Bachan's Osushi Rice
This recipe was painstakingly extracted from my mom's memory. She never wrote down the recipe so we had to take notes, try it, adjust the recipe, come back to her and fill in some elements that were forgotten (or kept secret). My kids say this is the best sushi rice ever. I have given this recipe to a restaurant to use when making sushi for my mom's 97th birthday. Mom deemed it a success and the sushi chef has modified his recipe to be more "authentic."
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 1
white meat free
gluten free
red meat free
contains fish
shellfish free
dairy free
pescatarian
- 2 tsp salt
- 2 1/4 cups water
- 3 tbsp sugar
- 1 tbsp rice vinegar
- 2 tbsp sake
- 2 cups rice thoroughly washed 1-hour before cooking
- 3 inch square kombu
- 5 tbsp white vinegar
- Carbohydrate 297.525713333629 g
- Cholesterol 0 mg
- Fat 2.44634666666667 g
- Fiber 4.84533315690358 g
- Protein 26.5411 g
- Saturated Fat 0.667306666666667 g
- Serving Size 1 1 Serving (1049g)
- Sodium 10507.370687918 mg
- Sugar 292.680380176726 g
- Trans Fat 0.359086666666667 g
- Calories 1406 calories
Cook Rice: Combine rice, water, sake in pot or rice cooker. Place Kombu on top. Cook until the water is absorbed Leave cooling for 25' Sushi solution: Stir together salt, sugar, white vinegar, rice vinegar Combine: When the rice is cooled, pour the sushi solution in and mix through. Fan the rice to achieve a nice shiny lustre.
