Making sushi rice
There are two subjects here: the rice used in sushi and how to prepare that rice, once cooked, into sushi rice.
The first deals with brands and varieties, that is, what type of rice to use. The second is purely recipe and technique, that is, how to make the sushi, or vinegared, rice.
By no means do I claim, proclaim, profane or otherwise pretend to be some kind of expert on rice, sushi, or the rice used in sushi. However, the topic has been written about multiple times. My takeaway was Kokuho Rose. I’ve grown so fond of it that I had to take a more cost-effective solution to buying it, mainly, 40 pound bags. It’s become my favorite white rice.
My default brown (long grain) rice is whichever five pound bag of (brown) jasmine rice I’m currently working through.
The great thing about making vinegared, or sushi, rice is it goes fantastic in rice bowls or really, anything. Then again, I like vinegar.
The rice question
The basics are, the rice used in sushi is either medium or short grain. If you look on the internet, you will find that the answers go either way. Koda Farms, who grows Kokuho Rose (a variety only grown by them) claims that short grain is should never be used. The Kitchn proclaims short grain is sushi rice.
So, this is all confusing. Japanese style medium-grain or short grain rice seems to be the answer. (Japan, for the most part, does not export its rice).
Try out different varieties/brands and find what you like. I know what I like. (I buy the stuff in the red/pink packaging).
Making sushi rice
When it comes to making the rice, I suggest using a rice cooker, especially because they are both so cheap and because they make cooking rice so easy, and perfect.
But what makes vinegared, or sushi, rice, special? The vinegar! And sugar. And salt.
(Use a rice cooker. Seriously. So much easier.)
So, you get your rice cooking (for what I use, the ratio is 1 and 1/4 cups water to 1 cup rice, meaning, for two cups of uncooked rice, you need 1 and 1/2 cups water in the rice cooker) and then move on to making the vinegar solution.
For the purposes of this post, as well as the recipe, the quantity will be two cups of uncooked rice.
I’ve found that heating the vinegar up in the microwave is the easiest way of getting the sugar (1/4 cup) and the salt to dissolve. It should be noted, however, that I just wing it with the salt and sugar. I literally just pour some of both in and call it good.
Another point of confusion is the washing of the rice. Many claim this is essential. I notice no difference with the rice I buy.
All that being written, here’s how to make sushi (vinegared) rice.
For just the recipe, it’s housed on the main website, here.
2 cups uncooked rice
2 1/2 cups water
1/4 cup sugar
1/2 cup rice vinegar
1 tablespoon salt
- In a measuring cup, mete out 2 cups of uncooked rice
- Wash the rice if desired, until water runs clear.
- Pour uncooked rice into rice cooker.
- In a measuring cup, Measure out 2 and 1/2 cups water. Pout into rice cooker.
- Close rice cooker and turn on.
- While the rice cooks, measure out 1/2 a cup of rice vinegar in a microwave-proof container, if possible.
- Add the sugar and salt to the vinegar. Mix to combine.
- Heat the vinegar up in the microwave, while mixing periodically, until all the sugar and salt is dissolved. Once dissolved, move it to the freezer while waiting for the rice to finish cooking.
- Once the rice cooker either turns off or turns to warm, allow it to sit undisturbed for 5-15 minutes.
- Open the rice cooker and quickly mix the rice one or twice. Replace the lid and wait another 5 minutes.
- Remove rice from cooker into a large non-reactive bowl.
- Pour the vinegar mixture over the rice and, with your rice spoon/mixer (oversized, flat spoon), lightly mix with a forward-pushing motion.
- If making sushi, cover bowl with a wet towel and allow to cool further. If consuming rice bowls, consume!
See, or download, all the full-quality photos on Flickr.