Sushi rice, or rice dressed in seasoned vinegar, is an essential component to a variety of sushi preparations. In fact, sushi would not be sushi without this rice. Using a short grain brown rice for your sushi ensures you also get the added benefit of a good source of fibre.
1/3 cup (80 mL) unseasoned rice vinegar
1 1/2 Tbsp (22 mL) natural cane sugar
1/2 tsp (2 mL) salt
2 in (5 cm) piece dried kombu (optional)
2 cups (500 mL) short grain brown rice
4 cups (1 L) cold water
In small saucepan, stir together vinegar, sugar, salt, and kombu (if using). Place saucepan over medium heat and warm mixture, stirring occasionally, until sugar and salt dissolve. Remove saucepan from heat and set aside to cool to room temperature. Discard kombu. If not intending to use right away, this seasoned vinegar can be stored in an airtight container in the refrigerator for up to 1 month.
Rinse rice in several changes of cold water. Place rice and measured water in heavy bottomed saucepan, cover, and bring to a boil over high heat. Reduce heat to low and simmer, covered, for about 35 to 45 minutes, or until water is absorbed. Remove saucepan from heat and let sit, covered, for 10 minutes.
Transfer rice to large non-metallic bowl. Using rubber spatula, repeatedly slice through rice at an angle to separate the grains, while gradually pouring in seasoned vinegar at the same time. Once all vinegar has been incorporated, continue to slice rice mixture with one hand while fanning rice with the other hand until almost cool, about 4 minutes.
Cover rice with damp cloth until ready to use. Sushi rice will keep at room temperature for about 4 hours covered with a damp cloth.
Makes about 5 cups (1.25 L) sushi rice.
Each 1/2 cup (125 mL) serving contains: 144 calories; 3 g protein; 1 g total fat (0 g sat. fat, 0 g trans fat); 31 g total carbohydrates (2 g sugars, 1 g fibre); 122 mg sodium
source: "Summer Sushi", alive #380, June 2014
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