DOWNLOAD FOOD MONSTER: The biggest, baddest, yummiest vegan food app! How to Make Perfect Sushi Rice 2 cups sushi rice (short grain) 2 cups filtered water 3 tbsp rice vinegar 1 tsp herbamare or salt (You can use more if you wish, but you’re going to dip the sushi in soy sauce anyways which is very salty) Fine mesh strainer or sieve Rice paddle or wooden spoon Large Wooden/Glass/Ceramic/Plastic bowl (not metal) Measure out 2 cups dried sushi rice (short grain white or brown rice. It must be short grain!) You can double if desired, but this will make enough sushi for at least 4 large rolls and a small roll or two. Enough for 2 adults for dinner, or two single lunches. Rinse your rice through a fine metal sieve until the water runs clear, OR soak in a large bowl of water and mix around by hand to get the excess starch off. Rinse and soak a few times until the water is clearer. This is important and will make your rice turn out better.Let your rice soak for 30 minutes.

Place rice and 2 cups water into rice cooker or pot. (If using more rice, always use a 1:1 (same) ratio of rice and water) Rinsed sushi rice in rice cooker Rice cooker instructions: Set the white rice program and let it cook. My favourite rice cooker is my Zojirushi 5 1/2 cup rice cooker because it has settings for white rice, brown rice, mixed rice, porridge and cake. Yes you can even cook cake in this rice cooker! If fancy rice cookers aren’t of any use to you, check out this Hamilton Beach rice cooker (for $45 with free shipping) I use frequently when cooking at my mom’s house. It’s great too for basic rice and has never overcooked or burned the rice. I used to use those $10 rice cookers with just an on off button, but often times they would turn off before the rice was done, overheat and cause overcooked or crusty rice. If cooking for a family, I highly suggest getting a decent rice cooker to free you up from the stove and the guesswork of making perfect rice. When the rice is done cooking and the buzzer goes off, leave the rice for 10 minutes to let steam.

Don’t open it and don’t touch it. Stove top instructions: In a pot, place the rinsed rice and equal parts of water and bring to a boil. Stir the rice occasionally to prevent any grains from sticking to the bottom of the pot. Once it reaches a boil, turn down the heat to medium low, cover with a lid and steam. Do NOT open the lid until the rice is done steaming. You will lose your moisture and heat and jeopardize your rice being cooked evenly. how to make sushi ginger youtubeUse a clear glass lid if you can. flying sushi onlineThe rice is done cooking when the water disappears, this happens between 8 and 10 minutes depending on the type of stove you have. raw fish for sushi

Remove the rice from heat. Measure 3 tbsp rice vinegar, 2 tbsp granulated sugar and 1 tsp herbamare or salt. You can use more salt if you want, but really its not necessary if you’re going to be dipping your sushi in soy sauce which is super salty anyway.Heat a small pot (not metal) over medium heat and add vinegar, sugar and herbamare (or salt). Combine vinegar, sugar and salt in pot. When it is bubbling and everything is dissolved remove from heat and let cool.best takeout sushi in ottawa Remove rice from pot or rice cooker with a wooden spoon or that plastic rice scoop you have. how to get raw fish for sushiYou basically want to scrape the bottom and dump the rice in 1 or 2 strokes so that you don’t damage the sushi rice too much and mash it. where to buy raw tuna for sushi

Pour it out into a wooden, glass or plastic bowl. If you put it in a metal mixing bowl, you risk the chance of ruining the flavour when pouring vinegar on it and it reacting with the metal. Only scoop out perfectly cooked rice, if any is stuck or undercooked, leave it in the pot. Gently cut into sushi rice with paddle to break up. Season sushi rice by drizzling sushi vinegar evenly across rice. Cut into rice gently again to combine and spread out the seasoning.how to make low calorie sushi Let your perfect sushi rice cool off before making sushi. If it’s too warm it can stick to the sushi mat and be hard to work with. Now you are ready to prep your veggies or filling for sushi rolls! EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS Check out more vegan Japanese recipes belowHomeRecipesSimply Ming Season 7Master Technique: Sushi Rice Master Technique: Sushi Rice

Episode 719: Sushi Rice Important Message for Ziplist Users 8 cups short-grain Japanese sushi rice2 cups rice wine vinegar1/2 cup mirin (Japanese sweet sake)1 cup sugar 1. Place the rice in a bowl and add water to cover it generously.  Swish the rice in the water in a single direction to rinse off residual starch.  Drain the water, refill the bowl, and swish again.  Repeat until the water is clear.  Do not rub the rice together with your hands because it could break the grains.2. Drain the rice and place in a medium saucepan fitted with a tight lid. Flatten the rice with a palm and without removing your hand, add water until it just touches the middle and highest knuckle of your hand.  This is the “Mt. Fuji” method. Cover and bring the water to a boil for 10 minutes. Reduce heat to medium-high and simmer for 20-25 minutes. Turn off the heat and let the rice stand, uncovered, to plump, for 10-15 minutes.  3. Meanwhile, in a small nonreactive saucepan, combine the vinegar, mirin and sugar and heat over medium heat until hot, about 5 minutes;