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Minado's Perfect Sushi Rice
Ingredients
Directions
1
Ignore the directions on the bag that the rice came from and rinse the rice only 3-5 times. The water does NOT have to run clear.2
Place rice to drain in a strainer.3
Drain for one hourin the winter, 30 min in the summer. (Sounds strange, but is true).4
While rice is draining, combine vinegar,sugar, salt and mirin together in a bowl and mix well.5
If using a kelp leaf,it should be about 2 in long6
Wipe it lightly, cut small slits to make it look like a comb and add it to a pot along with the water.7
Add rice to the pot.8
Bring quickly to a boil and then reduce to a simmer.9
Cover the pot and DON'T touch it until the end, NO PEEKING.10
Cook for 15 minutes before removing the pot from the heat but keep the lid CLOSED.11
Let rice rest for 10 min and then remove the cover.12
Place in a glass dish to cool and lightly fan the rice while adding the vinegar mixture.13
Mix rice gently, careful not to break it.14
Sushi rice is best used at body temperature.
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Featured Reviews for This Recipe
From: Aggee1010
On Apr 22, 2008
Great recipe. Thank you. I didn't have mirin so I used chardonnay. It worked out fine. We will use this all the time! So yummy!
From: KookieMomster
On Feb 22, 2008
This was a very good recipe. easy to follow and with good results. Unfortunately I burned the rice a little on the bottom (I have a fussy electric stove) so it tasted a little nutty. I tried the sauce all by itself, wow I could put that on ice cream.
From: Velvetinenut
On Aug 17, 2005
This review is more for the seasoned vinegar than for the entire recipe. I had already cooked the rice using a similar recipe (without the kelp) and needed to have a recipe for seasoned vinegar for sushi rice. This didn't disappoint! It is really good and is a keeper! Thanks for posting it, Birdy!
From: Claire #3
On Jul 25, 2005
Thanks for posting this! I'm a real knucklehead when it comes to rice making, but the directions here were so precise that my sushi rice turned out wonderful.....very flavorful and with just the right texture.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups rice 236g Recipe makes 4 cups rice) |
||
| Calories 382 | ||
| Calories from Fat 4 | (1%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.5g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.2g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1217mg | 50% | |
| Potassium 78mg | 2% | |
| Total Carbohydrate 85.5g | 28% | |
| Dietary Fiber 2.6g | 10% | |
| Sugars 9.6g | ||
| Protein 6.3g | 12% | |
| Vitamin A 0mcg | 0% | |
| Vitamin B6 0.1mg | 5% | |
| Vitamin B12 0.0mcg | 0% | |
| Vitamin C 0mg | 0% | |
| Vitamin E 0mcg | 0% | |
| Calcium 14mg | 1% | |
| Iron 1mg | 8% | |
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