If you read much about Japanese cuisine, or even just scan recipes, you can certainly get the idea that the preparation of the vinegar dressed rice for sushi is a very arcane, almost ritualized process. In fact, amongst Master Sushi Chefs the steps required to make the perfect rice for any given sushi preparation is as much a science as an art and can take a rigorous apprenticeship to perfect.
That being said, however, we need not be overly daunted by the prospect of making sushi ourselves. Today, I am going to share with you my method for making the seasoned rice. It departs from the traditional practice in that the vinegar and sugar is added to the rice as it cooks (rather than as it cools afterwards), but the simple process produces a perfectly acceptable sushi-style rice suitable for all sorts of further preparations… Continue reading “Quick Sushi Rice”