Book Update: The Handmade Mama Three Simple Ways to Keep Kids Healthy During Cold & Flu Season How to Make the Most of Nap TimeMinado's Perfect Sushi Rice This is the recipe for Sushi rice that I have learned from my father, the Sushi chef at Minado sushi. It's not really a secret recipe, many restaurants prepare rice this way, but it produces really great rice. More of a technique than anything. This is a response to a request in the forum and I hope you guys like it! 10 Things to Make With Instant Rice Ignore the directions on the bag that the rice came from and rinse the rice only 3-5 times. The water does NOT have to run clear. Place rice to drain in a strainer. Drain for one hourin the winter, 30 min in the summer. (Sounds strange, but is true). While rice is draining, combine vinegar,sugar, salt and mirin together in a bowl and mix well. If using a kelp leaf,it should be about 2 in long Wipe it lightly, cut small slits to make it look like a comb and add it to a pot along with the water.

Add rice to the pot. Bring quickly to a boil and then reduce to a simmer. Cover the pot and DON'T touch it until the end, NO PEEKING. Cook for 15 minutes before removing the pot from the heat but keep the lid CLOSED. Let rice rest for 10 min and then remove the cover. Place in a glass dish to cool and lightly fan the rice while adding the vinegar mixture. Mix rice gently, careful not to break it. Sushi rice is best used at body temperature. Without doubt the best, most detailed Sushi Rice technique I've ever heard of. buy sushi making suppliesPerfect results every time and the flavour is something else entirely!healthiest thing at sushi restaurantThanks so much for sharing!order sushi brooklyn

Made sushi for the first time,thank you for giving such detailed directions.I followed the recipe exactly and the rice was wonderful! After reading the reviews I incorporated some of the sugggestion & the rice turned out PERFECT. The sugar didn't dissolve in the liquid so I zapped it in the microwave & solved that problem. I took the suggestion of cooling the rice in a 9x13 Pyrex which made it easy to drizzle the liquid & blend. I used the EXACT ratio of rice/water; rinsed the rice only 3 times; toko bahan sushi online& cooked as directed. where to buy fish eggs for sushiPlease use Google to see mirin vs rice vinegar & get yourself a bottle of mirin @ any Asian food mart....you won't be sorry. fish for sushi san diego

If you're going to the trouble of making sushi rolls why not do it right? And the person who thought this way too salty....I can't imagine why....it's only 1/4 tsp per cup....unless they measured wrong. Serving Size: 1 (947 g) Servings Per Recipe: 1 Calories from Fat 4 Like what you see here? Save to Recipe Box Get Our Daily Dinner NewsletterIt may not be the most exciting part of sushi, but the vinegared rice or sushimeshi (鮨飯) is what makes sushi sushi. sushi cape town restaurantBy some accounts, the word sushi is a contraction of the words su which means "vinegar" and meshi which means "rice". Another creation legend is that the kanji character for sushi "鮨" resembles the Chinese character for salted fish "鮓" and so perhaps the origins of sushi lay somewhere in southern China. In any case, raw fish without the rice is just sashimi.In Japan, where hundreds of varieties of fresh sashimi-grade fish are flown in from around the world to local fish markets, the best sushi restaurants differentiate themselves based on their technique, not just the variety and freshness of their fish.

The rice in particular is what separates the truly extraordinary sushi restaurants from the merely good, and how they make it is a closely guarded secret.Great sushi rice teeters the line between tender and hard. Each grain of rice retains its original shape, and yet they magically stick together, without being gluey or gummy. The seasoning is a balancing act between sweet, sour and salt, well seasoned, but not so much so that it detracts from the fish. Most importantly the grains sport a lustrous shine that would make a shampoo model jealous.While it may surprise some, not all rice is not created equally. Even amongst short-grain rices there are huge variations in texture, color and shine based on the species, where it was made, what the weather was like, how it was milled, and even how fresh it is. A pound of recently harvested premium rice can fetch upwards of $20 in Japan. Unfortunately we don't have quite the selection of rice here in the US, but lookng for rice labelled as "new crop" is a good start.

How the rice is washed, cooked, and seasoned are equally important, so here's my technique for getting the best sushi meshi out of the rice you have available to you.Lastly, if you're looking for great quality fish thats safe to eat raw, Luxe Gourmets has a good selection of salmon, hamachi and tuna that's the best I've seen in the US. Since the fish they carry is intended to be eaten raw, and handled by experts who know how the fish is going to be used, the fish is better quality and safer to eat than most stores outside Japan.Recommended products Previous Next4 servings Based on your location, units have been adjusted to Metric measuring system. StepsNOTE: A rice cooker cup does not equal 1 US cup. If you don't have a rice cooker, use the weight measure.If you're using a rice cooker, add the rice to the bowl of the rice cooker and add cold water to just under the 2 cup line (you want the rice to be on the firm side as you'll be adding the seasoned vinegar after the rice is cooked). If you don't have a rice cooker, add the rice to a large heavy bottomed non-stick pot, then add 1 1/2 cups of cold water.