Sushi Rice

If you found your way to this post because of my column in Salmon, Trout, Steelheader Magazine, thank you for being a loyal reader! 

This is my shortcut method of making sushi rice. It doesn’t hold a candle to the rice you will find that is made by professionals but my family has been enjoying this for years.

For a small batch, use 2 cups uncooked rice and have 1/3 cup seasoned rice vinegar on hand. Recipe doubles and triples well. You will need 4-6 sheets of nori.

Cook rice according to package or rice cooker instructions.  While rice is still hot, add seasoned rice vinegar, stirring gently but thoroughly.  Spread rice in a shallow dish to cool. Layer damp paper towels or a damp, clean dish towel on top of the rice to prevent it from drying out. Serve as is with your favorite toppings or spoon on to nori, spreading evenly to coat entire sheet (leave approximately 1/4″ uncovered on both ends).  Place any fillings down the middle of the rice layer if desired.  Roll nori up, squeezing firmly by hand or with a bamboo sushi mat.  Set aside and repeat with another roll.  Using a sharp, moist knife, slice in desired serving pieces.  Serve with cured salmon eggs, pickled ginger, wasabi, black sesame seeds & soy sauce if desired. Makes 4-6 rolls.

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