It’s all about the rice, baby. It’s all about the rice.
Ingredients:
- 1 cup Rice Wine Vinegar
- 1/2 cup Sugar
- 1/4 cup Sake Or Mirin (a Japanese Rice Wine)
- 4 cups Short Grain/sushi Rice
Instructions:
- Instructions: “Rice Prep”
- Use short or medium-grain rice. It’s more starchy and round than the long-grain variety, which just won’t hold together well enough to support ingredients in sushi. Many stores now sell specifically-labeled “sushi rice.”
- Before you cook it, wash/rinse the rice until the water runs totally clear—about five or six times. If you don’t thoroughly rinse the rice, it’ll end up in a big, sticky ball. There’s enough internal starch in the rice for it to sufficiently hold together for sushi, so get all the stuff on the outside off by rinsing well.
- Use a rice cooker/steamer. Rice made on the stovetop will not work for sushi; it won’t be the right consistency. Rice cookers are widely available for as low as $12.
- Add the rinsed rice to the rice cooker with equal parts water, and follow the directions for the rice cooker. After it’s done, transfer the cooked rice to a large mixing bowl.
- You’ll need 1 part sushi su for every 4 parts rice.
- Heat vinegar, sugar, and sake or mirin in a saucepan just to dissolve and combine. Allow to cool to room temperature.
- Cook rice according to rice cooker directions. Transfer to large mixing bowl.
- Pour su (vinegar mixture) over the rice, gently folding to incorporate.
- Let rice stand for 10 minutes, then fold again.
- Rice should be shiny, not mushy and have a slightly tart/sweet taste. Cover with a warm, wet towel and keep warm.
Perfect Sushi Rice • Yield: 4 servings
Ingredients:
- 1 cup Rice Wine Vinegar
- 1/2 cup Sugar
- 1/4 cup Sake Or Mirin (a Japanese Rice Wine)
- 4 cups Short Grain/sushi Rice
Perfect Sushi Rice Nutrition Facts:
• Diet: Low-Fat
• Calories: 25.54
• Fat: 0.00
• Carbs: 34.54
• Protein: 0.34
• Cholesterol: 0.00
• Calcium: 1.83
• Sodium: 0.29* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.
