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MORE SUSHI RICE TO COME




We bought some sushi rice yesterday and made some fusion sushi. Yes, fusion. We were not going to go all the way out to spend too much on Japanese ingredients and definitely not the fish. So, we made some fusion sushi with carrots and teriyaki chicken. Not shabby at all. Here is a sushi rice ratio that should be easy for us to refer to when we need it.

  • 2 cups uncooked sushi rice
  • 3 cups water
  • 1/2 cup rice vinegar
  • 1/4 cup white sugar
  • 1 teaspoon salt
  1. Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Cool until cool enough to handle.
  2. In a small saucepan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.

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