It is really very simple... you just make up the rice about an hour or so ahead of when you want to eat, and let it cool on the counter. (Don't refrigerate - you won't like the texture it becomes.) Then, when you are ready to serve, divide it into bowls, add the toppings you want, and enjoy with chopsticks.
The distinctive flavor of the rice that you find in sushi rolls comes from vinegar and sugar. I like to use a sushi vinegar but rice vinegar or even white vinegar would be fine too.
I found the master recipe in a Prevention Magazine - the issue was June 2009. I altered it slightly to make 3 servings of rice... 1 for me, 2 for my husband. Here is how it goes in my kitchen:
Japanese Seasoned Sushi Rice
- 3/4 cup sushi rice
- 1 cup water
- 2 Tbs vinegar of choice
- 1 tsp white sugar
- No matter what brand of sushi rice you are choosing, even if the package doesn't mention it, place the raw rice into a collander and rinse well under running water, stirring the rice around with your fingers. Keep running water through the rice until the water runs clear. This removes the excess starch. (I have tried it without doing this and didn't like it at all. )
- Place the washed rice and the water into a large saucepan and bring to a boil.
- Turn the heat to low and let is simmer for 12 minutes.
- Turn off the burner and let it sit 5 more minutes. The rice should have absorbed all the water.
- Remove the rice from the saucepan and place it into a bowl.
- Heat the vinegar and sugar in a small saucepan, on medium heat, and stir continuously until the sugar disappears into the vinegar.
- Remove from heat and fold the mixutre gently into the warm rice.
- Leave the rice to cool at room temperature, for at least an hour.
For 1/3 of recipe as prepared by me.
Weight Watchers P+ = 4.
Calories 169; Protein 3g; Carbohydrate 38g; Fat 0g; Fibre 0g
Our favorite toppings are cooked shrimp, avocado slices, green onions, long English cucumber slices, and grated carrot. Sometimes I add a sprinkling of sesame seeds. I like to have some wasabi paste on mine as well.
I usually put some pickled ginger into the bowl, and serve soy sauce at the table.
Today my bowl contains:
- 1 serving rice
- 3 ounces shrimp
- 2 green onions
- 6 slices cucumber
- 1/4 carrot, grated
- 2 ounces avocado
- 1 tsp sesame seeds
- wasabi paste
- pickled ginger
- 1 tsp reduced sodium soy sauce