How to Make Sushi Rice
When I first tried my hand a making sushi many years ago, I was shocked to learn that it wasn’t just white rice! There is actually several extra (easy) steps I was not aware of, but boy oh boy was that first bite of home made sushi delicious! I almost just parked this on the recipe blog page, but think that it is more of a technique that you need to learn if you plan on making sushi with your catch. We make sushi almost monthly at our house!
Ingredients
1 C uncooked white sushi rice (glutinous rice)
1/2 C Rice Vinegar
2 C Cold Water
1 TBSP Sesame Oil
1/4 C Fine Grain White Sugar
1 TSP Salt
Method
STEP 1: This one is important. Place the rice in a fine mesh colander and run under cold water, mixing it over and over until the water runs off the bottom totally clear.
STEP 2: Combine the rinsed rice with the 2 C cold water in a medium pan and bring to a boil. As soon as it boils, reduce the heat to very low, place a cover on the pan and let it cook for 15-20 minutes until all the water is absorbed (make sure the rice doesn’t burn). Let it cool until you can handle it without burning yourself.
STEP 3: While the rice is cooling, in a small sauce pan on medium heat, add the oil, sugar, salt and rice vinegar and stir until everything dissolves.
STEP 4: This is easier with a helper but not necessary to have one - slowly pour the mixture over all the rice while stirring the rice until it is totally coated. It will seem very wet at first but as you stir the rice it will absorb the liquid and get sticky.
Important Information:
Make sure the fish you are using is “sushi grade.” FDA recommends that your fish be frozen at -4 degrees Fahrenheit for 7 days to kill parasites. Your home fridge does not get this cold so you will need a deep freezer or access to a commercial grade freezer.
Did you know that aging your fish (the right way) will bring a ton of extra flavor to your sushi? Learn more about aging fish here.
Sushi can be an amazing meal, especially when you have quality ingredients, fun friends and some time to play with food. Some of my best food memories are of a table piled with sushi ingredients, sauces and veggies surrounded by a group of people who are ready to try making sushi. See who can come up with the best flavor or prettiest plated dish!
If you’re just looking to experiment with flavors, there is no end to possibilities. Did you know that torching a lemon till it’s burned and then rubbing it on the fish meat makes one of my all time favorite flavors? Try things like making your own yuzu ponzu, gochujang, or kosho. Add wild ingredients, edible flowers, just have fun!