White Sushi Rice

Making sushi rice is an art. I am still learning how to perfect it. This recipe works really well for making nori rolls, sushi, and rice balls. It lacks the sugar and preservatives that fast-food sushi contains, but is perfectly sticky (not mushy) and flavorful. Good luck making your first sushi rice! Soon I will post a recipe for a simple nori roll.

White Sushi Rice
 
Prep time
Cook time
Total time
 
The first step to making delicious nori rolls is making a perfectly seasoned and pefectly sticky sushi rice!
Author:
Cuisine: Japanese
Serves: 8 servings
Ingredients
  • 2 cups organic white sushi rice
  • spring or filtered water for rinsing rice
  • 2¼ cups spring or filtered water
  • ¼ teaspoon sea salt
  • 1 tablespoons umeboshi (ume plum) vinegar
  • 1 tablespoons brown rice vinegar
Instructions
  1. Start by rinsing the rice to remove some of the starch. Place rice in small to medium saucepan with a lid. Add enough water to cover rice by about an inch. Swirl water around until water becomes cloudy. Drain out water using fine meshed strainer.
  2. Add 2¼ cups spring or filtered water and sea salt. Bring to a boil over medium heat. When bubbles first appear, stir the rice with a wooden spoon and place lid on pot.
  3. When at a full boil, turn heat to low and let simmer, covered, for 10 minutes.
  4. Turn off heat and keep pot covered for 20 minutes. This gives the rice a chance to steam and absorb all of the cooking liquid.
  5. Transfer rice into a large bowl. Mix together umeboshi vinegar and brown rice vinegar in a small bowl. Pour the vinegar mixture evenly over the rice, cutting it into the rice with a rice paddle or wide wooden spoon, fanning as you go with a plastic lid or fan. Rice will cool quickly when using this method. Do not stir the rice, as it will become mushy.
  6. Set aside and cover with a damp towel until ready to use.

 

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