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Japanese Vinegared Rice
Appears in
By Jeni Wright, Eric Treuille and Le Cordon Bleu
Published 1996
The Japanese have a special kind of sticky, short-grain white rice. It is served at the end of every meal, and is also used to make vinegared rice for sushi. To cook Japanese sticky rice, rinse it until the water is clear, then soak it in a pan of water 30 minutes, allowing 600 ml water for 400 g rice. Bring to the boil, cover and simmer over a very low heat 15 minutes, then let stand 15 minutes. For the vinegared rice shown here, let cool to room temperature.
- Boil 4 tbsp each rice vinegar and sugar with a pinch of salt, stirring until the sugar has melted. Remove from the heat and let cool.
- Put the cooled, cooked Japanese rice in a wooden bowl and drizzle the sweetened vinegar syrup evenly over it.
- Mix the rice and vinegar syrup together with a rice paddle (see box) or a wooden spoon. Cool the rice slightly by fanning it with cardboard while fluffing it up with the rice paddle. Use the vinegared rice immediately, or cover with a damp tea towel to retain moisture and use within a few hours.
