Single Guy Chef

Sushi Rice

Posted on 21. Apr, 2007 by singleguychef in Recipes, Sides

Ingredients

1 cup medium-grain white rice
1 1/4 cups cold water
1 2-inch-square piece dried kelp (konbu),* wiped lightly with dry cloth (optional to me)

2 tablespoons rice vinegar
1 tablespoon sugar
1/2 teaspoon salt

Preparation

Place rice in a strainer and rinse under cold water until the water runs clear. Place the rice in a heavy medium sauce pan, Add 1 1/4 cups fresh cold water and kelp to pan. Cover and let soak 30 minutes. Uncover, discard kelp and bring mixture to boil. Reduce heat to low. Cover and cook until water is absorbed and rice is just tender, about 15 minutes. Remove from heat. Let stand covered 15 minutes. Transfer rice to a large glass bowl.

Combine vinegar, sugar and salt in small saucepan. Stir over low heat until sugar dissolves. Drizzle mixture over rice. Use a wooden spatula and gently toss rice with vinegar mixture to coat. Cover rice with clean damp towel and cool completely at room temperature. Don’t refrigerate the rice, it’ll get soggy!

Tags: japanese, Recipes, rice, sushi rice