How to prepare Sushi Rice, Warburton style.
Recently I’ve become somewhat fanatical about Sushi, to the point where I’ve even started trying to make my own! I struggled finding sensible recipes online, they all seemed to require cups (and I’m a metric kinda guy) or traditional Sushi making equipment. I’ve had a couple of runs now and I think I’ve managed to get to a rice that is tasty, not too moist and has just the right amount of stickiness.
You’ll need the following ingredients:
- 250g Sushi Rice
- 2 table spoons sushi vinegar
- 2 tablespoons sugar
- 1 table spoon salt
Here’s how you put it together…
- Wash the rice thoroughly in a sieve for about five minutes
- Put the rice in a pan, top up with just slightly more water than rice
- leave the rice to stand in the water for 10 minutes
- Bring to the boil on maximum heat
- Once boiling, cover and reduce heat to lowest setting. Leave for Cook for 15 minutes. Do not peek! (If you open the lid heat and moisture will escape and you’ll end up with dry and burnt rice)
- Remove from the heat and let stand, covered, for 10 minutes (continue to resist the temptation to lift the lid).
- Mix vinegar, sugar and salt in a mug and heat for 1 minute in microwave on a low setting
- Move the rice to plastic/wooden bowl and break up using the “sharp” edge of a fish slice, slowly add vinegar mix, “slicing” all the time. (Do not scrape out any rice stuck in the pan – it’s over cooked and will ruin the consistency of the good rice!)
- Pour out on to a wooden chopping board and fan (an old magazine makes a great fan) until room temperature.
- Put in a bowl and you’re ready to make sushi!
I’m not a sushi expert by any length of the imagination, but this recipe works nicely for me and has produced pretty consistent results for me so far. Please let me know in the comments if this works for you too (or if you can recommend any improvements).