How to Make Sushi Rice

How to Make Sushi Rice Sushi is Japan’s answer to the sandwich, small bites of food appropriate for any number of occasions. It has now become popular all around the world and is ideal for parties, lunchtime snacks, picnics, and celebrations. It is extremely adaptable to both casual or formal occasions. Today, you will just as likely see it prepared with traditional Japanese ingredients as fusion style which incorporates unique ingredients from a variety of cultures. You will achieve best results when making sushi rice if you use short grain rice as it gets sticky as it’s cooked. Long grain rice alternatively, gets drier as it’s cooked so it won’t stick together as required when assembling all the sushi components. When boiling rice in a saucepan over direct heat you need to cook at least 1 cup of rice to get a good result for making sushi. A cup of rice will make about 1 pound of cooked rice which equates to about 6 thin rolls (6-8 pieces per roll), enough to serve 4 people as an appetizer. You will need: 1 cup short grain rice 1 1/4 cup water 2 tablespoons rice vinegar 1 1/2 teaspoons sugar 1/2 teaspoon salt First, wash the rice thoroughly, changing the water several times until it runs clear. When all the excess starch and impurities have been rinsed away, let the rice drain in a colander for 30 minutes to one hour. Next, place the rice in a heavy saucepan, add water and place over high heat. Bring the water to a boil, uncovered. Once the water starts to boil, turn the heat down and simmer on low for about 15 minutes, or until almost all the water has been absorbed. Lightly turn the rice over from bottom to top with a spatula and continue to simmer, covered, for about another minute. Remove from the heat and let the rice stand, covered, for ten or fifteen minutes. Alternatively, use a rice cooker to cook the rice and then let it stand afterwords. While the rice is cooking, mix the rice vinegar, sugar, and salt together in a small bowl or saucepan. Heat the mixture either in a microwave or on the stove just until sugar is dissolved. Let cool to room temperature. Transfer the hot rice to a shallow, non-metal bowl. Gradually fold in the vinegar mixture until the rice is just moist and starts to stick together. You may have leftover vinegar mixture. Continue to use a gentle folding motion to thoroughly coat each grain of rice with the mixture. Keep the rice covered with a damp cloth at room temperature until ready to use. Allow to cool to room temperature before using in your favorite sushi recipe. Do not refrigerate. Once you have mastered this simple technique you will be able to prepare any of a number of healthful, tasty, nutritional sushi recipes with a minimum of fuss. The ingredients can be varied to cater to a wide variety of tastes and dietary restrictions. Sushi is not only easy, but fun to make at home. For entertaining, consider offering your guests a variety of fillings to make their own hand-rolled sushi for themselves. Bon appetite!