How To Make Sushi Rice

How To Make Sushi Rice

September 22, 2017 Uncategorized 0

 

A staple in Japanese cuisine, rice is much loved ingredient for any meal of the day. Compared to rice in other parts of the world, Japanese rice has a distinct texture and bite to it. They are often short translucent grains which have a stickier texture, making it easier to pick it up when using chopsticks. Japanese rice is also referred to as sushi rice, which requires a few more steps than the regular rice cooking process.

In general, when cooking Japanese rice, you can very simply add it to a rice cooker and set the timer. This will get you perfectly steamed rice, instantly ready to be eaten. So how do you make sushi rice? Here are all the things you will need to make perfect sushi rice:

  • Short grain rice
  • Rice Vinegar
  • Dashi Kombu (Optional)
  • Salt
  • Sugar
  • Water

The tools you will need

  • Rice Cooker
  • Rice paddle
  • Sushi Oke Wooden Bowl
  • A damp towel

Once you’ve gathered all your ingredients begin by washing your rice, repeat this process a few times to make sure the rice is clean, then fill up the bowl and let the rice to soak for 30 minutes. After draining, you add your rice and Kombu into the rice cooker. Kombu is a type of seaweed that is great for making stock and is commonly used in Japanese cooking, in this recipe it releases all its flavour into the rice during the steaming process. Add an adequate amount of water as directed by your rice cooker and allow the rice to cook.

In the meantime, you can make you sushi rice vinegar. Please note, you can also purchase ready made sushi seasoning if you prefer. Start by combining your rice vinegar, sugar and salt together, you must continue to mix it until all the sugar and salt granules have dissolved. For 540 ml of rice, you should use 80ml of rice vinegar, 3 tablespoons of sugar and 1.5 teaspoons of salt. You can adjust the flavour based on your preference of taste.

Once cooked, add your rice to a Sushi Oke bowl, the rice should be laid out flat to allow for faster cooling. The Kombu can be removed and discarded. Whilst still hot add your rice vinegar mixture, then begin to gently flip the rice bit by bit until the rice is cooled and entirely covered in the sushi seasoning. You can then cover the bowl with a damp cloth until you are ready to make your sushi!

 

 

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