I know, you can’t make “true” sushi rice without just the right type of white rice. But the beauty of cooking in your own kitchen is that there are no rules. Whatever you deem sushi rice to be, it shall be. It’s easy, it tastes good, it just works … enjoy the fact that you don’t have critics coming in telling you how something “should be.”
That said, I’m not going to pretend to be ultra-pure without a single food vice. I like white rice … check that, I love white rice. But, I also like brown rice, red rice, wild rice … you get the picture. And mixing it up sometimes not only adds nutrition, but also keeps things interesting. Of course, you can use white rice, and even the proper “sushi rice” in this wee little recipe (to be expanded upon soon), because the rules are yours to make and break in your own kitchen …
Not Authentic, But Tasty Brown Sushi Rice
This recipe is Vegan, Dairy-Free, Egg-Free, Gluten-Free, Nut-Free, and Soy-Free.
- 2 Tablespoons Rice Vinegar (I use “natural” or “unseasoned”)
- 2 Teaspoons Sugar
- 1/4 Teaspoon Salt
- 2 Cups Freshly Cooked, Still Hot Brown Rice (short grain works best, but I actually used long-grain in the picture)
Simmer the rice vinegar, sugar, and salt in a small saucepan over medium heat, whisking, until the sugar and salt dissolve. This should take just a couple of minutes. Pour the vinegar mixture over the hot rice, and gently stir/fold the rice just until it starts to get a bit sticky (I use a rice paddle to stir). You are ready to go!
If you will be handling the rice, make sure to frequently wet your hands to prevent sticking (I usually keep a little bowl of water next to my work area).
Note: This makes a lightly sweet rice, as sushi rice typically is. I like it this way, as it contrasts the soy sauce I often dribble on my hand rolls. But, if you like things a little saltier, you can increase the salt a bit … perhaps by an 1/8 or 1/4 teaspoon.
Makes enough for about 10 handrolls