Recipes Sushi Rice

Sushi Rice (easy)

we all dream for sushi eh.... you need rice... but not ANY rice... sushi rice...
and it is as follows...

3 cups of short grain rice
3.5 cups of water...
3 oz of Vinager, white one

1. Wash the rice in several changes of cold water. Drain well.

2. Put the drained rice in a heavy saucepan and add the measured water. Cover tightly and let stand at least 30 minutes.

3. With the cover in place, set the pan over high heat and bring to a boil. When boiling, reduce the heat to medium and let cook until all the water is absorbed. Do not remove the cover to check, but listen to the sounds: the bubbling will stop, and there will be a faint hissing sound.

4. Reduce the heat to very low and cook another 5 minutes. Then remove from heat and let stand at least 15 minutes before removing the cover. You now have the basic white rice that is eaten with Japanese meals.

5. In Japan, mixing in the vinegar is done in a special wooden tub that is used only for this purpose (to avoid off flavors). The advantage of wood is that it absorbs excess moisture. If you use a nonabsorbent mixing bowl, transfer the rice to a clean bowl whenever the mixing bowl becomes coated with moisture. Using a wooden paddle or plastic spatula, break up the hot rice to get rid of all lumps. At the same time fan the rice to cool it down.

6. When the rice is slightly warm to the touch, begin adding the sushi vinegar. Add a little at a time, while mixing gently. The rice is ready when it has a glossy appearance and a very mild taste of the vinegar. The vinegared rice is best if used within 2 or 3 hours, and it must not be refrigerated.

out of my chef book

 

I have a few recipes that call for the rice to be soaked in water for at least an hour or more. I'd suggest getting a rice cooker/steamer for this, using the cup that comes with the cooker, the portions are equal so 3 cups and 3 cups. 3 Cups of sushi makes a TON of sushi, so if you have a pack of ten nori sheets it may not be enough.

I also wanted to say, sometimes Japanese sushi rice can be expensive in stores, the italian short grain rice is just as good. Get rice vinegar to pour into the rice after done cooking, and fan it out while stirring.

Anyways, I've experimented with several different kinds of rice and different measurements. I've never cooked sushi rice in a pot, cooking rice, like Basher says is tricky.. if you are cooking it in a pot!

When it comes to burning, it may depend on your steamer. Mine is new and works well, but my parents leave a sticky residue that is a bit burny ont he bottom at times.