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Sushi Rice

Veggie Sushi

Veggie Sushi

This is from Veganomicon by Moskowitz and Romero.

You don’t have to buy something labeled “sushi rice”; it’s usually cheaper to just buy “short-grained.”  Short grain white rice will be very sticky which makes it harder to spread on the nori but easier to eat.  Short grain brown is not as sticky so easier to work with and the ends of the rolls fall apart more but I really have no problem with the inner slices.   Of course brown is much healthier.

This makes 4 sushi rolls = appetizers for 4-5 people.

  • 1-1/4 c cold water
  • 1 c short-grain rice
  • 2 T rice vinegar (do not use regular white vinegar)
  • 1 t sugar

Put the water and rice in a small saucepan.  Cover, bring to a boil, stir the rice just once and simmer about 18-20 min (40 min for brown), or until it is tender and all water has been absorbed.   Scoop out into a medium bowl and fold in remaining ingredients.  Let cool 10-15 min.

I find that the rice always sticks to the bottom of the pot.  If there’s a lot stuck after I scoop it out, I will add a small amount of water, which sometimes softens it in a minute or so.  Maybe it needs a little more water at the beginning, or maybe this is just what sushi rice does.

For instructions on rolling sushi, see The Post Punk Kitchen.

For filling ideas, see Spicy Tempeh Sushi and Veggie Sushi.

I just serve these with chopsticks and a small bowl of soy sauce, but maybe this Spring Roll Dipping Sauce would be good with it.  Miso Dressing worked well.

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