I-Shushi Premium Sushi Rice 10 kg

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Second, do not scrape the rice out from the bottom of the pot. If it comes out easily, that is great. Otherwise, do not use it. The rice will taste bad. Put it in wooden or plastic bowls to chill.

Sushi rice is made by cooking Japanese short-grain rice with kombu (kelp), which is then seasoned with a mixture of rice vinegar, sugar, and salt. In Japanese, sushi rice is also known as sushi-meshi(鮨飯), su-meshi (酢飯), or shari (シャリ). We only use this vinegar-flavoredrice when making all kinds of sushi.

2. Assemble rice vinegar, salt, and sugar

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. Try not to smash the rice; your goal is to fluff it but not break apart the grains, which would make it gummy. When steam stops rising from the heap, begin to drizzle the vinegar mixture very slowly over the rice, continuing to toss it. Taste as you go; you may not need all of the vinegar mixture that you've made. Keep tossing the rice gently until it's at room temperature. It will develop a nice sheen from the vinegar and sugar mixture when it's finished. A 180ml measure (rice cookers may come with a cup this size) will help you cook good sushi rice. As a general rule, use one scoop rice with one scoop water plus another 25ml water for two servings of cooked rice (about 330g in total). You can also soak the rice, drain and weigh it. Then, use the same weight in water as the rice It is also important not to use the cup that comes with the rice cooker because they are all different sizes. To follow the recipe accurately, use a standard measuring cup (240ml). You will need 3 important ingredients to make the most authentic Japanese sushi rice. The consistent and key ingredient in almost all sushi rolls is obviously the rice. It’s vital that this is made well, so whatever type of sushi you choose to make will turn out super delicious! Rice vinegar, called “su” in Japanese, is also an essential ingredient for seasoning the rice. The final vital ingredient is kombu. This dried seaweed kelp is cooked in with the rice to deliver the subtle umami flavour that sets genuine sushi rice apart from the rest. What’s the best kind of rice to use to make sushi rice?

Let the rice cool down for a few minutes until it reaches room temperature. Don’t put the rice in the fridge to make it cool faster – that will damage the rice. You can however use a fan, A/C or put it by the window. To brush up on your knowledge, I highly recommend reading “ Everything You Need to Know about Japanese Rice” and “ Types of Japanese Rice.“ Why Do We Season the Steamed Rice with Vinegar?Prepare 1 cup of sushi rice per 3 sushi rolls. Each roll makes up 6-8 little sushi pieces. 2 rolls are recommended per person, depending on personal preferences. Wash the rice (1 cup = 3 rolls) with running Water for 1-2 minutes until there is no more starch coming out of it. For best results, let the rice soak in water for 30 minutes to help soften it.

I have a 17-inch (great for a big party), a 14-inch (4-6 servings), and a 10-inch (2-3 servings) sushi oke.Also, The rice should be cooked slightly harder and the steaming time should be shortened. How to Make Perfect Sushi Rice The Ingredients You’ll Need Add sushi vinegar when the rice is hot. As soon as the rice is taken out of the rice cooker or the cooking pot, you have to season the rice with sushi vinegar.

If you live in the United States, the next-best choice for sushi rice is medium-grain rice developed and cultivated in California. Because traditional short-grain rice is expensive and hard to grow in dryer climates, this hybrid rice became an alternative to the Japanese short-grain rice in the United States. This rice has less starch and moisture content than the Japanese short-grain rice does, yet still makes excellent sushi rice. These days with refrigeration, there is no longer a spoilage issue with the fish, but the centuries of flavoring the rice with vinegar have become the mainstay. Where to Buy Japanese Short-Grain Rice Season the rice with “sushi vinegar.” Then, fluff the rice with a rice paddle using a slicing motion.

Different brands of rice may drier than others, so adjust the water quantity if needed – you’ll have to cook a batch of rice to see whether this is necessary Rinse and soak the rice before cooking. Make sure the rice is washed and rinsed a few times until no more starch comes out from the water. Then let the rice be soaked for at least 20-30 minutes before cooking. This allows the rice grains to yield a better texture.