Making Sushi Rice
This is the basis for all types of sushi. In Japan there are chefs specially employed just to cook the sushi rice – that is how important the sushi rice is regarded.
2 1/2 cups Japanese short-grain rice
2 1/2 cups water
1 cup rice vinegar
1 tsp Namida® Wasabi Paste made from Namida® 100% Pure Wasabi Powder (optional)
Pinch sea salt
1/4 cup sugar
- Wash rice 6 times, until water runs clear from rice.
- Cook rice in rice cooker and let stand after cooking for 15 minutes.
- Combine rice vinegar, salt and sugar over a very low heat until dissolved, this is the traditional sushi zu.
- Personally, I mix 1 tsp of Namida® Wasabi Paste into the rice vinegar before adding the salt and sugar. I find this gives the sushi rice a nice underlying flavour that enhances the ingredients used.
- Place rice in a hangiri, or shallow wooden bowl with sides, and pour sushi zu over top as evenly as possible.
- Spread the rice out around the bowl as evenly as possible, separating the rice from itself not mashing it.
- Flip entire rice mixture over and let stand for another 10 minutes, covered with a clean tea towel.
- Keep rice in some type of thermal container until required.