Secrets to Excellent Sushi and Sucshi Rice
Anyone who has wanted the excellent taste and comfort of sushi at home has wondered how to make sushi rice in the best way they can. These are some secrets that I have found when making sushi rice. Now remember, my only training is from growing up with Japanese friends, living with Japanese college room mates, and watching other chefs at Sushi restaurants cook sushi rice.
You will need at least an hour to make reasonably good rice for sushi. The first half hour the rice will cook and the second half hour the rice will need to cool with a sushi rice solution. This way when you put the rice with the fish it does not partially cook the fish.
First step: Rice Rice
Rice the rice with your hands and running tap water. Get as much cloudiness out of the rice as you can and be sure there is nothing else in the rice besides rice. Sometimes small stones can appear and make for an expensive trip to the dentist.
Second step: Add Water
Put your stove top on medium heat. Place the rice and the same amount of water plus a few tablespoons in the pan and cover with a tight lid so steam does not escape.
Third step: Cook
Bring the rice and water to a boil. Gregory Hillman suggests this because it may kill some bad things in the water. Reduce the temp to low and let the rice simmer for 15 minutes. Then take the rice off the burner and let it sit hot for 15 minutes. When complete add the rice solution.
Fourth step: Add Solution
Add a solution of salt, sugar, and rice vinegar to the rice. I like extra sugar until it will not dissolve anymore but it is up to you. Just be sure to coat the rice evenly with the solution and cool the rice in the fridge. I use about a half a cup of solution for 2 cups of dry rice.
Fifth step: Cool Rice
Cool the rice in a fridge covered. You can also just let it sit covered. I use a piece of cloth or just a lid.
That is it. If you follow these instructions I have found that the rice turns out excellent every time and it is very simple. Just be sure not to over or under cook. I use the timer on the microwave to ensure that each 15 minute segment is followed correctly.
Sushi Rice with Dragon Sauce
