Sushi Rice Food

CLASSIC JAPANESE SUSHI RICE

Steps:

• Gather the ingredients.
• Put the rice in a large bowl and rinse it by covering it with cold running water and gently mixing it around using your hand. Carefully pour out the water and repeat rinsing until the water becomes almost clear.
• Drain the rice in a colander and set aside for 30 minutes.
• Place the rice in a rice cooker and add the water. Let the rice soak in the water for at least 30 minutes.
• Start the cooker and set it according to your cooker's instructions. When the rice is cooked, let it steam for about 15 minutes.
• Prepare the sushi vinegar by mixing the rice vinegar, sake-mash vinegar (if using), sugar, and salt in a saucepan. Put the pan over low heat and cook until the sugar dissolves. Set aside to cool.
• Spread the hot steamed rice onto a large plate or in a large bowl.
• Sprinkle the vinegar mixture over the rice and quickly fold the rice with a shamoji (rice spatula) or wooden spatula. Be careful not to smash the rice.
• To cool and remove the moisture of the rice, waft a handheld paper fan over the sushi rice as you mix it. This will give the sushi rice a shiny look.
• It's best to use the sushi rice right away to make rolls with your favorite fillings.

TRADITIONAL SUSHI RICE

Steps:

• Start by washing the rice. To do this, put rice in water and work with hands or stir until water becomes milky in color. Drain water and add more. Do this four to five times. Drain water from rice.
• In a pan with a tight fitting lid, add the rice, water, and kelp. bring to a boil over medium heat, removing the kelp just before the boiling point. Cover the pan and simmer for about 10 minutes or until all the water is absorbed. It is very important to not lift the lid at any time while the rice is cooking.
• Turn off the heat, remove lid, and cover the pan with a dish towel. Leace to cool for 10 minutes.
• Meanwhile, mix together the ingredients for sushi vinegar in a pan. Heat until the sugar dissolves, then remove from the heat and pour the sushi vinegar into a cool bowl.
• Using a wooden rice paddle, spoon the rice into a rice tub or bowl. spread it out evenly, then run the paddle briefly through the rice cutting it first from side to side, then from top to bottom.
• Continue cutting, never mashing or stirring the rice, adding the sushi vinegar a little at a time.
• Cover and let rice cool to room temperature. (Sushi rice is traditionally served at room temperature. If the rice is warm, the vinegar will distill off.).

PERFECT SUSHI RICE

Steps:

• Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Cool until cool enough to handle.
• In a small saucepan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.

SUSHI RICE

Steps:

• Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.
• Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
• Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.

SUSHI RICE

Steps:

• The most important thing to get right when cooking sushi rice is the ratio of rice to water. It's better to use a volume measure rather than weighing. Use a cook's 250ml measuring cup if you have one, or a short glass, teacup or small mug. Once you've made one batch, you'll know how much cooked rice that measure makes - it should be about 2½ cups.
• Measure out 1 cup rice into a saucepan, rinse the rice, swirling it around the pan, then drain off the water. Try not to lose any of the rice. Add 1½ cups water (about 375ml).
• Bring the rice to a simmer quickly, put on a tight-fitting lid and reduce the heat to low. Cook for 13 mins - don't take the lid off.
• Check a couple of grains at the top - the rice should be just about cooked and the water evaporated. If not, continue to cook and check at 2 min intervals, each brand of rice will differ. Turn the heat off and leave the rice to stand with the lid on for 10 mins so all the moisture is absorbed. Add sushi rice seasoning, if you like, and serve.

SUSHI RICE WITH SUSHI VINEGAR

Steps:

• Bring water to a boil.
• Pour in rice and boil for one minute, uncovered.
• Cover and reduce heat to simmer.
• Simmer for 20 minutes.
• Let sit for 10 minutes, uncovered.
• Put into large non-metal bowl and cut in sushi vinegar with a wooden spatula.
• Let the rice cool further- one method is to spread the rice out on aluminum foil on a cookie sheet to cool.
• Use to roll your sushi!
• Yum!
• **SushiVinegar** Put vinegar, sugar and salt in a small saucepan and bring to a boil.
• Stir until dissolved and remove from heat.

