Monday, August 11, 2014

Sushi-o-rama: Sushi Rice

This recipe is essential in sushi making.  Sticky rice is not only yummy but also, sticky!  This will keep the sushi together.


2 cups uncooked white rice (short grain rice is best, but we used jasmine, which wasn't as good)
3 cups water
1/2 cup rice vinegar
1 Tb vegetable oil
1/4 cup white sugar
1 tsp. salt


1.  Put rice in a medium sized saucepan.  Fill with water until the water is just over the rice.  Massage rice, stirring it around.  When the water becomes milky, dump it out and refill, making sure the water is just over the rice.  Repeat this process about 3-4 times.
2.  Remove all the water, and fill the saucepan with the rice in it with three cups of water.  Bring to a boil, then reduce heat to very low, cover and cook for 15-20 minutes.  Rice should be edible-looking.
3.  Meanwhile, mix the rest of the ingredients in a saucepan.  Heat until sugar has dissolved.
4.  Stir vinegar mixture into rice.

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