Japanese cuisine is very popular particularly with people who enjoy healthy and delicious meals. Sushi probably the most popular Japanese dish in the world. Sweet, vinegared rice formed into small rolls and topped with various types of fish, vegetables, shiitake or eggs. Here are steps on how to make sushi rice.
The best way to cook sushi rice using a wooden container with a large, flat bottom called hangiri, also known as handai or oke pan.
Follow These Steps
- Choose sushi rice
For cooking sushi rice choose short-grain or sushi rice that has a whole, pure white grains, with no foreign material mixed in, and with a minimum of broken grains.
- Wash Rice
Wash 2 cups of the rice (do not wash and rinse too long, so as to avoid losing the vitamin B1, content in the rice). Drain when the rice is clean, white, and translucent. Add 1-3/4 cups water and soak half-hour or longer.
- Pour in rice
Add rice to the boiling water and cook in electrical rice cookware (or on an electrical or gas stove) till done. leave the rice covered for another 15 minutes after turning off the heat.
- Make Sushi vinegar
Mix 1/2 teaspoon salt into 3 tablespoons rice vinegar and bring to a boil over low heat. Then add a pair of tablespoons coarse white sugar and switch off the warmth. The vinegar mixture is prepared once the sugar has utterly dissolved.
Sushi vinegar should be ready sooner than time, so it is convenient to make a large amount at once and keep it in the refrigerator for use when necessary.
The proportion of sugar to vinegar is adjusted in line with personal taste. The various brands of dish vinegar on the market commercially can also be used.
- Pour the sushi vinegar
Pour the sushi vinegar over the cooked rice while the rice is still hot, and mix it in with a rice paddle.
- Fan the rice while mixing in the vinegar
Do this till the rice is light-weight and flossy, and the flavor of the vinegar dispersed. Do not allow the rice grains to cling together in clumps, and do not squish the grains, or the rice will become sticky and pasty.
If you make a large quantity of sushi rice, transfer the extra rice to another container and cover with a wet cloth to prevent the rice from becoming dry and hard. This step isn’t necessary if creating solely a tiny low quantity for home use.
Utensils for mixing the sushi rice
A wooden container with a large, flat bottom called hangiri, also known as handai or oke pan. It can absorb steam and moisture, allowing the rice grains to become springy and glossy.
How to store hangiri? Wash in warm water when used, and drip-dry (do not dry in the sun). Store in a dark, cool, and dry place. Wipe clean with a dry fabric before future use.
Sushi Rice Recipe – How to Cook White Rice
- 8 cups white rice
- 9 cups water
- 1/2 cup sugar
- 1 1/3 cups rice vinegar
- 1 tbsp salt
- Wash rice. When washing white rice the water will turn milky. Wash the rice until the water runs fairly clear.
- Soak rice in water at least 30 minutes. You can leave it soaking in the water it will cook in, and then cook it.
- Combine the sugar, vinegar, and salt in a pot, and bring to a boil. Turn off the heat and allow to cool.
- After washing and soaking, put a lid on the pot and turn the heat to high.
- When the water comes to a rolling boil, turn the heat to medium and cook for 5 minutes.
- Then turn the heat as low as possible, and cook for 5 minutes. Do not remove the lid and do not stir.
- Turn the heat off and allow for 5 minutes before using for sushi.
- Add vinegar mixture. Use shamoji (a wide, flat wooden spatula for rice) or wooden spoon to stir and fluff the rice.