Sushi Rice Patties
A blend of specialty sushi rice cooked to sticky consistancy that allows it to hold shape so well. Mixed with vinegar and sugar to get the tangy "sour" rice notes.
Equipment
- 1 Rice cooker preferred
- 2 - 3 round forms
- 1 large sieve
- 1-2 baking sheet trays lined with parchment paper
Ingredients
- 3 cups sushi rice
- 3 cups water
- 1/3 cup rice vinegar
- 1/3 cup sugar
- 3 tablespoons sea salt
- cooking spray unflavored
Instructions
- Pour rice in sieve and rinse under cold water for 30 seconds and let water drain. Do this step 4 times.3 cups sushi rice
- Put rinsed rice in rice cooker. Add water and cook rice according to equipment's instructions (may just be a "white rice" button)3 cups water
- While rice is cooking, blend rice, sugar and salt together in small bowl and stire to dissolve.1/3 cup rice vinegar, 1/3 cup sugar, 3 tablespoons sea salt
- Once rice is done cooking place in large bowl (allow to cool slightly if too hot to handle). Sprinkle vinegar mixture over rice a bit at a time, stirring rice to incorporate. You want the rice to still be warm.
- Spray round forms with a bit of cooking spray to help reduce sticking. You may wipe some off if too much.
- Place round form on parchment lined baking tray. Place abut 1/4 cup of warm rice into middle of form and gently press down. You may use a round cup that is just smaller than the form to apply even pressure. Do not over press, you want a nice circular patty that stays together.
- Gently lift form while pressing down on rice patty to release.
- Regrease form and move to another section of tray. Repeat process until all the patties are made.
- Use immediately or store in refrigerator in an airtight container (you can use plastic food wrap between patties to enable you to stack them.