Name: Sushi Rice
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: enough for 60 pieces
Ingredients: 3 cups (750 ml) Japanese rice; 3 cups (750 ml) cold water; 1 teaspoon (5 ml) sake; 1/2 to 3/4 cup (125 to 180 ml) pre-seasoned rice vinegar

Ingredients

3 cups (750 ml) Japanese rice
3 cups (750 ml) cold water
1 teaspoon (5 ml) sake
1/2 to 3/4 cup (125 to 180 ml) pre-seasoned rice vinegar

Preparation

Place the rice in a bowl and cover with cold water. Rub vigorously until the water becomes cloudy. Drain and repeat 4 to 5 times or until the water stays completely clear. Let the rice drain in a colander.
Put the rice, water and sake in the rice cooker. Close the lid and turn the unit on. Spoon the cooked rice in a plastic container. Add the vinegar. Toss to coat.

Note from Ricardo

Rice
Sushi rice can be prepared the day before you make them. If you do, do not refrigerate it because its grains are likely to harden. It is always easier to make sushi with warm rice. You can reheat it for a few seconds in the microwave oven before you start preparing your sushi: it will be tender and easy to handle.

Sake is a good choice. The best sakes should be served slightly chilled (12 to 14 ° C), for people to really enjoy their fruity bouquet. Sake is an interesting beverage, but one which does not please everyone. If you are afraid that it won’t please your guests, serve a Riesling from Germany or Alsace or a Sauvignon Blanc from the Loire region. Champagne is particularly good with sushi. - ALAIN BELANGER

Rice Cooker
Tiger, Panasonic and National brands are among the best when it comes to quality rice cookers. They are found mostly in Chinatown and in Asian grocery stores.

Sushi Rice

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note