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This is how my wife makes the most perfect sushi rice. Pictured are two ways (see the second picture in the gallery) to use it beyond making basic rolls. Form small rectangles for nagiri and or pile it on a platter for a sushi tower.
3 cups sushi rice
6 cups water
1/3 cup seasoned rice vinegar, or use the recipe below
1/4 cup rice vinegar
2 tablespoons sugar
2 teaspoons Gefen Salt
1 splash of lemon juice, preferably fresh squeezed
Rinse the rice a few times. This gets rid of excess starches.
Put rice in a pot and add six cups of water.
Bring to a boil, uncovered.
Cover and let it cook on a low flame for 10 minutes.
Close the flame and let it sit with the cover on for 10 minutes. This steams the rice and makes it fluffier.
While it’s cooking, put together the dressing in a microwavable mug or bowl (if preparing from scratch). Microwave it all together so the sugar and salt dissolve into the mixture.
When the rice is cooked, transfer it to a bowl; glass or wood is best, and the bigger the better. Pour the dressing or seasoned rice vinegar over the back of a wooden spoon to disperse it more evenly over the rice.
Mix it very well. We want the rice to be sticky but not mushy, so when you mix, be careful not to break kernels. The mixing should be a gentle folding motion from the edge of the bowl, folding over and over.
Assemble Nigiri (pictured): Slice fish into one-half-to-three-quarter-inch-thick pieces, about two inches long and one inch wide. Using sushi gloves, form oval shaped mounds of rice. Place into the palm of your hands and squeeze gently to smooth it out. Place fish over rice and press down onto the rice with your middle and index finger. Press the sides gently so the fish drapes over the rice.
Photos and Styling by Malky Levine
How Would You
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Can I cook the rice together with the dressing?
Is the rice vinegar mixture supposed to be thick or runny?
For the rice? It should be runny