Rice recipe for homemade sushi

Making shushi rice requires many steps to achieve the texture and taste that sushi has. This rice is a very basic recipe of traditional Japanese cuisine. The preparation itself is not difficult, but its preparation is quite unknown.

Ingredients to make Homemade Sushi Rice:

• 1 kilogram of short grain rice
• 2 liters of water
• 1 bottle of Sushi or vinegar for sushi

How to make Homemade Sushi Rice:

1. To make sushi rice you can buy rice from a single harvest in stores specializing in oriental cuisine; that whenever you want to make a perfect sushi rice; but even so, I believe that it is not necessary, that good results can also be achieved with common rice and at a lower price.
2. The first step to follow to make sushi rice is to wash the grains very well. We will have to make water changes; at least 3 times, in order to wash the grain very well and discard as much of the starch as possible. We will know that the grain is well washed when the water we get from washing the rice is transparent and not whitish.
3. The cooking of the rice must always be done keeping an exact proportion between the amount of water that we use to boil the rice and the volume of the rice itself. We must use twice the volume of water compared to rice. We should never trust the grammages if not the volume units.
4. We will put the rice in a sauté along with its corresponding amount of water; it being always cold. We will start the boil, and we will keep it strong for the first 2 minutes. Then we will lower the heat to a minimum and finish cooking it for 15 minutes. The rice should be cooked covered.
5. We will stretch the rice in a hangar which is a wooden container used to keep sushi rice. In case of not having a hangiri we will use a non-metallic tray.
6. We will let the rice cool; the first 5 minutes after cooking are for rest and after these 5 minutes, we can start to cool it with the help of a fan.
7. In turn, with the help of a spatula, we will stir the rice always following the same route, from left to right and from top to bottom. We will never refresh it with water after cooking.
8. While we cool the rice we will slowly add the sushi, which is nothing more than a mixture made up of rice vinegar, salt and sugar. The sushizu will help us separate the grains, but the preparation will also be slightly sticky, due to the effect of the rice starch.
9. The amount of sushizu depends on our palate, but we must not forget that the rice should not have too strong a flavor. This sushizu is the one that gives a different nuance to the rice, it gives it a very characteristic perfume.
10. Store tightly covered as in this way, sushi rice can last 1 and a half days out of the fridge. Another possibility is to keep it wrapped in plastic wrap and frozen. To defrost and heat it, it is recommended to use the microwave.
11. Use the homemade sushi rice to prepare the sushi dishes that you like the most, such as salmon nigiris.