Traditional Sushi Rice Recipes

Steps:

• Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.
• Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
• Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.

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.

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.)

Steps:

• Start by washing the rice. To do this, put rice in water and work with hands or stir until water becomes milky in color. Drain water and add more. Do this four to five times. Drain water from rice.
• In a pan with a tight fitting lid, add the rice, water, and kelp. bring to a boil over medium heat, removing the kelp just before the boiling point. Cover the pan and simmer for about 10 minutes or until all the water is absorbed. It is very important to not lift the lid at any time while the rice is cooking.
• Turn off the heat, remove lid, and cover the pan with a dish towel. Leace to cool for 10 minutes.
• Meanwhile, mix together the ingredients for sushi vinegar in a pan. Heat until the sugar dissolves, then remove from the heat and pour the sushi vinegar into a cool bowl.
• Using a wooden rice paddle, spoon the rice into a rice tub or bowl. spread it out evenly, then run the paddle briefly through the rice cutting it first from side to side, then from top to bottom.
• Continue cutting, never mashing or stirring the rice, adding the sushi vinegar a little at a time.
• Cover and let rice cool to room temperature. (Sushi rice is traditionally served at room temperature. If the rice is warm, the vinegar will distill off.).

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.

Steps:

• Place rice into a large, deep bowl. Fill with cold water and rub rice together with hands until the water turns milky white. Pour off the cloudy water, being careful not to pour out the rice. Repeat 3 or 4 times until you can see the rice through 3 inches of water.
• Drain the rice in a fine strainer, then place into a saucepan along with konbu and 3 cups water. Allow to stand for 30 minutes. Stir together rice vinegar, sugar, and salt until dissolved in a small bowl, set aside.
• Cover, and bring rice to a boil over high heat, then reduce heat to low, and simmer for 15 minutes. Remove from heat and allow to stand, covered, for 5 minutes.
• Scrape rice into a bowl; remove and discard the konbu. Stir in vinegar mixture until well incorporated and no lumps of rice remain. Allow to cool at room temperature. For a shinier appearance, use an electric fan to cool the rice rapidly.

Steps:

• Put rice and water into rice cooker (put rice in first, then add water until the 3 mark on the cooker is reached). Push button to start cooking. When done, button will pop up and light change to "warm.".
• Let the rice sit in the cooker without opening the lid for about 15 minutes to complete steaming.
• Put rice into non-reactive bowl (glass, stainless steel, wood, etc -- ), pour sushi vinegar over rice and toss gently with rice paddle to mix vinegar into rice. Note: please be gentle so you do not mash the grains of rice. Also, each grain should have been coated with the vinegar and achieve a shinny sheen, add more as needed).
• Fan the rice to cool as you are mixing in the vinegar.
• Use in rolls, sushi or to accompany sashimi.

Steps:

• The most important thing to get right when cooking sushi rice is the ratio of rice to water. It's better to use a volume measure rather than weighing. Use a cook's 250ml measuring cup if you have one, or a short glass, teacup or small mug. Once you've made one batch, you'll know how much cooked rice that measure makes - it should be about 2½ cups.
• Measure out 1 cup rice into a saucepan, rinse the rice, swirling it around the pan, then drain off the water. Try not to lose any of the rice. Add 1½ cups water (about 375ml).
• Bring the rice to a simmer quickly, put on a tight-fitting lid and reduce the heat to low. Cook for 13 mins - don't take the lid off.
• Check a couple of grains at the top - the rice should be just about cooked and the water evaporated. If not, continue to cook and check at 2 min intervals, each brand of rice will differ. Turn the heat off and leave the rice to stand with the lid on for 10 mins so all the moisture is absorbed. Add sushi rice seasoning, if you like, and serve.