We made sushi on Friday night.
And Saturday night.
And ate the leftovers from Saturday for lunch on Sunday.
Yum! OK, so you may have guessed that we love sushi. But you may also have guessed, by the photo, that we love…um…well, we call it lovingly white trash sushi. Specifically, California rolls and the kind with the cream cheese in them. And no raw fish. Hey, what can I say…
Anyway, I thought I’d share the recipe for sushi rice that I found. It’s really pretty easy as long as you follow the instructions, but I know that some people are afraid of cooking rice, so rest assured – you can do it! Use a rice cooker if need be.
- 2 cups sushi rice (Not regular long grain rice – it won’t work. You can find it at any Asian market if your regular grocery store doesn’t carry it.)
- 2 cups water
- 2 T rice vinegar
- 2 T sugar
- 1 t salt
First off, you need to rinse the rice to rid it of excess starch. You don’t want it to be any stickier than it already is going to be! I put my rice in the pot, poured some cool water in, swished it around and dumped it out quickly, using the lid to keep the rice from falling out. A mesh sieve would work wonders here, I’d imagine, but I didn’t have one handy. Do this several times until the water is clear(er). Now at this point several recipes said to soak the rice and several didn’t. I tried both ways – on Friday we were starving so I bypassed the soaking and the rice was a wee bit crunchy. Just the teensiest bit. On Saturday I soaked it for about 30 minutes and the rice ended up a bit soggy. So do what you will, I preferred Friday’s rice to Saturday’s but to each his own! So add the 2 cups water to the rice and either soak it or not. Then turn your burner on, fairly high, and keep watching until the water just starts to boil. At this point I usually give it a good stir, put the lid on, turn the burner down as far as it will go, and start the timer for 15 minutes. Now ignore the rice. Do. Not. Peek. It will be just fine without you. When the timer goes off, turn the heat off and let the rice sit, covered, for 10 more minutes to complete the steaming process. While I’m waiting for the rice to be done, I put the rice vinegar, salt and sugar in a small saucepan and heat it up until the salt and sugar are fully dissolved in the rice vinegar. Once the rice is done, put it in a big bowl and drizzle the vinegar mixture evenly over it. Then, using a spatula or something similar, mix the rice so that each grain is coated with the vinegar mixture. Stir gently and don’t squish the rice, you don’t want a soggy mess on your hands. I used more of a folding motion and "cut" the rice with the side of the spatula. (Did that make any sense?) Let the rice cool under a damp towel, then make as much sushi as you can!
I should add that this is only one recipe out of numerous that I stumbled upon on the internet. Of all the recipes I saw, no two were alike. They had different proportions of rice, vinegar, sugar and salt, sometime with mirin, mostly without. Some called for soaking the rice, some didn’t. There are also videos galore out there! Just search "how to make sushi rice" and you will have more answers than you ever needed. And for the actual sushi-rolling part – check out Sushi Day for more recipes than you could ever make! For our part, we made California rolls (fake crab "legs," cucumber and avocado) and those rolls with the cream cheese. (Anyone know what those are? Philadelphia rolls or something? I forget.) We’re about as white as you can get with our sushi. But yum. Seriously. Yum.