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Sushi rice with Furikake

by Jonathan Cheung

Careful – this sweet sticky sushi rice in a rice cooker is addictive, sprinkled with homemade furikake!

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Ingredients

  • 2 cups/ 500mL Dainty Sushi rice
  • 3 cups/ 750mL Water
  • 1/2 cup/ 125mL Rice Wine Vinegar (unseasoned)
  • 1/8 cup/ 40mL of Mirin (Japanese rice wine)
  • 1/4 cup/ 65mL Sugar
  • Homemade Furikake seasoning (below)

Furikake - Japanese style sushi rice seasoning

  • 1/2 cup/ 125mL Raw Sesame Seeds
  • 3 sheets of Nori, crumbled (seaweed sheets for sushi)
  • 3 tbsps/ 45mL Bonito Flakes* (dried fish flakes)
  • 1 tsp/ 5mL Sugar
  • 1/2 tsp/ 2mL Salt
  • Mix the ingredients and use as a seasoning sprinkled on top of your sushi rice.
  • *Bonito flakes - can be found in Japanese grocery stores and many stores carrying Asian cooking ingredients

Preparation

1

Add rice and water to your rice cooker and turn on.

2

Meanwhile, in a small pot on the stove, heat up the rice wine vinegar, the mirin and the sugar until the sugar dissolves. Do not boil.

3

When the rice is done, gently fold the vinegar mixture into the cooked rice and cover with a damp towel. It should not be mushy.

4

The rice should have a sweet/tart flavour - let it rest for 20 minutes to absorb the liquid.

5

Serve sprinkled with the furikake mix.


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