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Sushi Rice Recipe | Give me some oven : FOOD

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This basic recipe for sticky sushi rice is easy to prepare in a rice cooker, instant pot, or on the stove. Perfect for preparing sushi, poke bowls, onigiri and much more!

Sushi rice recipe

Get ready, friends, because we’re learning how to make sushi this week !! ♡

I’ve been looking forward to this series of posts for some time. However, before we go into a full tutorial on how to make my favorite maki rolls, there is an essential first step that we all have to master first – how to make sushi rice.

This classic vinegar with vinegar (“sushi” literally means “sour taste” in Japanese), firm, sticky, short-grain white rice is the basis for all sushi. And, at least in my opinion, it is one of the main factors that distinguishes mediocre sushi from outstanding sushi. The good news for us is that excellent sushi rice can easily be prepared at home in a rice cooker, pressure cooker or on the stove. And all you need to do it are five basic ingredients!

I admittedly go the non-traditional way and just use a simple mixing bowl and spatula for the rice folding process, a method that has always worked well for us. But if you want to prepare your sushi rice in a traditional Japanese way, I have listed options for using a below wooden hangiri, Rice paddle and a fan for folding and cooling your sushi. Whichever method you choose, the end result is a delicious batch of flavored sticky rice that goes perfectly with your favorite sushi, sack bowl, onigiri, and more recipe.

So round off these basic ingredients and make sushi rice!

Uncooked sushi rice in a glass

Sushi rice ingredients:

To make sushi rice, you need the following essential ingredients for sushi rice:

  • Japanese-style short-grain white rice:: This uniquely sticky, plump and firmly structured rice variety is indispensable for the production of a good sushi rice! ♡ When shopping for sushi rice, look for short-grain rice that is either made in Japan or labeled “sushi rice” (some of the cheaper brands are now grown in California). That said, quality, price, taste, and texture can set the tone with sushi rice, so if you do Really If you want to dial into your favorite rice, you can try a few different brands to find which ones you love best. My favorite brands are Lundberg farms, Nishiki, and Kokuho rose.
  • Rice vinegar:: Just a simple bottle of unseasoned rice vinegar. (You can If you want, buy “sushi vinegar” that already contains sugar and salt. As a rule, however, it also contains additional additives. So I prefer to take a few minutes to make my own sushi vinegar by mixing unseasoned rice (vinegar, sugar and salt).
  • Sugar: Granulated sugar is traditional for sushi rice. If you want, you can also use your preferred natural sweetener.
  • Fine sea salt:: I used fine sea salt in this recipe. So if you use table salt, please note that you need to use less salt.
  • Kombu (Optional): If you want to add some traditional umami flavor to your sushi rice, you can add a small sheet of kombu (dried seaweed) to the pot while your rice is cooking.

Sushi rice with kombu in a pot or instant pot

How to make sushi rice:

After experimenting with various traditional and non-traditional methods of making sushi rice, this is the basic method I ended up on. The main goal here is to cook the rice al dente (it should be firm but not crispy) and try not to crush the sticky rice while stirring (hence the gentle cutting / folding method instead of just stirring in a circle) . Good sushi rice should look polished and shiny, and the individual grains of rice should remain fairly separate rather than smoothing them all together. But that said, however your rice turns out, I assure you that it works well in sushi and is delicious!

I also strongly recommend choosing the rice cooker or the instant pot method, as these are the easiest and easiest to do with sometimes temperamental short grain rice. But the stove method also works well – just note that gas and electric stoves can affect the cooking time. So make sure your rice is tender before taking it off the stove.

If you have the extra time, I will find that it is also traditional to place the rinsed rice in its cooking water for 20 to 30 minutes before cooking. But after trying this a couple of times, we honestly didn’t notice that the extra soaking made a significant difference. So I usually skip it and cook the rice immediately after rinsing.

OK! For full instructions, see the following recipe. However, here is a brief overview of how we can make sushi rice:

