Sushi is a stubby, short-grained white rice with a high starch content which becomes sticky when cooked. Japanese eat rice that is more glutinous than some other asian countries. The more glutinous a rice is, the better it sticks together making it easier to pick up with chopsticks or form into sushi rolls or rice balls. Short grain rice is the most glutenous.
In South Africa you can use “Tastic Rices of the World Sushi Rice.” According to Tastic it is a short grain rice, hand picked from the finest japonica paddies. When cooked, it develops a sweeter, stronger flavour than any other rice variety. The cooked grains stick together, perfect for rolling and shaping California Rolls, Nigiri, Maki Fashion Sandwiches and other Japanese dishes. Once rolled, you'll find it amazingly easy to eat with chopsticks.
You can also find sushi rice at Woolworths and at most Asian stores.
Whichever brand of sushi rice you decide to use, you want to try to get the rice that is labeled "First Crop" or "New Variety". Try to find a date on the bag that shows that the rice is no more than a year old, if possible. The older the rice is, the harder it is and the more water it takes to soften; making it more difficult to make good sushi rice.
Do not buy rice out that has been "pre-washed" — this rice does not require the normal rinsing to remove the "starch" that is present with the standard short grain white rice.
Cooking Instructions for Sushi Rice
250 ml Tastic Rices of the World Sushi Rice, uncooked
375 ml water
3-5 ml salt
Soak Tastic Rices of the World Sushi rice in cold water for 15 minutes.
Drain and allow to stand for 20 minutes.
Place rice, water and salt in a saucepan and bring to the boil over medium heat.
Cover saucepan with a tight fitting lid, reduce heat and simmer for 15 - 20 minutes, or until water has been absorbed.
Remove from heat and remove lid.
Cover saucepan with a clean kitchen towel, replace lid and allow to stand for 15 minutes.
Total Views: 630
Word Count: 577
Comment on Twitter