Sushi

2c plus 2T water
1 3/4c sushi rice
3T rice vinegar
3T sugar
2 1/2t salt

Note: Seasoned rice vinegar can replace the vinegar, sugar, and salt mixture.

Fillings and toppings of choice.

Our favorite combinations are:
roasted red pepper, made nigiri style and tied with a thread of nori
rolled maki with oshinko (yellow diakon pickle), cucumber, and avocado
inari (fried, marinaed tofu) and sesame seed
Wasabi, if desired

Boil water and rice. Cover and reduce heat to low. Cook until water is absorbed, approximately 20 minutes. Note that rice will be firmer than regular rice after cooking. The addition of vinegar will soften it somewhat, but it should still have a firm bite.

Combine vinegar, sugar and salt. Heat in microwave or on stove top just to melt sugar.

When rice is done, place in bowl and mix carefully, taking care not to crush grains, but allowing to cool slightly. While still hot, add vinegar mixture to taste. Do not feel obligated to add all of the dressing, if it looks like it will make the rice mushy.

When rice is cool enough to handle, prepare sushi. Hint: Wetting hands when handling rice helps prevent it from sticking to you.

Notes:

Wasabi comes in either a powder, which must be reconstituted with water, or in a paste.

Nigiri sushi is made my making a small ball of rice and topping with desired vegetables. Tie with a small piece of nori if necessary to secure (nori sticks to itself once exposed to the air, so you don’t need to wet). Place a dot of wasabi between rice and vegetable for added kick.

Rolled sushi requires a bamboo mat. Place nori on mat shiny side down and top with sushi rice, leaving a bit of extra nori on the top for securing. Line with vegetables and roll. Rolling take a little practice, but is easy one you get the hang of it.

Inari are small pockets of dried, marinated tofu. Cut in half and fill each half with sushi rice. Sprinkle rice with sesame seeds. Read label carefully. They are often not gluten free.

rice recipe adapted from Sushi and Sashimi by Hallie Donnelly