Sushi rice in under 5 minutes?

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To follow-up on my post yesterday about home-made sushi rice, this one is about an interesting product I was recently introduced to by the kind folks at Bento & Co. Although many of our posts are generally focused on dishes that are made from scratch with ingredients that are as fresh as possible, I felt compelled to share this: Wooke’s instant microwave sushi rice. (Note, this is not a product endorsement on behalf of Bento & Co or Wooke, I just really liked this product.)

The ingredients themselves are the same things that you would normally cook sushi rice with, only it’s pre-cooked, pre-mixed, then dehydrated:

  • Koshihikari rice, dehydrated
  • Vinegar, dehydrated
  • Dextrin (in the vinegar) – which is a simple carbohydrate and a gluten
  • Sugar
  • Salt

Preparation of the rice is a simple two step process:

1. Take the rice packet from the package, peel open the marked corner to the line (they have it marked), and place it in the microwave for about two minutes.

2. Once your rice is ready, open the sweetened dehydrated vinegar package and sprinkle the powder evenly over the rice. Mix the powder in similar to how you would mix in the vinegar for your homemade sushi rice with a rice paddle or spatula.

And that’s it. All done.

What’s more is the rice is surprisingly good. All in under five minutes. Maybe this is not something to eat everyday, as ultimately, I do believe that whole, homemade foods are always better for us, but this instant rice is a good option once in a while if you’re on the run.

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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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