3 cups uncooked sushi rice
3 1/2 cups water
2 inch piece kombu*
6 tablespoons rice wine vinegar
2 tablespoons sugar
2 tablespoons rice wine (sake)
2 teaspoons salt
Directions:
At least 1 hour before you want to cook the rice, wash the rice four times. Allow to dry in a colander. In a small, bowl, whisk together the salt, vinegar and sugar, set aside. In large nonstick saucepan (with a lid) add the water, rice, kombu and rice wine. Bring to a boil, uncovered. Cook 5-10 minutes or until the water level is almost equal to the rice. Cover, reduce heat to low. Cook 15 minutes. Remove from heat, keep covered and let stand 5 minutes. Remove kombu then up end the rice into a large bowl, pour in the vinegar mixture, and gently mix in while fanning off the rice with your other hand. Cover with a damp cloth until cool.
* variety of kelp, available at Asian grocery
My thoughts:
Making sushi rice is rather time consuming and fiddly so generally I let my husband handle it who always does a great job. Everyone seems to have their own technique, but this one yields perfect sushi rice every time we make it.
I love coconut, I love lime = I love your blog ! This sushi recipe sounds great to me…
Very interesting. “Wash the rice four times.” Do you know why it is that specific? Just curious!
Kirsten: you need to wash the rice to get rid of the starch that coats it. We find that washing it four times is needed to do this and achieve maxium taste and texture. Any less, and it is too sticky/starchy any more and it isn’t sticky/starchy enough.