21 March 2017

Hiromi's Sushi Rice

A Japanese friend of mine recently taught me how she makes sushi rice.  I can't say that my family is much of a fan, but I'm happy with whatever I've made with this.  Her recipe calls for 5-6 tablespoons of vinegar and 4-5 heaping tablespoons of sugar which is too sweet for me so I use what is listed below.

2 1/2 cups sushi rice, or Egyptian rice
2 2/3 cups kombu dashi (add powdered kombu to water or soak your own kombu which is very easy)

6 tablespoons rice vinegar
3 tablespoons sugar
2 1/4 tsp salt

Wash the rice well, drain, and dump into a pot with the dashi.  Bring the rice to a boil, then stir, reduce the heat to low, cover, and cook 15 minutes, then turn off the heat and let it sit 5-10 minutes.  While the rice is cooking, combine the rest of the ingredients and stir to dissolve the sugar.  Pour the mixture over the hot, cooked rice and mix carefully so you don't smush the rice.  Spread the rice out to cool it or fan it while you're stirring to help it cool off.  Then cool completely before using.

Anything made with this rice is sushi, whether it has any type of fish in it or not. We used lots of different things in our maki sushi.  You can't get sashimi-grade fish here so she didn't use any, but we had lots of other delicious things with wasabi and soy sauce.  My friend did not approve of someone adding strawberries to their sushi though. :)

You can get nori and kombu at an Asian grocery. A sushi rolling mat is nice but you can use a dish cloth if needed. And slice your sushi with a very sharp knife so you don't mangle it.  And even if your family isn't impressed, this is an easy thing to bring to a potluck because it's easy to eat and everyone else will be impressed because people think sushi is complicated even though it doesn't have to be.

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