Sushi Rice

I bought a box of Yutaka sushi rice from Tesco this afternoon but believe most other (probably larger) supermarkets also stock this brand or indeed other brands.  After reading many, many websites about how to cook perfect sushi rice (all with different instructions) I decided to play it safe with the instructions on the side of the box but these instructions would probably work with other types of sushi rice.  It's not a good idea to even try using long grain or other types of rice for sushi as sushi rice is just sticky which we want for the sushi to stick together, it's soft but not mushy and keeps its form well.


How to make sushi rice - it's a lot easier than you think!


First of all, empty the rice into a large bowl and cover with cold water.  Swish about gently to rinse off any excess starch (too much starch will make it too gloopy).  Drain the water and then add more cold water.  You will need to do this about 4 or 5 times until the water is clear.




Several sites have said that you need to drain the rice in a seive and leave it there for about half an hour.  I presume this is to make sure there is no excess water which when cooking, could jeapordise the consistency of the rice.

Put the rice in a large pan with a thick bottom (a thin bottom will heat too quickly and cause the rice to burn and stick) and fill with 660ml water.




Put a lid on it and bring to the boil.  Once boiling, lower the temperature to a gentle simmer for 10 minutes then turn off the heat.  Let the rice stand in the pan for around 20 minutes.  Leave the lid of the pan on for all of this - no peeking!  The steam will help to finish cooking the rice.

After waiting patiently, turn the rice out into a non-metallic bowl and while fluffing with a rice paddle or a non-metallic spoon, fan the rice.  If you are like me and can't fluff and fan at the same time, position a fan on the rice while you stir.  You don't have to fan but the rice needs to cool down and excess water needs to evaporate and this will just speed things along.

While stirring gently you need to add a mixture of rice wine vinegar and sugar.  I would start by mixing 4 tablespoons of the vinegar with 1 teaspoon of sugar.  Mix until the sugar has dissolved and taste - everyone likes different flavours so get it to taste exactly how you want it.  You want it a little tart but with a hint of sweetness.  Add little by little by folding the rice gently.


How to make sushi rice - it's a lot easier than you think!



Ingredients

500g sushi rice
660 ml cold water

For the Sushi Rice Seasoning
3 tablespoons rice vinegar
2 tablespoons sugar
1 teaspoon salt

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