Recipe(tried): Sushi Rice

Kim,

There aren't precise quantities for sushi rice because much depends on the rice you're using and even the amount of humidity in the air!

Sushi Rice

You should be using only short-grain rice. Here in the U.S. we get Calrose-type rice, often marked "sushi rice" on the package, or use a Japanese brand of rice. Long-grain rice won't work.

If you have an electric rice cooker, follow the instuctions on the rice cooker. If not, place rice in an appropriate size saucepan (raw rice triples in quantity when cooked). Rinse the rice under the cold water tap, swishing it with your hand until the water runs clear. (Some people soak the rice before cooking, but I don't.) Add water to cover the rice by about 1" (2 cm). Bring to a boil over high heat, then cover the pan and reduce heat to low. Cook, covered, 17 minutes (no peeking—you want the steam to build up in the pot.) Turn the heat to high for a few seconds before removing the pan from the heat. Let stand, covered, 5-10 minutes. (Some people say exactly 7 minutes.)

Spread the hot, cooked rice in a shallow pan. Sprinkle on a little seasoned rice vinegar (see recipe below or use bottled sushi-su) and quickly cut in with a traditional bamboo spatula or large wooden spoon, tossing the rice to coat with vinegar. With the other hand (or third hand, if you have a helper), fan the rice with a paper fan or piece of newspaper as it cools; this helps cool it quickly and produce a gloss. You don’t need much vinegar: about 2-3 tablespoons per 2 cups of cooked rice.

Prepare the sushi while the rice is just slightly warm. Do not refrigerate--the rice will turn hard and the grains will separate.

Sushi Vinegar

Although seasoned sushi-su (vinegar for sushi) is readily available, most brands contain MSG, which I like to avoid. For 2 cups of cooked rice, use 2-3 tablespoons of rice vinegar, 1/2 to 1 tablespoon of sugar (less sugar for nigiri-zushi, more for thick sushi rolls, chirashi-zushi, and sushi that does not contain fish), and about 3/4 teaspoon salt. Heat gently, stirring to dissolve the sugar and salt. Let cool to room temperature before using.

Hope this helps!

Susan, Hawaii