Quick and Easy Microwave Sushi Rice
If you’re eager to get rolling or don’t have a rice cooker, this quick microwave method will produce tasty Sushi Rice in just around 45 minutes. Be sure to have plastic wrap and aluminum foil ready when the timer sounds so that the least amount of steam escapes before being tightly covered. PREP TIME: 30 MINUTES COOK TIME: 15 MINUTES TOTAL TIME: 45 MINUTES MAKES ABOUT 6 CUPS (1 1⁄4 KG)
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Wash and strain the rice.
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Cook the rice in an uncovered microwave safe dish.
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Remove dish from the microwave and cover tightly with plastic wrap and aluminum foil.
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21⁄2 cups (500 g) short grain rice 21⁄2 cups (625 ml) water + 3 tablespoons 3⁄ cup (185 ml) Sushi Rice Dressing (page 22) 4
Sushi Secrets
Toss the steamed rice with the marinade.
1 Cover the rice with cool water in a medium bowl. Gently swish the rice in a circular motion with your hand, taking care not to break the grains apart. Pour the water off and repeat 3 times. Place the rice in a fine mesh strainer and rinse it with cool water. The run off water should begin to look clear. 2 Pour the rice into a microwave-safe dish with a flat bottom. Keep in mind that the rice will expand after steaming, so allow room for expansion. Spread the rice evenly in a dish, and then top with the measured water. Place the uncovered dish in the microwave and cook on high power for 15 minutes. 3 The dish may be very hot, so carefully remove it from the microwave with oven mitts. Place the dish on a heat safe surface and cover tightly with plastic wrap, followed by a layer of aluminum foil. Let the rice set covered for 10 minutes. 4 Dump the steamed rice onto a large, flat cutting board. With a damp wooden spoon or paddle, gently “cut” the rice into pieces like a pie. Pour ¼ cup (65 ml) Sushi Rice Dressing over the rice and toss well. Continue adding the Sushi Rice Dressing in ¼ cup (65 ml) intervals to the rice, tossing well after each addition. Spread the rice into a thin layer and allow the rice to cool for 10 minutes. Gently flip the rice over and allow it to cool 5 minutes. Place the rice in a large non-metal bowl or container and cover it with a damp, lint-free dishcloth until it’s ready to use. Use the rice within 4 hours.