Perfect Sushi Rice

A chef recently told me the key to making good sushi is all about the rice - get that part right, and you can't go wrong.  Sushi Rice is easy to make, but there are a few important rules you need to know:

1. You have to use rice specifically marked "sushi rice". Other varieties don't contain enough starch and they just don't work.

2. Because sushi rice is so high in starch, you have to rinse it really well before cooking, otherwise you'll end up with a giant glutenous mass.

3. You should add the sushi vinegar to the rice while the rice is still warm so it can absorb the vinegar.

4. You should stir the rice and vinegar together gently to break up the clumps, being careful not to compress the rice too much.

5. Use wet hands when handling the finished sushi rice to keep it from sticking to you.

Simple enough, right?  Okay, let's make sushi rice.

Chef Rogelio's Professional Sushi Rice

makes enough to fill about 20 sushi rolls

Printable Recipe

Ingredients

Sushi Rice:

• 4 cups sushi rice, rinsed until water runs clear

• 4 1/2 cups cold water (yes, this amount of water is correct)

Sushi Vinegar:

• 1 1/4 cups rice vinegar

• 3/4 cup granulated sugar

• 2 tablespoons sea salt

• 1 4x4-inch sheet of kelp (kombu)

Directions

To cook the rice:  

1. Combine rinsed sushi rice and water together in a large saucepan and bring to a boil; cover saucepan and continue to boil for about 13 minutes, until all the water is absorbed.  

2. Turn off the heat and allow rice to rest in covered saucepan for 30 minutes.  Alternatively, add rinsed rice and water to rice cooker and start the rice setting, allowing the rice to rest for 30 minutes when the cooking cycle is complete.

To make the sushi vinegar:  

1. Combine ingredients in a saucepan and heat over medium-high heat, stirring frequently, just until the salt and sugar dissolve and the mixture begins to boil.  

2. Remove from heat immediately and cool.

To finish preparing the sushi rice:  

1. Spread the cooked rice in a large wide bowl and sprinkle with 3/4 cup of the sushi vinegar.

2. Toss and stir to break up rice clumps and to be sure all the rice is evenly coated with the sushi vinegar.  It will be sticky and have a shiny appearance.  The rice is now ready to be used.  

Note

• Keep a bowl of water near your work station to dip your hands into - this will help keep the rice from sticking to you.  It's also helpful to keep a damp cloth nearby.

Roasted Banana Pudding

My daughter's best friend is bananas for bananas so I was eager to give this recipe from The Complete Cook's Country TV Show Cookbook a try.  It's amazing how much roasting the bananas intensifies their flavor.  The original recipe is assembled in a trifle bowl, but I simplified the presentation by serving mine in mini glass pie plates.  The pudding can be made up to 5 days in advance and stored in the fridge if wrapped well with plastic wrap, which should touch the surface of the pudding.  Just before serving, garnish with vanilla wafers and freshly whipped cream that's been lightly sweetened with sugar and pure vanilla extract.  You might also garnish with a few slices of banana.  Banana chips might be a nice addition.

Note: Use slightly underripe bananas for this recipe.  

If you have overripe bananas to use, check out the recipe for my  To Die For Banana Cake with Vanilla Bean Frosting.

Items used to make this recipe:

(affiliate links)

• mini pie plates https://amzn.to/33U4nHX

• half sheet pan https://amzn.to/3nZ4jgX

• heavy bottom saucepan https://amzn.to/3NvO6LG

• pure vanilla extract https://amzn.to/3zGWYZ7

• my food processor https://amzn.to/3Dv4Eid

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Roasted Banana Pudding

makes 12 servings

Printable Recipe

Ingredients

• 3 slightly underripe medium bananas (about 1 pound)

• 1 1/2 cups granulated sugar, divided

• 8 large egg yolks

• 6 tablespoons cornstarch

• 6 cups half-and-half

• 1/2 teaspoon salt

• 1 tablespoon pure vanilla extract

• 2 tablespoons fresh lemon juice

• Garnish: vanilla wafers, whipped cream, and sliced bananas

Directions

1. Preheat oven to 325F.

2. Roast bananas on a lined half sheet pan for about 20 minutes (the skins will turn completely black).

3. In a medium bowl, combine 1/2 cup sugar with the egg yolks and cornstarch until smooth; set aside.

4. In a heavy-bottom saucepan over medium-high heat, bring the half-and-half, remaining sugar, and salt to a simmer.

5. Whisk about 1/2 cup of the hot half-and-half mixture into the egg yolk mixture; whisk well to combine.

6. Pour the egg yolk mixture into the saucepan to combine with the remaining half-and-half mixture.

7. Cook, whisking constantly, until mixture thickens and starts to bubble.

8. Remove from heat and stir in vanilla and lemon juice.

9. Pour thickened pudding base into a large food processor and add the peeled roasted bananas; process until smooth.

10. Pour mixture into individual serving dishes and cover with plastic wrap being sure wrap touches pudding surface.

11. Chill completely before serving.

adapted from The Complete Cook's Country TV Show Cookbook