Sushi

Sushi

Rice with vinegar and sugar

By
From
The Complete Asian Cookbook
Photographer
Alan Benson

Sushi is simply rice flavoured with a vinegar and sugar dressing and rolled around fillings or enclosed in omelettes or bean curd.

Ingredients

Quantity Ingredient
550g short-grain rice
5 cm piece kombu, rinsed and drained, (optional)

Sushi dressing

Quantity Ingredient
80ml rice vinegar or mild white vinegar
60g sugar
2 1/2 teaspoons salt
2 tablespoons mirin

Method

  1. Wash the rice well and drain in a colander for 30 minutes. Put the rice into a heavy-based saucepan with a tight-fitting lid, add 625 ml cold water and the kombu, if using. Bring to the boil, then reduce the heat to low, cover, and simmer for 15 minutes without lifting the lid. Remove from the heat and let the rice stand, still covered, for a further 10 minutes.
  2. Meanwhile, make the dressing. Combine all the ingredients in a bowl and stir until the sugar is completely dissolved.
  3. Discard the kombu and turn the rice out into a large bowl. Pour the dressing over the rice and mix gently but thoroughly and cool quickly to room temperature. Traditionally, this is done by fanning the rice as you turn it with a paddle, being careful not to damage the grains.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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