rice for sushi

Directions

1. We rinse the rice and drain the water. ≈ 3 min
2. Although the rice should be sticky at the end of the cooking process, rinsing is necessary to remove excess starch that could affect the texture. ≈ 3 min
3. The rice used for sushi should only become sticky after being mixed with vinegar. ≈ 3 min
4. In a pot, place the rice and water (without adding the spices at this stage), bring to a boil, cover, and transfer to low heat. ⏱ ≈ 10 min
5. Cook for 10 to 12 minutes, then turn off the heat and cover for another 10 minutes. ⏱ 12 min
6. Do not lift the lid during the entire cooking process. ≈ 3 min
7. In the meantime, prepare the marinade: in a small bowl or plate, mix the vinegar, sugar, and salt. ⏱ ≈ 2 hr
8. Heat gently, stirring until the sugar and salt dissolve in the vinegar (alternatively, you can buy pre-seasoned vinegar, but the most economical method is to make the marinade yourself). ⏱ ≈ 2 hr
9. You can also add a small amount of sake (a sweet Japanese rice wine) to the vinegar, but this is not necessary. ≈ 3 min
10. Once the rice is cooked, it is transferred to a bowl. ≈ 3 min
11. While it’s still warm, I mix it with the seasoned vinegar. ≈ 2 min
12. We allow the rice to cool to room temperature. ⏱ ≈ 20 min
13. You can speed up the cooling process by occasionally stirring or folding the rice. ⏱ ≈ 20 min
14. Once the rice has reached room temperature, it is ready to be used. ≈ 3 min
15. It is not recommended to refrigerate rice, as refrigeration can affect its texture and flavor. ⏱ ≈ 2 hr
16. En: Cookbook: Rice for sushi ≈ 3 min