I-Shushi Premium Sushi Rice 10 kg

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Different brands of rice may drier than others, so adjust the water quantity if needed – you’ll have to cook a batch of rice to see whether this is necessary Rice vinegar mixed with sugar and salt is essential for giving sushi it’s distinct combination of flavors. If you neglect this part, your sushi won’t quite taste like sushi should. It is not recommended to substitute rice vinegar as most types of vinegar are much too strong. Rice vinegar is quite delicate and blends in perfectly with the rice. How is this done? Fluff the rice in a slicing motion with a rice paddle. Don’t mix or else sushi rice will end up being mushy or smashed. With proper fanning and slicing, your sushi rice becomes shiny! Japanese short-grain rice is perfect for serving on the side with entrees such as Sukiyaki with Beef and Vegetables and Miso Itame, a stir-fry with vegetable pork in miso sauce. When cooking rice for non-sushi use, add 1-1/4 cups of water to 1 cup of rice. What can I use if I don’t have sushi rice? Even so, it is important to use a little less water than normal to cook the rice when using a rice cooker. You need less water because later the rice will be combined with vinegar mixture and will absorb this too.

Making sushi at home can be so much fun! You can even gather all the ingredients and tools for different types of sushi and have a sushi-making party with friends! Get the kids involved too for a fun experience and have a blast making memories. My family and I like the Koshihikari rice from Toyama prefecture (see above). Nijiya Market sells it and we think it’s one of the best imported rice available here in the U.S. at this time. The Right Rice-to-Water RatioTransfer cooked rice to a sushi oke ( hangiri), a large salad bowl, or a baking sheet lined with parchment paper. You must let the rice cool fast. It’s common to use an electric fan or hand-held fan called uchiwa (うちわ) to cool the rice.

To make sushi, you’ll need a rice cooker, a hangiri (a wooden vessel used in mixing and cooling the sushi rice), a spatula and a fan. The wood used in a hangiri absorbs moisture from the steaming rice, creating less wet and lumpy sushi rice. However, if you do not have a traditional hangiri, you can substitute a large bowl when mixing rice with sushi vinegar. Just make sure the bowl is large enough not only to hold the rice but also has additional room for mixing. How to Make Sushi Rice, Step by Step IngredientsYou can cook the rice using a pot over the stove, but the most convenient way is to cook sushi rice using an electric rice cooker. In my Japanese home kitchen, my trusted rice cooker brand is Zojirushi Rice Cooker . Because I cook sushi rice often, this rice cooker has a ‘sushi’ option, which makes it really easy to ensure the rice is cooked perfectly. Here are my recipes for different cooking options. Let the rice cool down for a few minutes until it reaches room temperature. Don’t put the rice in the fridge to make it cool faster – that will damage the rice. You can however use a fan, A/C or put it by the window. It is important to keep a few things in mind when taking the rice out of the pot: Only use a wooden spoon to handle the cooked rice. A metal spoon will cause the rice to be damaged, and it can also react with the vinegar we will be adding later. It’s worth noting that outside of Japan, Japanese short-grain rice is often called “ sushi rice” for marketing purposes. In reality, Japanese rice is typically used in everyday meals and less often in sushi recipes. Cook the rice with kombu. Kombu (dried kelp) gives a subtle fragrance and umami taste to the sushi rice.

Sometime between the 1300s and 1500s, the Japanese slowly stopped using fermented rice and instead added vinegar to the rice to further increase its shelf life. The vinegar ended up improving the flavor of the rice so they started eating the fish and the rice together, which evolved to today’s sushi. Preparing sushi rice may seem complicated at the beginning, but as you proceed with it you can see that it is a bit like cooking ordinary rice, but with vinegar added to it, and a bit of Japanese technique. Making sushi rice involves washing, soaking, cooking, and seasoning. Let’s review:

Rinse and soak the rice before cooking. Make sure the rice is washed and rinsed a few times until no more starch comes out from the water. Then let the rice be soaked for at least 20-30 minutes before cooking. This allows the rice grains to yield a better texture.