Sushi Rice

Name: Sushi Rice
Cuisine: British
Ingredients: 5 cups (*180ml cup) Japanese Short Grain Rice *Uncooked; 120 ml Rice Vinegar; 100 g Sugar *OR 100ml; 2 teaspoons Salt; *Note: I remember the ratio as ‘1-2-1-2’, and that's what my mother taught me

Hiroko Liston @hirokoliston

Melbourne, Australia

Sushi Rice is all about the quality of Rice, how it is cooked, and the flavour of Sushi Vinegar. When you cook Rice for Sushi, cook with slightly less amount of water to achieve firmer texture. Sushi Vinegar recipe varies from one region to another, and every family has a different recipe. My family’s Sushi Vinegar is always praised by my friends. Here is the recipe and you will never buy bottled ready-made Sushi Vinegar again.

Hiroko Liston @hirokoliston

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Ingredients

5 cups(*180ml cup) Japanese Short Grain Rice *Uncooked
120 mlRice Vinegar
100 gSugar *OR 100ml
2 teaspoonsSalt
*Note: I remember the ratio as ‘1-2-1-2’, and that's what my mother taught me

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Steps

1

When you cook Rice for Sushi, cook with slightly less amount of water to achieve firmer texture. Basically you need same volume of Rice and Water. If you are using rice cooker, set the water level slightly lower than the mark. Make sure you wash Rice very well before cooking.
2

When the Rice is cooked, you need to let the Rice steamed well.
3

Make Sushi Vinegar by mixing Rice Vinegar, Sugar and Salt.
*Note: Sushi Vinegar recipe varies from one region to another, and every family has a different recipe. Please alter it to suit your taste.
4

Pour the Sushi Vinegar over the freshly cooked HOT Rice, then empty it into a large mixing bowl.
5

Mix it well gently and thoroughly, fanning the rice with a fan OR a piece of cardboard to help the Rice cool quickly. Quick cooling gives a glossy texture to the Rice.
6

Cover the Rice with a damp cloth to stop the rice drying out.