Perfect sushi starts with perfect rice. Japanese sushi rice, which is a sticky rice seasoned with vinegar and sugar. Setsuko Yoshizuka is a freelance food writer how to make sushi Japanese cookbook author. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. Since there might be differences in strength and flavor between various brands of rice vinegar, or if you prefer your sushi rice less seasoned, prepare the amount of seasoning in the recipe but only use half of it. Mix it with the rice and taste before deciding if you want to add more. Put the rice in a large bowl and rinse it by covering it with cold running water and gently mixing it around using your hand. Carefully pour out the water and repeat rinsing until the water becomes almost clear. Drain the rice in a colander and set aside for 30 minutes.
Place the rice in a rice cooker and add the water. Let the rice soak in the water for at least 30 minutes. Start the cooker and set it according to your cooker’s instructions. When the rice is cooked, let it steam for about 15 minutes. Put the pan over low heat and cook until the sugar dissolves. Spread the hot steamed rice onto a large plate or in a large bowl.
Be careful not to smash the rice. To cool and remove the moisture of the rice, waft a handheld paper fan over the sushi rice as you mix it. This will give the sushi rice a shiny look. It’s best to use the sushi rice right away to make rolls with your favorite fillings.
What type of rice should I use? I don’t like this at all. Now with 2 locations to serve you! Dear customers, we have updated our online ordering system. We hope the new site will provide a better platform for mobile users. The change should not affect existing customers because your profile was migrated to the new system. Our chefs have created a menu that will satisfy sushi connoisseurs and novices alike.