Sushi Rice

Great sushi rice recipe that my kids enjoyed!

Used 3 cups of uncooked rice, and filled with water until right under the 3 cup line of the rice cooker. 

Sushi Rice (~from Just One Cookbook)

Ingredients

·        3 rice cooker cups uncooked Japanese short grain rice (540 ml, 3 gō, 3合) (See Notes)

·        Water (See Step 9)

·        2 inches kombu (dried kelp) (5 g, 2" x 2" OR 5 cm x 5 cm)(or ½ tsp Konbucha) (optional - but it will give nice aroma!)

Homemade Sushi Vinegar (or buy "sushi seasoning" - see Notes):

·        ⅓ cup rice vinegar (80 ml)

·        3 Tbsp sugar

·        1 ½ tsp salt (kosher or sea salt; use half if using table salt)

Instructions

1.     Gather all the ingredients. 

2.     Please note: 1 rice cooker cup is 180 ml. So when you use Japanese rice cooker, 1 cup means Japanese rice cooker cup.

3.     Put rice in a large bowl. Rinse the rice and discard the water immediately. Rice absorbs water very quickly when you start washing, so don't let the rice absorb the unclear water. Repeat this process 1-2 times.

4.     Now use your fingers to gently wash the rice by moving in a circular motion.

5.     Rinse and discard water. Repeat this process 3-4 times.

6.     Let the rice soak in water for 30 minutes.

7.     Transfer the rice into a sieve and drain completely.

8.     Gently clean the dashi kombu with a damp cloth but leave the white powdery substances which contribute to the umami flavor in dashi. Do not wash the kombu.

9.     Put the rice in the rice cooker bowl and add water (not hot or warm) to just under the 3 cup line. If your rice cooker has "Sushi" option, add water to 3 cup line for "Sushi". Since you add sushi vinegar to the rice, rice is on the firm side. If you cook rice without a rice cooker, water should be about 540 ml. Place the kombu on top of the rice and start cooking.

10.  To make sushi vinegar, combine rice vinegar, sugar, and salt in a small saucepan and bring it to a boil over medium high heat. Whisk until the sugar is completely dissolved. You can also put the ingredients in a microwave-safe bowl and microwave for 1 minute, or till sugar is dissolved. Set aside to let it cool.

11.  When the rice is cooked, moisten sushi oke/hangiri (a round, flat-bottom wooden tub) or a large bowl with water so the rice will not stick. Transfer the cooked rice into the sushi oke and spread out evenly so the rice will cool faster. While it’s hot, pour sushi vinegar over the rice.

12.  With a rice paddle, slice the rice at a 45 degree to separate the rice grains instead of mixing. At the same time you need to use a fan to cool rice so the rice will shine and doesn't get mushy.

13.  Then gently flip the rice in between slices. Repeat this process till rice is cooled.

14.  Keep the rice covered with a damp towel (or paper towel) until ready to use.

Recipe Notes

Rice: 1 rice cooker cup is 180 ml, not the same as 1 cup (US 240 ml). 1 rice cooker cup will make 2 rice cooker cups of cooked rice. Please use short grain rice for sushi. 

Want to make less sushi rice? If you want to use 2 rice cooker cups (360 ml) instead of 3 cups, you can adjust sushi vinegar ingredients as following: 4 Tbsp rice vinegar, 2 Tbsp sugar, and 1 tsp kosher salt.

Sushi Vinegar: There is a convenient Sushi Seasoning available at Japanese/Asian grocery store. 

Equipment you will need:

·        rice cooker - If you don't have a rice cooker, please follow How To Make Steamed Rice (in a pot).