Sushi is one of the most beloved Japanese dishes worldwide, and for good reason. Its unique combination of flavors and textures, coupled with the delicate artistry involved in its preparation, makes it a true culinary masterpiece. However, what often goes overlooked is the foundation upon which this dish is built: the rice.
In Japanese cooking, rice is not merely a side dish, but rather an integral component of the meal. Quality sushi rice is essential to achieving a delicious and authentic sushi experience. In this blog post, we'll share with you our recipe for the perfect sushi rice, so that you too can enjoy the true flavors of this beloved dish.
We hosted a Sushi Making Night for Adapt members recently. This free event, included as part of our membership, was an absolute hit with everyone who attended. Led by Adapt staff members John & Alex, participants were paired up and were led through a series of sushi recipes by our hosts. Everyone was able to get their hands sticky and make some delicious rolls that they were then able to enjoy throughout the night followed by a surprise sashimi dish prepared by Alex at the end.
Sushi Night Menu
California Roll (Inside Out)
Krab, Avocado, Cucumber & Sesame Seeds
Korean Bulgogi Roll
Beef Bulgogi & Cucumber
Rainbow Vegetable Roll (Inside Out)
Cucumber, Carrot, Red Pepper, Kimchi, Cream Cheese & Eel Sauce
Tuna Salad Roll
Fresh Tuna Sashimi
Ingredients for Sushi Rice
1½ cups Japanese short-grain rice
3 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon kosher salt
Place the rice in a fine-mesh strainer and rinse under cold water, using your fingers to agitate the rice, until the water runs almost clear. Alternatively, place the rice in a bowl and rinse and drain away the water three times.
Add the rice to a 1½ quart heavy saucepan (enamel-glazed cast iron or similar) and cover with 1½ cups of cold water. Let the rice soak for at least 20 minutes or up to an hour.
Bring the water to a simmer over medium-high heat, stirring a few times to prevent the rice from clumping or sticking. Once the water is simmering cover the pot and turn the heat down to low. Set a timer for 14 minutes. After 14 minutes, turn off the heat and let the rice sit for 5 minutes before uncovering and fluffing it with a spoon or spatula.
Place the rice in a bowl. Combine the vinegar, sugar, and salt in a separate bowl and whisk to dissolve. Pour the mixture over the hot rice a little bit at a time, gently turning and mixing the rice with a spoon or rice paddle. Cover the rice with a damp cloth and serve within an hour.