How to Make Sushi Rice

Everyone want to learn how to make sushi, but before learning about raw fish and seaweed and other ingredients, you must first learn how to make sushi rice, which isn’t as simply as throwing some rice in a pot with some boiling water. Both the type of rice and the procedure used to cook it are equally important when learning how to make sushi rice. There are a few different types of rice that can be used, but the most common rice is a short grain white rice. It should be of high quality – this yields the fewest broken grains. A high amount of starch in the sushi rice helps the rice stick together, essential for making maki rolls. If looking for sushi rice in a supermarket, be certain to purchase rice that is specifically labeled as sushi rice. Regular white rice is different, and usually a lower quality rice.

If you plan on making sushi rice often, then it would be wise to invest in a rice cooker, as they are easy to use and produce perfect sushi rice more efficiently than cooking the rice in a pot. It is recommended that before you cook the rice, you rinse it. Do this using cold water, in a large pot, using a strainer if you have one. This serves to remove any excess dirt or starch particles. Some sushi chefs will tell you to let the rice soak for about half an hour, and others will also then allow it to sit, drained, for half an hour. These extra steps may seem like a bit of a hassle, and of course may not make a huge difference in your rice results, so skip them if you haven’t the time.

An important key in how to make sushi rice is the amount of water you use. Some packages of sushi rice come with instructions as to how much water to use to make sushi rice, but typically, you want to use 100 ml for every 100 grams of rice (weighed before soaking). If using a rice cooker, you can then leave the rice in the cooker and follow the cooker’s instructions.

If cooking the rice in a pot, put on the lid and turn up the heat until the water starts to boil. A glass lid is ideal so that you can see the water boiling without removing the lid. Allow it to boil over high heat for about seven minutes. Then bring it down to a simmer for about 15 minutes. At that point, the rice should be cooked.

Following this, you can elect to make su, which is a solution of rice vinegar, salt and sugar that is added to the rice. You can probably find recipes for su online, but basically for every 100ml of rice vinegar, you add 3 tablespoons of sugar and 1½ teaspoons of salt. Heat this in a pot and stir it until the salt and sugar is dissolved. Once it is allowed to cool, you can add it to the rice once the rice has cooled as well. The best way to do this is to spread the rice on a baking pan or sheet. You can then adjust the taste by adding more salt or sugar as necessary. The sushi rice should be allowed to cool to room temperature before using it to make sushi.

Leave a Reply

Your email address will not be published. Required fields are marked *