I want to let you know there is no way you can have sushi without the sushi rice. As much as I love sushi that it is frightfully expensive and the next recipe would eat a hole in my pocket if I keep ordering it everyday. Even the store near me sells supplies I can make great sushi with. But there is an Asian store on broadway near argyle in the Uptown nieghborhood here in Chicago that has alcohol free mirin which really is a winner.
Take 1 cup either of just plain white rice that is pretty cheep or jasmine rice which is a little more pricy. Either way it is pretty starchy and will give you great results at the end. Rinse the rice well and make sure that the water is clear and not cloudy. Then add 1 liter or 1 quart of water and let boil on high heat. Turn down heat once it is boiling to a simmer and cook for 20 minutes.
After the water is absorbed and the rice is soft add 1 tsp each of alcohol free mirin and rice vinegar, add 1 pinch each of pink salt, either turbindao or coconut sugar and mix well and then the rice starts to become sticky and clumps together. Actually this is really what you want so don’t panic because it is edible and not worth having a hissy fit and throwing it in the garbage. I will now take you to my sushi bowls recipe in my next post. The last one I did was pickled ginger which is a condiment to for my next recipe along with wasabi paste.
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