m. c. de marco: To invent new life and new civilizations...
The New Kitchen Cookbook
I used to make sushi rice with rice vinegar and mirin, but the price of real mirin has gone up so I don’t just have it sitting around to toss on my avocado udon anymore. Sweetening sake is the most auspicious substitute, but my sake was still in storage so I made the following recipe up out of some recipes I found online.
For real sushi rice with mirin, I recently consulted this recipe. The changes, cut down to my size, are included below in parentheses. (I omitted the kelp leaf and made the draining optional.)
- 1 c. sushi rice
- 1 1/3 c. (or 1 c.) water
- 2 T. rice vinegar
- 1 ½ T. sugar
- 1 tsp. sea salt
- 1 T. white cooking wine (or mirin)
- Optionally, rinse the rice three times.
- Optionally, drain the rice for 30 minutes to an hour, depending on the season.
- Bring the rice in the water to a boil.
- Simmer, covered, 15–20 minutes.
- Mix the other ingredients.
- Optionally, heat the other ingredients in a small pan. (optional; you can just mix them) until they’re mixed well.
- Optionally, let the rice sit after cooking, covered, for 10 additional minutes.
- Mix everything together in a glass bowl.
- Chill or let cool at room temperature before serving.
For some spicy mayo to go with your sushi, combine 1 T. mayo and 1 tsp. Sriracha. (Peter found this recipe online, probably here.)