Sushi Rice 壽司飯

Summer holiday begins. My kids have not much to do during the day. And they want to make some sushi for lunch by themselves. Well in my opinion, it is always cheaper and easier to dine out for sushi. It is not cheap to buy the sashimi at supermarket. But it sounds like a good family activity and they can use make their own lunch! Of course as a mom, I will need to do all the preparation such as cooking the sushi rice and cutting the sashimi before they can actually wrap the roll or make the sushi. Here is the recipe for cooking the sushi rice. I can make 4 maki rolls and 12-14 pieces of individual sushi.

 

Ingredients: (serve 4)

2 cups short-grain Japanese rice
2 cups water

1/4 cup (or 4tbsp) rice vinegar
3tbsp sugar
1tsp salt

Directions:

1. Rinse the rice 5 times, until the water become clear then drain in a colander.
2. Cook the rice in a rice cooker according to the manufacturer's instructions. Alternatively, in a medium saucepan, combine the rice with 2 cups of cold water and bring to a boil over high heat. Cover and cook over moderate heat for 10 minutes. Reduce the heat to low and cook for 10 minutes longer. Remove from the heat and let stand, covered, for 15 minutes.
3. Meanwhile, in a small saucepan, combine the sake-mash vinegar, rice vinegar, sugar and salt and warm over moderate heat, stirring to dissolve the sugar.
4. Transfer the rice to a very large bowl. Sprinkle 1/2 cup of the seasoned vinegar all over the rice: Drizzle onto a spatula while waving the spatula back and forth. Using a slicing motion with the spatula, gently separate the rice grains while mixing in the seasoning. Fan the rice while mixing it to help it dry. Wipe down any stray grains from the side of the bowl. Cover the rice with a damp towel to keep warm.