The cornerstone of the Japanese diet, Nishiki rice is a Japonica medium-grained, slightly sticky rice that begs to be eaten with chopsticks and molded into sushi rolls. If you don't know how to make Japanese rice, it can be quite tricky. However, with a few simple steps, you are able to create a light and fluffy rice on the stove or in a rice cooker with ease. Measure your desired amount of rice with a measuring cup and pour it into a pot. Add water to the pot and swirl the rice around several times until the water becomes cloudy, then pour the water out. Repeat this process two or three times and drain the water from the rice. Measure fresh water and it add to the pan. For each cup of dry rice that you are cooking, you will need to add 1 cup plus 2 tablespoons of water Allow the rice to soak in the water for 30 minutes to 1 hour before cooking. Cover the pot with a tight-fitting lid. Turn the heat to high and bring the water to a boil. Once you hear the water boiling, without lifting the lid, turn the heat down to medium and cook the rice for 5 minutes.

Then, turn the rice down to low and cook for 10 minutes. Remove the rice from the heat and, leaving it covered, let it rest for an additional 10 minutes. Remove the lid and fluff the rice with a fork. Add the measured amount of rice you are using to your rice cooker's bowl. Add water to cover it and swirl it around several times with your hand. Pour the water out and repeat this process several times until the water is relatively clear. Measure and add the amount of water you need. Use 1 cup plus 2 tablespoons of water for each cup of rice you are cooking. Leave the rice to soak for 30 to 60 minutes before you beginning cooking. Turn your rice cooker on. Once the cooking cycle is complete, fluff the rice with a fork and serve. Gain 2 pounds per week Gain 1.5 pounds per week Gain 1 pound per week Gain 0.5 pound per week Maintain my current weight Lose 0.5 pound per week Lose 1 pound per week Lose 1.5 pounds per week Lose 2 pounds per week

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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. How to make Sushi Sushi Rice / Instructions You will need (for 1lb/0.5 kg prepared rice):— 8 oz/250 g short grain white rice (or special Japanese sushi rice)— 8 oz/250 g water For the dressing:— 1.5 oz/45 g rice vinegar— 1 oz/30 g sugar— 0.5 tsp salt— 2-3 pieces of konbu seaweed (to taste) Put the rice in a strainer. It is recommended to use sushi rice the same day it has been cooked, so try to cook only as much rice as you need for today’s sushi party. While measuring the rice, keep in mind that it will weigh twice as much when it is cooked. Rinse the rice with clean water until the water runs completely clear. Put the rice in a heavy-bottomed saucepan and add the water. The weight of the water should equal the weight of the uncooked rice.

Cover the pan with a glass lid and heat it until the water starts to boil. Don’t remove the lid until the rice is cooked! You don’t need to stir the rice. Some rice will stick to the bottom of the pan, but this is necessary to prevent the rest of the rice from getting crispy. If you are cooking on an electric stove, turn the heat off when the water boils, but don’t remove the pan until the stove cools down. On a gas stove, minimize the heat when the water boils and let the rice simmer for 5–7 minutes. Turn the heat off and leave the rice 15 more minutes with the lid on. While the rice is cooking, prepare the dressing. Put the vinegar in a small saucepan and add the salt and sugar. Heat the saucepan, stirring constantly, until the sugar dissolves. Don’t let the dressing boil! When the sugar dissolves, remove the saucepan from the stove, add the konbu and let the dressing cool. Transfer the rice to a wooden bowl. Don’t try to scrape the rice from the bottom of the pan — it is too dry and crispy for sushi.