Chocolate Truffles
Mark Bittman
713 ratings with an average rating of 5 out of 5 stars
713
30 minutes, plus at least one hour’s chilling
Mark Bittman's Sushi Rice
- Total Time
- 30 to 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 1cup rice vinegar
- ⅜cup sugar
- 2tablespoons salt, plus a pinch
- 1piece konbu (kelp), about 3 or 4 inches square
- 2cups short-grain white rice
- 1teaspoon sake, optional
Preparation
- Step 1
Combine vinegar, sugar and 2 tablespoons salt in a container and shake or stir until dissolved. Add konbu and let sit about 30 minutes before removing konbu and covering container. Let sit for at least 2 hours and up to several days. (Room temperature is fine.)
- Step 2
Wash rice in several changes of water until water runs clear. Combine with sake, a pinch of salt, and 2½ cups water (if you’re using a rice cooker) or 3 cups water (if you’re cooking it on stovetop). Cook until water is absorbed, 38 minutes in a rice cooker, about 25 minutes in a covered pot over medium-low heat.
- Step 3
Turn rice into a large bowl, preferably wooden, and let cool for 15 minutes.
- Step 4
Using a rubber spatula, a wooden paddle or spoon, gently fold sweetened vinegar into rice, a little at a time. You will probably need about ½ cup for this amount of rice, but a little bit less or more is fine. Rice should be glistening and moist but not wet, and sweet but not overly so. Use immediately with sushi toppings of your choice.
Private Notes
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Cooking Notes
Hemingway
You will probably need about 1/2 cup of vinegar/salt/sugar mixture for 2 cups of rice
Jacquie
The recipe by Matt and Ted Lee on this site is tastier. We found this one over-salty.
cuckoo rice cooker
Small batch (for 2c rice) 2 T rice vinegar 1 T sugar 1 t salt
em
I like to steam the kombu with the rice. I also lightly brush my bowl with toasted sesame oil before mixing rice. Really no need for salt, serve with good quality soy sauce to appreciate taste of the su.
Tamara
The amount of rice vinegar was way, way too much. Inedible.
Jared
The vinegar recipe is *great as is. Zero issues as long as you mind that the recipe specifies to add a *little at a time, probably no more than 1/2 cup—again, as the recipe already says. Taste as you drizzle and mix in until you have the amount of flavor you want. You’ll have leftover you can use later. I didn’t have a wooden bowl but cooled the rice by setting it in a plastic colander and setting it in the freezer, then removing and stirring every 3-5 minutes. Goes by very quickly this way.
Mangoman
this recipe made a vinegary salty mush. the proportions are way off. we had to throw it away and start over with a different recipe.
Gin
Waaaay too much salt in the vinegar mixture! I think the “2 tablespoons” is a typo and should’ve been “2 teaspoons”. So, beware!
Lauryn
Go to sushi rice recipe. This recipe makes a lot of the sweetened vinegar and I never wind up using the whole thing.
jch
Way too much salt. Could he mean teaspoon?
Hemingway
You will probably need about 1/2 cup of vinegar/salt/sugar mixture for 2 cups of rice
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