I was captivated by sushi when I was a child and tried a California Roll, for the first time, from a mall vendor. After that, I went through a sushi making phase. The recipes that I followed were the ones found on the back of the seaweed sheet packages. Since my parents frowned upon raw fish, my maki rolls would contain a combination of avocado, cucumber and canned bbq eel. I also leaned towards making the rice sweeter than usual. These days, I follow this recipe and depending on my mood, I might add a touch more salt or mirin.
This sushi vinegar recipe is based on ratios where I set the rice vinegar to be 100, so you will not be using the full amount for the rice. You can make a larger batch and store it in the fridge for future use. Everything is too taste, so adjust the amounts of seasoning to your taste. To fan the sushi rice, I use whatever magazine happens to be nearby and wave it while seasoning the rice. If you have a rice cooker, use it since it's easier. The seasoned sushi rice should come out shiny and not mushy.
- Step 1
Gently wash the rice grains in cold water until the water is almost clear. You won't be able to wash away all of the starch.
- Step 2
Add water and rice to a pot and bring to a boil. As soon as it starts to boil, put the lid on and turn the heat down to low and allow to simmer for 15 minutes. Then turn off heat and leave covered for 15 minutes.
- Step 3
While the rice is cooking, prepare the sushi vinegar by adding all the ingredients to a saucepan. Heat it but do not bring to a boil. Stir until all of the sugar and salt is dissolved and remove from heat. Remove the kombu sheet before using vinegar.
- Step 4
Gently transfer the rice to a shallow bowl. While fanning the rice to cool it, spoon some sushi vinegar onto the rice, a little at a time. Use a sideways cutting motion with the spoon to toss the sushi rice and spread the vinegar. Add as much of the sushi vinegar to taste. Cover with damp cloth until ready to use.