Sushi rice

Makes about 5 cups cooked rice

Ingredients

  • 2 cups Japanese short-grain white rice
  • 2 tablespoons sake
  • 2 cups water, preferably bottled
  • 1 (4- by 6-inch) piece kombu
  • 1/4 cup Japanese rice vinegar (not seasoned)
  • 1/4 cup plus 1 tablespoon sugar

Directions

  1. Wash the rice: Place rice into medium heavy-bottomed pot and cover with clear cool water. Swirl gently around with your hand in the pot to remove the "starch" that is on it. The water will be somewhat "milky" looking in color. Drain the water using a sieve or by placing your hand or a lid on the top and turning the pot slowly sideways to drain the water. Repeat this process 4 to 6 times as necessary until the water is mostly clear. Drain this final rinse water thoroughly. You can let the rice sit in a sieve and drain for 30 minutes or so before going to the next step.
  2. Add your water/sake mixture to your rice in your pot. Lightly wipe off the kombu and put it in the pot.
  3. Set the pot to the side to let the rice soak. What we want is for the rice to turn "white." This is a very important step for pot cooked sushi rice so don't get in a hurry or skip this step. This should take around 20 minutes.
  4. Turn the heat up to high, bring to a boil. Reduce heat to low to reduce to a simmer. Put the lid on the pot. Cook for 15 minutes and then turn off the heat.
  5. Let the rice "steam" for 20 minutes. DO NOT take the lid off of the pot during this time.
  6. Take the lid off and fluff the rice by turning it lightly over a few times using a wooden rice paddle. Replace the lid while you prepare your sushi seasoning. Either way, wait 5 minutes after you fluff the rice in this step before seasoning the rice.
  7. Meanwhile, prepare the seasoning by combining the rice vinegar, sugar and salt in a small bowl.
  8. Transfer your hot rice into a large bowl (or preferably in a traditional wooden sushi tub called a hangiri). If using a bowl as opposed to hangiri, put a damp towel under it to keep it from sliding.
  9. Spread the rice out and sprinkle the vinegar mixture all over the rice.
  10. Using a slicing motion with a wooden spatula, gently separate the rice grains while mixing in the seasoning- until all moisture has been absorbed, the rice is fluffy and each grain is very shiny. What you are trying to do is coat each grain of rice with seasoning and cool it quickly at the same time without mashing the grains of rice. All of this helps to evaporate the liquid faster which gives the rice a nice shine and also helps prevent mushiness (breakdown of the grain).
  11. Cover the rice with a damp towel and keep warm until use.

CIA FOODIES

Sushi Rice

Sushi rice
Makes about 5 cups cooked rice

Ingredients

  • 2 cups Japanese short-grain white rice
  • 2 tablespoons sake
  • 2 cups water, preferably bottled
  • 1 (4- by 6-inch) piece kombu
  • 1/4 cup Japanese rice vinegar (not seasoned)
  • 1/4 cup plus 1 tablespoon sugar

Directions

  1. Wash the rice: Place rice into medium heavy-bottomed pot and cover with clear cool water. Swirl gently around with your hand in the pot to remove the "starch" that is on it. The water will be somewhat "milky" looking in color. Drain the water using a sieve or by placing your hand or a lid on the top and turning the pot slowly sideways to drain the water. Repeat this process 4 to 6 times as necessary until the water is mostly clear. Drain this final rinse water thoroughly. You can let the rice sit in a sieve and drain for 30 minutes or so before going to the next step.
  2. Add your water/sake mixture to your rice in your pot. Lightly wipe off the kombu and put it in the pot.
  3. Set the pot to the side to let the rice soak. What we want is for the rice to turn "white." This is a very important step for pot cooked sushi rice so don't get in a hurry or skip this step. This should take around 20 minutes.
  4. Turn the heat up to high, bring to a boil. Reduce heat to low to reduce to a simmer. Put the lid on the pot. Cook for 15 minutes and then turn off the heat.
  5. Let the rice "steam" for 20 minutes. DO NOT take the lid off of the pot during this time.
  6. Take the lid off and fluff the rice by turning it lightly over a few times using a wooden rice paddle. Replace the lid while you prepare your sushi seasoning. Either way, wait 5 minutes after you fluff the rice in this step before seasoning the rice.
  7. Meanwhile, prepare the seasoning by combining the rice vinegar, sugar and salt in a small bowl.
  8. Transfer your hot rice into a large bowl (or preferably in a traditional wooden sushi tub called a hangiri). If using a bowl as opposed to hangiri, put a damp towel under it to keep it from sliding.
  9. Spread the rice out and sprinkle the vinegar mixture all over the rice.
  10. Using a slicing motion with a wooden spatula, gently separate the rice grains while mixing in the seasoning- until all moisture has been absorbed, the rice is fluffy and each grain is very shiny. What you are trying to do is coat each grain of rice with seasoning and cool it quickly at the same time without mashing the grains of rice. All of this helps to evaporate the liquid faster which gives the rice a nice shine and also helps prevent mushiness (breakdown of the grain).
  11. Cover the rice with a damp towel and keep warm until use.

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