Sushi Rice and Sushi Rolling Instructions
User Reviews
5
Sushi Rice and Sushi Rolling Instructions
Description
First, the white rice is rinsed until clear, which removes excess starch to ensure the cooked rice is not overly sticky. The rice is cooked in water with a precise timing method: boiling, then simmering covered for 15 minutes, followed by a rest off the heat, which helps achieve tender, evenly cooked grains. Meanwhile, a sushi vinegar mixture is prepared by dissolving sugar and salt into rice vinegar. Once the rice is cooked and slightly cooled, the vinegar mixture is folded in to coat every grain evenly, imparting the traditional sour-sweet sushi flavor. The rice is then cooled to room temperature before assembling sushi.
For rolling, nori sheets are laid on a bamboo mat, with a thin, even layer of rice spread over most of the sheet. Moistening fingers with water helps in spreading the sticky rice without clumping. Filling ingredients are placed in a line, then the bamboo mat is carefully rolled to encase the filling tightly within the rice and seaweed, forming classic maki rolls. This method emphasizes even rice distribution and gentle rolling to shape sushi that maintains its form when sliced and served.
Ingredients
For the Sushi Rice
- 2 c white rice dry
- 2 c water cold
- ¼ c rice vinegar
- 2 Tbsp sugar
- 1 ½ tsp salt
Instructions
For the Rice
- Place rice in a fine sieve, and rinse until water runs clear.
- In a large saucepan, mix together water and rice. Cover and bring to a boil.
- Reduce heat to low and cook 15 minutes.
- After 15 min, turn heat off and let rice set, covered for 10 min.
- In a small bowl, mix together vinegar, sugar, and salt until sugar dissolves.
- Pour over rice and mix well to coat.
- Cool rice to room temperature before using in sushi.
For the Maki Rolls
- Place your nori, shiny side down, on the bamboo rolling mat.
- Cover 2/3 of the nori (from the short end) with 1/3 - 1/2 c sushi rice. You'll want the rice layer about 1/8" thick. If the rice is too sticky to spread easily, moisten your fingers with water before spreading.
- Lay filling ingredients in a nice line, 1/3 of the way up the nori.
- Take the bamboo mat and gently pull the bottom section (with just 1/3 of rice) up over the filling. Continue to roll the sushi, pulling the mat straight away from you to coax a nice roll. Once the roll is complete, pick up the mat with the roll and press firmly. This will press the rice in to position, and the last naked bit of nori will stick to itself, sealing the roll.
- Cut your roll using a large, sharp knife. If you find things sticking to the knife as you cut, moisten it slightly with a little water.
- Serve with pickled ginger, soy sauce, and/or wasabi as desired.
User Reviews
Overall Rating
5
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