Friday, 21 September 2012

How to Make Sushi Rice

Here is a recipe staple, making decent sushi rice. Having the rice just right is the most important part of sushi, overcook it and it will be mushy and tasteless, under cook it and it will be hard and inedible. However, you shouldn't let that intimidate you! Give it a try and you'll be making sushi like a pro. This method is adapted from Sushi by Ryuichi Yoshii.

Sushi Rice
2 1/2 cups short grain sushi rice
3 3/4 cups water
1/4 cup sake (optional)

Vinegar Dressing
1/4 cup sushi vinegar (rice wine vinegar, should be right next to the sushi rice and nori at your supermarket)
1/2 tsp sea salt
1 tbsp fine sugar

1) Put the rice in a large bowl (at least twice the volume of the rice) and fill the bowl with cold water. Stir with your hands and then carefully drain out the water. Repeat this process twice more.
2) Drain into a colander and allow to drain for 30 minutes.
3) Place rice and the 3 3/4 cups water in a large non stick pan with a good lid (a wok is ideal for this). Bring the water to the boil over a medium heat. Once it comes to a boil, increase the heat and boil for 3 minutes.
4) Lower the heat and cook for about 20 minutes. Many recipes will tell you not to take the lid off at all during this time to ensure even cooking. I have found from experience that taking the lid of and giving it a stir every once in a while reduces the likelihood of it sticking to the bottom and doesn't affect the evenness of the cooking, so I would recommend it. After about 20 minutes there should be no water remaining.
5) While the rice is cooking, prepare the vinegar dressing. Place the vinegar and salt in a small pan over a low heat. Whisk constantly until salt dissolves. Add the sugar and whisk to dissolve, don't let it boil. Once dissolved, remove the pan from the heat.
6) If using the sake, add it to the rice just before you remove it from the heat. Remove from the heat and cover again with the lid. Let stand for 10-15 minutes to finish cooking.

Preparing the Rice
1) Spread the hot rice out in a large, flat non metallic bowl. A wooden one is traditional, but I don't have one of those, so I always use my large ceramic lasagne dish.
2) Spread out the rice using a squared wooden spoor or plastic spatula. Stir the rice to separate the grains, use a slicing motion and try not to mash the grains.
3) Drizzle the vinegar dressing over the top and continue mixing and lifting the rice to evenly distribute the dressing. Fan with with a handheld fan while you stir (or enlist an extra pair of hands to help you with this).  Continue to mix and fan until the rice reaches about skin temperature. Cover with a lid to keep warm and then you're ready to roll!

Makes enough rice for 6 large sushi rolls or 12 small ones, serves 5-6 people.

~ Sushi rice needs to be made just before you use it, it won't keep.
~ Don't allow the rice to cool too much, as it will harden and dry out.
~ The sushi needs to be eaten soon after you make it, definitely the same day as you make it!

Now you've got your rice, what to put in it?
Common vegan friendly ingredients include: avocado, cucumber, carrot, asparagus, shallots, shitake mushrooms, tofu, tempura vegetables and eggplant.

Want something a bit different?
Wasabi-Fried Eggplant & Avocado Nori Rolls
Sweet Potato, Asparagus and Tahini Nori Rolls

Keep your eyes out for more unique and delicious sushi recipes coming soon!

No comments:

Post a Comment