Sushi Rice

Sushi rice is best made the day of use. When the rice gets cold, it gets very dry. If you don’t like sushi, it’s fun to use it in a “sushi” salad by adding diced, shredded, or spiralized vegetables, fresh greens, scrambled eggs that have been cooled, and/or avocado. You can use a simple vinaigrette or a store bought Asian dressing. A nice finishing touch to either your sushi or salad are black and/or white sesame seeds. The tempura battered veggies add great texture!

We made vegetable maki rolls using seeded cucumbers sliced in three inch julienne, spiralized carrots, julienned avocados, and cream cheese. Some of the girls loved the addition of julienned mangoes. We even added some of our baked tempura veggies to our sushi rolls for some crunch! We dipped our rolls in gluten-free Tamari.

Ingredients:

• 2 C sushi or short grain rice
• 2 C water, plus extra for rinsing rice
• 2 T rice vinegar
• 2 T sugar
• 1 tablespoon kosher salt

1. Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear. Place the rice and 2 C of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes.
2. Remove from the heat and let stand, covered, for 10 minutes. Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature.
3. For easy clean up, cover your sushi mats in plastic wrap. Place nori shiny side down on your rolling mat. Sprinkle sticky rice evenly over your nori, making sure not to overload. It’s best if you don’t press your rice onto the nori until it’s placed properly. Leave two fingers in width empty at the top of your nori.
4. Fill the bottom of the nori parallel to the the width of your sheet, approximately two fingers from the bottom. Roll the mat up and fold the nori until it meets the rice (essentially one roll of the nori). Use the mat to squeeze the first roll tight. Continue to roll by encouraging the mat forward and using pressure from your thumbs, lightly squeezing the full width of the roll after each turn to tighten your maki. Use additional rice wine vinegar at the sealing point of your maki, either like licking an envelope from the inside of the nori, or simply dab your vinegar on the outside of your roll.
5. Cut your maki by starting in the middle and cut in half. Cut your maki in halves, until you have the width and number of pieces you prefer. Dipping your knife in rice wine vinegar helps ease the knife through the maki.