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The heart of sushi is the rice. Without rice there would not be sushi. The very word "sushi" means "vinegared rice." There are a number of important factors to successful, delicious sushi rice. First, you must use white, short or medium grain rice which will give you a soft, sticky consistency. Secondly, you must use a rice cooker. An electric rice cooker is essential for perfect, no fail rice for sushi. |
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Ingredients (serves 4-6):
To Cook in the Rice Cooker:
- 3 cups (rice measuring cup) short or medium grain white rice
- Water to fill to water level 3 for sushi rice
To Prepare Separately:
- 4 Tbsp. rice vinegar
- 3 tsp. sugar
- 1 tsp. salt
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1 Measure rice accurately and place in inner cooking pan. Rinse the rice under water until water clears. |
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2 Add water by filling up to the water scale marked “3” for “Sushi Rice.” Cook the rice using the “Sushi” setting. |
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3 While the rice cooks, stir the rice vinegar, sugar and salt in a small bowl until the sugar dissolves. Set aside. |
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4 When rice completes cooking, place the rice into a large, wide, shallow dish. (Avoid using metal since vinegar may react with it.) Pour the vinegar mixture evenly over the rice and mix using a spatula. The vinegar seasoning must be mixed while the rice is hot. |
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5 As you are folding in the vinegar mixture, fan the rice briskly with a hand or electric fan. Continue fanning and mixing until the rice has cooled to body temperature and appears glossy. |
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Rice Cookers
