Yield: 1 Servings
|2 cups||Short-grain rice|
|2 cups||Plus 6 tsp. cold water|
|½ cup||Sushi vinegar|
|\N \N||Cold water for washing rice|
>From: The Sushi Chef page:
While this is a commercial page, they do have recipes for a few things. One of them happens to be sushi rice. While this particular recipe is far more detailed than most I've seen, the basic idea is the same. However, I want to point out that Sushi rice is NOT just plain common white rice. It is seasoned with Sushi vinegar and it is a short grained rice. Anyway, here are the instructions as per the Sushi Chef's page: This flavorful sticky style of rice does not fluff like long grain, but sticks, making it ideal for use with chopsticks.
Besides being the most important of Japanese foods (the word rice and meal are the same in Japanese), this type of rice is also very good for use in risotto and rice pudding.
Sushi rice takes a bit of time and care to prepare, but it can be done ahead of time and left covered with a damp cloth. REMEMBER: Do not refrigerate cooked sushi rice, for chilled rice won't stick together.
This recipe will yield 5 cups of sushi rice- Enough to fill 10 cucumber rolls, or 6 California rolls, or 6 California rolls, or 40 finger rolls. Each recipe gives specific amounts of sushi rice required.
Warning: Raw short grain rice expands two and a half times its original size when cooked, and it is very common to cook far too much rice. As it cannot be used the next day, it seems wise to check the recipe for the exact amount needed.
* medium-sized bowl and larger strainer * medium-sized heavy saucepan or electric rice cooker * clean towel * bamboo paddle * large ceramic, wooden or plastic platter
Washing the Rice:
Soak rice in a bowl of cold water. Stir the rice around in the bowl with your hands. After the water becomes cloudy, strain the rice by pouring the water and rice mixture into the strainer, letting the waste flow into the sink.
Put the rice back into the bowl, add fresh cold water and repeat the process. Keep "washing" the rice until the water is no longer cloudy, approximately 5 minutes.
Leave the "washed" rice in the strainer and let it sit draining for 30 to 60 minutes.
Cooking the Rice:
If you have an electric rice cooker, follow the instructions that accompanied it.
If not, place the washed rice in a heavy medium-sized pot. Add the water.
Cover tightly Do not lift the lid at any time until the rice is finished cooking, or the steam will escape and it will not cook properly.
The following instructions are for use on a gas range. To prevent overcooking on an electric range, change the heating temperatures by switching burners, rather than adjusting the heat of the same burner.
If you are changing the amount of rice being cooked, it is very important that you change the size of the saucepan (one cup of rice should be cooked in a small pan). Also, if you are not using a heavy saucepan, reduce the cooking times by watching for the signs of rice steaming, boiling (lid jiggling) and rice drying (crackling sound) * Place over medium high heat until the rice steams (approx. 10 minutes).
* Turn the heat to high and cook for 2 minutes. You may have noticed a white foam around the lid and the lid jiggling up and down.
* Reduce the heat to medium and cook another 5 minutes until the foam stops and you hear a crackling sound. * Turn off the heat, and let stand uncovered another 15 minutes, as the rice steams.
* Remove the cover and fluff the rice with the bamboo paddle.
* Wrap the cover in a cloth towel and return cover to pot. Let it stand continued in part 2