SUMESHI: Vinegared Sushi Rice

The key to great-tasting sushi is the rice. Try our perfect sushi rice, Edo-style.

  • 1 teaspoon salt
  • 1 tablespoon sugar
  • ½ cup rice vinegar
  • 1 x 5 cm square piece dried kelp (kombu), wiped lightly with dry cloth
  • 4 cups cold water
  • 1 tablespoon sake
  • 4 cups short-grain white rice
  1. Do not refrigerate.
  2. Cover rice with damp towel and cool at room temperature.
  3. In a small bowl, combine the vinegar, sugar and salt. Stir until sugar and salt dissolve. Drizzle the vinegar mixture over the warm rice. Very gently toss the rice with a spatula in a cutting motion to avoid mashing the grains.
  4. Remove kelp from cooked rice. Transfer the rice to a large wooden bowl.
  5. Remove rice from heat. Let stand covered for 15 minutes.
  6. Bring mixture to a boil. Reduce heat to low. Cook for approximately 15 minutes and until water is absorbed and rice is tender.
  7. Transfer rice to a heavy saucepan. Add the cold water, sake and kelp. Cover and let soak for 30 minutes.
  8. Clean kelp by wiping it lightly with a damp cloth.
  9. Place the rice in a strainer and rinse under cold water. Repeat until water runs clear and drain well.

DONNE: 6 cups (approx. 12 sushi rolls)
TEMPS DE CUISSON: 30 minutes

*To manipulate rice when making sushi always lightly moisten hands in water before touching the rice.

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