Sushi Rice
Master
Makes 12 cups
- 8 cups short-grain Japanese sushi rice
- 2 cups rice wine vinegar
- 1/2 cup mirin (Japanese sweet sake)
- 1 cup sugar
1. Place the rice in a bowl and add water to cover it generously.
Swish the rice in the water in a single direction to rinse off
residual starch. Drain the water, refill the bowl, and swish again.
Repeat until the water is clear. Do not rub the rice together with
your hands because it could break the grains.
2. Drain the rice and place in a medium
saucepan fitted with a tight lid. Flatten the rice with a palm and
without removing your hand, add water until it just touches the
middle and highest knuckle of your hand. This is the “Mt. Fuji”
method. Cover and bring the water to a boil for 10 minutes. Reduce
heat to medium-high and simmer for 20-25 minutes. Turn off the heat
and let the rice stand, uncovered, to plump, for 10-15 minutes.
3. Meanwhile, in a small nonreactive saucepan,
combine the vinegar, mirin and sugar and heat over medium heat until
hot, about 5 minutes; do not allow the mixture to boil. Keep hot.
4. Invert the rice into a large
stainless-steel or wooden bowl. Don’t include any browned rice that
may have formed at the bottom of the pan. Using a wooden or rubber
spatula, gently fold half of the vinegar mixture into the rice. Use
a light, lifting motion to avoid mashing the rice. Taste; the rice
should have a pleasingly sweet-acidic edge. If necessary, fold in
more of the vinegar mixture.
5. Dampen a clean dish towel. With your hands,
gently push the rice together to form a loose mound. (Spread out
rice would become dry.) Cover with the towel and allow the rice to
rest for 20 minutes to develop its flavor. The rice is now ready to
use.
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