What is the best way to prepare rice for nigiri sushi?

Question

Any suggestions on what to serve with sushi would also be very helpfull.

Answer 1

http://www.sushi-guide.co.uk/

Step by step process...

So, first, put the rice in a sieve, and keep rinsing it under cold water until it runs clear. This gets all the talc and dust off the rice. Then, stand it in cold water for at least 30 minutes. I find the best way to cook the rice is in the microwave. I put a 300g serving in for 5 minutes on high (900W) then 7 minutes on medium (450W) then 7 minutes on low (300W). Stir the rice every 2 or 3 minutes. So what about water, you ask ??

My rule of thumb is 1 part rice to 1.5 part water. So for example if you use a cup of rice, use a cup and a half of water. Once you've done this, mix the rice with some sushi-su to the point that it tastes to your liking, then spread it on a sheet of tin foil to cool.

Sushi-su is the seasoning you add to you sushi rice. It's basically a mix of rice vinegar, sugar and salt. I used to make my own sushi-su, by mixing 4 tbsp rice vinegar with 4 tbsp caster sugar, and one tsp of salt. They are best mixed in a warm saucepan, then left to cool. Then mix this with the cooled, cooked rice. This quantity will do about 500g (dry) of sushi rice.

Answer 2

Sushi Rice

For the seasoning
1 cup rice wine vinegar
1/2 cup superfine sugar
1/4 cup sea salt (you can use regular salt, but sea salt seems to dissolve better)
For the actual rice
3 cups japanese rice (I use Nishiki Brand)
3 cups cold water
6 tablespoons of seasoned vinegar

For the seasoned vinegar: Combine ingredients in a small sauce pan over med-low heat until sugar and salt are dissolved.
Allow to cool and store in the refrigerator.
For the rice: Put 3 cups of rice in a large bowl and rinse until the water is clear.
Drain the rice and add the 3 cups of cold water to a pot with a good-fitting lid.
DO not cover the pot yet, though.
Over high heat, bring to a simmer.
Once the rice is simmering, cover rice and reduce the heat to medium low.
Cook for 10 minutes without removing the pot lid at all.
Turn heat down to the lowest setting and cook for another 10 minutes.
Now, turn off the heat and let the rice sit in the pot ON the stove for 15 minutes.
Turn the rice into a wooden, glass, or stainless steel bowl and sprinkle with 6 tbsp of seasoned vinegar.
Mix the vinegar with the rice with a cutting motion being careful to only mix for about 5 minutes Max.
Cover rice with a damp towel and allow to cool to room temperature.
This rice is easiest to manipulate while it is room temperature or warmer.
If you refrigerate the rice it gets harder to work, but you could save it for leftovers--just keep it covered with a damp cloth.
This makes enough for about 10 rolls of Maki-sushi or 60 pieces of Nigiri-sushi.

Answer 3

For Nigiri just cook as mentioned on the sushi-rice package. You could add some sugar and rice-vinegar.

http://www.jannekes.eu/oriental/nigiri-sushi.html

Enjoy!