Tuesday, January 26, 2021

Chirashi & Sushi Rice


I don't know why it's been so long since I've made sushi rice. Like 12+ years. I remember making it once with my ex and it was SO CUMBERSOME. Maybe I was just younger and a more inexperienced cook back then. Or maybe we were trying to make it too authentically ... as opposed to this time, where I didn't care if a few grains of my rice were broken.

We had gotten amazing scallops from Lux Seafood so I went to the Japanese market and also got a block of chutoro and yellowtail (from Japan). Assembling our own chirashi bowls was super quick!

Sushi Rice
Makes 2 "rice cooker cups" (enough for approx 2-3 people)

2 "rice cooker cups" short grain rice
4 Tbsp rice vinegar
2 Tbsp sugar
1 tsp kosher salt

I use a Tatung rice cooker (the best rice cooker ever IMHO). Measure two rice cooker cups of rice, add water to the 2-line in the rice pot and add water to the rice cooker at the 2-measure on the rice cooker cup. If you're making regular rice, just make sure it's a bit drier than usual since you will be adding liquid to the rice ... more of a 1:1 ratio of water to rice. Soak for 30 minutes before cooking.

While the rice is cooking, combine the vinegar, sugar and salt in a measuring cup. Microwave for 30 seconds and then stir until the sugar and salt dissolve. Set aside to cool.

When the rice is steamed, spread it out while hot on a parchment lined baking sheet. Pour the sushi vinegar all over the rice and then use a paddle to "cut through and flip" the rice in order to even distribute the sushi vinegar. Fan the rice simultaneously to cool it down and encourage the rice to soak up the sushi vinegar but not get mushy - you may want to get someone to assist you with the fanning. Stop when the sushi vinegar is soaked up and the rice looks shiny.

Definitely click on the Just One Cookbook link to get a more thorough photo-demonstration. It's also more authentic to add konbu to the rice but we didn't have the time for that.

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