When I posted about our “sushi night” on my blog before, I mentioned about “Sushi-noko” which was like powdered vinegar to make sushi rice. This time I decided to make sushi rice from scratch with ingredients you can easily get at a regular supermarket. Actually, it’s really not hard to make sushi rice, but the recipe requires you to work really fast. I don’t usually like cooking food that is “time-sensitive” due to my laziness, but freshly cooked sushi rice does taste better than the one made with vinegar powder.
[Vinegar mix for 3 cups of sushi rice] *( ) for 2 cup of sushi
- White vinegar 3 1/2 tbs (2 1/2 tbs)
- Sugar 2tbs (1tbs and 1ts)
- Salt 1 heaping ts (1ts)
EDIT: I forgot to mention a very important thing!
“3 cups of rice” is when measured with a rice measuring cup. (It usually comes with a rice cooker.)
3 cups of rice is 1 cup and a half of uncooked rice with a regular measuring cup.
1 cup of rice measured with a rice measuring cup = roughly a 1/2 cup of rice measure with a regular cup
*I use a regular mixing bowl, but a shallow bowl is ideal for making sushi rice because it’s easier to get the air between the rice and mix.
1. Mix the ingredients in a bowl and set it aside.
2. Cook rice with a little less water (about a half of a cup less) than you usually use. In other words, cook rice “hard.” <- This is very important!
When the rice is done, take a deep breath. Because you have to move really fast from here. Step 3 – 4 have to be done in about a minute.
3. Put freshly cooked rice in a wet bowl, pour about 2/3 of the mixture of Step 2 on the rice, and start mixing rice immediately with a wet spatula with slicing motion, folding the rice over from the bottom, so the vinegar won’t stay at the bottom.
4. If the rice is not soggy, add the rest of the mixture little by little. If the rice starts to get soggy, stop adding the vinegar.
If you aren’t using the sushi rice right away, cover it with wet paper towel or wet cheese cloth until you use it.
Now you have sushi rice for sushi!
Simple but very important tips when you make sushi rice are…
* Cook rice with less water.
* Pour vinegar mixture in freshly cooked rice. (The water in vinegar will evaporate when mixed with hot rice, leaving the vinegary flavor on the rice without getting all soggy.)
* Mix the rice with a spatula with slicing motion. FAST.
I’m no definitely not a sushi chef, and whenever I make sushi, they all have different sizes and shapes. I think that’s the fun part of making sushi on your own. The only thing you want to remember is that make sure to wet your hands before you make each sushi, just like when you make rice balls. Otherwise most of the rice will just get stuck on your hands. Also, try using a little bit of rice first. The rice should be smaller than fish.
If you’re interested in making shrimp sushi, check out “How to prepare shrimp for sushi.”
If you have any questions about any of my how-to’s, please feel free to leave a comment or email me!