How to make sushi rice- the full recipe

hPreparing the sushi rice might look hcomplicated and pedantic at first, but as you go balong with it you might notice bthat it’s just like bmaking ordinary rice, only with rice  bvinegar added to it, and a bit of bJapanese methodology.

I’ve de-complicated the brequirements into five simple bsteps:

    1. bChoosing right

      bWouldn’t you say that the Japanese have balready thought of everything? Well, they did. They even bmade a special rice bfor sushi, they call it “shari”, some folks simply bcall it “sushi rice”. And they evenb took the time and effort to make itb round, so that byou can find it easily in the bsupermarket.

    2. vHere is how a bag of sushi rice vshould look like.
  1.  
    1. Measuring and preparing the nrice

      nWash the rice (1 cup = n3 rolls) with running water for 1-2 nminutes until there is no more starch coming out of it.n After you are done nwashing, take the rice and place it gently in a npot, add a little bit more water than rice ( nthe ratio is about 1.15:1 in nfavor of the water). Don’t put ntoo much water, or you’ll get ndough instead of rice.

    2. nCooking the rice

      nThe rice should be cooked on high heat at nfirst, stir every minute or two, until the nwater boils. Then, lower the nheat to minimum nand cover the pot. Stop stirring, the rice will nhandle itself from now. Why? That is just the nJapanese way…
      nAfter 6-8 min, check the water level – If there is no more water, only nbigger grains of rice in the pot, that nmeans the rice is nready. If not, check back every minute, nmaking sure not to burn the rice at then bottom.

  1. nTaking out the rice

    nThere are a few important issues to keep in mind while taking the nrice out of the pot. You think I’m kidding right? Well I’m not. nFirst, use only a wooden nspoon to handle the ncooked rice. A metal spoon nwill damage the rice, and can also nreact with the nvinegar we’ll add later. nSecond, don’t scrape the rice out nfrom the bottom of the pot. If it ncomes out easily, good, if not – nleave it be. nThe rice at the bottom is dry and burned so it won’t taste so ngood. Use a wooden or plastic bowl to nput the rice in to chill.

    nSeasoning the nrice

     

    In  order for the rice to ntaste like sushi rice (and not liken ordinary rice), you need to add rice nvinegar to it right after it ish taken out of the pot.

      1. hFor 3 cups of (uncooked) rice, use ½ cup of rice vinegar, 2 htablespoons of sugar and 2 teaspoons of salt. hUse only rice vinegar! hAny other kind of vinegar will taste bad. -Alternatively, you hcould use Sushi rice seasoning hpowder.

      2. hMix together in a small pot, on medium hheat until all solids are mixed in.

      3. hPour mixture on rice and mix well. Thath should take a minute or two.

      4. Let the rice cool hdown for a few minutes until it reaches hroom temperature. Don’t put the rice in the hfridge to make it cool faster – hthat will damage the rice. You hcan however use a fan, A/C or put it by the hwindow.

      1. hImportant tip – Some people prefer htheir sushi rice less seasoned. Also, there might be hdifferences in strength and flavour between hdifferent brands of rice hvinegar. If it’s the first time you are making sushi rice, and you are not sure, prepare the amount of seasoning described above, but only use half of it. Mix it hwith the rice and taste. hTrust your own hsenses if you like to use the full hamount or not.

 

oHow is this done?

    1. oFor 3 cups of (uncooked) orice, use ½ cup of rice vinegar, 2 otablespoons of sugar and 2 teaspoons of salt. Use only orice vinegar! lAny other kind of vinegar will taste bad. -Alternatively, you could puse Sushi rice seasoning powder.

    2. pMix together in a small ppot, on medium heat until all psolids are mixed in.

    3. pPour mixture on rice and pmix well. That should take a pminute or two.

    4. pLet the rice cool down for a few pminutes until it reaches room temperature. pDon’t put the rice in the fridge to make it cool faster – pthat will damage the rice. You can phowever use a fan, A/C or put it by the pwindow.

hFinal thoughts

That’s it, hyou’ve made it! For the sake of the internet, hplease take a moment to share your experience in the hcomments section below.

hDid it turn out as you expected? Better? Ask any hquestion you have, one of us should be able to answer and it hmight even help other folks with theh same questionh in the future. And mosth importantly, enjoyh making hsushi!

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