I have been wanting to try and make sushi at home ever since I started blogging, but for one reason or another, I always postponed this project. Since my eldest daughter started school, I have so little time to dedicate to the kitchen and with the days getting shorter, I leave all the “important” cooking for the weekend. There is nothing worse than preparing a wonderful dish and not being able to take decent pictures of it for lack of sunlight! So, when my daughter was home for her autumn break, I decided to go for it and I made my first sushi at home! I could not believe how easy and quick it was to prepare and it tasted so good! I was really impressed! I don’t know why, but it was something that had always intimidated me and I though it would be really hard and complicated… but it’s not. So, if you like sushi and would love to try and make your own, please do. It is really REALLY easy! Also, you can either make your own sushi seasoning or buy the ready made one. I actually wanted to make my own, but I could not find dashi at my local store… they did however have sushi seasoning, so I used that and it was pretty good! Today I will show you how to make the sushi rice that can be used for all sushi recipes. Don’t forget to come back tomorrow to see what I made with it!
Sushi Rice - how to prepare rice to make sushi at home!
- 375 gms – 1 ½ cups sushi rice
- 415 ml – 1 ¾ cups water
- 60 ml – ½ cup rice vinegar*
- 30 ml – 1/8 cup sugar*
- ¼ tsp salt*
- ½ tbsp Dashi – concentrated or powdered fish stock*
Put the rice vinegar, sugar, salt and powdered Dashi into a small saucepan.
Heat gently and stir well to make sure that the sugar and salt dissolve. Don't let the mixture boil, only heat it long enough to completely dissolve all the ingredients.
Turn off the heat, and leave it to cool while you prepare the rice.
Wash the rice very well under cold water. Make sure the water comes out transparent at the end of the wash.
After the 30 minutes have passed, drain the rice and put it in a pot. Add the 1 ¾ cups of water to it. Cover it with a tight lid and put it on a high flame until it starts boiling, then simmer it on low for 10 to 12 minutes or until all the water has been absorbed.
When ready, let it rest for 10 minutes BEFORE removing the lid.
Scoop the rice out onto a big plate, season it with the sushi seasoning and use a spatula in a cutting motion to fold the seasoning into the rice. While you do this, use your other hand to fan the rice. Keep fanning and folding until the rice has reached room temperature.
If you are not ready to use the sushi rice immediately, cover the plate with a damp cloth. This will prevent it from drying out.
Now you can use this rice to make sushi.
You can substitute all the ingredients marked with a * with ready made Sushi Seasoning (the brand I used called for 3 tbsp per 1 cup of cooked rice, so 15 tbsp in total for the above recipe).
Here is a video from VideoJug on how to make sushi rice: