Sushi Recipes - Basic Sushi Rice

Ingredients

• 25-0 g (1'/4 Clips) uncooked short-grain Japanese rice

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Method:

1. Place the rice in a large bowl or saucepan and add enough cold water to cover. Stir the rice with your fingers for 1 minute until the water becomes quite cloudy. Drain in a colander and repeat the process 3 or 4 times until the water is almost clear. Drain in a colander and set aside for at least 1 hour.

2. Wipe the kanbu with a damp cloth to remove any grit, but do not try to wipe off all the white powder. Using scissors, cut the kanbu into 4 pieces.

3. Place the rice in a heavy saucepan or rice cooker. Add the water and sake, and place the konbu pieces on top. Cook over medium heat and remove the konbu just before it reaches boiling point (otherwise the rice becomes slimy). When the broth reaches a rolling boil, reduce heat to low, cover the saucepan, and simmer for about 15 minutes, or until all the liquid is absorbed. Try not to lift the lid too many times to check this.

4. Remove from the heat and leave the rice to sit covered for 15 minutes. Then, using a wooden spoon or rice paddle, gently fluff up the rice. Place a kitchen towel over the saucepan and cover with the lid. Leave for 10 minutes to absorb excess moisture. Dissolve the sugar and salt in the vinegar in a small, non-metal bowl. Spread the rice out to dry in a large, non-metal container, about 30 cm (12 in) across, and sprinkle the vinegar mixture over it.

5. Fold the vinegared rice gently with one hand while fanning the rice with the other. An electric fan can also be used. Continue fanning and folding the rice until it reaches room temperature, about 5 minutes. This <Wick cooling process is essential to achieve the desired texture, consistency and flavor of Sushi Rice.

6. Cover the container with a damp kitchen towel. The rice is now ready and can be kept at room temperature for up to 4 hours. Do not refrigerate the prepared Sushi Rice as this hardens and dries the grains.