I'm on a quest of learning how to prepare a more than edible sushi. I figured that with enough practice I can achieve the goal of being able to make sushi. The most important part of sushi as I see it is the rice, and that's where I'm not really sure what I am doing wrong. Although I'm making progress with the rice, it still comes out wrong, too sticky - ie not brittle enough - after it sticks it very hard to break, becomes a sort of Plasticine. My question is, what variables should I try to change in order to make it less Plasticine? Cook it less, put less oil, boil it less time, let it steam on low fire more etc... Or more generally put, which parameters influence the texture of the rice and how? In general, the stickiness of rice can be reduced by removing some of the starch by pre-soaking and/or washing the rice. For sushi rice, chewiness can be increased by reducing the amount of cooking water. For what do you use oil? I don't believe that is a traditional ingredient in sushi rice.

I would give you a whole lot of individual pointers, but instead I give you the Serious Eats crew guide to sushi. That said, washing your rice, and cutting in the vinegar are the most importsnt part of rice preparation as those two steps go a long way in detrimining final mouth feel. As long as you are using a short grain, high starch rice, that is. If you want to make sushi the way Japanese make it at home then follow these steps: Buy a decent quality bag of Japanese rice (short grain) from your asian mart or order it online. Buy a nice Japanese rice cooker (zojirushi brand or similar). Most have a sushi setting on the rice cooker. When the rice finishes use the rice spatula to break up the rice and to mix up the rice vinegar, sugar, and salt. If you break it up too much it will become way too sticky. Breaking the rice will release starch. BTW, you don't use any oil for sushi rice. Also, when you cook the rice, mix in some sake, and place a sheet of konbu (about 2x2 inch) Add some Sake (alcohol) to the water as well.

Make sure your pot is sealed? I just watched a how to video because I have the same problem. He suggested putting a dish towel over the pot with the lid. I'm gonna see how it comes out this time :PBrowse other questions tagged rice sushi or ask your own question.Good 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). can you cook sushi grade fish add salt (which can also be added to the cooking water directly).sushi new york michelin star Approximately 5 tablespoons of rice vinegar are used for 1 Kg rice,yo sushi menu dc

but of course this also depends on your taste. I have a sushi rice bag from Sun Rice. They write on it that we should only wash it for 5 minutes then boil it. But I know that sushi rice should be washed for more than that and soaked in water for at least 2 hours. I did it and left it for 2 hours. Then I boil it (1 cup of rice to 1 and 1/4 cup of water). But when I started making the sushi, the rice started to expand and not sticking to each other.sushi online brasilia The problem is because of the 2 hours or I didn't left the rice cook until all the moisture gone ?jiro dreams of sushi It's hard to say exactly which thing was the issue. jiro dreams of sushi full videoRice sticks to itself because of starch on the surface.buy bulk sushi

As Joe pointed out, if it's actually still wet, it's not going to stick. It doesn't get sticky until it's dry enough for the starch to be sticky instead of just starchy water. But even if you did let it cook/dry properly, the extra washing and soaking could well have been an issue too. One of the main things washing does is remove starch. If you manage to remove too much, you could well stop the rice from being sticky.I'd suggest following the instructions that came with the rice, and seeing how it goes. It might be suggesting less washing and soaking than you expect because it's a less starchy variety of rice. Using a rice cooker (or perhaps a traditional earthenware pot) can be a big help. Although rice cookers look like dumb devices like a basic toaster, they often include fuzzy logic controllers that intelligently adjust things. You can still mess things up with too much water or leaving the rice in too long, but there's a much bigger margin for error this way.