredients over a low heat to substitute.
Stir the vinegar in well and leave the rice to cool at room temperature. Putting the rice in the fridge will cool it too quickly and change its texture and flavour. You should use the rice when it reaches body temperature.