Right out of the gate I going to spoil my own post by saying that this is a lesson on how to make sushi rice the way the I make it. There are a hundred thousand other post out there on how to make sushi rice. This one will be how I’ve learn to do it, and a little break down of what I’m doing.
First thing you will need is the sushi rice, but which kind? You’re looking for a polished (white) short-grain rice. Most of the bags of rice I have bought have said “Sushi Rice” on the front of them. If you can’t find that I’m sure if you just ask someone at the counter they will be glad to help you find what you’re looking for.
Measure and wash your rice. This handy device I have here (pic 1)is great because I can store the rice safe and dry, and the cap is also a measuring cup. The other device (pic 2) is a rice strainer and wash bowl.
Before you add water and start to cook your rice will need to wash off the top layer of starch powder. The reason for removing this is so that the rice doesn’t turn into a mushy mess, and the grains keeps their integrity.
When washing the rice you will notice that in the beginning the water coming off the rice will be milky white. You want to do this until the water coming through the strainer is clear.
Cooking the rice. I only cook my rice with a rice cooker. They are very easy to use and very handy when trying to get things done. Having to watch over a boiling pot can take up a lot of free time you could be using to prep other items.
Before you hit the cook button there is one thing you want to do, and that’s soak your rice. I’ve looked at a lot of different sites for the right amount of time for this part , and most of what I’ve seen says thirty minutes. After that you want to go ahead and hit that cook button.
From here you are going to want to follow the directions on the rice cooker that you have bought. Depending on the model you might have to do different things. You will also learn that each cooker has different quirks. Take my small MI rice cooker. It only cooks three cups total. When it is done and the light switches to “warm” I pretty much have to unplug it right then and there. After it’s unplugged I let it sit for a little, and then I add the vinegar. If I would leave it plugged in and on the warm mode it will stay too hot, and burn the bottom rice. With my big Tiger cooker that holds eight cups I can follow the directions to a T, and be confident that everything will come out the way I want it.
Adding the vinegar. Once again searching the web I found that you want to use about ½ cup of Sushi Rice Vinegar for every 3 cups of cooked rice. You can buy premade bottles of the vinegar. That’s what I prefer to do, but if you want to make your own it’s very simple.
Combine rice vinegar, sugar, and salt in a small saucepan and bring it to a boil over medium high heat. Stir until the sugar is completely dissolved. Add and subtract to your liking until you reach the taste you desire.
Once you have added the vinegar you then want to mix your rice. It’s best to use a dimpled rice spoon for less sticking. When you mix the rice you want to use a diagonal cutting motion through the rice. This will help not destroy the integrity of the grain. As you scrape the sides of the rice maker you want to also use a lift and folding method.
After you have mixed your rice your then want to place a towel over your maker, and let it sit and cool down for a couple minutes. After that you should then have rice ready for making sushi!