Mark Bittmans Sushi Rice Food

MARK BITTMAN'S SUSHI RICE

Steps:

• Combine vinegar, sugar and 2 tablespoons salt in a container and shake or stir until dissolved. Add konbu and let sit about 30 minutes before removing konbu and covering container. Let sit for at least 2 hours and up to several days. (Room temperature is fine.)
• Wash rice in several changes of water until water runs clear. Combine with sake, a pinch of salt, and 2 1/2 cups water (if you're using a rice cooker) or 3 cups water (if you're cooking it on stovetop). Cook until water is absorbed, 38 minutes in a rice cooker, about 25 minutes in a covered pot over medium-low heat.
• Turn rice into a large bowl, preferably wooden, and let cool for 15 minutes.
• Using a rubber spatula, a wooden paddle or spoon, gently fold sweetened vinegar into rice, a little at a time. You will probably need about 1/2 cup for this amount of rice, but a little bit less or more is fine. Rice should be glistening and moist but not wet, and sweet but not overly so. Use immediately with sushi toppings of your choice.

MARK BITTMAN'S CHICKEN AND RICE SOUP

Steps:

• Place stock in a large, deep saucepan and turn the heat to medium-high.
• when the stock is just about boiling turn the heat down to medium so that it bubbles but not too vigorously.
• Stir in the rice, celery, and carrot.
• Cook, stirring occasionally, until the vegetables are tender, about 20 minutes.
• Stir in the chicken. If raw, cook 5 to 8 minutes or until cooked.
• If chicken is cooked, cook 2 to 3 minutes or until hot.
• Season with salt and pepper to taste.
• ** you can sub 1 cup cooked chicken for the raw, if desired.