You are hereHomeAnswering Questions: Sake/mirin redux, bulk buying Japanese rice, and storing Japanese ingredients Answering Questions: Sake/mirin redux, bulk buying Japanese rice, and storing Japanese ingredients Sign up or log in to customize your list. Here's how it works: Anybody can ask a question The best answers are voted up and rise to the top I love making sushi at home - it is a satisfying and delicious experience that is very quick and easy (and I can use whatever food is leftover in the house). However, I'm limited by the type of rice I have been using, and most of the sources I've found are confusing about details and brands. I have been using Botan Calrose Rice, and I've used the Whole Foods brand sushi rice, but neither is particularly good. So, what are the specific considerations for good sushi rice? Obviously it should be a white, short-grained rice, but what else should I look for? Is it worth it to order rice online when you live in a place that only sells the Botan rice?

Edit: The method for making the rice is either by boiling in a pot with a tight lid or using a rice cooker - both seem to produce very similar results for me. where to get sushi grade fish nycI am looking for a rice with more consistent texture and with a stronger, less chalky flavor.sushi frenzy online According to Seductions of Rice (which also has the best written instructions for making sushi rice I've seen), any Japanese-style rice will work fine for sushi rice. sushi grade fish laThey further define Japanese Rice as Japonica short rice which has a length:width ratio of 2.5:1. sushi rolling mat flat side

The grains should look translucent and rounded, sometimes with a small white spot at one end.game memasak sushi bar For example, I personally use "Akita Komachi" organic rice. sushi online delhiThis is also a "half-brown" rice, which gives it more vitamin content than pure white rice, as well as a nice nutty flavor.how to make nigiri sushi at home According to them, Japanese rice is frequently covered in talc or powdered starch to keep it dry, which is why rinsing it prior to cooking is essential. I'm not going to go through their entire instructions for preparing sushi rice -- you can borrow the book from your local library for that -- but I will go over the essentials to make sure you're not missing major steps:

Soak the rice in cold water for 20 minutes Mix the rice with vinegar, sugar and salt Spread the rice out in a wide pan to cool Make sushi within 3 hours. "Obviously it should be a white, short-grained rice" This is your problem, you should be using medium grain not short grain, short grain is pudding rice and will loe pretty much all its structure when cooked. As for brands there are things like Yutaka though they're pretty expensive as their aimed at the western speciality market rather than the regular Japanese one. If you want to find it at a good price you're best off looking online at the brands the Japanese supermarkets sell, though you'll probably have to buy a large bag (5kg+). It's how you wash the rice and how you prepare it. You can use short, long or medium sized grains but I prefer the short grain just because every short grain rice seems to spread out more nice and evenly. When you wash your rice, it's very important you remove all the white cloudy water.

When those white cloudy water gets cooked, it makes the rice more sticky, which gives the rice a mushy like texture/appearance. When you wash your rice, make sure you let it sit for at least 30 minutes or longer. This will make the rice tender. After a nice 30 minute stand by, you should give the rice a wash once or twice more. This will let any left over cloudy water that has sat down spread out evenly so you don't get the bottom part of the rice all sticky have the top cooked all nicely. What some people do is they wash the rice on the rice cooker pot and let the silt calm down and cook the rice and only use the top portions of the rice that has been cooked. But like I said before, all rice is pretty much same. Some may look more shiny and such but in the end, they pretty much taste the same as long as you prepare it will. Sign up or log in Sign up using Google Sign up using Email and Password Post as a guest By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged rice sushi or ask your own question. Did you know that nearly 70% of Japanese people eat rice at least once a day? With Japan relying on rice so much, it is no surprise that Japanese rice is among the finest in the world. 's fantastic range of Japonica rices from different rice-growing regions of the country, and be sure to take a look at our Japanese rice page for more information on the humble grain that feeds the entire Japanese nation.Try our rice subscription >> Yumenishiki Rice, 5 Kg Shinmei Akafuji Akitakomachi Rice, 5 Kg Yumenishiki Rice, 10 Kg Maruchan Microwaveable Rice, 200 g Yumenishiki Brown Rice, 1 Kg Mitsui Microwaveable Rice, 600 g, 3 servings Nishiki Rice, 1 Kg Shinmei Akafuji Koshihikari Rice - Ishikawa, 2 Kg Yumenishiki Rice, 1 Kg Shinmei Nanatsuboshi Rice - Hokkaido, 5 Kg Hakubai Sweet Mochi Rice, 2.27 Kg Shinmei Microwaveable Rice, 660 g, 6 servings