I made inari sushi for my lunch bento last weekend (simple the quickest and the easiest!) and wasn’t intending to blog it at all. The pictures of it were merely to pass the time because I was bored of my readings and needing a bit of a breather in the form of cooking and gazing out the window whilst waiting for whatever’s on the hob to be done cooking. But everyone’s been asking about my bento (it’s not prettily dressed up, no time for that!), how to make sushi rice and where they can buy it readymade, etc. so I thought a quick post on it would be pretty useful. I don’t normally post ‘how to’ stuff because I don’t see myself as being qualified to write from a detailed and instructive position. Sushi rice, however, is dead easy and after lots of practise, I can quite possibly prepare it half asleep! You only need these simple steps (and ingredients) to get the foundations set for all the sushi possibilities.
Once you get the hang of it, you won’t be wanting to buy readymade or cracking your brain to figure out the compositions, etc. I’m sure.
Recipe yields 4 servings
- 320g uncooked Japanese rice
- 100ml rice vinegar
- 2 tbs white sugar
- 1 tsp salt
Cooking the rice:
To cook the rice, soaking and washing are the first important steps to getting the right texture. Of course you can use an electric rice-cooker that does the cooking time estimation and water measurements all for you which is real simple. But I like to cook mine old school in a saucepan.
Place rice in a heavy-based saucepan and cover with water. Let it sit to soak for 20 mins. Pour away the water and rinse in cold water (use your hands to sieve through the grains and remove any unwanted particles, kinda like searching for gold nuggets), then drain. Repeat the rinsing process twice, then drain. You may choose to wash the rice twice but I always wash mine thrice out of habit.
Add 400ml water to the pan (cooking rice efficiently means using the right amount of water to cook it). Put a lid on, bring to the boil then reduce heat and let simmer until all the water is cooked off, about 10-12 mins. Turn heat off and leave for about 5 mins with lid on for the rice to steam a little more to perfection.
Before using the cooked rice, use a wooden rice spatula to stir and fluff up the rice.
The sushi dressing:
Put the rice vinegar in a small saucepan or milkpan and heat gently. When warm, add the sugar and salt and mix to dissolve. Bring to the boil then remove from heat. Set aside and allow to cool.
Add the sushi dressing to the cooked rice and carefully mix in. If the rice is still a little too hot to handle between your hands, set the lid 3/4 over the pan of rice and allow to cool a little more until its comfortable for shaping, etc.
Sushi rice, done.