Milliliters Rice (multiply as required) Milliliters Water to cook the rice with (multiply as required) A pot with lid Water to rinse the rice withIt may not be the most exciting part of sushi, but the vinegared rice or sushimeshi (鮨飯) is what makes sushi sushi. By some accounts, the word sushi is a contraction of the words su which means "vinegar" and meshi which means "rice". Another creation legend is that the kanji character for sushi "鮨" resembles the Chinese character for salted fish "鮓" and so perhaps the origins of sushi lay somewhere in southern China. In any case, raw fish without the rice is just sashimi.In Japan, where hundreds of varieties of fresh sashimi-grade fish are flown in from around the world to local fish markets, the best sushi restaurants differentiate themselves based on their technique, not just the variety and freshness of their fish. The rice in particular is what separates the truly extraordinary sushi restaurants from the merely good, and how they make it is a closely guarded secret.

Great sushi rice teeters the line between tender and hard. Each grain of rice retains its original shape, and yet they magically stick together, without being gluey or gummy. The seasoning is a balancing act between sweet, sour and salt, well seasoned, but not so much so that it detracts from the fish. Most importantly the grains sport a lustrous shine that would make a shampoo model jealous.While it may surprise some, not all rice is not created equally. Even amongst short-grain rices there are huge variations in texture, color and shine based on the species, where it was made, what the weather was like, how it was milled, and even how fresh it is. A pound of recently harvested premium rice can fetch upwards of $20 in Japan. Unfortunately we don't have quite the selection of rice here in the US, but lookng for rice labelled as "new crop" is a good start. How the rice is washed, cooked, and seasoned are equally important, so here's my technique for getting the best sushi meshi out of the rice you have available to you.

Lastly, if you're looking for great quality fish thats safe to eat raw, Luxe Gourmets has a good selection of salmon, hamachi and tuna that's the best I've seen in the US. Since the fish they carry is intended to be eaten raw, and handled by experts who know how the fish is going to be used, the fish is better quality and safer to eat than most stores outside Japan.Recommended products Previous Next4 servings Based on your location, units have been adjusted to Metric measuring system. sushi hong kong plazaStepsNOTE: A rice cooker cup does not equal 1 US cup. how to make scallop sushi rollIf you don't have a rice cooker, use the weight measure.jiro dreams of sushi menu

If you're using a rice cooker, add the rice to the bowl of the rice cooker and add cold water to just under the 2 cup line (you want the rice to be on the firm side as you'll be adding the seasoned vinegar after the rice is cooked). If you don't have a rice cooker, add the rice to a large heavy bottomed non-stick pot, then add 1 1/2 cups of cold water.jiro dreams of sushi tvLet the rice sit in the water for at least 30 minutes. buy sushi grade fishThis allows the grains of rice to soak up some water before cooking, which results in shinier rice with a better texture.where to buy cheap sushi ingredients in singaporeIf you are using a rice cooker, turn it on and let it do it's thing. sushi to go colorado springs

If you are doing this on the stove, turn the heat onto high and bring the rice to a boil (be careful not to let it boil over). Turn down the heat to low and cover with a lid. Set a timer for 15 minutes. Once the rice is done, turn off the heat and let the rice steam for 10 minutes.The rice is done when the surface is no longer wet and slippery, the rice is fluffy, and each grain is very shiny. It will still be a little warm, but it should not be hot. Spread the rice out over the surface of your bowl, and cover with a damp towel until you're ready to use it. 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, 2005The easiest way to make sushi rice for homemade sushi — in a rice cooker! Yesterday I posted my how-to for making homemade sushi, and this post is completely dedicated to making the sushi rice. There is an art to making perfect sushi rice, but I think that’s best left to the sushi chefs who have spent years learning how to make it perfectly. When I make sushi at home, I leave the cooking up to my rice cooker. And as long as you have a somewhat decent rice cooker, the results should definitely be satisfactory!

I have this rice cooker, and at $60 I think it’s a very reasonably priced appliance. I use it a ton and I’m impressed with the rice it turns out. To be honest though, I don’t think you even need to spend $60 on a rice cooker to get a decent one, as this one has a lot of extra features that go beyond cooking rice. To get started, combine rice and water in the rice cooker. I use Nishiki rice, which is easy to find and regarded as a high-quality rice. My Japanese friends say it’s the best! As far as washing goes, I don’t rinse this particular brand of rice. A lot of people are adamant about this, but the directions for Nishiki instruct you to combine the rice with the water as is. You can wash the rice if you feel more comfortable. While the rice cooks, all you need to finish it up is some seasoned rice vinegar. If you google sushi rice, you’ll see that most recipes call for rice vinegar, salt, and sugar, then you dissolve them together and season the rice with it.

Buying rice vinegar with the salt and sugar already in it takes that step away, so that’s why I keep this on hand: For the 1.5 cups of uncooked rice that we used, about 1/4 cup of the rice vinegar is ideal. Add it to the rice: Gently toss the rice around to further distribute the rice vinegar, trying not to mash or flatten the rice: Then it’s ready to be used for homemade sushi. How to make sushi rice in a rice cooker, to use for homemade sushi. 1.5 cups sushi rice (I use Nishiki) 2 cups filtered water 1/4 cup seasoned rice vinegar (I use Marukan) Place the rice and water into a rice cooker. Cook the rice according to the “white rice” setting on the rice cooker. When the rice has finished cooking, evenly pour the seasoned rice vinegar all over the rice. Toss the rice around to further distribute the rice vinegar, taking care to be gentle, and not mash the rice. It is now ready to be used for sushi. Here’s my post on homemade sushi.