GRANDE HARVEST Sushi Rice

Sushi rice is prepared with short-grain Japanese rice, which has a consistency that differs from long-grain strains such as those from India, Sri Lanka, Bangladesh, Thailand, and Vietnam. The essential quality is its stickiness or glutinousness, although the type of rice used for sushi differs from glutinous rice. Freshly harvested rice typically contains too much water and requires extra time to drain the rice cooker after washing. In some fusion cuisine restaurants, short-grain brown rice and wild rice are also used.

There are regional variations in sushi rice, and individual chefs have their methods. Most of the variations are in the rice vinegar dressing: the Kantō region (or East Japan) version of the dressing commonly uses more salt; in Kansai region (or West Japan), the dressing has more sugar.

Step 1

 

In a 2-quart saucepan, place 1 cup rice and 2 cups of water, 1 teaspoon salt (optional), and 1 tablespoon oil, butter or margarine (optional). For drier, firmer rice, use less water.

 

Step 2

 

Bring rice to a full boil. Reduce heat to simmer (low boil).

Cover with a tight-fitting lid and simmer for 15 to 20 minutes or until liquid is absorbed.

 

Step 3

 

Remove from heat. Fluff with a fork and let stand 5 minutes.

 

Yield: 1 cup uncooked rice yields 3 cups cooked rice.