Recipe for sushi rice! Full recipe for my sushi bowls coming tomorrow(find it here), but thought the rice was long-winded enough to deserve it’s own post. It’s also a great base for anything else you need Japanese-style rice for. We especially like to make onigiri with it.
The rice vinegar and sugar are just the typical seasoning for sushi rice, if you need plainer rice (for serving with a katsu curry for example) just leave them out!
Yield: approx 4 cups of cooked rice, enough for four sushi bowls, eight onigiri, or two deeply greedy people
- 350g Sushi rice
- 425ml water
- A couple of pinches of salt
- 2-4 tablespoons rice vinegar
- big pinch of sugar
Start by rinsing your rice. Place the rice in a medium bowl and fill it with water. Give it a stir with your fingers, then leave it to soak for about 10 minutes (this helps it to cook evenly). Drain it through a sieve to get rid of the starchy water, then return it to the bowl and fill with water again. give it another stir, drain, and repeat at least twice more. You want to get most of the starch out, so keep going until the water is pretty clear, or you become bored. Leave the rice to drain in the sieve. You can see below how the rice will look throughout this process.
To a medium saucepan with a tight-fitting lid, add your drained rice, measured water, and a pinch of salt. With the lid on, bring to a strong simmer over a high heat (you want it bubbling, but not boiling over). Immediately reduce the heat to very low* and give it one good stir. Put the lid back on quickly, and LEAVE IT ALONE (no peeking), for at least 15 minutes. To check if it’s ready, slide a spatula down the side of the rice. You are looking to see if all the water has been absorbed, and the rice should be a bit stuck to the bottom. If it’s ready, pour your vinegar, sugar, and another pinch of salt over the top, remove from the heat and put the lid back on (still no stirring allowed!) Leave to rest for ten minutes.
When the rice has rested, use your spatula to move the rice to a wide flat dish (I use a ceramic pie dish, pictured below, anything a similar size and depth will be fine. rounded sides are preferable). Using the spatula, mix the rice with gentle cutting motions, trying not to smush it or break lots of grains. You are making sure it’s evenly seasoned and not too clumpy. It should also take on a slight shine.
Now you can eat it!
*My electric hob is old and slow to do anything you ask it to, so if I turn it down, it takes a long time to actually cool down (and vise versa), which would leave my rice boiling over. Not ideal. The way I get around this is by turning one ring on high and another on low, starting the rice on the high ring and moving it to the low one when it starts to bubble. I do this for all kinds of rice, and anything else that needs a similar application of heat. I sincerely hope your hob is marvelous and this advice is utterly irrelevant.