How To Make Sushi Rice Williams Sonoma Taste To a large bowl, add the dry rice, and enough water to completely cover the grains. use one hand to hold the bowl while vigorously swirling the rice in the water with the other. the water will turn cloudy as starch releases from the rice; dump the cloudy water and repeat until water no longer becomes cloudy when you stir the rice. Let the mixture cool to room temperature. measure 1 2 cup (4 fl. oz. 125 ml) of the vinegar mixture and set it aside. store the rest, including the kombu, in an airtight container in the fridge for up to several months. to make the rice, put the rice in a large mixing bowl and add enough water to cover the rice by 1 inch (2.5 cm).
How To Make Sushi Rice Williams Sonoma Taste Rice is a critical part of sushi—so much so that the term is a japanese portmanteau of two different words (su, meaning vinegar, and meshi, meaning rice). sushi rice, or shari, as it’s called, is both made using a specific grain variety as well as in a specific cooking style. sushi rice is prepared using a short grain white japonica rice. Combine the rice vinegar, sugar, and salt in a small saucepan. bring it to almost simmer over medium high heat. whisk until the sugar is completely dissolved. you can also put the ingredients in a microwave safe bowl and microwave for 1 minute, or until the sugar is dissolved. Cooking sushi rice on the stove. place the pot on the stove with the lid on and bring to a boil over a medium heat. stay close and listen for when it starts to boil (don’t remove the lid). once you hear it boiling, set a timer for 30 seconds. after 30 seconds, lower the heat to medium low and set a timer for 2 minutes. Cover the pot and turn the heat down to low when it starts to boil. let it simmer for 18 minutes. after that, turn off the heat and cover the pot for ten more minutes. mix rice vinegar, sugar, and salt until the sugar and salt dissolve. gently stir this mixture into the warm rice.
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