Buying sushi from the store is an expensive affair. Here’s a recipe that will make you think twice the next time you buy another piece of sushi from the sushi store! Making sushi rice is almost like cooking rice at home with one additional step at the end – you need to scoop the rice out and mix in the sushi vinegar and that’s about it. Save money and cook this sushi rice at home easily and add your own preferred toppings. I usually make extras and keep in the fridge for a day so that I can just snack along the day. Great idea as a finger food for entertaining guests as well!
The image I am sharing here is onigiri, which is after making the sushi rice I mixed in the seaweed seasoning mix and shape them into triangles. You can buy the seaweed mix from any supermarket. You can also choose to do the normal sushi way with just toppings. One benefit of cooking at home is that you can choose to put in any ingredients you like, more or less to your own preference.
2 cup sushi rice
2 cup water
4 tbsp rice vinegar (white type)
3 tbsp sugar
2 tsp salt
2 tbsp mirin (japanese sweet cooking wine)
1 kelp (optional)
- Rinse the rice three times
- Drain rice for 30 minutes
- Combine the salt, vinegar, sugar and mirin in a bowl. Stir well to dissolve the sugar.
- Wipe the kelp if using, and cut it so that it looks like a comb and put it in the pot you intend to cook the rice with. I usually use the rice cooker for this task so I will place in the rice cooker. Add the water and rice in.
- Turn on the rice cooker and cook the rice.
- Once it is done, scoop the rice out and spread it out on a large flat dish or a baking tray.
- Drizzle the mix you prepared in step 3, fanning the rice with a fan or a piece of cardboard as you drizzle. Mix the rice gently so prevent it from breaking or getting mashed.
- Let it cool a little to body temperature. Your sushi rice is now ready to be use!
Isn’t that easy? No more store bought sushi for me!