Not just for sushi, this lightly seasoned short-grain rice topped with toasted sesame seeds is the perfect side for Japanese dishes.
Preparation Time 5 - 45 minutes
Cooking Time 20 minutes
Ingredients (serves 8)
2 tbs sesame seeds
645g (3 cups) koshihikari rice
60ml (1/4 cup) sushi seasoning
1 tbs caster sugar
1/2 tsp salt
875ml (3 1/2 cups) water
Method
1. Place the sesame seeds in a medium frying pan over low heat and cook, stirring, for 2 minutes or until toasted. Transfer to a small heatproof bowl.
2. Place the rice in a large fine sieve. Rinse under cold running water until the water runs almost clear. Set aside for 30 minutes to drain.
3. Meanwhile, place the sushi seasoning, sugar and a pinch of salt in a small bowl and stir until the sugar dissolves.
4. Place the rice and water in a large saucepan. Bring to the boil over high heat. Cover with a tight-fitting lid. Reduce to the lowest heat possible, moving the pan to a smaller hot plate if necessary. Cook, covered, for 15 minutes. Set aside, covered, for 10 minutes.
5. Add the sushi seasoning mixture to the rice. Use a flat-edged wooden spoon to stir gently until combined. Transfer to a serving bowl.
6. Sprinkle the sesame seeds over the rice to serve.
Notes & tips
- Also known as sushi rice, koshihikari is a short-grain white rice.
- Time plan tip: Prepare this recipe to the end of step 1 up to 1 day ahead. Store the sesame seeds in an airtight container. Continue to the end of step 3 up to 2 hours ahead. Continue from step 4, 45 minutes before serving. Cover the cooked rice with foil to keep warm.
Source
Good Taste - March 2008, Page 74
Recipe by Cynthia Black
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