Several people have asked me to provide my recipe for sushi rice; although it’s not an extremely complicated process full of secret ingredients, there is a fairly precise process to getting it right. Not to mention that you need to allocate adequet time. It’s not the best thing to try and make after a long, hard day at work due to the estimated hour and a half needed to prepare the rice.

One of the most important elements is the small amount of rice vinegar that’s added to the mix at the end. Rice vinegar takes boring, dry, tasteless rice to new heights of goodness. This small, secret ingredient adds just enough flavor to enhance your sushi.

If you like extra sweet rice, consider adding a pinch of sugar; although I would highly recommend just sticking to the vinegar and featuring the flavor of high quality fish and veggies instead of the sweet rice. Grab your chopsticks and enjoy!

(makes 1 cup sticky rice)

1. Bring 1 and 1/4 cup of cold water to a boil
2. Rinse 1 cup sushi rice until water runs clear then drain well.
3. Add the rice to the boiling water, cover and reduce to a simmer for 25 minutes
4. Remove pan from heat and let it sit for 15 minutes
5. Remove your rice from the pan and place it in a non-metallic bowl (preferably wood bowl)
6. Add 2-3 tsp of Rice vinegar
7. Cover the bowl with a towel and let the rice site for 30-40 minutes before making your sushi.

Serve cold and fresh on a rustic board or wood plate with lot’s of wasabi and chopsticks. If you can’t handle the chopsticks, use your bare hands. Using a fork or spoon is sacralige.

(Note: Never refrigerate sticky rice. It will become hard and crusty; essentially ruining any chance of a good sushi experience)

posted by Chris Auman at 12:41 pm & filed under Interesting Things |