Sushi Rice

Sushi Food for the eye, the body and the soul
by Ole G. Mouritsen

Is the book my son chose for me to learn Sushi. It was a very thoughtful choice. It is a scientists account of how he learned to create sushi for his family, one day a week over 16 years. He not only goes into the most basic steps of the process but also delves into the history and the science. Not to mention that he’s also a first rate story teller which, as Zach knows, always ranks highly with me.

Sushi Rice the Easy Way
for four

2.5 cups sushi (short grain white rice)
3 cups water
.5 cup rice vinegar
1.5 Tablespoons sugar
1 Tablespoon salt
2 Tablespoons rice vinegar powder (I do not stock, very good w/o)

Wash the rice several times in cold water, until the water runs completely clear. Put rice in the rice cooker or a pot with a heavy lid (rice cooker is much easier, a pot must be paid close attention) add the rice, vinegar, salt and sugar.  While the rice cooks- soak a wooden tub, which you will later put the rice into. Rice will not stick to a well soaked wooden bowl. Allow the rice to cook until the water is absorbed. Once done immediately turn it out into your soaked bowl. Turn it with a wooden spoon, adding the rice vinegar powder (if using). Let it cool, I got out a wooden Japanese fan and let the kids take turns fanning. A little extra attention is always well deserved for your main attraction, in sushi the RICE does make or break the experience.

Some of you may want to try brown short grain rice. I’ve had this at sushi restaurants and like the extra fiber and flavor of the brown but prefer the white. Look up the proper proportions for brown, you’ll want to use a higher ratio of water to rice.


1 Comment

  1. January 21, 2010 at 10:46 pm

    […] followed up with tempura recipes in a cookbook she gifted to Kelly for Christmas. We found a nice rice cooker (a very important part of sushi making) at the local kitchen discount store and found a […]

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