Sushi is an essential part of Japanese cuisine and is probably the most famous and popular Japanese food. It has so many different variations like basic hand rolls, sushi balls (temarizushi), scattered sushi, and many others.
The main part of all these different types of sushi is obviously the rice, so it’s vital that this is made well so whatever type of sushi you choose to make turns out super delicious! So to help you make sure that your sushi is always the most delicious it can be, I’m sharing with you a recipe for perfect sushi rice!
A few tips to make sure the rice turns out the best it can are:
Make sure the rice is hot when you pour the vinegar on top so that the rice turns out nice and shiny.
Don’t stir and squish the rice while mixing in the vinegar, you need to “cut” it into the rice.
Use a fan to cool the rice as you “cut” the vinegar into it so the rice is shiny.
Don’t put the rice in the refrigerator because it will go hard and dry.
Sushi Vinegar (Sushizu)
- ½ cup Rice vinegar
- 1.5 tbsp sugar
- 1/2 tsp salt
- 300 g Uncooked sushi rice
- 1 tsp Konbu dashi powder
- 360 ml of water
- Cook the sushi rice as per your rice cooker instructions or in a pot. Before adding the water to cook the rice, mix in the dashi powder then pour over the rice.
- While the rice is cooking, in a small pot, heat the rice vinegar, sugar, and salt together to make the sushi vinegar on medium heat until the sugar dissolves.
- Once the rice is cooked, pour the sushi vinegar over it and mix to flavour the rice while fanning it to cool down the rice.