Perfect Sushi Rice
This recipe comes from the gal over at Chopstick Chronicles, Shihoko. I adapted it for my kitchen and it turned out fabulous, but mostly moist and delicious. I encourage you to check out her blog, you won't be disappointed.
- 4 tbsp Rice vinegar
- 2 tbsp sugar
- 2 tsp salt
- 2 cups Uncooked sushi rice *1
- 1.8 cups of water
- 1 strip of Kelp about 5 cm/2inch *2 or I tsp Konbu dashi powder
While the rice is cooking, in a small pot, heat the rice vinegar, sugar, and salt together to make the sushi vinegar on medium heat until the sugar dissolves.
Wash the rice a few times or until the washing water becomes clear. Drain the washing water and place the rice in a rice cooker.
Add the kelp strip and water and cook the rice as per your rice cooker instructions. *3
Once the rice is cooked, remove the kelp strip (if you used a kelp strip) from the rice. Move to a large bowl.
While the rice is hot, pour the sushi vinegar mixture over the rice.
Turn and mix to flavor the rice with rice spatula, Carefully. ( I don't have a Shamoji or a fan, but was very careful in my folding in the rice vinegar. )
Allow the rice to cool at room temperature and place a moistened cloth over to avoid getting dry.
Rice vinegar is the best to use for making sushi rice. That is what authentic Japanese recipe would use. If you are unable to get rice vinegar, it can be replaced by white vinegar but the flavor will be slightly different.
*1 Use a standard measuring cup (240ml). To make more sushi rice, use the calculator in the post.
*2 You can either use a powdered dashi or kelp strip.
*3 If you use kelp, just pop it in. If you use powder, just add to the rice cooker.
*4 Nutrition fact is for entire rice. This amount of sushi rice will make 4 full sized sushi rolls.
Calories: 1623kcal | Carbohydrates: 360g | Protein: 27g | Fat: 2g | Saturated Fat: 1g | Sodium: 5115mg | Potassium: 310mg | Fiber: 11g | Sugar: 32g | Calcium: 303mg | Iron: 6mg