Sushi Rice

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

When using a rice cooker, cook the rice for 45 minutes—just set it for 45 minutes and forget about it. Once done, let the rice sit for about 15 minutes.

Ingredients

Rice - 4 lbs
Rice flour enhancer - 0.1 oz
Kombu Seaweed - 0.7 oz
Mirin - 17 fl oz
Sugar - 8.8 oz
Salt - 2.6 oz

Step by Step guide

Step 1

Rinse the rice beforehand to remove any residual husk. The main mistake is washing the rice in a sieve under running water, which is not entirely correct, as this often breaks the rice grains. It is also incorrect to wash the rice with your hands by grabbing it in handfuls and squeezing, for the same reason. The key is to maintain the texture and integrity of the grains. You should add a bit of cool water, filling it halfway up the rice, and gently press down on it with your palm, rubbing it in a circular motion clockwise. The first wash removes dust. The water will become cloudy and milky, as starch is released along with the dust and husk. This water should be drained, and then fresh water should be added. This process should be repeated 4–5 times until the water becomes almost clear.

Step 2

Drain the rice in a sieve and place the sieve over a bowl to allow any remaining water to fully drain. Leave the rice in the sieve for about 10–15 minutes.

Step 3

Add rice to a pot and pour in water. For Japanese rice, the water-to-rice ratio should be one to one. For American and Russian rice, use slightly less water, about 1.9 liters for 2 kilograms. Add a Japanese rice conditioner called 'Miyola', which can be found in many Asian stores in Moscow. This ingredient gives the rice fluffiness and lightness. The cooked rice will not be squashed or flattened when shaping. Next, add 3-5 grams of dried kombu seaweed. Kombu is a natural flavor enhancer and a source of umami. Without umami, the dish, according to Japanese traditions, will lack flavor. Let the rice with water, conditioner, and kombu sit for 10-15 minutes. Then, place it on high heat and bring it to a boil, waiting until the water evaporates from the surface. As soon as the water disappears and the rice is visible, reduce the heat and let the rice simmer for 20-30 minutes. Then turn off the heat and let the rice sit for another 10-15 minutes to allow the grains to steam completely and become fluffy inside; otherwise, the rice may end up a bit rubbery.

Step 4

While the rice is cooking, prepare the sauce. Add sugar and salt to the mirin. Heat this mixture over a flame, without bringing it to a boil, and whisk until all the dry ingredients are dissolved. This should take no more than 5 minutes. Then, add 15 grams of dried kombu seaweed to the warm sauce. Let it steep for 1 hour.

Step 5

The rice should be dressed while hot and always in a wooden container, using a wooden spatula. Wood absorbs excess moisture. The standard ratio is 200–250 grams of sauce per 1 kg of rice. Some prefer a richer flavor and denser texture, while others prefer it lighter. However, do not use more than 250 grams, as the rice will become very heavy and sticky. The sauce should be poured evenly over the rice; to do this, place the spatula underneath, and the sauce will flow down from it.

Step 6

There is no need to stir the rice. Avoid rough movements; do not flip the rice, just gently glide the spatula across the surface. Use the spatula to break up any clumps, if they form. Once the sauce has been absorbed on one side, let the rice rest for 5 minutes, carefully flip it over with the spatula, and repeat the process. Then, let the rice sit for another 5 minutes before transferring it back to the pot. Once the rice cools down, you can start shaping the sushi.