Ingredients
1 1/2 c. sushi rice or Japanese medium grain rice
2 c. water
1 (5-inch) square piece of konbu, optional
1/3 c. rice vinegar
2 tbsp. granulated sugar
2 tsp. kosher salt
Preparation
Step 1 Place rice in a fine mesh strainer and rinse under cold water until water runs clear. In a large pot over medium heat, add rinsed rice and water and place konbu on top. Bring to a boil, then reduce heat and simmer, covered, until rice is tender, 15 minutes. Turn off heat and leave lid on to let rice steam for 10 more minutes. Step 2Meanwhile, in a small pot over medium heat, combine vinegar, sugar, and salt and stir until sugar and salt are dissolved. Remove from heat. Step 3Discard konbu and fluff rice gently with a fork, then transfer rice to a glass 9”-x-13” dish. Drizzle vinegar mixture over rice by slowly pouring it over a sushi paddle or flat wooden spoon while moving the spoon back and forth over the rice. Mix vinegar into rice by using the sushi paddle or flat wooden spoon to cut and fold the rice over itself. Trying not to smash or break any grains of rice. Fan rice occasionally to help cool it down. Rice should be lukewarm. Step 4Cover with a damp paper towel until ready to serve.
Sushi technically refers to the vinegared rice and originated in China as a way to preserve fish. The vinegared rice was packed on top of salted fish and weighed it down for several months, preserving it in the process. The rice was originally thrown out afterwards, but luckily for us today, it was eventually discovered the rice had an amazing flavor after being mixed with the vinegar, salt, and fish. It slowly made its way to Japan and developed into the sushi we know and love today. If you have ever wondered about what it takes to become a sushi master, it’s a long and grueling, but fascinating process. Those training to become a sushi master dedicate their entire lives to the art form and spend over a decade in the training process. They become experts in their craft and know sushi better than the back of their hands. So, don’t feel defeated if the rice process isn’t something you nail the first time. Keep practicing and learn what works best for you in the process! Here are just a couple of tricks we learned while testing this sushi rice recipe. Rinse Your Rice I’m the first to admit I often skip the step of rinsing my grains, but here it is extra important so don’t skip this step! Not rinsing your rice will result in rice that is very glutinous and clumps together. By washing you rinse off some of the excess starch which help separate the grains so you end up with beautifully fluffy individual grains of rice. Place your rice in a fine mesh strainer and rinse with cold water until the water runs clear. With your hands, swirl the rice around to make sure you are rinsing all of it thoroughly. You’ll notice the water is very cloudy at the start, but keep rinsing until it turns clear. Cut The Vinegar In, Don’t Stir Your main goal when adding the seasoned vinegar to your rice is to separate and not smash it or break the rice in the process. Instead of just adding your vinegar to the pot and stirring it in, which is sure to yield in smashed rice, we pour all of the rice into a non-reactive wide and shallow pan. Spread the rice out and slowly drizzle the vinegar over a sushi paddle (a flat wooden spoon). This will help distribute the vinegar more evenly instead of dumping it all in one place. With your paddle slanted at a 45° angle start cutting at the rice and folding it over on itself. You’ll be separating the rice while mixing the vinegar in thoroughly. It is a unique way of stirring, but easy once you get the motion down. Fan As You Go While you’re cutting the vinegar into the rice, use a hand fan (or something sturdy, like a piece of cardboard) to fan the rice. If you aren’t coordinated enough (like me!) to fan while cutting, stop every once in awhile to fan it. Fanning the rice helps cool it quickly and results in shiny rice. Serve Right Away Sushi rice is meant to be served lukewarm, not room temperature or cold and is best when used right after mixing. If you aren’t quite ready to form your sushi rolls, place a damp paper towel over the rice to help keep it warm and moist. If you have leftover rice that you want to reheat, place a damp paper towel over it while reheating in the microwave. This will help bring moisture and life back to the rice!
Have you made your own sushi rice yet? Let us know how it went in the comments below!
