one. If neither of these is available, use a long-handled wooden spoon. Be sure to soak any wooden utensil in water (or in Sushi Rice Dressing) for at least 10 minutes before using it to toss the sushi rice. Never use a metal utensil to marinate the rice.
Rice Cooker
For best results, always use a rice cooker to prepare rice for sushi. Not only is it convenient, but it produces the most consistent results. Note the cup capacity on your rice cooker. This refers to the number of cups the rice cooker will accommodate after the rice is cooked. Never add more than two-thirds the amount of rice listed as the rice cooker’s full capacity.
Vegetable Shredder
This special plastic device, made by Benriner, produces excellent garnishes for sushi. You just place a vegetable on the device and turn a crank handle to cut it into thin, curly shreds. It can be purchased online or in Asian markets. Beyond sushi garnishes, it provides an excellent presentation for salad vegetables and makes the coolest shoestring potatoes.
MAKING PERFECT SUSHI RICE
Sushi rice is the foundation of all great sushi. In fact, a dish can only be considered sushi if it includes sushi rice. Though the unique fillings, toppings, and condiments can enhance the flavor of sushi, it is truly the rice that determines the quality and deliciousness of each sushi dish created.
The careful six-step process of preparing traditional sushi rice using short-grain white rice should yield sufficiently seasoned, toothsome grains that are glossy. Each grain should easily separate from the others while simultaneously remaining sticky. Properly prepared traditional sushi rice should will spread quickly and stick to itself easily. After a bite is taken, the individual grains should disperse evenly across the tongue, giving way for the other ingredients to be experienced.
Heartier grains can be used for making sushi, too. The end result yields a robust flavor and a pleasing texture. Because whole grains lack the stickiness of short-grain white rice, it simply will not do to apply the method used for traditional sushi rice to other grains. The dressing is adjusted to include honey for both flavor and adhesion, while preparation methods also are altered to accommodate the unique properties of each type of grain.
Sushi Rice Dressing
Nothing about this super-potent dressing should tempt you to eat it on its own. Yet, when added to rice, it produces a delicious and perfectly seasoned rice. Double the recipe and use what’s left over as a base for marinated vegetable salads—or save it for your next sushi adventure.
Prep Time: 5 minutes
Makes about 1 cup (250 ml)
¾ cup (185 ml) rice vinegar
⅓ cup (70 g) unrefined sugar, finely ground
3 teaspoons sea salt
Mix together the rice vinegar, unrefined sugar, and sea salt in a small non-metal bowl. Whisk vigorously for about 2 minutes, or until the sugar and sea salt are mostly dissolved. Set aside until ready to use. If making a double batch, store the remainder tightly covered in the refrigerator for up to six weeks. Allow dressing to reach room temperature before use.
How to Make Traditional Sushi Rice
Don’t be put off by the 1½ hours total time needed to complete this version of sushi rice. Most of it is hands-off time. For your patience, you will be rewarded with perfectly flavored rice that spreads easily.
Prep Time: 50 minutes
Cook Time: 40 minutes
Makes about 6 cups (1 kg)
2½ cups (500 g) short-grain white rice
2½ cups (625 ml) water, minus 3 tablespoons
¾ cup (185 ml) Sushi Rice Dressing (page 20)
Place the rice in a medium bowl and cover with cool water. Gently swish the rice in a circular motion with your hand, taking care not to break the grains apart, then pour the water off. Repeat three times.
Place the rice in a fine-mesh strainer and rinse it with cool water. The runoff water should begin to look clear. Allow the rice to drain in the strainer for 10 minutes.
Place the rice and measured water in a rice cooker. Once the rice cooker is started, cook for exactly 40 minutes. Most likely the cooker will indicate that the rice is done before 40 minutes have elapsed, but be patient. Do not lift the lid or stop the process before the time is up.
While the rice cooks, soak a wooden spoon or rice paddle in a shallow bowl of water. This will prevent the cooked rice from sticking to the paddle while tossing with the Sushi Rice Dressing.
Dump the steamed rice onto a large, flat cutting board. With the soaked wooden spoon or paddle, gently “cut” the rice into pieces like a pie. Pour ¼ cup (65 ml) of the Sushi Rice Dressing over the rice and toss well. Continue adding the Sushi Rice Dressing in ¼ cup (65 ml) portions to the rice, tossing well after each addition. Spread the rice into a thin layer and allow to cool for 10 minutes. Gently flip the rice over with the soaked wooden spoon or paddle and let it cool for another 5 minutes.
Place the rice in a large non-metal bowl or container and cover with a damp lint-free dishcloth until ready for use. Use the rice within 4 hours.
Swirl rice with water to wash.
Rinse in a fine-mesh strainer.
Toss hot rice with dressing.
Cover until ready to use.
Quinoa Sushi “Rice”
Red, white, or black quinoa can be used for this recipe. For a pretty presentation, use a combination of all three. This rice is best used for sushi rolls that feature the seaweed on the outside.
Prep Time: 20 minutes
Cook Time: 40 minutes
Makes about 6½ cups (1⅓ kg)
2½ cups (500 g) quinoa
2½ cups (625 ml) water, minus 3 tablespoons
⅔ cup (160 ml) rice vinegar
⅓ cup (80 ml) raw honey or sorghum syrup
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