Hatfield - Sushi Recipes: The Top 50 Most Delicious Sushi Recipes

If you are in the mood to make sushi rice in a traditional way but following a simple and easy recipe then here is the recipe for you.

Yields: 4 cups

Ingredients:

2 cups water, plus extra for rinsing rice

2 tablespoons sugar

1 tablespoon kosher salt

2 tablespoons rice vinegar

2 cups sushi or short grain rice

Method of Preparation:

1. Take a mixing bowl and pour in 2 cups of sushi rice and then cover the rice with cool water and swirl it around. The water will turn a little white in color; carefully pour out the water leaving the rice in the bowl. Repeat this process around 3 times until you swirl the rice in the water and the water remains clear.
2. Use a medium saucepan and pour in the drained rice plus 2 cups of water and put it over high heat.
3. Leave the sauce pan uncovered until it starts to boil, as soon as it starts to boil cover and reduce the heat to the lowest setting.
4. Allow 15 more minutes for the rice to cook then turn off the heat and do not take off the top but leave the rice covered for 10 more minutes.
5. Use a small bowl and combine the sugar and the rice vinegar, warm it in the microwave or in a small saucepan then mix it.
6. Use a glass or wooden mixing bowl and spoon the all the rice in.
7. Fold the vinegar mixture into the rice thoroughly making sure that all the rice is well combined with the vinegar.
8. Allow time for it to chill before using it to make your sushi.

If you want to have the Sushi rice that you only get at top Sushi restaurants here is a recipe that discloses Top Secrets from Japanese Sushi chef and expert. Even if you see that this recipe varies from most sushi rice recipes out there just follow it to a bone and you will be proud of the results. True, it is more time consuming to prepare and has its tricks but this is for those who want to go all out with their rice.

Yields: about 4 cups of cooked rice

Ingredients:

2 cups of water (preferably bottled water)

2 cups of Japanese short grain white rice (do not purchase the pre-washed rice for this recipe)

Kombu (4 x 6 inch dried seaweed)

For rice seasoning:

1/2 teaspoon salt

4 tablespoons plain Japanese Rice Vinegar (do not use seasoned rice vinegar)

Sake (optional great when added)

4 tablespoons Sugar

Supplies

Hangiri (a Japanese mixing bowl great for mixing and cooling sushi rice)

Method of Preparation:

1. Use a heavy non-stick pot with a good lid for to make the rice.
2. Place the 2 cups of rice in a mixing bowl and fill the bowl almost to the top with water. Then use your hand and gently swirl the rice around to remove the starchiness from it.
3. After a few swirls the water will turn white drain the water and use a sieve to not lose any rice place the rice back in the mixing bowl and repeat this process at least five to six times. The final rinse of the rice should render clear water.
4. Allow the rice to sit in the sieve for about 10 minutes or so before continuing with the next step.
5. Place the rice in the heavy non-stick pot and add in the 2 cups of bottled water minus 2 tablespoons which you will replace with 2 tablespoons of Sake. (Hard or soft tap water, or sulfur well water can affect the essential taste of sushi rice which is why you use bottled water)
6. Take the Kombu and lightly wipe it off and place it in the rice.
7. Place the pot with the rice aside to soak for about 20 minutes this is so the rice turns very white", the results are that the rice will have a better texture and will be shinier.
8. Turn on the heat to high and bring the rice to a boil as soon as it starts boiling put the lid on and reduce the heat to low. Cook for 15 minutes and then turn off the heat.
9. Once you have turned off the heat (Do not take off the lid to check you rice at all during this time) let the rice sit and steam for the next 20 minutes.
10. Remove the lid and use a wooden rice paddle to fluff the rice lightly. Cover with lid again and go to prepare the rice seasoning.
11. To make the rice seasoning: use a small sauce pan and place the 4 tablespoons of rice vinegar, the 4 tablespoons of sugar and mix. You can place the small saucepan over low heat for about 10 to 20 seconds to help dissolve the sugar into the vinegar but it must be done with extreme care as to not over heat the vinegar (over heating can alter the taste of the vinegar), as soon as it is heated pour it into a small mixing bowl and mix it a bit more.
12. You may start mixing the rice seasoning together while the rice is steaming, and periodically mix it to help the sugar dissolve well and so when the rice is ready so will your rice seasoning be ready as well.