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. sushi cat 4 juegoCarefully strike the pit with the blade of a heavy chef's knife, then twist the knife to remove the pit. online fish market in keralaPeel the halves, then cut them into 1/4-inch-thick slices.sushi katze onlineRice is rice, right? how to roll sushi cones

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. (Removing as much surface starch as possible ensures that the cooked rice is not too sticky.) 3. Pour the rice into the sieve and let the excess water drain away. 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.

If you are short on time, this soaking can be skipped. 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. 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. 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! Rice is at the basis of any type of sushi. Even the word sushi refers to the rice. Literally it means ‘sour tasting’, a reminder of the fact that originally fermented rice was used. Nowadays we use vinegared rice instead. Before you start cooking the rice, make sure you have sushi rice vinegar  ready. Use the below recipe to make it yourself. Or see how it’s made in the rice cooking video. Make as much as you want in one go. It practically lasts forever! Alternatively you can of course buy ready made sushi rice vinegar. Do it yourself sushi rice vinegar 200 ml rice vinegar 90 g regular white sugar Large piece of Kombu dried seaweed

20 g sea salt Break the seaweed in smaller pieces, add all ingredients together and let it rest until everything is dissolved. This takes at least one hour. It’s best to prepare the sushi rice vinegar a few days in advance. That will make sure the flavors are really coming through.Cook great sushi rice in 5 steps Now that the sushi rice vinegar is ready, let’s prepare the rice. The simplest way to cook sushi rice is in a rice cooker. You can get one quite cheap and the result is almost guaranteed good. However, rice cookers are not standard equipment in most kitchens. The classic way of cooking sushi rice is in a pot or pan. If you do want to use a rice cooker, be aware that you need to do most of the below steps in the same way. Only Step 2 is different. Simply follow Step 2b instead of Step 2a if you’re using a rice cooker. Step 1: washing the rice Start by measuring the amount of rice. Take about 80 grams of uncooked sushi rice per sushi roll. I recommend to cook a bit more than you think you need.

This is to prevent having to cook more in a hurry, since it takes quite a long time to prepare the sushi rice. Put the rice in a sieve and wash it gently under the kitchen tap with cold water. The purpose of the rice washing is to get rid of excess starch. Place your hand between the running water and the rice.This prevents the rice grains from breaking, which would otherwise release more starch. After rinsing the rice a couple of times, put the rice in a large bowl and fill it with cold water. Again make sure the water doesn’t hit the rice grains directly. Continue washing the rice by gently rubbing it with your hands, or stirring it in circles with your fingers. Keep washing the rice until the water is nearly clear. This should take 7 or 8 washes. Keep in mind that the water never becomes completely clear. Therefore more washes usually aren’t necessary. Don’t rush the rice washing. It’s very important to rid the grains of starch, otherwise you’re left with what the Japanese call ‘smelly rice’, which is no good for making great sushi.

Properly washing the rice yields a clean, fresh taste. Step 2a: cooking the rice Put the rice in a sieve (with holes small enough to prevent rice passing through), give it one more rinse and let the water drain out. Then put the rice in a cooking pot or pan. Add 120% cold water to the rice. So for 100 grams of uncooked rice you add 120 ml of water. Let the rice rest for 30 minutes to let it absorb water. Now place the lid on the pot or pan and put it on the stove at medium heat for 9 minutes. Leave the lid on and increase the heat to maximum for 4 minutes. Turn off the heat and let it rest for 15 minutes, still with the lid on. Now the rice is ready. Note: If the rice seems too mushy or too dry after cooking, next time adjust the amount of water to correct this issue. Use slightly less water if it’s too mushy. Add a bit more water if it’s too dry. Don’t try to cook the rice again to make it less mushy or drier, because that will ruin the rice. Step 2b: cooking in a rice cooker

Then put the rice in the rice cooker. Add 150% water to the rice. So for 100 grams of rice you add 150 ml of water. Close the rice cooker and turn it on. Once the rice cooker stops cooking, leave the rice in the cooker with the lid closed for 10 minutes. Keep in mind: never remove the lid during the cooking. This will only mess up the cooking process.Use slightly less water if its too mushy. Step 3: seasoning the rice Use a non-stick paddle or wooden paddle to scoop the rice gently in a large bowl. Don’t use a metal paddle. That will damage the grains. Traditionally a large wooden bowl known as a ‘Hangiri’ or ‘Oke’ is used. The wood of the Hangiri helps absorb any excess rice vinegar. If you don’t have a Hangiri, you can simply use a plastic bowl. Just make sure it’s large, preferably with a flat bottom. Don’t try to scrape out the rice from the bottom. That rice tends to be crispy or even burned, which is definitely not good for sushi. If it’s stuck to the bottom, don’t use it.

Only the cooked soft rice will do for great sushi. Now add sushi rice vinegar. This will give the rice that special lightly sour taste. Add 20% of the volume of the uncooked sushi rice. To keep things simple, count 1 gram as 1 ml. For example: if you start with 500 g uncooked rice, count it as 500 ml. Add 20% of 500 ml = 100 ml sushi rice vinegar. For best results add the sushi rice vinegar when the rice is still warm. But don’t simply pour it over. Use the paddle to spread the vinegar over the rice. Then gently stir the rice like in the video. This makes sure the individual rice grains are all coated by the sushi rice vinegar. Step 4: cooling the rice Now let the seasoned rice cool to body temperature. Yes, that’s right: body temperature (between 35-40 ºC / 95-104 ºF). Serving it cooler has a negative effect on the proper texture and flavor. Body temperature is also the best temperature to form the rice into a shape while keeping the softness of the rice. You can speed up the cooling process by using either a hand fan,  an electric fan or any improvised fan.