How to make this recipe Rinse the rice 5 times, then drain in a colander and let dry for 15 minutes. Cook the rice in a rice cooker according to the manufacturer's instructions. Alternatively, in a medium saucepan, combine the rice with 2 cups of cold water and bring to a boil over high heat. Cover and cook over moderate heat for 10 minutes. Reduce the heat to low and cook for 10 minutes longer. Remove from the heat and let stand, covered, for 15 minutes. Meanwhile, in a small saucepan, combine the sake-mash vinegar, rice vinegar, sugar and salt and warm over moderate heat, stirring to dissolve the sugar. Transfer the rice to a very large bowl. Sprinkle 1/2 cup of the seasoned vinegar all over the rice: Drizzle onto a spatula while waving the spatula back and forth. Using a slicing motion with the spatula, gently separate the rice grains while mixing in the seasoning. Fan the rice while mixing it to help it dry. Wipe down any stray grains from the side of the bowl.

Cover the rice with a damp towel to keep warm. Crab: Meat from Dungeness, blue or king crabs is best. Pick over the meat for bits of shell. Tuna: If a piece of tuna is sinewy, simply scrape the meat off the sinews with a sharp knife. Salmon: Slice salmon across the grain into strips about 4 inches long and 1/4 inch thick. Cucumber: Seed a cucumber, then slice it--including some of the skin--into a thin julienne. Avocado: Cut a ripe Hass avocado in half. Carefully strike the pit with the blade of a heavy chef's knife, then twist the knife to remove the pit. Peel the halves, then cut them into 1/4-inch-thick slices.Rice is rice, right? Short-grain Japanese rice is quite different from long-grain basmati or jasmine rice, so achieving the right texture — glossy and tender but not sticky — calls for a particular cooking method. A fancy rice cooker makes the process easy, but it isn't a necessity. Making perfect Japanese rice on the stove is simple, requiring only a good pot and careful listening skills.

Rice can be tricky, as stove strength varies, so cooking times in recipes are really just approximations. Lifting the lid lets steam escape from the pot, a rice cooking no-no, so the best way to check on the progress of your rice is actually to lean in close and listen. Recognizing the bubbling, chortling sound of rice reaching a boil and the crackling hiss of almost-done rice is useful when making any type of rice, not just Japanese. genki sushi delivery numberPlus, nothing makes you feel more like a kitchen ninja than relying on just your hearing to know when the rice is done.genki sushi online application Heavy pot with a tight-fitting lidStrainerDry measuring cupLiquid measuring cuphow to make vegetarian sushi youtube

1. With the dry measuring cup, measure out the rice grains. One cup of dry rice will make approximately two cups of cooked rice. Pour the rice into the pot. 2. Fill the pot with enough cold water to cover the rice and use your hand to vigorously swish the rice around. Pour out the water, which will be cloudy with starch. Repeat this step 3 to 4 more times, until the water being poured off is almost clear. (Removing as much surface starch as possible ensures that the cooked rice is not too sticky.)sushi takeout pickering 3. Pour the rice into the sieve and let the excess water drain away. choi game sushi 2Transfer the rice back to the pot.jiro dreams of sushi live stream 4. With the liquid measuring cup, measure the water. sushi rolling mat how to use

For each cup of dry rice, you will need 1 cup plus 2 tablespoons of water. (This ratio can be tweaked to your preference. I like a slightly drier rice, and typically use just 1 cup of water per cup of rice.) Add the water to the pot. 5. As an optional step, you can let the rice sit in the water for at least 10 minutes, which will allow the grains to absorb water and cook more evenly. If you are short on time, this soaking can be skipped. 6. Over high heat, bring the covered pot to a boil, which will take about 3-5 minutes, depending on the strength of your stove. Listen for the chattering lid or other sounds that indicate the water is boiling. Don't lift the lid to peek inside! 7. Reduce the heat to low and let the rice cook for about 5 more minutes, or until the water has been absorbed. Listen for the hissing and crackling that indicate the water has been absorbed, or if you must, quickly lift the lid to check inside. Crank up the heat to high for about 30 seconds to dry the rice.

8. Remove the pot from the heat and let sit, still covered, for 10 minutes. This step is essential for getting the correct texture and cannot be skipped. After the 10 minutes is up, gently stir up the rice and serve. • For best results, start with at least one cup of dry rice, as smaller amounts of rice and water are difficult to cook properly. If you make more than you need, try one of these suggestions for leftover rice. • You can save the rice rinsing water instead of dumping it down the drain. Use it to water plants or blanch vegetables. Want more smart tutorials for getting things done around the home? See more How To posts We're looking for great examples of your own household intelligence too! Submit your own tutorials or ideas here! Short Grain RiceOriginario ricePremium Grade Storage InformationStore in a cool, dry place. UsageHow to cook Sushi Rice (Serves 2) 1. Put 250g of rice into a bowl and wash with cold water. Repeat 3 or 4 times and then drain the rice with a sieve.2.