CHEF JOHN'S EASY SUSHI RICE

Steps:

• Place rice in a strainer and rinse under cold water until run-off turns from cloudy to completely clear, about 2 minutes. Place strainer over a bowl and let drain until almost dry, about 1 hour. Transfer to a heavy bottom saucepan with a tight-fitting lid.
• Pour water over rice. Place pot over medium-high heat and bring to a simmer without stirring. As soon as little bubbles appear on the surface and rice starts to simmer, reduce heat to low and cover pan. Cook for exactly 10 minutes. Remove from heat; lift lid for 1 second and cover again immediately. Let sit another 10 minutes.
• Transfer rice to a rimmed sheet pan and spread out with a fork, fanning (with a magazine or similar object) to start to cool it. Sprinkle about half the rice vinegar on the rice while gently tossing it. Continue fanning to bring rice to just over room temperature. Sprinkle the rest of rice vinegar over the rice and toss with fork to blend evenly. A small amount of rice should be easily formed into an oblong sushi base, but easily crumble when cut with a fork.

PERFECT SUSHI RICE

Steps:

• In large bowl, wash rice in several changes of cold water until water is clear. Transfer to a large saucepan; add 2 cups water. Let stand for 30 minutes., Cover saucepan and bring to boil over high heat. Reduce heat to low; cook until water is absorbed and rice is tender, 15-20 minutes. Remove from the heat. Let stand, covered, for 10 minutes., Meanwhile, in small bowl, combine the vinegar, sugar and salt, stirring until sugar is dissolved., Transfer rice to a shallow bowl; sprinkle with vinegar mixture. Set aside remaining vinegar mixture for assembly. With a wooden paddle or spoon, stir rice with a slicing motion until cooled. Cover with a damp cloth to keep moist. (Rice mixture may be made up to 6 hours ahead and stored at room temperature, covered, with a damp towel. Do not refrigerate.)

SUSHI RICE

Steps:

• For the seasoned vinegar: Heat the vinegar in a small saucepan over medium-low heat until just steaming (it will be about 100 degrees F). Do not boil the vinegar. Remove from the heat.
• Add the sugar and 2 teaspoons salt and whisk until dissolved. Add the dashi kombu if using.
• For the rice: Rinse the rice in a large bowl under cold running water until the water runs clear, about 5 minutes. While rinsing, gently agitate the rice with your hands to wash off extra starch. Drain the rice in a fine-mesh colander.
• If using a rice cooker, set to the "white rice" or "sushi rice" setting; do not use the "quick cook" setting. Add the rinsed and drained rice and 1 1/3 cups of water to the cooker, gently move from side to side to evenly settle the rice and press start. If using the stove method: Add the rinsed and drained rice and 1 1/3 cups of water to a medium pot. Gently move the pot from side to side to evenly settle the rice. Put a piece of aluminum foil over the top of the pot before placing the lid on to create a tight seal. Bring to a boil over high heat (it is best to lower the heat just before it boils, when it begins to steam).
• Lower the heat to low and steam the rice for 25 minutes; do not open the lid. Remove the rice from the heat and let sit covered for 10 minutes more.
• Removed the dashi kombu from the seasoned vinegar if using. Transfer the cooked rice to a large bowl and immediately sprinkle the vinegar mixture evenly over the hot rice (see Cook's Note). Using a rice paddle or spatula, gently cut the vinegar mixture into the rice and alternately fold the rice so vinegar doesn't pool on the bottom of the bowl. Make sure the vinegar is evenly distributed throughout the rice.
• Spread the rice in a baking dish and let sit until it is cool enough to handle and sticks together in a ball, 5 to 10 minutes. Use the rice within 2 hours or refrigerate in an airtight container for up to 1 day. You can use the rice at room temperature or gently reheat it using the "warm" function on a rice cooker.

SUSHI RICE

Steps:

• In a fine strainer, rinse the rice with cold running water, until water runs clear. Pour rice into pot with 2 cups cold water; let sit 30 minutes.
• Bring rice to a boil over medium-high heat; immediately turn heat to low, and cover. Cook 10 minutes, remove from heat and let sit, covered, 15 minutes. In a small saucepan, dissolve the sugar and salt in the rice vinegar over a low flame. Pour evenly over rice and fold gently with a wooden spoon to mix. Leave rice in front of a fan, or fan with a piece of cardboard for 15 minutes or until rice is just above room temperature.