Recipe: Recipe for (short grain) Sticky Rice

This is from www.stickyrice.com. Short grain rice is sticky rice.

Sushi Is The StickyRice: The defining element of sushi is not raw fish as many think, but the rice. Sushi to the Japanese is synonomous with seasoned sticky rice. In Japan the correct preparation of the rice is so important that in their finest resaurants there are chefs whose sole responsibility is to cook the rice. There, the proportions of vinegar and sugar can vary by season, chef, or even by the type of sushi you are preparing. But don't worry, proper cooking of the rice can be accomplished easily at home with practice. The key is to measure carefully. Here we will focus on a basic recipe for rolled sushi. Use this along with our recipes to prepare awesome sushi at home.

[Very important to use short or medium grain rice only]

Pre-prepare a vinegar-water solution called tezu. Mix together 1 cup of water, 2 tbsp of rice vinegar and 1 tsp of salt. Set aside.

Ingredients for StickyRice to make approximately

4 rolls
2 cups Raw Rice (short or med grain)
2 cups + 2 tbsp Water
4 tbsp Rice Vinegar
2 tbsp + 1 tsp Sugar
1 tsp Salt

Rice Chefs Are You Ready?: Wash the rice several times until the water is clear. Move to a colander and drain for an hour. Transfer the rice to a heavy pot or electric rice cooker and add the measured water. Make sure there is a tight-fitting lid and bring to a boil. Simmer over low heat allowing the rice to steam for 15 minutes more with the cover on at all times. Now remove from the heat, remove the lid momentarily to stretch a clean tea towel over the pot and replace the cover. Let it remain covered and without heat to finish steaming for another 15 minutes. Meanwhile, mix the rice vinegar, sugar and salt together in a small saucepan. While stirring, heat the mixture until the sugar dissolves. Set aside the mixture to cool to room temperature. After the rice has steamed properly, take a wooden spatula or spoon and cut and fold the rice. Do not use beating or stirring motions as you want to avoid smashing the grains.

Mix In The Right Seasons: Dampen a cloth using the pre-prepared tezu and rub the insides of a bowl. The traditional bowl to use is the flat-bottomed wooden sushi oke or hangiri. The wood absorbs excess moisture and the large surface allows the rice to cool more quickly and evenly. Put the hot rice into the bowl and quickly add the seasoned rice vinegar solution. Mix with the same cutting and folding motion. After mixing, fan the hot rice mixture in order to remove moisture as well as to cool it. This should take about 10 minutes. The rice grains will have a nice sheen. The result will be ideal sushi rice with a slightly chewy consistency and just a touch of stickiness.

Don't Wait Too Long To Use: The rice is not to be refrigerated and should be used within an hour after preparation. Keep the rice covered with a clean cloth and at room temperature until you are ready to make your rolls. Jay has some great sushi rolls for you to try at home.