Learning how to perfect sushi rice can take a long time. But using our sushi rice recipe, you’ll quickly learn the secret to making this taste delicious. Learn from our recipe and follow our easy instructions below.
What Is Sushi Rice?
Sushi-rice is made by cooking Japanese short-grain rice, prepared with sugar, salt, and rice vinegar regularly with (kelp)kombu. In Japanese, sushi rice is otherwise called sushi-meshi, su-meshi, or shari.
How To Make Easy Sushi Rice
- Rinse the rice. A fundamental initial step! Place the rice in a fine-network strainer and give it a decent long flush with cold water until the water runs clear and is presently not dinky. Then, at that point, channel off any extra water.
- Cook the rice in water (alongside a sheet of kombu, if you would like) until it is delicate. I also include guidelines, how to cook the rice in either a rice cooker, pressure cooker, or on the burner.
- Make the sushi vinegar. Then, at that point, while the rice is cooking, heat the vinegar, sugar, and salt and whisk until the sugar has broken up. You can either do this in the microwave or a little pot in the oven.
- Season the rice. I ordinarily do this step in a significant blending bowl with a silicone spatula. Still, you can utilize a wooden hangiri and a rice paddle, assuming you might want to exceed all expectations. Transfer the rice promptly to an enormous blending bowl and shower it equally with the sushi vinegar. Utilize the spatula to delicately overlay the rice — cutting into it at a 44-degree point, lifting & collapsing the rice on top of itself, rather than mixing and smooshing the rice — until the vinegar is equitably blended in and a portion of the underlying steam has gotten away.
- Cool. Cover the blending bowl with a damp towel to contact the outer layer of the rice, which will assist with keeping the rice from drying out. Let the rice cool on the counter (or in the fridge) until it almost arrives at room temperature.
- Serve. Utilize the rice quickly in a recipe, transfer it to a water/airproof food stockpiling compartment and refrigerate it for as long as three days.
What Makes Sushi Rice Different?
The fundamental distinction between sushi rice and white rice is the surface. Sushi rice is a lot stickier than white rice, making it ideal for sushi. Sushi rice is also produced using short-grain rice, while white rice is usually medium-grained or long-grained. short-grain rice additionally has more starch in it than long-grain rice
Sushi Rice Ingredients:
To make sushi rice, you will require these fundamental sushi rice fixings:
• Japanese-style short-grain white rice
• Rice vinegar
• Sugar
• Fine ocean salt
• Kombu
Sushi Rice Recipe
Ingredients
- 2 cups Short-grain rice "sushi rice"
- 2 cups Water
- ⅕ cup rice vinegar
- 3 tsp honey
- 1 tsp sugar
- 2 tsp Kosher salt
Instructions
- Rinse the rice with cold water. Drain until water turns clear.
- In a large pot, pour water and rice. Turn heat to high & cover until boiling. Reduce to medium-high and keep a simmer. Cover for 15 minutes, or until rice absorbs all the liquid.
- While the rice cooks, prepare the sushi vinegar by heating vinegar, sugar, and sea salt in a small pan. On medium-high heat, wait until the mixture simmers. Whisk until sugar dissolves.
- Once rice is done, pour it in a mixing bowl. Drizzle with vinegar mixture on the bowl. Gently fold the rice with a spatula, until the vinegar is evenly mixed.
- Cover mixing bowl with a damp towel, wait until it reaches room temperature. Can be refrigerated for up to 2 days.
Nutrition
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