Wednesday, 17 June 2009
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Sushi Rice Recipe
I'm so sorry, but I don't remember who you are. I looked all over for your message, but I think it must have gotten deleted somehow. Anyway, I'm going to post the recipe here so hopefully, you'll be able to find it. Let me know if you do and I'll be sure to mark you as a friend this time. This recipe is just for the seasoned rice. You can use it with any type of sushi whether it's rolled like Maki-sushi or California Rolls, or stuffed in tofu skins like Inari Sushi. Of course, if you like the raw fish, you can use it with that as well as with all the other stuff like shrimp, octopus, eel, etcetera. I don't like the latter myself, and usually just make the Maki or Inari sushi.
First, cook about 3 cups of Japanese (short grain) rice (a rice cooker makes this real easy). For tips on making good rice, see one of my previous posts here (scroll down to the photo where I'm rinsing the rice and read the paragraph below it). Then make the following:Homemade Seasoning for Sushi Rice
1/4 cup sugar
1/4 cup rice vinegar (white vinegar will also work)
1/4 tsp saltStir ingredients together in a large bowl until dissolved (I usually put it in the microwave for 30 seconds to a minute to speed up the process). Let the rice set for about 15 minutes after cooking. Mix about 2/3 of the rice into the seasoning and mix quickly and well. My mom always did this under the fan to help cool the rice down a little before handling. Taste it and if you want a milder taste, then just add a little more rice and mix well. Personally, I like a lighter taste, but again, each person is different. If you like it even stronger, then use a little less rice the next time. You can add sesame seeds, whole or ground, for a nuttier taste; this is sometimes added for Inari sushi.
Use this rice for virtually any type of sushi. Below, is a photo of some canned sushi products you can find in some oriental stores. The one on the left is a little harder to find.
If anyone would like lessons on how to roll sushi, let me know and I'll post another blog in the future with some more photos.
How do you like your sushi rice made?
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About the Author
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- From: homemadehappiness@xanga
- Name: Donna
- About Me: I have always been a VERY deep thinker and enjoy pondering and meditating on things. I love nature especially the mountains, photography; and quiet, peaceful surroundings. I've homeschooled my son off and on for about six and half years now, but next year he's going to go to our local high school where my husband teaches. If I can't get a job right away, I plan on getting back into doing some photography again as well as some of my other interests.
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Comments (6)
My brother & I make this when we make homemade sushi at his house. Most of the time, we just slice fresh, raw fish and put it on top, like the shrimp. I don't eat raw though, so I butterfly some shrimp & place them on top such as the ones up there.
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Yummy.
wooo sushi. i know how to roll sushi but i can never get the rice right. it always came out extra mushy which melted the nori (made it soft) but that was before my ex's mom taught me how to make sushi without the extra mushy rice. good stuff.
imma try this. i love to eat sushi.
Thanks! I've been wanting to make spam misubi for awhile now. :)