How to make this recipe In a medium saucepan, combine the rice, water, mirin, vinegar and sugar and bring to a boil. Cover and cook over low heat for 20 minutes. Transfer to a bowl and let cool. Preheat the oven to 325°. In a large nonstick skillet, heat 1/4 inch of oil until shimmering. For each cake, pack the rice into a 1/4 cup measuring cup; unmold and flatten slightly. Cook the cakes over moderately high heat, pressing, until golden brown, about 4 minutes. Turn and cook for 4 minutes longer. Sushi rice (sour rice in Japanese) requires the typically sticky glutinous Japanese rice variety to bind together despite the souring agent (Mirin or Japanese rice-based vinegar).To replicate the same with Indian rice, one has to carefully select the rice variety that tends to be sticky after cooking. This is the most difficult task, since almost all the rice grown in India are varieties that are not sticky or glutinous after cooking - the desirable characteristic. Moreover, most of the rice is aged for some months at least so that the loose starch from the grains is kept to a minimum.

Sticky rice in India is likely to be young / new rice of a cheap variety, rather than old rice of higher cost. Consult a local rice trader to know which variety of rice will be sticky and glutinous after cooking. It is easier to find such rice in South India than North India. Use absorption method to cook rice - don't boil in excess water and throw away the starchy water (maad / maand in most North Indian languages) as doing that will defeat the purpose.The souring agent has to be mildly sour, so one can't use common synthetic vinegar. Try and source Mirin (available in most cities in gourmet food stores), or dilute natural coconut / palm vinegar with water till you cannot detect the odor and it tastes mildly sour. White wine vinegar is not usable because it retains a strong smell even after dilution.Mix the vinegar in rice when the rice is still hot, stir well carefully with a wooden spoon or spatula without making a pasty halwa, then allow the mix to cool down.For Makizushi (the most commonly seen variety) spread nori (dried seaweed) sheet on a sushi mat, spread the cooled rice on the bottom one-third of the nori, line up the filling of choice (thin strips of cucumber, raw tuna / salmon, salmon roe, Japanese omelette or anything similar of your choice) along the center line of the rice, then tightly roll up the mat to produce a cylinder.

The cylinder is then cut up with a sharp knife.For Nigirizushi, make oblong ball of rice with hand (compress tightly), place the other ingredient on top (slice of salmon, omelette, tuna, etc.), and optionally tie both together with a strip of nori in the middle.For Temmaki, make a cone of nori sheet, mix rice and other ingredients, which can be chopped or diced into small cubes or thin strips, and fill the cone with this mix. Essential Techniques & Recipes Every Cook Should Knowjiro dreams of sushi stream hd 10 Ways to Eat Less Meatjiro dreams of sushi youtube trailer add to recipe boxjiro dreams of sushi film Cooking a perfect pot of rice isn't difficult, but sometimes, it doesn't turn out as perfect as you'd like. where to buy tupperware sushi maker

So here are ways to fix rice that has turned out less than perfectly: Problem: The rice is still very chewy or hard in the middle after the allotted time.Solution: Add just enough water to create a little steam, 1/4 cup or less. Put the lid on and cook the rice on very low heat for another 5 minutes. Problem: The rice is cooked but too wet.Solution: Uncover the pot and cook over low heat to evaporate the water. Or gently turn the rice out onto a baking sheet and dry it in a low oven.tienda online productos sushi Problem: The grains are split and the rice is mushy.jiro dreams of sushi placeSolution: Use the rice for rice pudding and start over if you have the time.get sushi buenos aires Problem: The bottom layer of rice has burned.

Solution: Run cold water over the outside of the pot's bottom to keep the burnt flavor from permeating the rest of the rice (don't add water to the rice itself).Tip out as much rice as you can salvage. You can avoid such problems by breaking the cardinal rule of rice cooking ("never lift the lid") and actually looking to see how it's doing. I for one have done so and lived to tell the tale. A quick peek will tell you if most of the water has been absorbed and that it's time to let the rice sit off the heat. The point is to keep the lid off for just a flash. Read The Science of Cooking Rice or watch our How to Cook Rice video for step-by-step instructions on how to make fluffy and moist rice, that's never mushy or undercooked. Cookbooks, DVDs & More Check out all cooking Books & DVDsThe heart of sushi is the rice. Without rice there would not be sushi. The very word "sushi" means "vinegared rice." There are a number of important factors to successful, delicious sushi rice.

First, you must use white, short or medium grain rice which will give you a soft, sticky consistency. Secondly, you must use a rice cooker. An electric rice cooker is essential for perfect, no fail rice for sushi. To Cook in the Rice Cooker: 3 cups (rice measuring cup) short or medium grain white rice Water to fill to water level 3 for sushi rice 4 Tbsp. rice vinegar 1 Measure rice accurately and place in inner cooking pan. Rinse the rice under water until water clears. 2 Add water by filling up to the water scale marked “3” for “Sushi Rice.” Cook the rice using the “Sushi” setting. 3 While the rice cooks, stir the rice vinegar, sugar and salt in a small bowl until the sugar dissolves. 4 When rice completes cooking, place the rice into a large, wide, shallow dish. (Avoid using metal since vinegar may react with it.) Pour the vinegar mixture evenly over the rice and mix using a spatula. The vinegar seasoning must be mixed while the rice is hot.