this had a great ratio of ingredients! a good tip that i have about cooking sushi rice perfectly if you have a rice cooker is after rinsing your rice, put your hand flat on top of the rice and ... The rice was cooked well, but it was way too sweet and vinegary for my taste. I could eat sushi rice for a meal, so I was pretty disappointed. I may try it again, but with much less vinegar and ... This recipe has a good ratio of ingredients - I like my rice a bit on the vinegary side, I guess. The only changes I made were to cut out the oil and to add everything to the water in the beginn... This is a great recipe for sushi rice. Instead of boiling the vinegar/sugar/ salt, I just put it in the microwave for about 1 minute. It comes out the same! I used a rice cooker as well and I use 1 cup rice for 1 1/4 cup liquid ratio. If you use Kokuho Rose sushi rice you do not have to rinse before cooking. This is really good!! I always use this rice recipe in my sushi rolls, and everyone raves about them I HIGHLY recommend this recipe if you are making sushi!

(I just bought short-grain rice from... I used the suggestion of reviewer JamieS. She was right, it did turn out perfectly. how to make sushi rice epicuriousI reduced the sugar and vinegar by a smidge, and cooked rice in a rice cooker.sushi delivery menu lebanon Muffin Mom N Garlic Girlfood delivery waterloo londonI agree it would have been to much vinegar. buy japanese rice cooker ukI did reduce the Vinegar to 1/3 cup and I tasted the rice as I was mixing in the liquid and stopped when it had the right flavor (I di... A few tips- if you're making a larger batch, omit the vegetable oil, and add some slices of orange and lemon, including the rind, to the vinegar mixture.

You'll also want to add a piece of kelp... 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, 2005How To Make Japanese Rice and Sushi Rice

As the dietary staple of Japan, knowing how to cook Japanese rice is an important first step to becoming a Japanese cooking master. Perfectly prepared Japanese rice should be light, fluffy, and slightly sticky when cooked, and this popular Japan Centre recipe will have you making sublime rice every time. This recipe will also show you how to season your rice for sushi. Wash Rice : Measure out the rice and put it into a saucepan or use a bowl at this stage. Add plenty of water to the pan/bowl then gently stir and mix the rice with your hand. When the water becomes cloudy with starch, pour the water away, keeping the rice in the pan/bowl with your hand. Repeat this step up to 3-5 times or until the water becomes clear. After washing the rice soak the rice for at least 30 mins. Then drain after 30 mins. Boil Rice : Add the rice and 390ml of fresh water to your saucepan. Put on the stove, and bring to the boil. Once boiling, turn the heat down to low and let the rice simmer for about 15-20 mins.

(Make sure to keep the lid on the sauce pan at all times). Steam Rice : Once it has simmered, remove the saucepan from the stove and leave the rice to steam for a further 10-15 mins. Serve and Enjoy : Once the rice has finished steaming, mix well with a shamoji, or Japanese rice paddle, and serve into bowls. You can then use a choice of toppings such as furikake, Japanese pickles (tsukemono) or sauce for extra flavour or use to make onigiri rice balls. Requirements: Sushi Vinegar 80ml Wooden Sushi Bowl (Optional) To make sushi rice, the cooked rice needs to be mixed with sushi vinegar, which is Japanese rice vinegar mixed with salt and sugar. Mix 80ml of sushi vinegar (or about 12% of the total cooked rice weight) with the rice. To get the best flavour, the vinegar needs to be folded into the rice while it is still warm. As you are mixing the rice and vinegar together, use a fan to cool the rice and remove the moisture. Your sushi rice is now ready to be used in all types of delicious sushi.

For best results use a wooden sushi bowl (sushi oke) to mix and cool the rice. - You can vary the amount of sushi vinegar slightly according to your tastes.- See our Japanese Rice How To page for even more facts and information about Japanese rice and the different varieties available. Mizkan Sushi Vinegar, 355 ml Nishiki Rice, 1 Kg Shinmei Koshihikari Rice - Hyogo, 2 Kg Email me when back in stock Shinmei Koshihikari Rice - Toyama, 1 Kg Shinmei Yumepirika Rice - Hokkaido, 2 KgSkip to main content 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.