Perfecting Japanese Sushi Rice
Steps to make perfect Japanese Rice
Step 1: Measure the rice
½ cup of uncooked rice / person as a main course or ¼ cup as a side dish
Step 2: Measure the rice
½ cup of uncooked rice / person as a main course or ¼ cup as a side dish
Step 3: Wash the rice
Pour rice into a bowl and cover with cold water.
Gently massage the grains. Discard the cloudy water and re-fill with fresh water
Repeat 3-4 times and strain water completely
Step 4 Measuring and Soaking
4a: If you have a rice cooker, simply add rice and measure water in accordance to manufacturer's instructions
4b If you do not, measure water in accordance with a 1:1 rice to water ratio. Pour water over rice in your cooking pot (with lid) and soak without heat for 30 minutes
Step 5 Cooking and Steaming Rice (10-13 minutes)
Cover the pot with a lid and start cooking over medium heat.
Once it starts to boil, start timing 2 minutes
Lower the heat and boil an additional 3 minutes
Turn heat to low and boil an additional 5 -7 minutes
Turn off heat and DO NOT remove lid
Step 6 Steaming
With heat source turned off, leave the rice steam in the lidded pot for 5-10 minutes. This allows for the moisture to spread across each grain of rice.
Step 7 Stirring
Stir the rice with a wide flat wooden spoon. Stir from bottom to top being careful not to crush the rice. Exposing the rice to the colder air and releasing the steam allows the rice to take on a glossy appeal and chewy mouthfeel.
Steps to Perfect Sushi Rice
Step 1: Preparation (for 3 cups of rice)
175 ml A Great Rice Vinegar (American Vinegar Works Rice Vinegar is GREAT)
3 tbsp White Sugar
1 tbsp Salt
Step 2: Mixing
Allow rice to rest 10 minutes
Mix the ingredients and pour across a flat wooden spoon, to evenly disperse on the rice.
Gently fluff the rice around the pot (or a hangiri if you have it)
Step 3 Rest for 10 min and cover with a damp cloth
Use in poke, sushi or any application requiring seasoned quality rice
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