Don’t be put off by the 1 ½ 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.
- Cook Time
- Prep Time
- Makes about 6 cupsServings
- 2 ½ cups short grain white rice
- 2 ½ cups water minus 3 tablespoons
- ¾ cup Sushi Rice Dressing
1. Cover the rice with cool water in a medium bowl. Gently swish the rice in a circular motion with your hand taking care not to break the grains apart. Pour the water off and repeat three times.
2. 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.
3. 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.
4. While the rice cooks, place a wooden spoon or rice paddle in a shallow bowl of water to soak. This will prevent the cooked rice from sticking to the paddle while tossing with the Sushi Rice Dressing.
5. 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 of the Sushi Rice Dressing over the rice and toss well. Continue adding the Sushi Rice Dressing in ¼ cup intervals to the rice, tossing well after each addition. Spread the rice into a thin layer and let it cool for 10 minutes. Gently flip the rice over with the soaked wooden spoon or paddle and let it cool for 5 minutes.
6. 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.
Recipe posted with permission from Vegetarian Sushi Secrets: 101 Healthy and Delicious Recipes.