Sushi Rice

Sushi is a great, lite meal and most kids love it.   Most people think that Sushi = Raw Fish.   Sushi is a cooking style.  You can use a variety of vegetables and meats that don't have to be fish.  I have had sushi made with egg, chicken, beef and various vegies as well as cooked or raw fish.   

Making sushi rolls (Maki) takes a little practice but not too difficult.   The rice is most important.   Here's a recipe from Ming Tsai for preparing sushi rice.  Its from his Episode 414: Master Sushi Rice
Makes about 12 cups

8 cups short-grain Japanese sushi rice
2 cups rice wine vinegar
1/2 cup mirin (Japanese sweet sake)
1 cup sugar


Directions
1. Place the rice in a bowl and add water to cover it generously.  Swish the rice in the water in a single direction to rinse off residual starch.  Drain the water, refill the bowl, and swish again.  Repeat until the water is clear.  Do not rub the rice together with your hands because it could break the grains.

2. Drain the rice and place in a medium saucepan fitted with a tight lid. Flatten the rice with a palm and without removing your hand, add water until it just touches the middle and highest knuckle of your hand.  This is the “Mt. Fuji” method. Cover and bring the water to a boil for 10 minutes. Reduce heat to medium-high and simmer for 20-25 minutes. Turn off the heat and let the rice stand, uncovered, to plump, for 10-15 minutes. 

3. Meanwhile, in a small nonreactive saucepan, combine the vinegar, mirin and sugar and heat over medium heat until hot, about 5 minutes; do not allow the mixture to boil.  Keep hot.

4. Invert the rice into a large stainless-steel or wooden bowl.  Don’t include any browned rice that may have formed at the bottom of the pan.  Using a wooden or rubber spatula, gently fold half of the vinegar mixture into the rice.  Use a light, lifting motion to avoid mashing the rice.  Taste; the rice should have a pleasingly sweet-acidic edge.  If necessary, fold in more of the vinegar mixture. 

5. Dampen a clean dish towel.  With your hands, gently push the rice together to form a loose mound.  (Spread out rice would become dry.)  Cover with the towel and allow the rice to rest for 20 minutes to develop its flavor.  The rice is now ready to use.

Or Method II

1 cup rice vinegar
3/8 cup sugar
2 tablespoons salt, plus a pinch
1 piece konbu (kelp), about 3 or 4 inches square
2 cups short-grain white rice
1 teaspoon sake, optional.

1. Combine vinegar, sugar and 2 tablespoons salt in a container and shake or stir until dissolved. Add konbu and let sit about 30 minutes before removing konbu and covering container. Let sit for at least 2 hours and up to several days. (Room temperature is fine.)

2. Wash rice in several changes of water until water runs clear. Combine with sake, a pinch of salt, and 2 1/2 cups water (if you’re using a rice cooker) or 3 cups water (if you’re cooking it on stovetop). Cook until water is absorbed, 38 minutes in a rice cooker, about 25 minutes in a covered pot over medium-low heat.

3. Turn rice into a large bowl, preferably wooden, and let cool for 15 minutes.

4. Using a rubber spatula, a wooden paddle or spoon, gently fold sweetened vinegar into rice, a little at a time. You will probably need about 1/2 cup for this amount of rice, but a little bit less or more is fine. Rice should be glistening and moist but not wet, and sweet but not overly so. Use immediately with sushi toppings of your choice.

Yield: Enough rice for 4 generous or 6 small portions of sushi.