How to Make Perfect Sushi Rice

Sushi, once served only in Japan, has become popular dish around the world, even available in grocery stores.

To make exceptional sushi, the fish needs to be fresh, and the rice needs to be sticky. This requires a special "sticky rice" to be used -- long grain rice will not be sufficient. If the rice is not sticky or if it does not adhere to itself, it will fall apart under the sushi, the garnishes and all the sauce. If you eliminate the "stickiness" from the rice, you might as well eat sashimi, which is sushi without any rice at all.http://www.foodsubs.com/Rice.html#glutinous%20rice

Sushi rice is essential not only to the flavor of the food, but also to the way the sushi is constructed. For instance, the sushi chef molds the small cakes of sushi rice in different ways, depending on the dish. Sushi rice for a California Roll is molded differently than the rice that is under barbecued eel, for example. They are the foundation for the pieces of sushi, known as nigiri.http://sushiday.com/glossary/ Following the instructions below will help you build a solid foundation for your sushi.

You will need the following kitchen utensils to make sushi rice:

• measuring cup
• mesh strainer
• wooden spoon
• large (2-quart) heavy pot with a lid
• medium (1-quart) saucepan
• timer
• glass or wooden bowl (4-quart)http://sushifan.com/how-to-make-sushi-rice.php

The following quantities will make about four cups of sushi rice, enough to make several rolls or pieces of sushi nigiri:

• 2 cups rice: You will need Japanese short-grained white rice, also called japonica rice or sushi rice.http://sushicup.com/introduction-to-sushi-rice-and-sushi-rice-recipe/2007/04/07/ Do not use American-style long grained rice as it will not turn out well. Japanese rice has the correct amount of starch needed to make the rice glossy and sticky, not mushy or dry. You can find this style of rice at most well-stocked grocery stores or Asian markets. You can also buy it online.http://www.amazon.com/s/ref=sr_nr_n_0/105-1451764-3448423?ie=UTF8&rs=3370831&keywords=sushi%20rice&rh=i%3Aaps%2Ck%3Asushi%20rice%2Ci%3Agourmet%2Cn%3A3370831%2Cn%3A3598521 It is best to use the freshest rice possible.http://www.justhungry.com/2003/11/japanese_basics_1.html

• 1/4 cup Japanese rice vinegar: Only use rice vinegar to make sushi rice.http://www.versatilevinegar.org/todaysvinegar.html Rice vinegar is a mild vinegar made from fermented rice or rice wine. Some recipes call for 1/2 cup of rice vinegar. A suggestion is to start with the 1/4 cup and add more to taste.

• 2 teaspoons salt: You may use table salt, kosher salt or sea salt depending on your preference.

• 1/4 cup sugar: Use plain white sugar to taste - you may want to add more.

• 4-inch piece of kombu seaweed (optional)

Preparing the Vinegar Mix: Heat the vinegar, sugar and salt in a sauce pan on the stove over medium heat until the sugar and salt are dissolved into the vinegar.http://www.sushifaq.com/homesushi/howtomakesushiathomesushirice.htm Do not boil the mixture. Leave sitting off heat until needed. You can make this portion before or while the rice is cooking.

Preparing the Rice: Rinse the rice in cold water.http://sushicup.com/preparation-of-sushi-rice-2/2007/07/11// This will take several minutes and several changes of water. Rinse the rice until the final change of water runs almost clear and there is no debris present. You can leave the rice to soak in the water for 15 minutes, or let it it sit drained in the strainer for up to an hour.

Cooking the Sushi Rice: Steam the rinsed rice in an equal amount of water (i.e.: 2 cups of rice and 2 cups of water) in the 2-quart pot on the stove top following the package's directions or by bringing to a boil, then cooking over very low heat until the water is evaporated and you are left with lovely sticky rice. You may use a a rice cooker instead of the pot and stove.http://sushicup.com/preparation-of-sushi-rice-2/2007/07/11/

As always when cooking rice on the stovetop, use very low heat after the initial boil and keep the lid on at all times. The trapped steam is what enables the rice to cook.

An optional step is to add a piece of kombu, or dried kelp, to the rice as it cooks to add more flavor. If using the stove-top method, discard the kelp after the initial boil.http://www.cookingninja.com/219-How-to-make-Sushi-Rice.html

Once the rice has finished cooking, it can be left off heat in the pot with the lid on for up to 15 minutes.http://www.cookingninja.com/219-How-to-make-Sushi-Rice.html

Seasoning the Sushi Rice: When the rice has finished cooking, add the vinegar seasoning mix to the rice. Turn the rice out of the pot and into a non-reactive glass or wooden bowl. The traditional method uses a wooden container, such as a hangiri. Cool down the rice and add the seasoning at the same time. Use a tool like a shamoji in a gentle chopping motion to spread out the grains of rice and ensure the seasoning covers every grain. Some people use a hand-held fan to help in the cooling process.http://www.sushifaq.com/homesushi/howtomakesushiathomesushirice.htm