Sushi Rice
Nearly every kind of sushi contains specially seasoned rice using a preparation of which is a time-honored Japanese ritual. First, the rice is rinsed several times in cold water to remove the excess starch before cooking. Next, the rice is cooked and transferred to a shallow baking sheet and the seasoned vinegar syrup is folded into the rice with a rice paddle, never stirred, which would make the rice too sticky. Traditionally, a paper fan is used to quickly cool the rice.
For the syrup: 1/4 cup rice vinegar
- Yield
- 4 cups cooked rice
Directions
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To prepare the rice: Place rice in a large bowl and add cold water to cover.
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Gently stir the rice with your fingertips and then drain in a strainer placed over a sink.
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Return the rice to the bowl, add fresh water to cover, stir and drain again. Repeat this step several more times until the water runs clear.
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Transfer the rinsed rice to a 6-quart saucepan and water based on package directions.
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Set the pot over high heat and bring to a boil.
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Reduce the heat to low, cover and cook until all of the water has been absorbed and the surface of the rice is dimpled, about 10 to 14 minutes.
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Remove the pot from the heat and let stand, covered, for 5 minutes.
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Alternatively, you can prepare the sushi rice in a rice cooker. Place the rinsed rice in the cooker and follow the manufacturers’ instructions for sushi rice. The rice cooker will automatically shut off when all the water is absorbed. Let the rice stand, covered, for 5 minutes.
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Prepare the vinegar rice syrup while the rice is cooking: In a small saucepan set over low heat, combine the vinegar, sugar, salt and kombu and simmer until the sugar and salt dissolve and the kombu has softened, about 5 minutes; remove from heat and stir in the sake.
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Set aside to cool and discard kombu before using syrup.
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To finish the sushi rice: Rinse a rice paddle or other large, flat spoon with cold water and use it to transfer the cooked hot rice to a large, shallow platter or baking sheet. Rinse the spoon again to keep the rice from sticking to it, and then gently spread the rice out evenly.
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Slowly add the syrup and fold in using a slicing motion to coat the grains of rice and keep the grains separate.
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While folding with one hand, use your other hand to fan the rice with a paper fan or a square of stiff cardboard. Continue to fold the syrup into the rice, until the rice becomes glossy and has cooled to room temperature.
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Cover the rice with a clean kitchen towel or damp paper towel and let stand at room temperature until ready to make the sushi rolls.
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Do not use plastic wrap or foil as to not create condensation and do not refrigerate the rice, or it will harden. Rice can stand at room temperature for 1 to 2 hours.
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HAND VINEGAR
From Shawnie's class “Sushi at Home”
