Moms Sushi Rice Recipes

PERFECT SUSHI RICE

Steps:

• Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Cool until cool enough to handle.
• In a small saucepan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.

PERFECT SUSHI RICE

Steps:

• In large bowl, wash rice in several changes of cold water until water is clear. Transfer to a large saucepan; add 2 cups water. Let stand for 30 minutes., Cover saucepan and bring to boil over high heat. Reduce heat to low; cook until water is absorbed and rice is tender, 15-20 minutes. Remove from the heat. Let stand, covered, for 10 minutes., Meanwhile, in small bowl, combine the vinegar, sugar and salt, stirring until sugar is dissolved., Transfer rice to a shallow bowl; sprinkle with vinegar mixture. Set aside remaining vinegar mixture for assembly. With a wooden paddle or spoon, stir rice with a slicing motion until cooled. Cover with a damp cloth to keep moist. (Rice mixture may be made up to 6 hours ahead and stored at room temperature, covered, with a damp towel. Do not refrigerate.)

CHEF JOHN'S EASY SUSHI RICE

Steps:

• Place rice in a strainer and rinse under cold water until run-off turns from cloudy to completely clear, about 2 minutes. Place strainer over a bowl and let drain until almost dry, about 1 hour. Transfer to a heavy bottom saucepan with a tight-fitting lid.
• Pour water over rice. Place pot over medium-high heat and bring to a simmer without stirring. As soon as little bubbles appear on the surface and rice starts to simmer, reduce heat to low and cover pan. Cook for exactly 10 minutes. Remove from heat; lift lid for 1 second and cover again immediately. Let sit another 10 minutes.
• Transfer rice to a rimmed sheet pan and spread out with a fork, fanning (with a magazine or similar object) to start to cool it. Sprinkle about half the rice vinegar on the rice while gently tossing it. Continue fanning to bring rice to just over room temperature. Sprinkle the rest of rice vinegar over the rice and toss with fork to blend evenly. A small amount of rice should be easily formed into an oblong sushi base, but easily crumble when cut with a fork.

MINADO'S PERFECT SUSHI RICE

Steps:

• Ignore the directions on the bag that the rice came from and rinse the rice only 3-5 times. The water does NOT have to run clear.
• Place rice to drain in a strainer.
• Drain for one hourin the winter, 30 min in the summer. (Sounds strange, but is true).
• While rice is draining, combine vinegar,sugar, salt and mirin together in a bowl and mix well.
• If using a kelp leaf,it should be about 2 in long
• Wipe it lightly, cut small slits to make it look like a comb and add it to a pot along with the water.
• Add rice to the pot.
• Bring quickly to a boil and then reduce to a simmer.
• Cover the pot and DON'T touch it until the end, NO PEEKING.
• Cook for 15 minutes before removing the pot from the heat but keep the lid CLOSED.
• Let rice rest for 10 min and then remove the cover.
• Place in a glass dish to cool and lightly fan the rice while adding the vinegar mixture.
• Mix rice gently, careful not to break it.
• Sushi rice is best used at body temperature.