Sushi Rice

Since we're on the topic of sushi...

I got this sushi kit for my birthday this year and I'm (very) slowly starting to learn how to make my own sushi. And in honor of Washington, DC's annual cherry blossom festival, which begins this weekend, I thought I'd start a series on sushi-making. The first key to making good sushi is to make good sushi rice, and that's the focus of today's entry. The recipe below is adapted from multiple sources, mainly from the book that came with my sushi kit, but also from this RecipeZaar recipe.

SUSHI RICE

Specialized equipment you'll need:

• Wooden flat-bottom sushi rice bowl (looks like this), though a glass dish is OK as well

Ingredients:

• 1½ cups sushi rice
• 1½ cups water

For vinegar mixture:

• 3 tbsp rice vinegar
• 1½ tbsp mirin (available at Japanese markets, but may also be found at your local supermarket)
  
• 2¼ tbsp sugar
• 1½ tbsp salt

Directions:

1. Wash rice until water runs clear.
2. Drain rice for 1 hour in the winter, 30 mins in the summer.
3. Cook rice. (I use a rice cooker, but if you don't own one, follow the directions below.)
   
4. Combine rice vinegar, mirin, sugar, and salt in a small saucepan and heat gently until the sugar dissolves, stirring constantly.
5. Spread the rice evenly in a shallow, flat-bottom wooden bowl or glass dish. Gently separate the grains with a spatula or a rice paddle and add the vinegar mixture at the same time. The rice should not be too moist.
6. Fan the rice until it reaches room temperature. Don't let it get too cool or it won't stick as well.
   

Directions for cooking rice without a rice cooker: (taken from RecipeZaar)

1. Add rice and water to pot.
2. Bring quickly to a boil and then reduce to a simmer.
3. Cover the pot and DON'T touch it until the end, NO PEEKING.
4. Cook for 15 minutes before removing the pot from the heat but keep the lid CLOSED.
5. Let rice rest for 10 min and then remove the cover.

Yields: approximately 4 servings

Note that sushi rice only lasts one day, so it should not be made ahead.

Sushi rice is not just for traditional sushi rolls or nigiri, but can be enjoyed in other ways as well. Scatter fish over a bowl of sushi rice to make chirashi. I sometimes serve it with grilled salmon.

Check back on Thursday for an entry on my first experiment with sushi: vegetarian rolls!

Links:

• http://www.recipezaar.com/Minados-Perfect-Sushi-Rice-119373?scaleto=3
• http://www.amazon.com/Sushi-Deluxe-Book-Kumfoo-Wong/dp/1402729383/ref=wl_it_dp?ie=UTF8&coliid=I3HHPK7CWBQU9E&colid=3NM0TEZGR3351