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sushi rice seasoning recipe
- Total Time: 40 minutes
- Yield: 9 cups (cooked) 1x
- Diet: Vegetarian
Description
A simple homemade sushi rice seasoning recipe that uses fresh ruby shiso and bright yuzu zest to create a glossy, flavorful, and slightly pink rice, elevating basic sushi with a complex flavor profile.
Ingredients
- 3 cups uncooked sushi rice, short-grain
- 1 cup unseasoned rice vinegar
- 1/4 cup granulated sugar
- 2 teaspoons fine sea salt
- 7 fresh large red shiso leaves, divided
- Zest of 1 yuzu or 1 medium lemon
Instructions
- Prepare Rice: Rinse the sushi rice under cold water until clear; cook according to package directions in a rice cooker or stovetop pot.
- Infuse Seasoning: In a small saucepan, combine unseasoned rice vinegar, granulated sugar, and salt. Heat gently over medium-low heat, stirring until dissolved; do not boil.
- Steep Flavors: Remove from heat and stir in 5 minced red shiso leaves and yuzu zest. Let steep for 20-30 minutes at room temperature to infuse color and flavor.
- Season Rice: Transfer the hot, cooked rice to a large bowl. Pour the seasoning mixture over the rice, gently folding with a cutting motion. Simultaneously fan the rice vigorously to cool it quickly and ensure a shiny texture.
- Garnish and Serve: Garnish the prepared rice with the reserved chiffonaded red shiso leaves and serve at room temperature immediately.
Notes
For best results, rinse rice thoroughly to remove excess starch before cooking. Use a cutting motion when mixing the seasoning into hot rice, avoiding mashing. Fan vigorously while mixing to cool the rice quickly and achieve a glossy texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stirring, Seasoning
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 1100 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg