2 cups sushi or short grain rice 2 cups water, plus extra for rinsing rice 2 tablespoons rice vinegar 1 tablespoon kosher salt Watch how to make this recipe. Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. bine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi. Recipe courtesy of Alton Brown, 2005Minado'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. Perfect results every time and the flavour is something else entirely!buy sushi grade fish orlandoThanks so much for sharing!magic sushi gioco online Made sushi for the first time,thank you for giving such detailed directions.sushi online bestellen leidenI followed the recipe exactly and the rice was wonderful!sushi grade fish sainsburys

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; best sushi london chowhoundrinsed the rice only 3 times; sushi conveyor belt indonesia& cooked as directed. sushi conveyor belt kyotoPlease use Google to see mirin vs rice vinegar & get yourself a bottle of mirin @ any Asian food mart....you won't be sorry. 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 Newsletter Juice of 1/2 lemon 1 medium avocado, peeled, pitted, and sliced into 1/4-inch thick pieces 1/2 batch sushi rice, recipe follows 1/3 cup sesame seeds, toasted 1 small cucumber, peeled, seeded, and cut into matchstick-size pieces 4 crabsticks, torn into pieces Pickled ginger, for serving Soy sauce, for serving Squeeze the lemon juice over the avocado to prevent browning.Cover a bamboo rolling mat with plastic wrap. Cut nori sheets in half crosswise. Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds. Turn the sheet of nori over so that the rice side is down. Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet.

Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Pull away the mat and set aside. Cover with a damp cloth. Repeat until all of the rice has been used. Cut each roll into 6 pieces. Serve with pickled ginger, wasabi and soy sauce.Allow to cool to room temperature before using to make sushi or sashimi. Sign up or log in to customize your list. So i'm trying to make sushi rice and i know the essential component is the vinegar/sugar/salt mixture (with the optional kombu, which i don't have access to, so i omit entirely). I would like to hear your opinions on the ratios of the vinegar to sugar to salt. I have seen several but have not chosen my favourite yet. Also does anyone know for certain if salt is added to make the overall flavour sort of bitter-sweet, or... ? On a related note: how important is the fanning of the rice? I mean, come on, to me sitting besides the rice and fanning with a giant palm leaf to fend off the excess moisture from your rice-pharaoh just seems utteryl ridiculous.

In cooking there always have been supposedly imporatnt fancy techniques that are considered essential by every blogger, ever, yet in reality have little to no impact on the quality of the dish. sugar salt rice vinegar sushi I did an online search for the first 10 sushi rice recipes with distinct ingredient proportions and came up with the following ratio (by weight): Or, if you prefer: For 1300g / ~6 cups Sushi Rice 400g or 2 cups of raw sushi rice (about 1200g or 6 cups of cooked rice) 32g or 3 tbsp white granulated sugar 63g or 4 tbsp vinegar 7g or 1tsp salt I've not tried these proportions yet but I usually find that a simple average of 10 to 20 distinct recipe proportions gives me a good starting point for experimentation. At the very least averaging helps avoid nasty surprises like the saltylicious recipe of Alton Brown I linked to in my comment above. Another answer here suggests a Salt:Sugar:Vinegar ratio of 1:2:2, whereas my figures suggest something closer to 1:5:9 if we are talking weight ratios (the other answer doesn't specify).

You asked whether salt would help give the rice a bitter sweet taste. In my experience sushi rice has no obvious bitter taste, but it does have a sweet-sour flavor that the vinegar and sugar lends. Salt helps other flavors play nicely with each other and at the same time adds a delicate flavor bass note of its own. In my opinion you are unlikely to find a favorite recipe by adjusting the proportions alone. There are preparation techniques to play with, varieties of rice and types of vinegar. Many sushi rice recipes feature mirin, sake, kombu or dashi in the list of ingredients. Experimenting with any of these things will likely necessitate altering the ingredient proportions from what I give here. I hover around what I think is 1:2:2 with Salt:Sugar:Rice Vinegar. Use enough so that you can coat all of your rice, but not drench it. Before cooking, rinse the rice. I believe this removes excess starch from the rice. Skipping it makes my rice sad. After cooking you fan it while folding in the sushi vinegar mixture.