VINEGARED SUSHI RICE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Yield Makes 10 cups
Number Of Ingredients 7
Steps:
- Place rice in a sieve and submerge in a large bowl of cold water. Rinse, gently rubbing rice, under cold running water until the water is no longer cloudy. Drain, and set aside until partially dried, about 20 minutes.
- Transfer rice to a rice cooker and add water. Cook for 30 minutes, and turn off. Let stand, without removing cover, for 30 minutes.
- Meanwhile, in a small saucepan combine 3/4 cup vinegar, salt, mirin, and sugar. Simmer until sugar dissolves. Add konbu, and remove from heat; let cool. When cool, add remaining 1/4 cup vinegar.
- Transfer steamed rice to a rice tub. Pour over about 2/3 cup vinegar mixture. With a rice paddle, mix using a slicing motion. Let stand until cool enough to handle.
VINEGARED RICE
Steps:
- In a large bowl cover the rice with cold water, stir the mixture, and pour off the water. Continue to wash the rice in the same manner until the water runs clear. Drain the rice well, in a heavy saucepan combine it with 1 1/2 cups water, and let the mixture stand for 30 minutes. Bring the liquid to a boil, covered, over high heat and simmer the rice, covered, over low heat for 10 minutes. Cook the rice over high heat for 1 minute and remove the pan from the heat. Let the rice stand, covered, for 15 minutes and transfer it to a ceramic of glass bowl.
- While the rice is cooking, in a small stainless steel or enameled saucepan combine the vinegar, the sugar, and the salt and cook the mixture over moderately low heat, stirring, until the sugar is dissolved. Let the mixture cool. Add the vinegar mixture, a little at a time, to warm the rice, stirring the mixture gently, and let the vinegared rice cool, covered.
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Alternative names すし, 寿司, 鮨, 鮓Place of origin JapanMain ingredients Vinegared riceRegion or state East Asia
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- Place rice in fine-wire strainer. Rinse under cold running water, rubbing grains together with fingers to clean thoroughly. Continue rinsing and lifting until water runs clear. Tap strainer to remove liquid.
- In medium saucepan, combine rice and water; soak 15 minutes. Bring to boil; reduce heat, cover, and simmer 15 minutes, until rice is tender and liquid is absorbed. Remove from heat. Let stand, covered and undisturbed, 15 minutes. Transfer rice to large shallow baking pan. Cool slightly.
- While rice is standing, heat and stir vinegar, sugar, and salt in small pan over medium heat until sugar and salt dissolve. Remove from heat. Stir in rice wine.
- Drizzle vinegar mixture evenly over surface of rice. Using rubber spatula, pull rice toward you, then fold it over on itself. Repeat folding, being careful not to cut rice grains, until rice absorbs vinegar mixture.
ULTIMATE SUSHI GUIDE: SUSHI TYPES ... - JUST ONE COOKBOOK
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Reviews 14Published 2020-12-15Estimated Reading Time 7 mins
- Makizushi or Maki Sushi (Sushi Rolls) 巻き寿司. Makizushi is the most well-known type of sushi. Maki means ‘roll’, therefore makizushi refers to rolled sushi.
- Temaki (Cone-Shaped Hand Roll Sushi) 手巻き. Temaki sushi, also known as hand rolls, is made by wrapping a crisp sheet of nori seaweed around sushi rice and one or more fillings.
- Temarizushi or Temari Sushi (Ball-Shaped Sushi) 手まり寿司. Temari sushi are the prettiest and daintiest sushi you can easily make at home! Named after Temari balls, a traditional Japanese embroidered ball, Temari sushi is made with a mix of colorful toppings and sushi rice that are formed into ball shapes.
- Inarizushi or Inari Sushi (Sushi Wrapped in Fried Tofu Pouch)いなり寿司. Made with sushi rice that is stuffed inside seasoned deep-fried tofu pockets called Inari Age, Inari Sushi is one of the fastest and easiest sushi to make at home.
- Oshizushi or Oshi Sushi (Pressed Sushi) 押し寿司. Oshizushi are made from layers of cured fish and sushi rice that are placed in a special box called Oshibako (押し箱), and then compressed together by weight, making them into a tightly pack sushi stack.
- Nigirizuhi or Nigiri Sushi 握り寿司. Nigiri is the most venerable of the sushi world. Sushi rice is formed into bite-size pillow shape and then topped with fresh raw fish like tuna or salmon sashimi.
- Chirashizushi or Chirashi Sushi ちらし寿司. Chirashizushi literally means ‘scattered sushi’. Instead of the typically formed sushi, you get a colorful mix of ingredients scattered over the sushi rice that is served in a Hangiri or a large serving platter.
- Sushi Cake 寿司ケーキ. Sushi cake is a modern twist on regular sushi rolls. It’s basically Chirashi Sushi in cake form! To make the ‘cake’, use a mold either a round or square container to shape the sushi rice and toppings.
- Cup Sushi カップ寿司. Cup sushi is another inventive take on Chirashi Sushi where the sushi is served in cups or fancy glasses. This allows you to serve the sushi into the individual portion, instead of serving the sushi on a large shared platter.
- Chakinzushi 茶巾寿司. There are also chakinzushi where sushi rice is wrapped with a thin layer of egg crepe. ♥ Get the recipe: Chakin Sushi.
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