Short Grain RiceOriginario ricePremium Grade Storage InformationStore in a cool, dry place. UsageHow to cook Sushi Rice (Serves 2) 1. Put 250g of rice into a bowl and wash with cold water. Repeat 3 or 4 times and then drain the rice with a sieve.2. Add 330ml of water and the washed rice to a saucepan. Bring to the boil and simmer for 10 minutes with the lid on.3. Turn off the heat and leave to stand for 25-30 minutes. Do not open the lid! How to make Seasoned Sushi RiceMix 3 tbsp of Yutaka Rice Vinegar, 2 tbsp of sugar, 1 tsp of salt together and fold into the cooked sushi rice after the rice has cooled down." Nutritional Information Typical Value Per 100g Product of Origin Product of Italy FaLang translation system by FabobaThis recipe appears in: Sushi Week Part 5: How to Make Chirashizushi Sushi Week Part 4: How to Make Nigiri Sushi Week Part 3: How to Make Temaki (Hand Rolls) Want to read more about sumeshi? Head this way » Note: konbu is dried Japanese sea kelp.

It is available in any Japanese supermarket. Look for pieces that are wide and flat with a distinct powdery white deposit on the surface. Make sure that the rice vinegar you are using is not labeled "seasoned" rice vinegar, which already has sugar added to it. I like my rice relatively highly seasoned, but the sugar and vinegar levels can be adjusted to taste. 3 cups short grain sushi rice 3 1/3 cups water 1 piece of konbu, about 4 by 3 inches (see note) 3/4 cup rice vinegar (see note) 3 teaspoons kosher salt Place rice in fine mesh strainer and rinse under cold running water, gently agitating with hands until liquid runs clear. Add rinsed rice and water to rice cooker and cook. Alternatively, place in a heavy-bottomed 2 quart saucepot with a tight-fitting lid. Bring to a boil over high heat, cover, turn heat to lowest setting, and cook for 15 minutes. Remove from heat and let stand 10 minutes until all liquid is absorbed and rice is tender. Meanwhile, combine konbu, vinegar, sugar, and salt in a small saucepan and cook over medium heat, stirring constantly, until sugar and salt are dissolved.

Transfer rice to a 13-inch by 9-inch nonreactive casserole dish (like a pyrex) and spread gently into an even layer using a rice paddle. Aim a fan set to low directly at rice and keep it running during the rest of this step. how much do sushi knives costCarefully sprinkle 3/4 of vinegar mixture over rice by drizzling it over the back of the rice paddle. cooked sushi rice japanese choiceCombine the rice and vinegar by gently folding it in with a cutting motion, being careful not to bruise or crush any rice grains. play online games sushi go roundTaste rice and, if desired, add more of vinegar mixture. takeout sushi zagreb

Continue fanning rice and folding until rice stops steaming and grains have achieved a slightly glossy texture that just sticks together when you squeeze them. Keep sushi rice at room temperature covered in a clean damp dish towel, or plastic wrap pressed directly against its surface.sushi london delivery late Follow Kenji on Facebook or Twitter for play-by-plays of current and upcoming kitchen projects and conversations with fellow food science nerds.buy japanese rice cookerHow to Make Sushi Ricesushi in montreal north Measure the Rice (Short or Medium Grain White Rice) It is best to accurately weigh the rice with a scale (as the quality of cooked rice tends to vary if not weighed). If using a measuring cup, make sure to level off the top.

The type of rice used is optional, depending on personal taste. However, the following conditions should be maintained: Sift through your rice by hand to eliminate any broken, cracked, or immature grains. The rice should be properly milled, leaving a sheen on the kernels with no bran residue on the germ. Sufficient moisture set at a level higher than 14% is preferred. Sufficient moisture protects against cracking during water absorption, but too much water gives rise to mold. The rice should have been milled less than a week before the date of cooking. The optimum amount of rice to be cooked at once should be no more or less than about 80% of a rice cooker's capacity. First, add water to the measured rice and drain quickly. Next, add water one more time and wash the rice gently so as not to break the grains, then drain. Repeat the second procedure a few more times (about three times in all). Modern, advanced milling techniques allow only a small amount of bran residue to remain on the refined grains.

