Recipe - Sushi Rice

Ingredients for ca. 400 g cooked rice:
200 g Japanese short grain rice
1 strip konbu, ca. 2 x 8 cm (a type of dried seaweed)
ca. 350 ml water
For the Seasoning:
30 ml rice vinegar
1 level tbsp sugar
1 level tbsp salt

Preparation:

sushi rice

Wash the rice repeatedly and thoroughly in a fine sieve.

Wipe konbu with a damp cloth and put into a pot together with the rice and water. Let stand for ca. 30 minutes.

Cover and bring to a boil at maximum heat. Reduce to minimum heat and let swell about 20 minutes.

Remove pot from stove and let sushi rice stand for another 10 minutes.

In the meantime heat the ingredients for the seasoning in a pot and stir until the sugar and salt have completely dissolved. The seasoning should not boil.

Remove konbu from the sushi rice and put the rice into a wooden bowl. Pour the seasoning evenly over the sushi rice.

Turn the rice with a wooden spoon, so that the seasoning is well distributed.

sushi rice is cooled down

The best way to cool the rice is with a Japanese hand fan (classic method) or an electric cold air fan (high-tech). Be sure to keep turning the rice with a wooden spoon so that it is completely cooled.

Note: I have been told that preparing sushi rice is the trickiest part of making sushi.With a bit of practice, the rice will become better and better. At any rate mine was nice and sticky.

Recipes: japanese • maki • nigri • rice • sushi • sushi rice