Generally, you'll add the quantity of rice you'd like to use and the appropriate quantity of water (see ratio above) to the liner bowl of your rice cooker. But, once you bite into it, the grains should easily fall apart. You'll also want to add a piece of kelp, if you can find it (try an asian grocery store). Once the rice cooker turns off, you want to leave the rice in the rice cooker with the lid closed for at least 5 minutes to make sure the rice is cooked thoroughly. You will need a large bowl or pot for mixing your sushi rice in. This helps keep the rice from sticking to your hands. When steam stops rising from the heap, begin to drizzle the vinegar mixture very slowly over the rice, continuing to toss it. And the bright pop of vinegar and the sweetness from the sugar added to sushi rice don't hurt anything either. Cover it with a clean, damp towel, and leave it on the counter at room temperature. Back in 2002, Matt and Ted Lee reported on how home cooks had started making sushi with ever-increasing frequency. Rinse the rice in a strainer or colander until the water runs clear. Make sure not to let the mixture boil. I used the suggestion of reviewer JamieS. If you want to make more or less, simply scale down the recipe to suit. Optional: If you're using kombu, add a 3-by-2 inch piece (per cup of rice) of the kelp to the vinegar mixture while it's in the saucepan and then remove it once the salt and sugar dissolve. She was right it did turn out perfectly. Remove it from the heat, let cool, and store it in the refrigerator for up to 1 month. Tip: Be sure to use wooden or plastic utensils and bowls; a metal spoon will damage the rice and a metal bowl can react with the rice vinegar seasoning, giving it an off flavor. In Japan, Koshihikari is the most popular “first grade” Japanese rice variety. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Rinse the rice in a strainer or colander until the water runs clear. Then, bring the water to a boil and cook the rice for 10 minutes. Look for unpolished, short-grain Japanese rice, easily found at most supermarkets. Most people won't think twice about serving basic cornbread when is on the table. One method is to place the rice in a fine mesh strainer and run cool water over it until the water runs clear. I have tried it several times in the pot and was always disappointed with how the sushi rice turned out. A rice cooker usually cooks every grain evenly and the result is almost guaranteed good. For 2 cups of rice in 2 cups of water, this will take about 15 minutes. For a more authentic taste, add a piece of kombu (seaweed). Use slightly less water if it’s too mushy. Directions Step 1 2 cups uncooked glutinous white rice (sushi rice). The best rice is the one that is labeled “First Crop” or “New Variety”, which means it is picked in the fall. Add vinegar. Use them for bowls, rather than to make sushi. Cover the pot and bring the water to a boil. Drain in a colander and return the rice to the bowl. This is really good!! Information is not currently available for this nutrient. Then, use the rice cooker's fluffing paddle to fluff the rice. NYT Cooking is a subscription service of The New York Times. You can get a hangiri at any Japanese store, and even online here (Kotobuki Hangiri). Place a lid on the pan and cook over a high heat for 5 minutes, then reduce the heat and cook for another 20 minutes, While the rice is cooking, make the sushi vinegar by placing all the ingredients in a pan and heating until the sugar and salt have dissolved. If the cooked rice seems too dry or mushy, don’t try to cook it again to fix the issue since that will ruin the rice. Add comma separated list of ingredients to include in recipe. You can skip the rice soaking step if you’re cooking in a rice cooker and it says that soaking is not necessary. This next ingredient is what sets sushi rice apart from regular short-grain rice. Combine with water in a medium saucepan. Allrecipes is part of the Meredith Food Group. If you’re working with brown rice, then there is little to wash or rinse off it since it has little starch on its surface. You can speed up the cooling process by using either a fan or put it by the window. This is why the good nigiri sushi is eaten right after it’s made, at the sushi counter. Stir using your fingers until the water turns a milky white colour. Place the sushi rice in a bowl and cover with water. This recipe has a good ratio of ingredients - I like my rice a bit on the vinegary side, I guess. You'll use an even 1:1 ratio of rice to water (i.e. Repeat this process (usually four to five times), until the water is clear. To Make Sushi Rice When the rice is cooked, moisten sushi oke/hangiri (a round, flat-bottom wooden tub) or a baking sheet lined with parchment paper, or a large moisten glass bowl. Just a note: Zojirushi is an EXCELLENT band, though a bit too pricey for some. After the rice has cooled for five minutes, transfer your sushi rice from the saucepan to a large mixing bowl using a spatula or flat wooden spoon. Once it starts boiling, cover the pan with the lid and reduce the heat to low. Next time you can adjust the amount of water to correct the issue.