What type sushi rice

After the rice is rinsed, let the rice drain in a colander or strainer for 1 hour. After the rice has drained, put the rice in the rice cooker with the 3 cups of water, cover, and start. While rice is cooking, prepare the vinegar mixture. In a small saucepan over medium heat, combine rice vinegar, sugar, and salt. Heat mixture just until the sugar dissolves do not let it boil. Remove from heat and let cool to room temperature. When the rice is done cooking, gently spread out the rice over a cookie sheet.

Evenly distribute the cooled vinegar mixture over the rice. Gently turn rice over from time to time with rice paddle or wooden spatula so that rice cools evenly. Notes If you want to wait a little bit before making your sushi or while you are making the rolls, you can keep the rice at the right temperature by placing it in a large bowl and covering with a damp kitchen towel.

Recipe Video. Cuisine: Japanese. Sushi Rice, Side, Side Dish. Recipe by: Erica Walker. Tried this recipe? Mention favoritefamilyrecipes or tag favoritefamilyrecipes! Killer Copycat Recipes! You may also like these posts All you need is raw fish or any other type of seafood of your choice and rice and any other ingredients you want in your sushi. When it comes to the rice, do you know which rice is best for sushi? This type of rice is actually made from short-grain Japanese rice. Read on to learn more.

Technically, you can use many different types of rice for your homemade sushi, but it will definitely not taste the same as sushi rice. One of the main characteristics of sushi rice is its stickiness, which allows it to stick to the fish and other sushi ingredients. Regular white rice is too fluffy , but if you cook it in a certain way and add the right ingredients, you can make it sticky.

According to its shape, we can classify rice into three categories: short-grain, medium-grain, and long-grain rice. Keep in mind that you can only make sushi from short-grain to medium-grain rice, but short-grain rice is always the best option. In some Japanese recipes, medium-grain and short-grain rice are mixed together. It can sometimes be hard to make food taste the same as it did when you tried it in a restaurant.

That being said, if you have the right ingredients, you can make it taste very close to the original. Unfortunately, the best kind of rice can be very difficult to come by when it comes to sushi, and some strains can only be found in Japan.

La Fuji Mama. May I am finally delivering on my promise to talk about seasoned vinegar sushi-su and sushi rice sumeshi. Sushi rice, or rice dressed with a seasoned vinegar, is an essential component of a variety of sushi dishes. If you are serving slices of fresh uncooked fish without any sushi rice, you are serving sashimi!

My experience is that semi-decent sushi can be ruined by bad sushi rice. These types of rice are often labeled as sushi rice or Calrose rice at the store here in the US. Wash your rice to get rid of the starchy powder that clings to the grains.

This starchy powder will prevent proper absorption of the sushi-su and give you less than perfect rice. To wash rice, place your measured rice into a bowl and cover it with fresh cold water.

Use your hand to swish and stir the rice around and then carefully drain the water I use a fine-mesh strainer to do this. Repeat this process until the water runs clear. If you eat a lot of rice, a rice cooker is a wonderful investment because it eliminates timing problems, makes perfect rice, and many cookers offer a warming function that keeps rice fresh ahd warm for 24 hours.

It is best to mix the seasoned vinegar with the cooked rice in a sushi-oke or an unvarnished wooden bowl, but you can also use a wide shallow glass or ceramic bowl. I use a wide shallow glass mixing bowl, because that is what I have on hand.

Do not, however, use an aluminum bowl, as this type of bowl will retain heat differently and give the rice a metallic taste. Prepared sushi rice should be stored at cool room temperature, covered with a moist cloth or plastic wrap.

It will keep this way for up to 12 hours. Do not refrigerate it or freeze it, as this destroys the texture. How to Make Sushi-su Seasoned Vinegar for Sushi Rice There are many recipes for sushi-su seasoned vinegar , but all use the same basic components: rice vinegar, sugar, and salt.

How to Make Sushi Rice 1. Cover the seasoned rice with a moist cloth or plastic wrap until ready to use. That looks beautiful!! Thanks for sharing the secret! Thanks for sharing the secret of making sushi-su and sushi rice : Reply. Robert-Gilles Reply. I sooo needed this post! Awesome girl!! When are you opening up your own sushi shop?!! I am loving all of your sushi-related posts.

Keep them coming! This is very informative — thanks for all the tips! I adore sushi, would love to try this: Reply. Thank you for sharing this! Please let me know if you have any more questions! I was just wanting to know how to make sushi rice…! Thank you for this. Awesome tutorial on how to make sushi rice! Great tips! I plan on making sushi this week. Thanks, Joanna Stoveless Reply. Do not forget to fan like mad when letting the rice cool!!! That and use less water when steaming the rice!