Quick and Easy Microwave Sushi Rice
If you’re eager to get rolling or don’t have a rice cooker, this quick microwave method will produce tasty Sushi Rice in just around 45 minutes. Be sure to have plastic wrap and aluminum foil ready when the timer sounds so that the least amount of steam escapes before being tightly covered.
Makes6 cups (1¼ kg)
Preparation Time30 min
Cooking Time15 min
- 2 1/2 cups (500 g) short grain rice
- 2 1/2 cups (625 ml) water + 3 tablespoons
- 3/4 cup (185 ml) Sushi Rice Dressing (see below)
Cover the rice with cool water in a medium bowl. Gently swish the rice in a circular motion with your hand, taking care not to break the grains apart. Pour the water off and repeat 3 times. Place the rice in a ﬁne mesh strainer and rinse it with cool water. The run oﬀ water should begin to look clear.
Pour the rice into a microwave-safe dish with a ﬂat bottom. Keep in mind that the rice will expand after steaming, so allow room for expansion. Spread the rice evenly in a dish, and then top with the measured water. Place the uncovered dish in the microwave and cook on high power for 15 minutes.
The dish may be very hot, so carefully remove it from the microwave with oven mitts. Place the dish on a heat safe surface and cover tightly with plastic wrap, followed by a layer of aluminum foil. Let the rice set covered for 10 minutes.
Dump the steamed rice onto a large, ﬂat cutting board. With a damp wooden spoon or paddle, gently “cut” the rice into pieces like a pie. Pour ¼ cup (65 ml) Sushi Rice Dressing over the rice and toss well. Continue adding the Sushi Rice Dressing in ¼ cup (65 ml) intervals to the rice, tossing well after each addition. Spread the rice into a thin layer and allow the rice to cool for 10 minutes. Gently ﬂip the rice over and allow it to cool 5 minutes. Place the rice in a large non-metal bowl or container and cover it with a damp, lint-free dish-cloth until it’s ready to use. Use the rice within 4 hours.
Sushi Rice Dressing Recipe
Nothing about this super potent dressing should tempt you to eat it on its own. Yet, when added to rice, it produces a delicious and perfectly seasoned rice. Double the recipe and use the leftovers as a base for marinated vegetable salads or reserve for your next sushi adventure.
Prep Time: 5 minutes
Makes about 1 cup (250 ml)
¾ cup (185 ml) rice vinegar
⅓ cup (70 g) turbinado sugar (raw sugar), ﬁnely ground
3 teaspoons sea salt
Mix together rice vinegar, turbinado sugar, and sea salt in a small non-metal bowl. Whisk it Vigorously for about 2 minutes or until most of the turbinado sugar and sea salt has dissolved. Set it aside until ready for use. If doubling the batch, store remainders tightly covered in a refrigerator for up to 6 weeks. Allow mixture to reach room temperature before use.
Copyright 2012 Marisa Baggett