I. Japanese Rice
3. Sushi Rice
Today's Recipe
I. Japanese Rice
3. Sushi Rice
Sushi Rice (Sushi-meshi)
For Approximately 7+1/2 cups sushi rice
| 3 cups Japanese rice (kome), washed and drained 3 cups cold water 10 cm (4-inch) square piece of dried kelp for making Japanese stock (dashi-kobu) 2 tablespoons Japanese rice wine (saké) Vinegar Mixture: 1+1/2 tablespoons sugar 2 teaspoons salt 5 tablespoons rice vinegar (kome-su) |
| 1. | Place the rice, cold water, dried kelp, and saké in a pan and allow to
stand for 1 hour. Start cooking the rice over medium heat until steam starts rising. Uncover the pan and remove the kelp quickly. Cover the pan and raise the heat to high for a while. Before the rice overflows, reduce the heat to very low and simmer for 20 minutes. Raise the heat to very high and keep it for 10 seconds. Turn off the heat. Insert paper towels between the pan and the lid quickly and allow to stand for 5 minutes. |
| 2. | Meanwhile, in a mixing bowl, combine the sugar, salt, and vinegar. Stir well to dissolve the sugar and salt. |
| 3. | Transfer the rice into a wooden mixing bowl for making sushi rice. Pour
the vinegar mixture over the rice. Mix the rice lightly and fan to cool
and dry. |
| Note: | If an electric rice cooker is used, use the measuring cup attached to it
to measure both rice and water. Place the rice, water, kelp, and saké in
a cooker and allow it to stand for 1 hour and turn on to start cooking. Immediately after cooking, remove the kelp from the rice and mix in the vinegar mixture, following the direction #2. Reduce the amount of sugar to 1 tablespoon, salt to 1+3/4 teaspoons, and vinegar to 4+1/2 tablespoons for Vinegar Mixture. In the case that a wooden mixing bowl is unavailable, a metallic bowl can be substituted. |
