Cooking Sushi Rice

How to cook Sushi Rice:

I used Make My Sushi website for detailed instructions. I have condensed them for you here:

Sushi Rice

Sushi rice is a thing, all on it’s own. It gives sushi a unique flavour and texture and is a very important component to sushi making. Fuji Mama has written a blog post about it here.

There are a few types of rice you can use, I simply used some sushi rice from Woolworths, found in the international food section.

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Measuring and preparing the rice

A good rule of thumb is 1 cup uncooked rice = 3 rolls. Wash the rice with running water for 1-2 minutes until there is no more starch coming out of it- or the water is running clear.

Wash the rice
Wash the rice

After washing, place the rice in a pot. Add a little bit more water than rice (the ratio is 1.15 cup of water for each cup of rice).

Cooking the rice

Cook on high heat and uncovered. Stir every minute or two, until the water boils.

Cook on high until the water boils, then cover and turn the heat back
Cook on high until the water boils, then cover and turn the heat back

Then, lower the heat to minimum and cover the pot, no more stirring is required.

After 6-8 min, check the water level – If there is no more water, only bigger grains of rice in the pot, that means the rice is ready.

Taking out the rice

First, use only a wooden spoon to handle the cooked rice. A metal spoon will damage the rice, and can also react with the vinegar we’ll add later.

Second, don’t scrape the rice out from the bottom of the pot. If it comes out easily, good, if not – leave it be. The rice at the bottom is dry and burned so it won’t taste so good.

Use a wooden or plastic bowl to put the rice in to chill.

Seasoning the rice

In order for the rice to taste like sushi rice (and not like an ordinary rice), you need to add rice vinegar to it right after you take it out of the pot.

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How is this done?

For 3 cups of (uncooked) rice, use ½ cup of rice vinegar, 2 tablespoons of sugar and 2 teaspoons of salt.

Mix together in small pot, on medium heat until all solids are mixed in.
Pour mixture on rice and stir well.

Let rice cool down for a few minutes until it is within the room temperature. Don’t put the rice in the fridge to make it cool faster – that will damage the rice.

Now you have sushi rice! See my DIY guide for making sushi at home.

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