7 Useful Tips to Cook Real Sushi Rice!

7 Useful Tips to Cook Real Sushi Rice!

The perfect sushi rice may sound as easy as regular rice with vinegar but it is not. Especially to the untrained foreign ear, the Japanese methodology may sound a bit complicated. But really, there are only a few simple steps to making one.



 

7 Useful Tips to Cook Real Sushi Rice!

 

1. Align the tool

You need to align the tool-which means that you have to get all ingredients and tools within reach prior to putting the rice into the fire. Use Japonica rice, or if available, the Kokuho Rose Brand, which is white, short but wide grained and should have that starchy texture when cooked. Japanese cooks avoid other types of rice. If you aim at making an authentic sushi rice, you need a Sushi Oke(Sushi rice bowl), a Shamoji(Rice scoop) and paper fun or anything that you can use as an alternative to it.

 

2. Cook the rice to the point of becoming a little bit hard

To do this, wash rice in cold running water for 2 minutes until it is free from starch. If you want it sticky, don’t wash for too long. Next, add some more water. There should be 15% more water than rice. Cook at high heat then stir every 2 minutes until boiling. When it hardens, minimize heat and cover.

 

3. Make sushi vinegar

Prepare your vinegar. Sushi vinegar is a level better than rice vinegar. Sushi vinegar is rice vinegar with a pad of seaweeds, sugar and sea-salt, mixed well in heat. When it boils, the sugar and salt mixture will blend well with the vinegar and seaweed and it will be ready to use. Don’t let it boil too long.

 

4. Balance the proportion of seasoning

Balance the proportion of seasoning. Before seasoning make sure that you have ready for mixing ½ cup sushi vinegar, 2 tablespoons sugar and 2 teaspoons of salt for every 3 cups of uncooked japonica rice. It is important to use only Sushi vinegar or if unavailable only Rice vinegar. Other types of vinegar may be too strong.

 

5. Mix the sushi vinegar with the freshly cooked rice

Add your sushi vinegar right after you remove it from the pot. Transfer and then mix well in medium heat in a smaller pot. Use only a wooden spatula as metal can react with the vinegar and can damage the rice. If you cannot scrape the rice from the bottom of the pot, just leave it there.

 

6. Let it Cool

Chill the rice naturally by leaving it to cool on a table or with an paper fan or by an open window. It must not be a electric fan.This will naturally remove the moisture and give it a shiny look. The Japanese do not put the rice right after cooking in a refrigerator to make it cool faster. They prefer it done the natural way.

 

7. How to Save

Eat it right away, but if you have to save it, wrap it in a saran wrap or a lettuce leaf, to keep the moisture in and to prevent it from being contaminated by other odors in the refrigerator. When saving your sushi rice, put the rice preferably in a wooden bowl (sushi-oke) or plastic instead of metal.

 

Conclusion

Congratulations on cooking your first sushi rice the proper way. Remember to follow the Japanese way of cooking sushi rice if you want to follow the exotic, flavorful and healthy rice. The exciting flow of water in a river – a Japanese way of saying…what is natural is best.

 

7 Useful Tips to Cook Real Sushi Rice!

1. Align the tool
2. Cook the rice to the point of becoming a little bit hard
3. Make sushi vinegar
4. Balance the proportion of seasoning
5. Mix the sushi vinegar with the freshly cooked rice
6. Let it Cool
7. How to Save