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. Plus, nothing makes you feel more like a kitchen ninja than relying on just your hearing to know when the rice is done. Heavy pot with a tight-fitting lidStrainerDry measuring cupLiquid measuring cup

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. where can i buy sushi rice uk(Removing as much surface starch as possible ensures that the cooked rice is not too sticky.)sushi new york grand central 3. Pour the rice into the sieve and let the excess water drain away. sushi serving games online

Transfer the rice back to the pot. 4. With the liquid measuring cup, measure the water. 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. sushi grade fish grocery storeIf you are short on time, this soaking can be skipped.online games cooking sushi 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. sushi new york city midtown

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.how to roll sushi ball 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! Milliliters Rice (multiply as required) Milliliters Water to cook the rice with (multiply as required) A pot with lid Water to rinse the rice withGood Sushi Rice has several contradicting qualities, which make it After several not very successful attempts to cook good Sushi Rice I finally found a way to get a decent result without spending too much(A sushi master probably won't find it adequate :-)).: In my experience the two most important points are the boiling time at full heat and that you let the rice rest after it simmered: If you boil the rice too short it won't get soft, if you boil it too long it will get too soft or it will burn. 2-3 minutes seems to be the right time, but it might vary

with different rice brands. Let the rice rest for at leastThe last time I didn't let it rest, the rice was very soft (mushy) on the outside and still crunchy One middle sized cup of rice (approx. 0.2 litre) seems to be enough for 4 rolls of maki sushi, if the rice is spread thin on the nori mats. Four rolls of maki sushi usually is enough Sushi vinegar is made by mixing rice vinegar with sugar. The amount of sugar and vinegar depends very much on theSome people use a 1:1 ratio between sugar and vinegar (which is too sweet in my opinion) others a 1:3 ratio (1 part sugar 3 parts vinegar). add salt (which can also be added to the cooking water directly). Approximately 5 tablespoons of rice vinegar are used for 1 Kg rice, but of course this also depends on your taste. 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.