Sushi Rice How to make Sushi
You will need (for 1lb/0.5 kg prepared rice):
— 8 oz/250 g short grain white rice (or special Japanese sushi rice)
— 8 oz/250 g water
For the dressing:
— 1.5 oz/45 g rice vinegar
— 1 oz/30 g sugar
— 0.5 tsp salt
— 2-3 pieces of konbu seaweed (to taste)
Step 2: Put the rice in a strainer. It is recommended to use sushi rice the same day it has been cooked, so try to cook only as much rice as you need for today’s sushi party. While measuring the rice, keep in mind that it will weigh twice as much when it is cooked.
Step 3: Rinse the rice with clean water until the water runs completely clear.
Step 4: Put the rice in a heavy-bottomed saucepan and add the water. The weight of the water should equal the weight of the uncooked rice.
Step 5: Cover the pan with a glass lid and heat it until the water starts to boil. Don’t remove the lid until the rice is cooked! You don’t need to stir the rice. Some rice will stick to the bottom of the pan, but this is necessary to prevent the rest of the rice from getting crispy.
If you are cooking on an electric stove, turn the heat off when the water boils, but don’t remove the pan until the stove cools down. On a gas stove, minimize the heat when the water boils and let the rice simmer for
Step 7: While the rice is cooking, prepare the dressing. Put the vinegar in a small saucepan and add the salt and sugar.
Step 8: Heat the saucepan, stirring constantly, until the sugar dissolves. Don’t let the dressing boil!
Step 9: When the sugar dissolves, remove the saucepan from the stove, add the konbu and let the dressing cool.
Step 10: Transfer the rice to a wooden bowl. Don’t try to scrape the rice from the bottom of the pan — it is too dry and crispy for sushi. Remove the konbu from the dressing and add the dressing to the rice, turning it constantly with a wooden spatula.
Step 11: Cover the bowl with a damp kitchen towel to prevent the rice from drying and let it cool before cooking sushi.
Step 12: The sushi rice is done!