  1. Rinse off rice. An essential first step! Put the rice in a fine mesh sieve and give it one Good Long Rinse with cold water until the water is clear and no longer cloudy, then drain additional water.
  2. Cook rice. Boil the rice in water (along with a sheet of kombu if you like) until tender. Below are instructions for cooking the rice in a rice cooker, pressure cooker, or on the stove.
  3. Make the sushi vinegar. Then, while the rice is boiling, heat and stir the vinegar, sugar and salt until the sugar has dissolved. You can do this either in the microwave or in a small saucepan on the stove.
  4. Season the rice. I usually only do this step in a large mixing bowl with a silicone spatula, but you can use one wooden hangiri and a Rice paddle if you want to go the traditional way. Immediately put the rice in a large mixing bowl and drizzle evenly with the sushi vinegar. Then use the spatula to fold the rice very gently – cut it in at a 45-degree angle, lift the rice and fold it over yourself instead of stirring and smoothing the rice – until the Vinegar is mixed evenly and part of the initial steam has escaped.
  5. Cool. Cover the mixing bowl with a damp towel so that it touches the surface of the rice so that the rice does not dry out. Let the rice cool down on the counter (or in the fridge) until it has almost reached room temperature.
  6. Serve. Use the rice immediately in a recipe or put it in an airtight food storage container and chill for up to 3 days.

Mix rice with sushi vinegar in a bowl

Possible variations:

There are many more and less traditional ways of making sushi rice. So experiment and find out what works best for you! For example, you could …

  • Cool the rice in the traditional way: Transfer the rice to a wood Hangiri As soon as it is cooked and drizzle the sushi vinegar evenly onto the rice. Use a in one hand Rice paddle to gently fold the vinegar into a rice while blowing the steam away with a fan in the other hand and cooling the rice. Continue the folding / fan rhythm for 10 minutes or until the rice has reached room temperature.
  • The fastest way to let the rice cool down: This method is by no means traditional. However, if you want to cool the rice particularly quickly, place it on a large baking sheet after the cooking process is complete and drizzle the sushi vinegar evenly. Then spread the rice with a large spatula and gently fold it for a few minutes until it has reached room temperature.
  • Soak rice: As mentioned above, you can also soak the rice in its cooking water for 20 to 30 minutes before cooking. This is said to give the rice extra time to moisten and cook more evenly.
  • Customize the sushi vinegar: Feel free to adjust the amount of sugar and salt in the sushi vinegar to your taste. And of course you can use more or less sushi vinegar if you prefer.
  • Use a natural sweetener: Instead of granulated sugar, you can also use honey, coconut sugar, or any other natural sweetener that you prefer.
Salmon Avocado Sushi Roll

DIY Sushi Rolls recipe is coming later this week!

Ways to use sushi rice:

Most traditionally, this Japanese short grain sticky rice is only served as an accompaniment to the rest of your meal. But of course it is also delicious and is used in various types of sushi, sack bowls, onigiri and beyond. More recipes will follow!

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Learn how to make authentic sushi rice either in a rice cooker, pressure cooker, or on the stove! See notes above for possible deviations.



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  1. Rinse off rice. Rinse the rice with cold water in a large fine-mesh sieve for 1-2 minutes or until the water is very clear. Drain well.
  2. Cook rice. For details on how to cook the rice, either on the stove, in a rice cooker, or in the instant pot, see the instructions below.
  3. Make the sushi vinegar. While the rice is cooking, heat rice vinegar, sugar, and sea salt together in a small saucepan over medium to high heat until the mixture is almost simmering. Remove from the stove and whisk until the sugar has dissolved. (Alternatively, you can simply microwave the mixture if you prefer.)
  4. Season the rice. As soon as the rice is cooked, immediately put the rice in a large mixing bowl and drizzle evenly with the sushi vinegar. Use a spatula to fold the rice very gently – a cutting and lifting movement rather than stirring and smoothing – until the vinegar is evenly mixed with the rice.
  5. Cool. Cover the mixing bowl with a damp towel so that it touches the surface of the rice so that the rice does not dry out. Let it cool on the counter (or in the refrigerator) until it reaches room temperature.
  6. Serve. Use the rice immediately in a recipe or put it in an airtight food storage container and chill for up to 3 days.


Remarks

Rice cooker instructions: Stir the rice and water in the bowl of a rice cooker briefly, then place the Kombu on the rice. Cover and cook according to the device’s instructions. Throw away the Kombu.

Instant Pot Instructions: Stir the rice and water together briefly in the bowl of an instant pot and place the Kombu on the rice. Cover and cook at high speed for 5 minutes, followed by a 10 minute natural release followed by a quick release. Throw away the Kombu.

Stove instructions: Briefly stir rice and water (I recommend 2 1/4 cups of water for this method) in a large saucepan, place the Kombu on the rice and cover the saucepan with a tight-fitting lid. Set the heat to medium high and boil until the water just reaches a simmer. Reduce the heat to medium-low to maintain boiling and cook for 16 to 18 minutes or until all of the liquid is absorbed and the rice is tender. Take the pot off the stove (with the lid closed) and let the rice steam for another 10 minutes. Throw away the Kombu.

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