The trick to great sushi is to make great sushi rice. There are many factors that can ruin a good pot of rice but if you follow these steps, you can make sushi rice that turns out perfect every time.
Things you’ll need:
Sushi Rice (1 ½ cup)
Water (2 cups)
Sesame oil (optional)
Sauce pan with lid
- Buy the right rice. When you go to the super market there are a lot of different types of rice: short grain, medium grain, long grain etc. Sushi rice is its own type of rice. It’s short grain and on the bag it will say: sushi rice. You don’t have to use it for only sushi. It makes a great side dish to soups or cooked meats. And to those who aren’t to steady with their chopsticks, it sticks together nicely so you don’t look like a fool! Often times in chain grocery stores it is more expensive but it is worth it or you can buy big bags of it at Asian grocery stores. A 5 lb bag is about $8. When you make sushi rice, don’t cut corners. You need the real deal.
- Figure out how much sushi you plan on making and measure appropriately. 1 cup of rice= 1 roll. You don’t want to run out of rice. If you make too much sushi rice, you can always use it in stir fry over the next couple days.
- Unlike pasta, mix rice and water together in the sauce pan and then bring to a boil.
- After it boils, turn down the stove to low and cover with a lid. Turn the heat to low as soon as the sushi rice starts to boil. Otherwise you’ll get a burnt mess at the bottom of the pan.
- Cover and cook for 20 minutes. Don’t open the lid when you’re make sushi rice. It’s important to keep the steam in. After 20 minutes remove from heat.
- Using a wooden spoon or spatula, fold in 1 tsp of sesame oil for every cup of rice. This gives the sushi rice a nice flavor and aroma.
- Spread out on a baking sheet to cool until room temperature. Once it has cooled, you’re ready to roll.
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