Therefore, care must be taken not to scrub the rice, which causes cracking, but to lightly "rinse" the grains. Let the rice soak in the water long enough so that the water reaches the innermost part of the grains. Suggested times for soaking are one hour in summer, two hours in winter, based on changes in humidity. When soaking is completed, the weight of the rice increases by 1.25 to 1.30 times that of the uncooked rice, and the rice becomes powdery when strongly rubbed together between the fingers. Add water to the rice Drain the water after soaking is finished, and add fresh water before cooking. The amount of the water added depends on taste; however, a rule-of-thumb is shown below: Soaking and adding water are regarded as one step. Note the following formula: [The amount of water absorbed during soaking + the amount of water added (before cooking) = Total amount of water to be added] The suggested amounts of total water to be added: Sushi Rice (Sticky Rice): The weight of the dried rice x 1.30 - 1.35 (for example): Rice 3.6Kg(7.9lbs)

After soaked weight 4.6Kg(10.1lbs)=1kg(2.2lbs) of Water absorbed 3.6Kg x 1.30 = 4.68Kg(10.3lbs)(Total amount of water) So, adding water is 4.68Kg - 1Kg = 3.68Kg(8.1lbs) If the cooked rice is to be kept in a chilled room, add extra water to the rice, depending upon the conditions of the room. (Sushi seasoning should be included in this amount.) The weight of the dried rice x 1.40 - 1.50(for steamed rice) *The amount of water added If soaking conditions are standardized, it is acceptable to use the amount of water added to the soaked rice as a yardstick. The appropriate amount of water to be added fluctuates greatly, depending upon the quality of rice. If changing the type of rice or switching from old to new harvest grains, and vice versa, the rice should be test-cooked to check for the optimum amount of water to be added. *The quality of water Rice cooked in hard water tends to be harder, but the quality of water does not pose specific problems unless it is of an extreme hardness.

Any chlorine smell may be effectively removed with a water purifier. Select an appropriate heat control according to the directions on the automatic rice cooker. Monitor the time needed to allow the rice to settle. It is critical to allow time for the rice to settle, in addition to the cooking process, in order to obtain the necessary amount of heat to fully cook the rice. Total cooking time: 40-55 minutes Rice should be allowed to settle after cooking because: Moisture distribution in the cooker is uneven immediately after cooking. By allowing time for the rice to settle, any extra moisture on the surface of the grain is evaporated, thus evening out the moisture content of each grain. Gelatinization is incomplete unless the rice is kept at a temperature higher than 98°C, or about 210°F, for approximately 20 minutes. The cooking process alone does not provide enough heat (a temperature over 98°C), a condition that is compensated for by allowing time for the rice to settle.

Maintain a high surrounding temperature while allowing rice to settle. When the rice is allowed to settle for too long, it loses sheen. When it cools down, it becomes sticky, making it difficult to separate individual grains from each other. Add Sushi Seasoning to the rice Wet a wooden rice-cooling tub, or HANGIRI, and pour the cooked rice in it. Sprinkle Sushi Seasoning over the rice while hot (the temperature of the rice should be over 90°C, or about 190°F). Fluff with a rice paddle, by moving it from the bottom up, to coat the rice evenly with vinegar. Quickly break up any chunks with the paddle to prevent clumps from forming. Use a gentle cutting motion of the paddle, rather than mixing the rice into a paste. At the same time, fan it with a rice-cooling fan, or UCHIWA, to cool it down slightly. If the temperature of the rice is too low when adding Sushi Seasoning, the rice becomes sticky, forming hard-to-separate clumps. Furthermore, the rice loses its sheen and its surface becomes rough.