| Total: | 20 min |
| Prep: | 20 min |
| Total: | 20 min |
| Prep: | 20 min |
Ingredients
- 4 cups sushi rice (Calrose/short grain)
- Water, up to Mount Fuji (see below)
- 1 cup rice wine vinegar
- 1/4 cup mirin
- 1/2 cup sugar
Instructions
- Wash rice at least 3 times or until water is clear. Fill rice cooker or casserole with water to about 1-inch over rice or use Mt Fuji method. I highly recommend a rice cooker – more than 2 billion people use them in Asia for a reason. Slowly heat vinegar, mirin and sugar until very hot but not boiling. Fold in ‘su’ (vinegar and sugar) with the hot rice, add enough so that the rice has a tart/sweet taste. Rice should be shiny, not mushy. Carefully clean bowl with damp cloth, cover and let rest for 30 minutes.
Reviews
Perfect!!! The only thing I would suggest is adding a little @ a time, tasting the rice (note: use a little! Regular rice could be served with sushi alone, adding these ingredients will make it tangy, sushi rice is known to be sweet ‘n tangy, & for heaven sakes don’t eat it like you would a “side” to any normal dish, sushi rice is sushi rice for a reason). Use your own discretion.
Sushi rice was way too sweet and tangy. I actually dug out my pricey ingredients and started over after the first batch. Second time, I cut the vinegar mixture in half. It was much better and I actually ate the the sushi that time, but the rice was still too sweet & tangy. Other recipes I like for sushi call for no more than 2 T vinegar per cup rice and always call for some salt. I’ve never tried any other recipes with Mirin. I like subtle sushi rice that does not overpower the other ingredients.
QUICK AND EASY
Easy and great rice sushi!!
Best recipe I’ve tried.
Best recipe I’ve tried.
easy