How to Make Sushi Rice

Sushi Rice

Some oriental recipes are exceptionally divine to eat and easy to make. How we eat it, and what we eat it with may affect our overall future meals when eating the everlasting Oriental dish…Sushi Rice.

Here is an easy to follow sushi rice recipe that you can eat with any vegetable, alone, or wrap it in a seaweed sheet. Add uncooked avocado or asparagus bits mixed in adds a quality flavored holiday appetizer. What you will need for the ingredients: 3 cups sushi rice, 3 1/3 cups water, 1/2 cup rice vinegar, 1/4 cup sugar, 1/2 teaspoon salt, 1 tablespoon dashi, powdered fish stock.

Shopping for Sushi Rice and Wraps

Almost all sushi rice is commonly known to be “hulled” sushi rice, a high quality short grain rice which is lightly sweet and sticky. When you venture off to buy this particular rice, it shouldn’t be mistaken for “glutinous rice” which is another term for the rice being glue-like or sticky.  (Also, not meaning gluten.) Comparably, it is a non-glutinous strain of japonica rice, which is also sticky to some affect.  When shopping for this, it’s best to buy it at an Asian store, and at the same time, asking for it specifically.

Since it is a high quality rice, it will have less broken grains, plus it will almost always have a label stating that it is “Sushi Rice”. This sort of rice is easier to use with chopsticks which makes it all more authentic to eat if you’re not rolling it up in sheets of Japanese seaweed, or “nori”. Kombu seaweed is somewhat the formal name of this.  Wrap Sushi Rice with Kombu seaweed which can be brought frozen, dried, or fresh.  Nori is usually packaged in sheets and can also be bought online or, again, at any Asian market.

Directions for Making Sushi Rice

Place rice into a deep, large bowl. Fill with cold water and rub rice together with hands until the water turns milky white. Pour off the cloudy water, being careful not to pour out the rice. Repeat 3 or 4 times until you can see the rice through 3-inches of water.

You then want to drain the rice in a fine strainer, then place into a saucepan along with kombu and water. Allow to stand for 30 minutes. Stir together rice vinegar, sugar, and salt until dissolved in a small bowl, set aside.

Cover, and bring rice to a boil over high heat, then reduce heat to low, and simmer for 15 minutes. Remove from heat and allow to stand for 5 minutes.

Scrape rice into a bowl; remove and discard the kombu. Stir in vinegar mixture until well incorporated and no lumps of rice remain. Allow to cool at room temperature.

ADD to NORI: Place sheets of nori seaweed onto the cutting board with the rough side facing up, this helps adhere the nori to the rice and other ingredients.

Spoon the sticky rice onto the center of a sheet of nori and spread it out evenly over the entire sheet with the back of a spoon. Each sheet of nori takes approximately 4 Tbsp. of sticky rice. "O shokuji o o tanoshimi kudasai”.

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