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Side Dishes   -   Sushi Rice   by Matt Musselman

Description 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.
Ingredients
  • 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




Directions 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.
Serves 1 cup will make about 2 sushi rolls
Time to Make Rice cooking time + 5 minutes



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