Sushi Rice
Makes: 4 to 6 servings
Time: 40 minutes
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In Japan sushi rice is considered best slightly warm. In the United States, it’s often cool or even cold by the time it’s served, but it cannot be made ahead by more than a couple of hours or it loses its great texture. Act accordingly.
- 1 recipe White Rice or Brown Rice (page 367), made with short-grain rice
- ¼ cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- While the rice is cooking, put the vinegar, sugar, and salt in a small saucepan over medium heat and cook, stirring, until the sugar dissolves, less than 5 minutes. Put the saucepan in a bowl filled with ice and stir the vinegar mixture until cool.
- When the rice is done, put it in a bowl more than twice the size needed to hold the rice — probably the largest bowl you have. Begin to toss the hot rice with a flat wooden paddle or spoon or a rubber spatula — as if you were folding egg whites into a batter, but much faster and not quite as gently. While you’re tossing, sprinkle the rice with the vinegar mixture (if the paddle becomes encrusted with rice, dip it in some water, then shake the water off and proceed). The idea is to cool the rice quickly as it absorbs the vinegar. Sushi rice will not keep for long, but if you cover it with a damp kitchen towel, you can wait a couple of hours to proceed.