This sushi rice recipe was handed on to me by my now 80 yr previous Japanese mom who had it handed to her by her mom again within the 1940’s.
My mom, who was at all times in search of methods to enhance her personal recipes, talked to many standard sushi cooks in Japan (primarily within the Osaka and Nagasaki areas) to attempt to collect the “secret” to their sushi rice to be able to enhance her personal recipe.
Did these sushi cooks’ at all times share? Nope. Most have been very protecting of their recipes. However… some did… even when it was solely a “trace”…
So what started as a household sushi rice recipe that was handed on to my mom by her mom after which on to me, was additionally one which acquired tweaked and perfected over the many years leading to what I feel is the most effective sushi rice recipe on the planet.
And now, right here it’s for you.
My 80 yr previous Japanese Mom’s Sushi Rice Recipe
Substances and provides you have to:
2 cups Japanese Brief Grain White Rice
2 Tablespoons of Sake (like Gekkeikan) plus sufficient water to fill a 2 cup measure
4 x 6 inch piece of Kombu (Dashi Kombu/Dried Seaweed)
4 Tablespoons plain Japanese Rice Vinegar (like Marukan or Mizkan)
5 Tablespoons of sugar
1/2 teaspoon of Salt
Small electrical fan or hand fan, common pot or rice cooker, rice paddle
We have to discuss a little bit about every of those substances just a bit and the significance of not skipping a single considered one of them.
Japanese Brief Grain White Rice
The Japanese quick grain is essentially the most glutinous and is the most effective to make use of for this recipe. If you cannot discover a quick grain, then a medium grain can be utilized in a pinch however the end result will not be pretty much as good. Additionally, search for rice that’s not over a yr previous if potential. Ask your Japanese grocer for “Shinmai”, which imply “present yr’s crop”.
The explanation you need “Shinmai” is as a result of the older a rice will get the extra water it takes to melt it. With a present yr’s crop the measure of rice to water usually is 1 cup of rice to 1 cup of water.
When a rice will get over a yr previous, it’s tougher to keep up consistency in cooking it as a result of you need to gauge how a lot extra water it’s worthwhile to add to be able to soften it to the best texture.
Shinmai takes care of that.
Additionally, you will have to get the kind that you need to wash, not the pre-washed selection. Once more that is for consistency. The pre-washed cooking necessities are completely different from the kind you need to wash. We do not need to have points with that. Get the type you need to wash.
Japanese Rice Vinegar
Get the plain rice vinegar right here, not the pre-made sushi seasoning. To make the most effective sushi rice requires making your individual sushi rice seasoning.
Kombu
Usually utilized in making dashi, kombu can be wonderful for making sushi rice. That is considered one of my mom’s secrets and techniques. Do not skip this merchandise.
Sake
Sake is one other “secret” ingredient on this recipe. Gekkeikan is nice sufficient sake for this and is available in most liquor shops. Do not skip this merchandise both.
Sugar and common table salt are fairly self-explanatory.
Making the Sushi Rice Seasoning
Add the 4 tablespoons of rice vinegar, 5 tablespoons of sugar and 1/2 teaspoon of salt to a bowl. Combine this vigorously till all the sugar is dissolved. What you are able to do is periodically combine it while you’re washing, soaking and cooking the rice within the following steps.
Washing the Rice
Put the rice in a daily heavy bottomed pot or a rice cooker pot and canopy it with cool faucet water. Swish the rice round along with your hand to clean it. The water will flip white. Drain the water and repeat this washing course of anyplace from 4 to six occasions or till the water comes out largely clear.
Let the rice drain in a sieve for half-hour.
Soaking the Rice
I’m going to imagine that you’re utilizing a daily pot or easy rice cooker. With a “fancy” rice cooker (those with all the bells and whistles) it’s typically not essential to soak the rice earlier than and let it steam on the finish. In case you have a kind of observe the directions on that rice cooker.
1. After your rice has drained within the sieve, add it to your pot.
2. Now, add the two tablespoons of sake to a 2-cup measure and fill the remainder with water. I like to recommend utilizing bottled water, particularly in case you have faucet water that has an odd style. This once more provides to the consistency of your sushi rice. Add the water to your pot.
3. Brush off the Kombu a little bit and put it into the pot with the rice and water. Push it down into the rice to maintain it below the water and never floating on high.
4. Let this rice soak for 20 minutes.
5. On the finish of the 20 minutes the rice ought to have turned “white”. That is what we would like.
Cooking the Rice
1. If utilizing a easy rice cooker, flip it on. If you’re utilizing a daily pot, flip the warmth as much as excessive till it begins to boil after which flip it again all the way down to low and put the lid on high.
2. Cook dinner this rice on low for quarter-hour after which flip the range eye off. Your rice cooker at this level will flip off by itself 철원오대쌀.
3. Let the rice sit within the pot or the rice cooker now for 20 minutes. That is vital. This enables the rice to “steam”. Don’t take the highest off of the pot or rice cooker anytime throughout this cooking and steaming course of.
4. On the finish of the 20 minute steaming interval, take the lid off and use a picket spoon or rice paddle to show the rice over a number of occasions to combine it up and fluff it.
5. Put the highest again on for five extra minutes.
Mixing the Sushi Rice
The next steps will must be completed rapidly once you add all the substances collectively within the hangiri or bowl so be ready. Additionally, you will need to have a relentless wind supply blowing over the rice like from a small electrical fan or hand fan while you’re mixing the rice with the sushi rice seasoning.
1. Level a small electrical fan over the blending bowl and switch it on (or be prepared to make use of a small hand fan).
2. Dump the recent rice in a hangiri or bowl (take away the kombu) after which pour the sushi rice seasoning all around the rice.
3. Begin turning the rice over continuously with a picket spoon or rice paddle being cautious to not mash the grains of rice. On the similar time fan the rice or have the electrical fan blowing over the rice while you’re mixing it.
4. Preserve mixing the rice till all the liquid is completely absorbed and the rice has a pleasant sheen to it. If doubtful, maintain cooling and mixing the rice till you might be positive.
When all the liquid is absorbed, your sushi rice might be prepared to make use of in any sushi recipe you need.