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Seasoned Sushi Rice

1 cup uncooked sushi rice

2 tablespoons rice vinegar

1/2 tablespoon sugar

1 teaspoon sea salt

Rinse the rice in a colander under cold water three times. Transfer rice to a pot and cover with cold water about 1 inch above surface of rice. Bring rice to a boil and cook until almost all water is absorbed. Place a lid on pot, reduce heat to low and continue cooking for another 5 minutes. Remove pot from burner and allow to stand, covered, for at least 10 minutes.

Combine the rice vinegar, sugar and sea salt and set aside. Transfer cooked rice to a large, shallow bowl and, using a wooden paddle, blend in vinegar mixture. Have someone fan rice as you work to help cool away excess liquid. When finished, cover rice with a damp cloth until ready to use.

Makes 21/2 cups rice.

VARIATION: Brown rice, sweet brown rice or a combination of brown and sushi rice may be substituted. Rinse the rice in a colander under cold water three times. Bring 2 cups water to a boil and add rice. Continue cooking, covered, over low heat for 50 minutes. Combine rice with vinegar mixture as directed above. Makes 3 to 4 cups rice.

— Recipe courtesy of Mary Shaw, Ashland Food Co-op culinary educator.