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Sushi Rice

Making Sushi Rice is not much different then making regular white rice. However, there a couple of extra steps to make the rice glossy and sticky, which are the typical characteristics of it. Once you figure out how to make this rice, it makes Sushi making much easier.

Ingredients:

• 2 cups of sushi rice
• 2 1/4 cups water
  
  
• Seasoning:
• 6 tbs rice vinegar
• 3 tbs sugar
• 1 tsp salt

Directions:

1. In a medium saucepan, combine rice and some water to cover the rice. Swirl around with your hands and drain the water. Repeat the process. I do this about 10-12 times to get the water as clear as possible. You are removing the starch by doing this process. I know this takes some time, but don't skip this step.
2. Drain the rice very well one final time, draining as much of the water as possible.
3. Add 2 1/4 cups of water to rice and bring to a boil uncovered.
4. As soon as it boils, turn it down to very low and simmer covered for 25 minutes.
5. Remove from heat and keep covered for additional 15 minutes. Go to next step as soon as it has rested for 15 minutes.
6. Remove rice and spread it out on a large cookie sheet or casserole dish like a 9" x 13" size.
7. Immediately fan down the rice to cool it quickly.
8. After it has cooled, sprinkle seasoning liquid over the rice and cut it in with a wooden spoon or spatula. Combine well.
9. You can keep the rice on the cookie sheet or keep it in a covered bowl. Be sure to cover it with damp cloth or paper towel until ready to use. Do not refrigerate as it will harden the rice.

Prepare seasoning mix:

1. While rice is cooking, combine the 3 seasoning ingredients listed above in a small microwaveable bowl and microwave for 1 minute or until it just starts to boil. You can also do this in a small saucepan. Place ingredients in saucepan and remove from heat as soon as it just starts to boil. Let cool.

Comments:

- Serving Suggestion: Very lightly grease a small muffin pan and place the cooked and seasoned sushi rice in it. Press the rice firmly into the muffin pan and form a little well. Fill the well with finely chopped cucumber, carrots, avocados and topped with sushi tuna or salmon. Serve with soy sauce, pickled ginger and wasabi if you desire. Sprinkle with toasted sesame seeds as well. Don't refrigerate before serving, as the rice will harden. You can always, allow the rice to sit in the muffin pan for a few hours covered with a damp paper towel or cloth, and then add the chopped vegetables right before serving.

Tips:

- To fan the rice, I use a magazine and wave it over the rice to cool. We also have ceiling fans in our house, so I will go under a ceiling fan and fan with a magazine or newspaper. It is important to cool the rice quickly.

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