How to Make Sushi Rice

August 18, 2014

Making sushi rice may seem simple, but getting the perfect consistency isn't easy. For weeks, if not months, apprentice chefs will master the art of sushi rice before they've even touched a piece of fish.

It's crucial that cooked sushi rice has an appealing taste of its own without distracting from other flavours. It must also look pleasing to the eye and be composed of clearly defined, individual grains - the rice should be firm, glossy, sticky and tangy. 

Those in the industry will have spent countless hours perfecting sushi rice, but with our step-by-step guide, it's still possible to create amazing sushi rice at home with just a handful of ingredients from your kitchen cupboard. 

Ingredients: 

  • 3 cups sushi rice 
  • 3 1/4 cups water
  • 1/3 cup rice vinegar 
  • 3 tablespoons sugar 
  • 1 teaspoon salt

Recipe: 

Step 1: Wash the rice in a bowl of cold water and rinse frequently until the water runs clear. Then place the rice in a sieve to drain for 30 minutes. 

Step 2: Place the rice and water in a saucepan. Let the rice soak in the water for at least 30 minutes before turning on the heat. 

Step 3: Cover the saucepan and bring the rice to the boil over a high heat. Lower the heat and allow the rice to simmer for 20 minutes or until almost all of the water has been absorbed. Remove from the heat and leave to steam for a further 15 minutes. 

Step 4: Begin preparing the sushi vinegar by combining the rice vinegar, sugar and salt in a small saucepan. Cook on a low heat until the sugar has dissolved. Now take the vinegar off the heat and allow it to cool. 

Step 5: Spread out the hot steamed rice onto a large plate. Scatter the prepared vinegar over the rice and using a spatula, carefully fold the mix into the rice. Once the vinegar is fully worked through the rice, it is ready to use. 

 

If you have the taste to create sushi rice, why not go one step further and try out sushi rolls. 






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