California Sushi Rolls

My first attempt at making sushi rice was a disaster. I started by grabbing a bag of the usual long-grain rice from the pantry and throwing it immediately into a saucepan.

I ignored a friend’s advice to first “wash” the rice. Huh? How stupid was that, I thought. When the rice had finished cooking, I scooped it straight out of the pot and onto a shiny piece of nori seewead.

My seaweed quickly melted into the rice along with my dream of making the perfect sushi rice.

The moral of my story? There are no shortcuts (aside from a good rice cooker). Take your time. Practice. And follow my recipe for cooking perfect sushi rice.

Ingredients

• 2 cups of short grain rice
• A large bowl to wash your rice
• A heavy medium-sized pot with a tight fitting lid

All sushi recipes require short grain rice. Don’t even think about grabbing that big bag of Uncle Ben’s converted rice sitting in the cupboard.

You know you have the correct type if the grains are uniform in size and somewhat transparent.

Wash your rice

This may seem like a chore, but it is necessary to remove talc and starch.

1. Carefully measure 2 cups of raw short grain rice.
2. Yields approximately 5 cups of cooked rice
3. Wash the rice in a large bowl of cold water. Gently rub the grains together with your fingers. The water in your bowl will quickly turn a milky colour.
4. Carefully tip your bowl to drain off the cloudy water.
5. Fill your bowl with fresh water and repeat the process above until the water is almost clear.
6. Place the rice in a sieve and let it drain for about an hour.

Cooking the rice

1. Place 2 cups of washed rice into a heavy saucepan
2. Add 2 cups of water
3. Make sure to put on a tight-fitting lid and bring to a boil on high.
4. Never remove the lid!
5. Turn heat to low and let your rice simmer for 15 minutes
6. Remove pot from heat.
7. Lift the lid and stretch a tea towel over the pot. Replace the lid and let the rice finish steaming for another 15 minutes.

While you are waiting for the rice you can prepare your sushi-zu. This is the seasoned rice-vinegar solution used to flavour your sushi rice.

Any rice that is going to be used for sushi should be eaten right away.

http://www.diy-sushi-recipes.com

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