Thursday, October 20, 2016

Sushi Rice

I pulled out just the rice portion of my sushi post to make it easier to find.  Cause sushi rice is delicious for other things like Tamango Gohron or poke

Sushi Rice

Begin your sushi by making Sushi Rice.  I was ambitious today and started with two cups of rice. 

Measure your rice and place into a bowl (I use a large sour cream tub) fill with water swirl rice to rinse and then dump out.  Repeat 4-6 times.  When you are finished the water should be clear enough that you can see the rice instead of milky.  Drain rice in strainer leave for 5-10 minutes.  Place rice in pan (or rice cooker).  Place your index finger on the rice as you fill with water stop when the tip of your finger is covered.
Place pan on stove and bring to a boil stirring once or twice.  After it boils turn down to low heat cover and cook 8-10 minutes.  Turn off heat and allow to sit for 10 minutes. 

In small saucepan prepare the seasoning.  Add 1/4 cup Rice vinegar, 2 tbsp Mirin, 1 tsp sugar and 1/2 tsp salt. Heat and stir till dissolved. (If you don't have Mirin or don't like using alcohol for cooking just use all rice vinegar and and an extra 1/2 tsp sugar)
Turn out the rice into a non metallic container.  (Ideally a flat wooden Japanese rice Hangiri I usually use my trusty sour cream tub but ended up in a flat bowl as it was too small for 2 cups rice) with a rice paddle or wooden spoon (nonmetallic) cut the seasoning into the rice until thoroughly combined.  Let sit.

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