Craig Claibornes Sushi Rice Recipes

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SUSHI RICE



Sushi Rice image

Back in 2002, Matt and Ted Lee reported on how home cooks had started making sushi with ever-increasing frequency. Among the recipes they brought to The Times was this one, for sushi rice, short-grained rice bolstered by the flavors of vinegar sugar and salt, adapted from "The Great Sushi and Sashimi Cookbook," by Kazu Takahashi and Masakazu Hori. Use it is a backdrop for your own home-rolled sushi, or pair it, as the article suggests, with various kinds of sliced fish and vegetables, pickled ginger and wasabi for a chirashi sushi bowl.

Provided by Matt Lee And Ted Lee

Categories     side dish

Time 1h

Yield 6 cups

Number Of Ingredients 4

2 cups sushi rice
2 tablespoons sugar
1 teaspoon salt
1/3 cup rice vinegar

Steps:

  • In a fine strainer, rinse the rice with cold running water, until water runs clear. Pour rice into pot with 2 cups cold water; let sit 30 minutes.
  • Bring rice to a boil over medium-high heat; immediately turn heat to low, and cover. Cook 10 minutes, remove from heat and let sit, covered, 15 minutes. In a small saucepan, dissolve the sugar and salt in the rice vinegar over a low flame. Pour evenly over rice and fold gently with a wooden spoon to mix. Leave rice in front of a fan, or fan with a piece of cardboard for 15 minutes or until rice is just above room temperature.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 0 grams, Carbohydrate 56 grams, Fat 0 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 192 milligrams, Sugar 4 grams

CRAIG CLAIBORNE'S SUSHI RICE



Craig Claiborne's Sushi Rice image

Provided by Craig Claiborne

Categories     side dish

Time 1h10m

Yield 6 or more cups

Number Of Ingredients 3

3 cups sushi rice
3 cups cold water
1/4 cup rice wine vinegar

Steps:

  • Put rice into kettle and add cold water to cover, stirring rice. Continue letting water run over rice until water runs clear. Drain well.
  • Put rice into clean kettle and add 3 cups cold water. Let stand 30 minutes.
  • Cover kettle with lid and bring to rolling boil. Reduce heat to low and let rice simmer 20 minutes. Do not uncover rice as it cooks.
  • Remove rice from heat and let stand 15 minutes.
  • Empty rice into bowl, preferably wide and made of wood. Gradually add vinegar, turning rice with wooden spoon so vinegar is evenly distributed. Traditionally rice should also be fanned as vinegar is added so it cools quickly. Smooth rice into thin layer and let it stand until thoroughly cooled.

Nutrition Facts : @context http, Calories 353, UnsaturatedFat 0 grams, Carbohydrate 77 grams, Fat 1 gram, Protein 6 grams, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 0 grams

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