Do not get me wrong, I love going to sushi restaurants, but do not always wish to leave the house or spend $50 for sushi. Making this sushi rice recipe has helped me avoid spending a an enormous amount of money at sushi bars. It’s as easy as making white rice*.
What rice should I use to make sushi?
If you can access sushi-grade fish, within a fraction of just an hour you’ll be in the process of preparing your own gourmet dinner at your home. My top dishes to prepare with this method are Nigiri, inari sushi, temaki (hand rolls), chirashi bowls, California rolls and spicy tuna rolls.
How to cook sushi rice?
To make sushi rice, you must cook the rice in the identical way that you do every time. That means that any method will work using the help of an electronic rice cooker using the Instant Pot or stove or using microwave. Once it’s cooked, we’ll add seasoning.
I have a fairly affordable rice cooker to cook my rice. It gives reliable results and you don’t have to fret about watching it, adjusting it, or doing any other kind of babysitting. Add the rice and then add the water, hit the button, and perfectly cooked rice will be released.
If you own an electronic pressure cooker (like the Instant Pot or any other brand) you can prepare rice with your Instant Pot to ensure reliable results with rice too!
It is true that not everyone consumes enough rice to spend 20 to $50 (or greater) on rice cookers. If you prefer to cook your rice over the stove top, it is possible, but there could be some trials and errors required to make sure the rice is cooked perfectly (i.e. it may be necessary cook several batches to get it right).
Sushi rice to water ratio
For my sushi rice, using medium or short grain rice, I use a 1:1 sushi rice to water ratio. It is important to note that this doesn’t apply to all types of rice or other cooking vessels and it’s not always scalable up. Take a look at the other cooking articles on rice on my website for some information on how to cook them!
For my tiny rice cooker, as well as for small and long grain rice this ratio is perfect when I cook two, one, and three cups of rice.
If you cook it on an electric stove in a different type of vessel or cooking different kinds of rice, the ratio does not change.
A sushi vinegar flavoring
salt, sugar, rice vinegar, prior to mixing and microwaving
Sushi rice is unique in the sense that it’s not simple rice that has been steamed. It is necessary learn how to spice sushi rice, and it’s not that difficult.
Salt as well as rice vinegar and sugar are the primary ingredients that makes sushi rice distinct from the rice we consume everyday. Mix all the ingredients in a bowl, mix until combined and dissolve slightly, then microwave for 30 seconds to heat and melt the ingredient.
It will smooch in your kitchen, microwave and all the nostrils within the vicinity. The act of putting vinegar in any form will create a strong smell absolutely! It’s fine after it has it has cooled and is blended into the rice but right out of the microwave, it will make a distinct smell. Beware! slowly add 12 tbsp at time, while folding it into warm rice.
After you have heated your vinegar mixture, you’ll want to mix your rice. The aim is to evenly coat every grain without fracturing all grains during the process.
I prefer to add one teaspoon at a given time, then incorporate it in the rice. It is possible to’slice’ the rice, and then fold a scoopful in as if you were trying to make an egg-white foam, or batter.
If you’ve cooked your rice correctly, it shouldn’t be too soft or mushy The rice’s suffocation shouldn’t be too much of worry.
Where can you buy the fish needed for sushi?
My go-to place for sushi-grade fish is at Mitsuwa Japanese supermarkets close to me. They offer a wide range of products, and it feels fresh in there.
Korean supermarkets typically offer sushi grade fish, too but it usually comes cut in pieces already.
If there aren’t any local markets to buy this I’ve used an the online sushi-grade fish delivery service which delivers it the next day with ice packs. The quality is quite great, even though it’s going to cost more.
How do I make sushi rice to make the nigiri
It is helpful to keep the bowl of cold, filtering water to wash your hands after every rice ball you create to make Nigiri. A light coating of water can help keep the rice from stuck to your fingers. Use a towel to clean your hands, as you’ll eventually need to clean rice off.
Simply form the rice into your hands in the shape of your fingers, using the amount of rice you’d like. Some people prefer nigiri to be big enough to take two bites, while others prefer less ratios of fish to rice. I love rice and not just as a filler, but you!
If you’re looking to stay clear of the entire process of shaping nigiri It’s simple to dump the rice onto a plate, then place cut fish on top for a an chirashi bowl, too. It is also possible to create sushi cut rolls and temaki style sushi using this rice. If you’re looking to understand the distinction from sushi rolls and. hand-rolls and hand rolls, check out my blog post.
What kind of rice is sushi rice?
Sushi rice is usually Japanese small grain of rice that has a more sticky consistency after being cooked.
There is a distinction from regular rice and sushi rice? Is jasmine rice sushi rice?
Sushi rice is typically Japanese short-grain rice that is different from other varieties of rice grains because of the sticky texture. Other varieties of rice, for instance the more well-known Jasmine white rice is a long-grain type of rice with a softer texture and is more pliable as short-grain.
I prefer short-grain sushi rice since, even after adding vinegar into the rice won’t crumble due to it’s sticky texture. This will ensure that your sushi and nigiri held together nicely. If you are using other kinds of rice, the sushi could break apart.
Easy Japanese Sushi Rice Recipe
- 2 cups (410 grams) short grain rice medium grain is a good choice in a pinch, too. Organic
- tap water for washing rice
- 2 cups of water that has been filtered
- 2 tbsp (27.8 g) rice vinegar
- 1 teaspoon (3.5 grams) salt that is kosher if you use table salt that is granulated You may require less
- 2 tbsp (26.4 g) sugar organic
COOKING THE RICE
- In a bowl, rinse the rice with flowing tap water. Add approximately two cup of water and mix and then drain. Repeat this process 3 or 4 times till the water is clean.
- Prepare the rice using a rice cooker Incorporate the water and rice into the rice cooker, ensure that the rice is level and flat to the base of the pot, as it could shift during wash or transportation. Start the rice cooker. When the rice cooker sounds within about 15 to 20 minutes, indicating it's done remove the pot and allow it to sit on the counter to cool for approximately 10 minutes.
- or cook the rice on the stovetop:Add rice and water to a medium-sized pot on high heat with no lid, and bring it to the point of boiling. When it reaches a boil reduce the heat to a simmer and cover it with an lid. Do not open the lid, and don't mix the rice or fuss with the rice while it does its job. Within 15 minutes remove the lid and taste one grain of rice to determine the degree of doneness. It should be a little stiff, but soft and not chalky or hard inside. If it's too soft close the lid and increase the cook time as required. After cooking, let the rice rest for a few minutes away from the flame.
- While the rice is cooling in a separate microwave-safe bowl, mix sugar, rice vinegar and sugar. Mix well and microwave for approximately 30 seconds. Check to see if it's completely dissolved. Microwave the remaining 15 seconds or until the sugar dissolves.
COMBINING RICE + VINEGAR MIXTURE
- Transfer the rice that is warm into an enormous mixing bowl. A wooden bowl will aid in absorbing the water little as it cools but glass or metal works perfectly.
- Mix the vinegar mixture prior to each addition to the rice bowl and add 1/2 tbsp at a moment as you fold the mixture into rice. It is important to evenly cover every grain by this mixture, but not causing any damage to the rice grains. After you've added all of the ingredients allow the rice to cool to a temperature that is close to the temperature of room before you use it.