Minado's Perfect Sushi Rice

BirdyBaker's Note:

This is the recipe for Sushi rice that I have learned from my father, the Sushi chef at Minado sushi. It's not really a secret recipe, many restaurants prepare rice this way, but it produces really great rice. More of a technique than anything. This is a response to a request in the forum and I hope you guys like it!

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Yield: 4 cups rice

• 2 cups sushi rice
• 2 cups water
• 4 tablespoons rice vinegar
• 3 tablespoons sugar
• 2 teaspoons salt
• 2 tablespoons mirin
• kelp , leaf (optional)

Directions:

1. Ignore the directions on the bag that the rice came from and rinse the rice only 3-5 times. The water does NOT have to run clear.
2. Place rice to drain in a strainer.
3. Drain for one hourin the winter, 30 min in the summer. (Sounds strange, but is true).
4. While rice is draining, combine vinegar,sugar, salt and mirin together in a bowl and mix well.
5. If using a kelp leaf,it should be about 2 in long
6. Wipe it lightly, cut small slits to make it look like a comb and add it to a pot along with the water.
7. Add rice to the pot.
8. Bring quickly to a boil and then reduce to a simmer.
9. Cover the pot and DON'T touch it until the end, NO PEEKING.
10. Cook for 15 minutes before removing the pot from the heat but keep the lid CLOSED.
11. Let rice rest for 10 min and then remove the cover.
12. Place in a glass dish to cool and lightly fan the rice while adding the vinegar mixture.
13. Mix rice gently, careful not to break it.
14. Sushi rice is best used at body temperature.

Reviews

[unique1_4cooking]

making this recipe for sushi rice right now!...looks really good!...thank u soooo much for the recipe!

[muncheechee]

Perfect. I substituted dry sherry for the mirin.

[~*~KissTheCook~*~]

This rice was pretty easy to work with and the flavor was excellent! It made my sushi making experience a dream come true!