lunch · vegan · vegetarian · dairy-free · gluten-free
Seasoned sushi rice
Glossy short-grain rice seasoned with sweetened rice vinegar, the base for every roll and bowl.
- Time
- 50min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Find them at a store
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Rinse the rice in several changes of cold water until it runs almost clear. Drain 15 minutes.
-
2
Cook with the water (and kombu) in a covered pot: bring to a boil, then lowest heat for 15 minutes. Rest 10 minutes off the heat, lid on.
-
3
Warm the vinegar, sugar and salt until dissolved.
-
4
Spread the hot rice in a wide bowl, drizzle with the vinegar and cut through with a paddle while fanning until glossy and body temperature.
-
5
Keep covered with a damp towel and use within a few hours; don't refrigerate.
