My father’s daughter: A heart for sushi rice

sushi

I acquired an early love and appreciation for sushi from my father when I was growing up. At the heart of sushi making, the most important aspect of it is the rice. Luckily, if you know how to make steamed rice, sushi rice is very simple and easy to make. The trick is to use a little less water, so it’s less moist, and to mix the sweetened vinegar mixture into the rice as soon as the rice is cooked and is still hot. (More on this below.) The recipe I use is the same one that my father used whenever he would make sushi for us. Do note that the yield is quite a lot, so if you’re preparing sushi for fewer people, you can use the second ingredients list.

Ingredients: (makes 6 cups of rice, good for 4-6 people)

  • 3 cups Japanese sushi rice
  • 3-1/4 cups of water (note, you may need to adjust the water levels depending on your rice cooker)
  • 1/3 cup of rice wine vinegar
  • 2 tablespoons of sugar
  • 1 teaspoon of salt
  • Optional: 3 tablespoons of sake

Smaller serving to make 2 cups of cooked sushi rice (good for 1-2 people): 

  • 1 cup of Japanese sushi rice
  • 1-1/4 cups of water (note, you may need to adjust the water levels depending on your rice cooker)
  • 2-1/2 tablespoons of rice wine vinegar
  • 1 tablespoon of sugar
  • 1/3 teaspoon of salt
  • Optional: 2 tablespoons of sake

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