Vinegared Sushi Rice Recipes

VINEGARED SUSHI RICE

Steps:

• Place rice in a sieve and submerge in a large bowl of cold water. Rinse, gently rubbing rice, under cold running water until the water is no longer cloudy. Drain, and set aside until partially dried, about 20 minutes.
• Transfer rice to a rice cooker and add water. Cook for 30 minutes, and turn off. Let stand, without removing cover, for 30 minutes.
• Meanwhile, in a small saucepan combine 3/4 cup vinegar, salt, mirin, and sugar. Simmer until sugar dissolves. Add konbu, and remove from heat; let cool. When cool, add remaining 1/4 cup vinegar.
• Transfer steamed rice to a rice tub. Pour over about 2/3 cup vinegar mixture. With a rice paddle, mix using a slicing motion. Let stand until cool enough to handle.

SUSHI RICE WITH SUSHI VINEGAR

Steps:

• Bring water to a boil.
• Pour in rice and boil for one minute, uncovered.
• Cover and reduce heat to simmer.
• Simmer for 20 minutes.
• Let sit for 10 minutes, uncovered.
• Put into large non-metal bowl and cut in sushi vinegar with a wooden spatula.
• Let the rice cool further- one method is to spread the rice out on aluminum foil on a cookie sheet to cool.
• Use to roll your sushi!
• Yum!
• **SushiVinegar** Put vinegar, sugar and salt in a small saucepan and bring to a boil.
• Stir until dissolved and remove from heat.

PERFECT SUSHI RICE

Steps:

• Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Cool until cool enough to handle.
• In a small saucepan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.

STICKY SUSHI RICE

Steps:

• Wash rice well and cook in the rice cooker.
• Put vinegar, sugar, and salt in a pan on low heat until the sugar dissolves. Cool the vinegar mixture.
• Sprinkle the vinegar mixture over the rice and fold the rice gently.
• To cool and remove the moisture, use a fan as you mix.

SUSHI RICE

Steps:

• Place the rice in a pot, with a lid and fill with 3 cups water. Stir to moisten the rice, then drain and repeat until the water runs clear. When all excess starch and impurities have been removed in this way, let the rice stand to completely drain for 15 minutes. In the meantime, wash and dry the pot to have it ready to cook the rice. Return the cleansed rice to the pot and add 2 1/3 cups water. Cover and bring to a vigorous boil over medium-high heat. Do not remove the lid during any stage of the cooking process. Reduce heat to medium and let cook for 5 minutes. Reduce heat to low and let cook for 15 minutes, still leaving lid undisturbed. Remove rice from heat and let stand with lid still on pot for 5 more minutes.
• While the rice is cooking, make the vinegar mixture. In a small saucepan, combine the vinegar, salt, and miso over medium heat, stirring until the ingredients are integrated. Remove from heat and set aside to cool.
• Separate the grains of rice with a wooden spatula and transfer to a shallow bowl, preferably wooden. Stir in enough of the vinegar to make the rice stick together in clumps when you squeeze some in the palm of your hand. Do not add too much vinegar mixture; it is better to have some left over than to over-moisten the whole batch of rice.
• Cover the bowl with a clean kitchen towel and allow to cool to room temperature before using in a sushi recipe.
• Note: This sushi rice recipe can be used in conjunction with the recipes for the elements of the Bento Box of sushi hors d'oeuvres made on the episode which included: Traditional Osaka Style Sushi, Rice Balls, Maki, and Nigiri Sushi.
• Yield: 6 3/4 cups vinegared sushi rice for use in sushi recipes, enough for approximately 6 servings of sushi depending on the recipe

VINEGARED RICE

Steps:

• In a large bowl cover the rice with cold water, stir the mixture, and pour off the water. Continue to wash the rice in the same manner until the water runs clear. Drain the rice well, in a heavy saucepan combine it with 1 1/2 cups water, and let the mixture stand for 30 minutes. Bring the liquid to a boil, covered, over high heat and simmer the rice, covered, over low heat for 10 minutes. Cook the rice over high heat for 1 minute and remove the pan from the heat. Let the rice stand, covered, for 15 minutes and transfer it to a ceramic of glass bowl.
• While the rice is cooking, in a small stainless steel or enameled saucepan combine the vinegar, the sugar, and the salt and cook the mixture over moderately low heat, stirring, until the sugar is dissolved. Let the mixture cool. Add the vinegar mixture, a little at a time, to warm the rice, stirring the mixture gently, and let the vinegared rice cool, covered.