Sushi Rice
Directions
- 1Measure the rice using a food scale.
- 2Measure the rice using a food scale.
- 3Measure the rice using a food scale.
- 4Rinse the rice about 4 or 5 times.
- 5Rinse the rice about 4 or 5 times.
- 6Rinse the rice about 4 or 5 times.
- 7Throw the first water away immediately, because the rice absorbs the most water at the beginning.
- 8Throw the first water away immediately, because the rice absorbs the most water at the beginning.
- 9Throw the first water away immediately, because the rice absorbs the most water at the beginning.
- 10Gently stir and massage the rice with your five fingers.
- 11Gently stir and massage the rice with your five fingers.
- 12Gently stir and massage the rice with your five fingers.
- 13Rinse the rice about 5 times.
- 14Rinse the rice about 5 times.
- 15Rinse the rice about 5 times.
- 16Add water after rinsing for the next step.
- 17Add water after rinsing for the next step.
- 18Add water after rinsing for the next step.
- 19Soak the rice for a minimum of 10-15 minutes.
- 20Soak the rice for a minimum of 10-15 minutes.
- 21Soak the rice for a minimum of 10-15 minutes.
- 22Soak the rice for 1 hour if you have enough time.
- 23Soak the rice for 1 hour if you have enough time.
- 24Soak the rice for 1 hour if you have enough time.
- 25Keep it in the fridge during summer, if the temperature is around 30 degrees Celcius.
- 26Keep it in the fridge during summer, if the temperature is around 30 degrees Celcius.
- 27Keep it in the fridge during summer, if the temperature is around 30 degrees Celcius.
- 28Discard the soaking water.
- 29Discard the soaking water.
- 30Discard the soaking water.
- 31Dry the rice by leaving it to drain in the sieve for 10 minutes.
- 32Dry the rice by leaving it to drain in the sieve for 10 minutes.
- 33Dry the rice by leaving it to drain in the sieve for 10 minutes.
- 34Put the dried rice into a Japanese rice cooker.
- 35Put the dried rice into a Japanese rice cooker.
- 36Put the dried rice into a Japanese rice cooker.
- 37Add 540 milliliters of water to 450 grams of dry weight rice.
- 38Add 540 milliliters of water to 450 grams of dry weight rice.
- 39Add 540 milliliters of water to 450 grams of dry weight rice.
- 40Cook the rice in the rice cooker. Cooking the rice will take around 40 minutes.
- 41Cook the rice in the rice cooker. Cooking the rice will take around 40 minutes.
- 42Cook the rice in the rice cooker. Cooking the rice will take around 40 minutes.
- 43Add 90 grams of sushi vinegar to the cooked rice.
- 44Add 90 grams of sushi vinegar to the cooked rice.
- 45Add 90 grams of sushi vinegar to the cooked rice.
- 46Gently mix the rice with a slicing motion. This is called "cutting" the rice.
- 47Gently mix the rice with a slicing motion. This is called "cutting" the rice.
- 48Gently mix the rice with a slicing motion. This is called "cutting" the rice.
- 49Cut any lumps in the rice immediately when you see them.
- 50Cut any lumps in the rice immediately when you see them.
- 51Cut any lumps in the rice immediately when you see them.
- 52Cover the rice with a wet thick kitchen towel.
- 53Cover the rice with a wet thick kitchen towel.
- 54Cover the rice with a wet thick kitchen towel.
- 55Let it cool down to a perfect temperature for about 10 minutes before shaping it.
- 56Let it cool down to a perfect temperature for about 10 minutes before shaping it.
- 57Let it cool down to a perfect temperature for about 10 minutes before shaping it.
- 58Put the sushi rice into a Japanese Ohitsu to keep perfect moisture and temperature.
- 59Put the sushi rice into a Japanese Ohitsu to keep perfect moisture and temperature.
- 60Put the sushi rice into a Japanese Ohitsu to keep perfect moisture and temperature.
- 61Cover the rice in the Ohitsu with a wet thick kitchen towel again.
- 62Cover the rice in the Ohitsu with a wet thick kitchen towel again.
- 63Cover the rice in the Ohitsu with a wet thick kitchen towel again.
Ingredients
- 450 gram rice
- 450 gram rice
- 450 gram rice
- 540 milliliters water
- 540 milliliters water
- 540 milliliters water
- 90 gram sushi vinegar
- 90 gram sushi vinegar
- 90 gram sushi vinegar
Equipment
food scalesievemetal bowlrice cookerDonabeJapanese OhtsuShamoijiwet thick kitchen towel
Tips
- The first water is the most important when rinsing the rice, so throw it away immediately.
- Do not let the rice absorb the dirty water.
- Gently stir and massage the rice with your five fingers, instead of pressing with the palm of your hand, because the rice is already pre-polished.
- Be careful not to break the rice by applying too much pressure. The best and perfect sushi rice is made when the grains are still intact and uniform.
- Over-rinsing can cause the rice to break and may result in a loss of flavor.
- Keep the rice in the fridge if it's summertime and it is around 30 degrees Celcius.
- The time rice spends soaking in the water before cooking affects its final quality, flavor, and texture.
- Beyond one hour of soaking, the rice won't absorb any more water and won't give any more benefits to the rice you use.
- The best bowl for mixing sushi rice with sushi vinegar is made from Hinoki or Sawara Cypress wood.
- Make sure that your mixing rice spoon is covered in vinegar to prevent the rice from sticking.
- Mix the rice with sushi vinegar immediately once the rice is cooked and thus still warm.
- Gently fold the rice with a slicing motion and breaking up any lumps gently without crushing the grains.
- Do not press the rice while mixing.
- Cover the sushi rice with a wet thick kitchen towel to keep it from drying out.