By Vivianne Serendipia April, 18th of 2022.
This recipe was made by a sushi Chef Mae. She came from Japan and did it the recipe the way her family passed through generations. I modify certain ingredients but the idea is the same, this rice that can be even eat it by itself.
4 cups of jasmine rice
1/4 cup fish sauce
1/4 rice vinegar
1/8 sesame oil
1/4 brown sugar
You can make sushi rice on the stove, in a rice cooker, or even in an Instant Pot. Our stovetop method is as easy as it gets. You’ll find the full recipe below, but here’s a brief overview of what you can expect:
Cook the Rice
Add the rinsed rice (often Jazmine rice or any type of short grain rice) to a saucepan with water (use 6 parts water to 4 parts rice). Bring to a boil, then reduce the heat and cook, covered, until the rice is tender and all the water has been absorbed.
Cook the Vinegar Mixture
Combine the ingredients in a separate saucepan. Cook over medium heat until the sugar has dissolved.
Season the Rice
Allow the mixture to cool, then stir it into the cooked rice. Stir until the rice is nice and sticky — it’ll look wet at first, but it’ll dry as it cools.
Get your sashimi fishes, or sea food of preference, you can even play with other proteins as well.
In my case these are my fav’s
Uni, Bluefine or toro tuna, hamachi, salmon, fish or seafoods curated on truffle sauce, wagyu beef etc.
Then serve with Jazmin tea, of matcha, with sides like algae or mushroom sour soup, pickle ginger, edamame, cold rice noodles, wakame/seaweed salad, and end with matcha ice cream.
Play with the ingredients you have be creative, enjoy!