Equally as important as the quality of the fish, a good piece of sushi requires expertly made rice. Steamed and flavored with vinegar, sushi rice is the base for many Japanese recipes.
Servings: 4 large bowls
- 3 cup of sushi rice
- 3 cup of water (6 cups if cooking on a stovetop)
- ¼ cup Pure Stork Rice Vinegar
- 2 tbsp sugar
- 1 tbsp salt
- Wash the rice under cold water until the water is no longer clear.
- Let the rice drain for 30 minutes, then place in a rice cooker with equal amounts of water (3 cups of rice + 3 cups of water). You can also cook the rice in a saucepan on a stovetop. We recommend doubling the amount of water (3 cups of rice + 6 cups of water). Bring the water to a boil, then stir in the rice. Let it simmer then cover the saucepan for 18-20 minutes on low heat (or follow the time given on your rice package). Turn off the heat and let it rest for 1-2 minutes before fluffing with a fork.
- While the rice is cooking, prepare the vinegar seasoning. In a pot, combine thePure Stork Rice Vinegar, sugar, and salt. Heat until the sugar has melted then let it cool.
- When the rice is cooked, pour on the sauce, turning it from time to time, and let it cool. The rice is ready once it has reached room temperature.
Recipes courtesy of Eleonora Badellino of Daidokoro Labo. You can find her at www.elydream.com and @everydayobento