Sushi rice ready in 13 minutes? Yes!
It is really easy to pick up the phone and order some home delivery sushi. But good news! It is also easy to make it at home. Keep the proportions, the cooking time, and the balance between high heat and low heat right and your sushi rice will be perfect.
What can you make with sushi rice? Sushis, obviously, but I would advise you to start with 2 options first: sushi bowls and my favorite: makis (a.k.a “sushi rolls”). Making makis is not that difficult, but it will require a couple of unsuccessful ones before you reach your desired result. So be patient when you are rolling your first maki, don’t worry. You will get the hang of it.
Why do I love sushi rice so much? Well, we always associate sushi rice with fish. However, sushi rice has become a basic (not to say fundamental) part of my plant-based food life. If you are vegan, or vegetarian, you are entering a cooking playground where you can associate a multitude of ingredients and tastes to it. In my sushi rice world there are things like shiitake mushrooms, cucumbers, avocados, capers, chives, garlic, dried tomatoes, basil, spring onions. As you can see, your fridge is the limit.
Additionally to this, another reward awaits: the great satisfaction of drastically reducing waste. Have you noticed the insane amount of plastic that accompanies your rice rolls? Making your own sushi means generating less plastic, less individual packaging of small soy sauce bags, of wasabi bags, etc…
So before you start this, what should you keep in mind?
- Make sure your rice is properly washed
- Start cooking your rice with room temperature water on high heat for 2 minutes
- Then, you put it back to low heat. And cook it for 11 more minutes.
- Prepare the seasoning (rice vinegar, salt and sugar) in a separate pot and only add it to the rice at the end
- Use a wooden spoon!
You are ready to go!