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Craving Sushi? Start with This Guide to Perfect Sushi Rice at Home

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Gourmandize
Cooking The Rice 3/5

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Cooking The Rice

Bring the rice to a boil, stirring every minute or two, then lower it to minimal heat and cover the pot. Do not stir it again. After 6-8 minutes, the rice should be cooked and there should be no water left. If there is some water, leave it on a low heat and check every minute or so.
When the rice is cooked, gently remove it from the pot with a wooden spoon into a bowl. It’s important not to use metal or any other material, as this will react with the rice vinegar. If there is some rice stuck to the bottom of the pot, leave it.


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Ingredients

  • 1/2 cup rice vinegar
  • 2 tbsp sugar
  • 2 cups cooked sushi rice
  • 1 cup soy sauce
  • 1/4 cup chopped cilantro
  • 2 tbsp seasame oil
  • 1 tsp chili paste
  • Salt
  • 1 mango, diced
  • 1 avocado, diced
  • 1 lb salmon, diced

Method

  1. Combine the rice vinegar and sugar.
  2. Stir though the cooked sushi rice, and with wet hands, shape into balls.
  3. Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
  4. Refrigerate for 15 minutes.
  5. In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
  6. Combine the mango, avocado and salmon.
  7. Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
  8. Remove the rice cups from the refrigerator, and peel off the parchment paper.
  9. Distribute the salmon mixture between the rice cups.
  10. Garnish, serve and enjoy!