Brown Sushi Rice
The use of a long grain rice may seem counter intuitive for preparing sushi. But then again, so does using brown rice. Just after the rice is tossed in the dressing it may seem overly sticky. This is okay. Once the rice cools to room temperature, the stickiness reduces greatly and it becomes a more willing participant in the sushi making process.
Makes6 1/2 cups (1 1/3 kg)
Preparation Time30 min
Cooking Time50 min
- 2 1/2 cups (500 g) long grain brown rice
- 4 cups (1 liter) water
- 2/3 cup (160 ml) rice vinegar
- 1/3 cup (80 ml) honey
- 1 tablespoon raw sugar
- 2 1/2 teaspoons raw sugar
- 2 1/2 teaspoons coarse sea salt
Place the rice in a medium bowl and cover it with cool water. Let the rice soak for 15 minutes. (Some rice hulls may ﬂoat to the top during this time. I like to keep them. The darker ﬂecks give the ﬁnished rice character.) Drain the rice in a ﬁne mesh strainer.
Place the rice and measured water in a rice cooker. Cook for exactly 50 minutes. At some point before, the rice cooker may indicate that the rice is done. Do not lift the lid or stop the cooking process before 50 minutes.
While the rice cooks, prepare the dressing. Stir together the rice vinegar, honey, sugar, and sea salt in a small, non-metal bowl. Whisk it vigorously until most of the sugar and salt dis- solve, about 2 minutes. Set the mixture aside.
Spoon the steamed rice onto a flat cutting board. It should seem a bit moist and starchy. Spread the rice into a thin layer across the cutting board. Drizzle ⅓ cup (80 ml) of the dressing over the rice. Gently toss it. Add the remaining ⅓ cup (80 ml) of the dressing and toss well.
Allow rice to cool, uncovered for 10 minutes. Flip the rice over and let it cool for 5 minutes. Place the rice in a large non-metal bowl and cover with a damp, lint-free cloth until ready for use. Use it within 4 hours.
2012 Marisa Baggett