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Sushi Rice
From Dorothy McNett's recipes at www.dorothymcnett.com. Simply vinegared rice to serve as is, or for making many shapes and forms. This is my version of how to produce a fabulous sushi rice quickly and simply, and I make it often as it is so successful. The rice can also be cooked very successfully in an electric rice cooker, or steamed in a heavy bottomed saucepan on the burner.
1/4 cup rice vinegar
3 tablespoons raw sugar
2 1/2 teaspoons sea salt
2 tablespoons mirin (Japanese sweet rice wine) or sherry, or sweet marsala
2 3/4 cups water
1 1/2 cups medium grained pearl rice (sushi rice)
Combine vinegar, sugar, salt, and mirin in glass or ceramic bowl. Heat in microwave 1 minute. Stir to dissolve sugar and salt, set aside. In a glass or ceramic batter bowl, combine water and rice. Cover with glass or ceramic plate or lid. Cook in microwave on high 5 minutes, then on 1/2 power (power level 5) 15 minutes, or until rice has absorbed all water and kernels are tender. Stir in vinegar mixture and set aside to cool a bit, but still a little warm for best results in spreading. Use as desired for shaping sushi. See California Rolls, Prawn Sushi, or Fukusa Zushi, etc.
Recipe created 1999-07-11.
