Moms Sushi Rice Recipes

PERFECT SUSHI RICE

Steps:

• Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Cool until cool enough to handle.
• In a small saucepan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.

SUSHI RICE

Steps:

• In a fine strainer, rinse the rice with cold running water, until water runs clear. Pour rice into pot with 2 cups cold water; let sit 30 minutes.
• Bring rice to a boil over medium-high heat; immediately turn heat to low, and cover. Cook 10 minutes, remove from heat and let sit, covered, 15 minutes. In a small saucepan, dissolve the sugar and salt in the rice vinegar over a low flame. Pour evenly over rice and fold gently with a wooden spoon to mix. Leave rice in front of a fan, or fan with a piece of cardboard for 15 minutes or until rice is just above room temperature.

PERFECT SUSHI RICE

Steps:

• In large bowl, wash rice in several changes of cold water until water is clear. Transfer to a large saucepan; add 2 cups water. Let stand for 30 minutes., Cover saucepan and bring to boil over high heat. Reduce heat to low; cook until water is absorbed and rice is tender, 15-20 minutes. Remove from the heat. Let stand, covered, for 10 minutes., Meanwhile, in small bowl, combine the vinegar, sugar and salt, stirring until sugar is dissolved., Transfer rice to a shallow bowl; sprinkle with vinegar mixture. Set aside remaining vinegar mixture for assembly. With a wooden paddle or spoon, stir rice with a slicing motion until cooled. Cover with a damp cloth to keep moist. (Rice mixture may be made up to 6 hours ahead and stored at room temperature, covered, with a damp towel. Do not refrigerate.)

MOM'S SUSHI RICE

Steps:

• Place rice into a large, deep bowl. Fill with cold water and rub rice together with hands until the water turns milky white. Pour off the cloudy water, being careful not to pour out the rice. Repeat 3 or 4 times until you can see the rice through 3 inches of water.
• Drain the rice in a fine strainer, then place into a saucepan along with konbu and 3 cups water. Allow to stand for 30 minutes. Stir together rice vinegar, sugar, and salt until dissolved in a small bowl, set aside.
• Cover, and bring rice to a boil over high heat, then reduce heat to low, and simmer for 15 minutes. Remove from heat and allow to stand, covered, for 5 minutes.
• Scrape rice into a bowl; remove and discard the konbu. Stir in vinegar mixture until well incorporated and no lumps of rice remain. Allow to cool at room temperature. For a shinier appearance, use an electric fan to cool the rice rapidly.