Side Dishes - Sushi Rice
by Matt Musselman
||Though not a full-fledged dish in itself, sushi rice can be layered with vegetables and other ingredients in a bowl to make chirashi-zushi, rolled in nori to make sushi rolls, stacked with fish to make nigiri-zushi, or a myriad of other things -- use your imagination.
Served along with just about anything else, it lends things an authentically Japanese touch.
- 1 cup sushi rice (American short-grain rice will work, too, but long-grain rice doesn't)
- 1 cup water (for cooking the rice)
- 1/6 cup mirin (a sweet Japanese cooking wine which you can find at a Japanese or Korean market. You can also substitute 1/6 cup water and 1 Tbsp sugar, but it doesn't taste as good.)
- 1 1/2 Tablespoons rice vinegar
- 1/4 teaspoon salt
||Multiply the ingredients above for as many cups of rice as you want to make.
Begin cooking the rice.
Meanwhile, mix the mirin, vinegar, and salt in a small pot, and heat until the salt dissolves.
When the rice is done, dump it into a bowl, pour the vinegar mixture over it, and stir, while fanning it, until the rice has cooled to room temperature.
||1 cup will make about 2 sushi rolls|
|Time to Make
||Rice cooking time + 5 minutes|