Sushi (Japanese Seasoned Rice)
My husband and I love sushi and not just with the traditional japanese food. It's a flavorful sticky rice that tastes yummy on it's own or with many different accompaniments.
This rice recipe works great if you are making Sushi Rolls or Sashimi also.
How to Make Sushi (Japanese Seasoned Rice)
- Measure rice into a medium sauce pan and rinse. I rinse with tap water 3 or 4 times until water runs clear. Then fill water to about 1/2 inch above the rice. Place on stove and bring to a boil. Reduce heat to low and cover. Cook for 15 minutes or until all the water is absorbed.
- While the rice is cooking dissolve the sugar and salt in the vinegar. Heat in the microwave for 20 seconds to speed the process or let set on the counter while the rice cooks.
- When the rice is done cooking remove it from the stove, remove the lid and let cool for 5 minutes. Move rice to a glass or bamboo bowl (it's important that you not use a reactive bowl since you will be adding vinegar). Drizzle the vinegar mixture over the rice (don't add it all at once...taste it a couple times along the way. you may want more or less seasoning) and gently fold in with a spatula (you don't want to crush the rice). Let the rice cool on the counter or fan with a rice fan until cool.
- Serve as a side or use for sushi rolls.