Sushi Secrets. Marisa Baggett
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After the rice is steamed, toss it gently with the marinade.
Quick and Easy Microwave Sushi Rice
If you’re eager to get rolling or don’t have a rice cooker, this quick microwave method will produce tasty Sushi Rice in just around 45 minutes. Be sure to have plastic wrap and aluminum foil ready when the timer sounds so that the least amount of steam escapes before being tightly covered.
PREP TIME: 30 MINUTES
COOK TIME: 15 MINUTES
TOTAL TIME: 45 MINUTES
MAKES ABOUT 6 CUPS (1¼ KG)
2½ cups (500 g) short grain rice
2½ cups (625 ml) water + 3 tablespoons
¾ cup (185 ml) Sushi rice Dressing (page 22)
1 Cover the rice with cool water in a medium bowl. Gently swish the rice in a circular motion with your hand, taking care not to break the grains apart. Pour the water off and repeat 3 times. Place the rice in a fine mesh strainer and rinse it with cool water. The run off water should begin to look clear.
2 Pour the rice into a microwave-safe dish with a flat bottom. Keep in mind that the rice will expand after steaming, so allow room for expansion. Spread the rice evenly in a dish, and then top with the measured water. Place the uncovered dish in the microwave and cook on high power for 15 minutes.
3 The dish may be very hot, so carefully remove it from the microwave with oven mitts. Place the dish on a heat safe surface and cover tightly with plastic wrap, followed by a layer of aluminum foil. Let the rice set covered for 10 minutes.
4 Dump the steamed rice onto a large, flat cutting board. With a damp wooden spoon or paddle, gently “cut” the rice into pieces like a pie. Pour ¼ cup (65 ml) Sushi Rice Dressing over the rice and toss well. Continue adding the Sushi Rice Dressing in ¼ cup (65 ml) intervals to the rice, tossing well after each addition. Spread the rice into a thin layer and allow the rice to cool for 10 minutes. Gently flip the rice over and allow it to cool 5 minutes. Place the rice in a large non-metal bowl or container and cover it with a damp, lint-free dish-cloth until it’s ready to use. Use the rice within 4 hours.
Wash and strain the rice.
Cook the rice in an uncovered microwave safe dish.
Remove dish from the microwave and cover tightly with plastic wrap and aluminum foil.
Toss the steamed rice with the marinade.
Brown Sushi Rice
The use of a long grain rice may seem counter intuitive for preparing sushi. But then again, so does using brown rice. Just after the rice is tossed in the dressing it may seem overly sticky. This is okay. Once the rice cools to room temperature, the stickiness reduces greatly and it becomes a more willing participant in the sushi making process.
PREP TIME: 30 MINUTES
COOK TIME: 50 MINUTES
TOTAL TIME: 1 HOUR 20 MINUTES
MAKES ABOUT 6½ CUPS (1⅓ KG) BROWN SUSHI RICE
2½ cups (500 g) long grain brown rice
4 cups (1 liter) water
⅔ cup (160 ml) rice vinegar
⅓ cup (80 ml) honey
1 tablespoon raw sugar 2½ teaspoons coarse sea salt
1 Place the rice in a medium bowl and cover it with cool water. Let the rice soak for 15 minutes. (Some rice hulls may float to the top during this time. I like to keep them. The darker flecks give the finished rice character.) Drain the rice in a fine mesh strainer.
2 Place the rice and measured water in a rice cooker. Cook for exactly 50 minutes. At some point before, the rice cooker may indicate that the rice is done. Do not lift the lid or stop the cooking process before 50 minutes.
3 While the rice cooks, prepare the dressing. Stir together the rice vinegar, honey, sugar, and sea salt in a small, non-metal bowl. Whisk it vigorously until most of the sugar and salt dissolve, about 2 minutes. Set the mixture aside.
4 Spoon the steamed rice onto a flat cutting board. It should seem a bit moist and starchy. Spread the rice into a thin layer across the cutting board. Drizzle ⅓ cup (80 ml) of the dressing over the rice. Gently toss it. Add the remaining ⅓ cup (80 ml) of the dressing and toss well.
5 Allow rice to cool, uncovered for 10 minutes. Flip the rice over and let it cool for 5 minutes. Place the rice in a large non-metal bowl and cover with a damp, lint-free cloth until ready for use. Use it within 4 hours.
Prepare the rice for soaking.
While the rice steams, mix the marinade.
The steamed rice will seem a bit moist.
Toss the steamed rice with the marinade and place in a bowl until ready for use.
Great Sauces and Condiments for Sushi
I am always amazed at the variety of sauces and condiments that can be produced with the same few ingredients. While many of the sauces and condiments presented can be purchased, it is worth the minimal time investment to create your own. Most of the ingredients needed you will already have in your sushi ready pantry and the end result will be much tastier.
Sweet Chili Sauce
Bottled versions of this sauce can be found on most grocers’ shelves, but the homemade version is much better. It only takes a few minutes and small amounts of ingredients you most likely already have on hand.
PREP TIME: 5 MINUTES
COOK TIME: 10 MINUTES
TOTAL TIME: 15 MINUTES
MAKES ABOUT 1½ CUPS (375 ML)
1 cup (250 ml) pineapple juice
½ cup (125 ml) rice vinegar
¼ cup (50 g) sugar
3 teaspoons garlic chili sauce
½ teaspoon finely grated fresh ginger root
1 teaspoon cornstarch (cornflour) dissolved in
1 teaspoon water
¼ teaspoon salt
1 Heat the pineapple juice, rice vinegar, and sugar in a medium saucepan over moderately high heat. Stir until the sugar dissolves and mixture begins to boil.
2 Adjust the temperature so that the mixture stays at a low boil. Add the garlic chili sauce and ginger. Stir well.
3 Whisk in the cornstarch mixture and allow the mixture to boil for 5 minutes or until the mixture no longer appears cloudy.
4 Remove from the heat and stir in the salt. The sauce will thicken as it cools. Allow it to cool completely