Sushi Rice Recipe
If you are making your own sushi vinegar, you can tweak the vinegar mixture to complement the type of sushi you are making. For example, the stronger the filling/topping served, the more salty and less sweet the vinegar mixture. You can experiment with different proportions of vinegar, salt and sugar to come up with your own unique concoction.
A Japanese rice cooker is also a good investment if you cook rice often. The Japanese rice cooker usually comes with markings for the water, and a function to soak the rice before cooking to improve the texture of cooked sushi rice.
- 1 cup Japanese short-grain rice
- water to cook rice (ratio of 1 cup rice: 1 1/4 cups of water, varies slightly with different rice cooker)
- a piece of konbu (kelp) roughly 5cm by 8 cm; optional
- 2 tbsp sake optional
Sushi Vinegar (A)
(skip this if you are using ready-made seasoned sushi rice vinegar)
- 2 tbsp Japanese rice vinegar
- 1/2 tbsp caster or super fine sugar to taste; skip this if you are using bottled seasoned rice vinegar
- pinch of salt skip this if you are using bottled seasoned rice vinegar
- Cook the rice in a few changes of water until the water runs clear. Optional: drain the rice in a colander for roughly 30 minutes. Add water, kelp and sake. Cook the rice using a rice cooker or simmer over the stove top.
- Prepare sushi vinegar by mixing (A) in a small, non-aluminum saucepan over low heat until the sugar dissolves. Alternatively, microwave at LOW for about a minute. The idea is to warm the vinegar just enough to dissolve the sugar, not to boil the mixture. Skip this step if using ready-made sushi vinegar.
- Make sushi rice. When the rice is cooked, discard the piece of kelp. Transfer the cooked rice (while it is still hot) to a hangiri or wide bowl. Pour prepared vinegar mixture over the rice. Stir the rice (gentle slicing action) using a rice paddle with one hand, while fanning the rice with a paper fan on the other hand.
- How to use the rice. Cover the bowl of rice with a damp slotted cloth to keep the rice fresh and moist. Use the rice as soon as possible, preferably within a few hours. Cling wrap the leftover rice tightly before refrigerating. Your sushi rice is now ready to be used for making all kinds of Japanese sushi.
- Sushi: Taste and Technique by Kimiko Barber and Hiroki Takemura
- VideoJug: How to Make Sushi Rice