WELCOME TO AUSTRALIA'S HOME OF SEAFOOD.

 

OPEN 7AM-4PM, EVERY DAY (EXCEPT CHRISTMAS DAY).

THE FUTURE


We've got half a century of history woven into our fabric... now, it's time to open a new chapter.

 

LEARN MORE

NEWS

The latest and greatest from the Market.
Click to see all articles

FEATURED RECIPES

Roll up your sleeves. Click to see more recipes.

Sushi Rice

Recipes | Basics Makes 5 cups Sushi Rice

Sushi rice needs to be prepared on the day it’s being used, if it’s refrigerated the texture changes completely – it becomes too hard.

 

Ingredients:

2 cups short-grain sushi rice (see notes)
540ml water
65ml Japanese rice vinegar
15ml mirin (see notes)
2 tablespoons castor sugar
Pinch fine salt 

Method:

Wash rice under cold running water until water runs clear then drain well and place in a rice cooker with water and cook. 

Meanwhile, combine vinegar, mirin, sugar and salt and stir until sugar and salt dissolve. 

Turn cooked rice into a non-metallic bowl, pour vinegar mixture evenly over it and use a wooden paddle to gently fold it through, breaking up any lumps; ideally have someone fan the rice to cool it quickly while you’re folding the vinegar through. 

Once cool, cover with a clean, damp cloth until needed – do not refrigerate.

Notes:

The cup measurement for sushi rice refers to a standard 250ml cup, not the smaller cups that come with most rice cookers.

Mirin is a sweet Japanese fortified rice wine used for cooking. True mirin (labelled ‘hon mirin’) contains alcohol, so what is available in supermarkets and Asian grocery stores, and normally used, is non-alcoholic ‘mirin seasoning’.

If you don’t have a rice cooker, cook rice in a saucepan with a tight-fitting lid, bring to the boil, reduce heat, cover and simmer for 15 minutes. Remove from heat and leave to stand, covered, for 10 minutes.

Print this page
Please login or register to post comments.

FOLLOW US ON INSTAGRAM

@sydneyfishmarket