Sushi Rice
- Ethnicity: Asian
- Base: Other
- Course: Side Dish
- Prep Time: 10-30 Minutes
- Difficulty: Easy
- Serving Size: 4
Ingredients:
| Amount | Ingredient |
|---|---|
| 10 c | cooked sushi rice |
| 1/3 c | rice vinegar |
| 2 T | sugar |
| 1/2 T | sea salt |
Directions:
Tools:
Wooden bowl or large
Shallow glass mixing bowl
Wooden Spatula
1| First, place steamed California rice into the wooden bowl and set aside.
2| In a glass mixing bowl, combine rice vinegar, sugar and sea salt. Heating rice vinegar will help dissolve sugar and salt more
quickly, (see tips).
3| Lightly pour sushi seasoning vinegar over all the steamed rice.
4| Mix, using a cutting or slicing motion, ensuring that all rice is covered with sushi seasoning.
5| Wait for a few minutes after initial mixing.
6| Flip all of the seasoned sushi rice in the bowl to cool the other side of the sushi rice.
Tips
Heating rice vinegar is optional, use glass container and not metal. Some professionals
opt to not heat vinegar by making the seasoning ahead of time and aging it in the refrigerator. Simply mix all seasoning ingredients and mix occasionally and it will break down. Try this one day ahead of making sushi and refrigerate.
The perfect steamed rice to sushi seasoning ratio should be 10 cups of steamed sushi rice to 1 ½ cups of sushi rice seasoning.
Sushi rice should be served at room temperature for a home sushi party.
It is recommended to make sushi and eat as soon as possible.
Please refrain from keeping sushi rice out for long periods of time. Like most food, it will require refrigeration. Sushi rice is best when
used immediately.