I love making sushi at home - it is a satisfying and delicious experience that is very quick and easy (and I can use whatever food is leftover in the house). However, I'm limited by the type of rice I have been using, and most of the sources I've found are confusing about details and brands. I have been using Botan Calrose Rice, and I've used the Whole Foods brand sushi rice, but neither is particularly good. So, what are the specific considerations for good sushi rice? Obviously it should be a white, short-grained rice, but what else should I look for? Is it worth it to order rice online when you live in a place that only sells the Botan rice? Edit: The method for making the rice is either by boiling in a pot with a tight lid or using a rice cooker - both seem to produce very similar results for me. I am looking for a rice with more consistent texture and with a stronger, less chalky flavor. According to Seductions of Rice (which also has the best written instructions for making sushi rice I've seen), any Japanese-style rice will work fine for sushi rice.

They further define Japanese Rice as Japonica short rice which has a length:width ratio of 2.5:1. The grains should look translucent and rounded, sometimes with a small white spot at one end. For example, I personally use "Akita Komachi" organic rice. This is also a "half-brown" rice, which gives it more vitamin content than pure white rice, as well as a nice nutty flavor. According to them, Japanese rice is frequently covered in talc or powdered starch to keep it dry, which is why rinsing it prior to cooking is essential. I'm not going to go through their entire instructions for preparing sushi rice -- you can borrow the book from your local library for that -- but I will go over the essentials to make sure you're not missing major steps: Soak the rice in cold water for 20 minutes Mix the rice with vinegar, sugar and salt Spread the rice out in a wide pan to cool Make sushi within 3 hours. "Obviously it should be a white, short-grained rice" This is your problem, you should be using medium grain not short grain, short grain is pudding rice and will loe pretty much all its structure when cooked.

As for brands there are things like Yutaka though they're pretty expensive as their aimed at the western speciality market rather than the regular Japanese one. If you want to find it at a good price you're best off looking online at the brands the Japanese supermarkets sell, though you'll probably have to buy a large bag (5kg+). It's how you wash the rice and how you prepare it. You can use short, long or medium sized grains but I prefer the short grain just because every short grain rice seems to spread out more nice and evenly. sushi for delivery north hollywoodWhen you wash your rice, it's very important you remove all the white cloudy water. how to make vegetarian sushi rollsWhen those white cloudy water gets cooked, it makes the rice more sticky, which gives the rice a mushy like texture/appearance. sushi at home tripadvisor

When you wash your rice, make sure you let it sit for at least 30 minutes or longer. This will make the rice tender. After a nice 30 minute stand by, you should give the rice a wash once or twice more. This will let any left over cloudy water that has sat down spread out evenly so you don't get the bottom part of the rice all sticky have the top cooked all nicely. What some people do is they wash the rice on the rice cooker pot and let the silt calm down and cook the rice and only use the top portions of the rice that has been cooked. sushi grade fish costBut like I said before, all rice is pretty much same. order sushi east londonSome may look more shiny and such but in the end, they pretty much taste the same as long as you prepare it will.buy candy sushi online

Browse other questions tagged rice sushi or ask your own question. Sold by Natural Style USA and Fulfilled by Amazon. ( FREE Shipping on orders over . DetailsNagai Deluxe Sushi Nori, 50 Count ( Camp Chef Sushezi Roller Kit - Sushi Rolls Made Easy FREE Shipping on orders over . If you're unable to find a good quality sushi rice in your local supermarket,you won't be disappointed with this. The rice is new-crop and the highest grade available. Simply put rice and water in a rice cooker, push the button and it's done in 15 minutes. order sushi east london 12.4 x 5.3 x 3.4 inches ; Shipping Weight: 5 pounds (View shipping rates and policies) #856 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food) in Grocery & Gourmet Food > Dried Beans, Grains & Rice > Grains & Rice > White Legal DisclaimerActual product packaging and materials may contain more and different information than what is shown on our website.

Kokuho Rose is a variety of medium-grained rice originally developed and grown in California by Koda Farms. It is very similar to Japanese rice (japonica), which is short-grained and fat. Introduced to the American market in 1963, it is well-suited for Japanese cuisine because it's very sticky and glutinous, having the same taste and texture as Japanese rice. It is a very popular choice for making sushi because it is relatively easy to find and inexpensive.To make sushi rice, the kernels have to be washed until the water is clear, then steamed. I use an electric rice cooker like Panasonic SRG06FG 3-Cup Automatic Rice Cooker, but you can get fancier ones that cost upwards of $100. Cooked perfectly, the grains are firm, slightly elastic and have a shiny, pearl-like luster.You should be able to find this at your local Asian supermarket, as it is a widely distributed brand. Some bigger American supermarkets may also carry it. Another popular brand is Nishiki Premium Rice. These are the two major brands I use and recommend.