Sushi Rice is used in many different types of wraped dishes in Japanese food. Sushi rice appears simple, but there are aspects to its preparation that are a bit more complicated.
Since I cook lots of rice, and like things like congee, I splurged and purchased a great rice cooker. It makes all kinds of rice, and you can easily take this to a pot luck or a church meal. But this will easily make the sushi rice. The only problem is to fan the rice when adding the vinegar mixture, which works so much better with two persons. I have seen individuals use an electric fan, but what I do is pour a little vinegar, fan and quickly stir the rice.
Sushi Rice (Sushi-meshi)
This is a straight forward recipe to preparing sushi rice.
Equipment
- 1 Rice cooker
Ingredients
- 3⅓ cups Sushi rice
- 4 cups water
- 3-4 inches Konbu seaweed
- 5 TBSP Plus 1 tsp rice vinegar
- 5 TBSP honey
- 4 tsps sea salt
Instructions
- Place the rice, water and the piece of Konbu in the rice cooker.
- Make the rice as per instructions on the rice package or tice cooker.
- Prepare the rice vinegar mixture, as the rice cooks.
- Once the rice is cooked, have a large bowl ready.
- Place the rice in the bowl, and using wooden spoon or rice server, slice sideways through the rice as you pour in the rice vinegar mixture. See the top photo inthis blog.
- The difficult part is fanning the rice as you pour on the mixture is it takes two persons. But if you are solo, fan the rice immediately after you mix it with the vinegar.
- Once done, you can place in containers in the refrigerator, or freeze and vacuum pack.
Tried this recipe?Let us know how it was!
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