Buttered Japanese Sweet Potato Sushi Rice
Buttered Japanese Sweet Potato Sushi Rice
Prep Time: 10 minutes (plus 30–60 mins soaking time)
Cook Time: 20–40 minutes (depending on rice cooker/stovetop method)
Servings: 4-6 people
Ingredients
2 cups sushi rice (or other high-quality short-grain rice)
1 small Japanese sweet potato (the long, slender variety is best)
2 tbsp salted butter
Kosher salt, to taste
Directions
Rinse the rice in a fine-mesh strainer or a bowl until the water runs mostly clear (this removes excess surface starch). Place the rice in your cooking pot or rice cooker bowl and cover with cold water. Let it soak for 30 to 60 minutes, then drain thoroughly.
Scrub the sweet potato well. If the potato is more than 2 inches thick, slice it into 2-inch rounds or large chunks to ensure it steams through in the same amount of time as the rice.
Rice cooker method: Add the drained rice and fresh water to the 2-cup line of your machine. Place the whole or halved sweet potato directly on top of the rice. Close the lid and use the "White Rice" or "Standard" setting.
Stovetop method: Combine the drained rice and water in a medium saucepan (I use a 1:1 ratio of rice to water for the best results after soaking). Place the sweet potato on top. Bring to a simmer over medium-high heat. Once simmering, turn the heat to the lowest setting, cover with a tight-fitting lid, and cook for 15–18 minutes (or according to package directions). Remove from heat and let sit, covered, for 10 minutes.
Open the lid. The sweet potato should be soft enough to pierce easily with a fork. Use a rice paddle or large spoon to "cut" the potato into the rice, breaking it into small chunks.
Gently fold in the salted butter and a generous pinch of kosher salt. Fluff the rice while incorporating the butter until the potato is evenly distributed and the rice looks glossy.
Keep the lid on until you’re ready to serve.
Pairs well with these Soy Braised Short Ribs