We eat a lot of rice in our home. It is more of a staple than potatoes to be sure. Recently I realised that many of the little people in our home enjoy steamed rice with…..wait for it, tomato sauce. Now this might seem odd to you, but on reflection it is just a fast flavoured version of sushi rice. If you have made your own sushi rice and nori rolls before you would know that white vinegar, salt and sugar are the basic ingredients. Add some tomato via tomato sauce and you have an easy sushi rice for a quick snack to serve as a nori roll, as a bowl with poached chicken, avocado, cucumber and shallots.
As the weather warms up here sushi rice will feature in school lunches, picnics and lazy finger food.
Here is a recipe for making sushi rice. Japanese rice is short grain rice and gets slightly sticky when it is cooked. Long grain rice isn’t proper for sushi because it is drier and doesn’t stick together.
- 3 cups Japanese rice
- 3 1/4 cups water
- 1/3 cup rice vinegar
- 3 Tbsp sugar
- 1 tsp salt
Put the rice in a large bowl and wash it with cold water. Repeat washing until the water becomes almost clear. Drain the rice in a colander and set aside for 30 minutes. Place the rice in rice cooker and add water. Let the rice soak in the water at least 30 minutes. Start the cooker. When rice is cooked, let it steam for about 15 minutes.
Prepare sushi vinegar (sushi-zu) by mixing rice vinegar, sugar, and salt in a sauce pan. Put the pan on low heat and heat until the sugar dissolves. Cool the vinegar mixture.
Spread the hot steamed rice into a large plate or a large bowl. Please use a non-metallic bowl to prevent any interaction with rice vinegar. It’s best to use a wooden bowl called sushi-oke. Sprinkle the vinegar mixture over the rice and fold the rice by shamoji (rice spatula) quickly. Be careful not to smash the rice. To cool and remove the moisture of the rice well, use a fan as you mix sushi rice. This will give sushi rice a shiny look. It’s best to use sushi rice right away.
Makes 4-6 servings.