Sushi rice

By: Kerstin Rodgers
From: V is for Vegan

Although Japanese food is known for its fresh fish, it’s easy to make vegan sushi. Sushi and onigiri are treated as snack food in Japan. I think they are the perfect plane food. (If you are travelling, another option is to order the Asian meal, which is usually vegan and pretty good.)

It is fiddly making sushi, but keep practising. I had a Japanese cookery lesson with Hiromi Stone and she emphasised the importance of fresh ‘new season’ rice, so check the dates on the packet! She prefers Californian sushi rice rather than Italian, as it is better quality. Authentic Japanese sushi rice is quite expensive.

Ingredients

Quantity	Ingredient
300g	sushi rice
360ml	water
1 teaspoon	sea salt
80ml	rice vinegar

Method

Rinse the rice in a sieve. Repeat at least 3 times until the water runs clear. Put the rice and water in a medium saucepan, cover and place over a high heat until the water boils, then turn it down to a simmer and add the salt. Cook, covered, for 15–20 minutes, then remove from the heat and allow to steam for 10–15 minutes, still covered.
Transfer the rice to a shallow, wide bowl and ‘fold’ it using a wooden spoon or spatula; you are trying to cool down the rice (the Japanese use a fan) and stirring will give it a shine. Add the vinegar and continue to fold the rice until it is cool enough to handle. Do not refrigerate the rice before using in the Onigiri Rice Triangles, as it will go hard.

Tags:: Vegan

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