If you've never had sushi, you may want to try it before trying to make it. Then drain after 30 mins. Turn your hot rice out into the bowl or plate, Pour the sushi vinegar over the rice. As a girl born in the Southern part of the US, I've never had to rinse my rice when I cook it. It went perfectly with the rice. Hello, I love your blog! It's one of my favorite japanese food. When rice cooker is finished it will switch to ‘keep warm’ (after approx 15 minutes. :) My mom bought the only rice she could fine with an asian-looking symbol on it and I wasn't sure she got the right kind...but she did. Then, wet the hangiri with water and place the cooked rice in the hangiri. So, washing white rice won't take away much in the way of nutrients anyway. Needless to say, we've had a few arguments! Rinse for some time until your rice is cleaned. So chill and forget of to make it. 4. that's cleared. The rice looks like the one I am supposed to be using though! This is a nutrient that we cannot ingest (because we lack something called "phytase" which breaks down phytate. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Japanese medical historians speculate that it was not uncommon for wealthy Japanese in the late 1800's became jaundice as a result of this new fashion white rice mono-diet. That's also probably why your pot is boiling over. Also, other question: is this plain white rice the one that is usually eaten in japanese homes (like the rice bowls you see in japanese movies and cartoons), or should it be flavoured in some way? Repeat this process 3-4 times, or until the water runs clear. http://www.amazon.com/Botan-Musenmai-Calrose-Rice-20-Pound/dp/B002MCHN8Q... Is this the same as the 'no-wash' rice that you're talking about? We just returned to the US in October and have not had any good Japanese food, so we decided to make some. I was not going to allow this comment, but I let it pass - with the caveat to anyone reading this type of thing online, whatever the site. It's an American Japonica varietal but often doesn't have the word Japonica anywhere on the package. Cooked properly, rice with any meal, as well as the right kind of rice is extremely necessary. That's a method called "yudaki"...I've tried it some time ago, but I am not sre there is a big difference in resulting quality. These pages were really helpful and I look forward to trying the more traditional styles of rice and Onigiri! Wooden Sushi Bowl (Optional). Actually, when you rinse the rice you are rinsing off all the powdery coating on the grains that give risotto its creamy texture. Thank you so much for all of your recipe's. After washing the rice soak the rice for at least 30 mins. I'm really not sure since I don't have that model...maybe it's in the manual, or calling customer service might help? Do you add any salt to the water that the rice is cooked in? Thanks so much for all your wonderful recipes :). 2. This tutorial helped me to make PERFECT rice... on the first try. Thanks! I followed the directions very carefully and the rice came out perfect! Don't be scared! Hi there! Japanese rice does stick together if gently pressed, as it does with onigiri and sushi. I think it must've been old nishiki or something. Sushi rice (called shari by sushi chefs) is rice that is flavored with dashi, rice vinegar, and salt. When you cook the sushi rice in a rice cooker, it becomes plump, chewy, and sticky. The rice turns out very well, and doesn't stick to the bottom anymore. im amazed with this technique! I have had some successes and some failures, for example, I can buy gyoza and can recreate yakisoba pretty darn well. When I was in japan in restaurants or bentous I'd buy off the street, or even my girlfriends crappy free bentous they gave away at her job(I fondly remember the weiner bentous, lol), or even the rice at lawsons... they all had rice so good I could eat it by itself. I have a question for you. Did I not wash the rice well enough? Followed the procedure for sushi rice and was beyond pleased. Turn up to high heat for a few seconds to get rid of any excess moisture if necessary. -- Which goes to show how important it is to keep that condensation from dripping back down. No-wash rice, (musenmai) that does not have to be washed before cooking, is sold commercially everywhere in Japan and it's widely used in restaurants, company cafeterias and convenience stores. to place the rice in a bowl, cover it with cool water, agitate the rice well, and drain off the water. (Make sure to keep the lid on the sauce pan at all times). Also important: everything should be taken in moderation. Then, swish the rice around for 2-3 minutes before straining it. I tried to make this rice THREE TIMES using other directions, after which I had to throw whole pots out :(. Because it is usually always in a cool-cold environment when I buy ready made and boxed sushi from a store, but the rice is never hard. Your method of soaking the rice helps remove some of the phytate, but it doesn't get rid of all of it. I don't have a rice cooker so what is the time recommended for stove top cooking with double the amount of rice? I would recommend just cooking the rice and then storing the cooked rice wrapped in portions in the freezer, as described here. Now that you’ve learned some basic stuff about Japanese rice and which rice can substitute it in sushi, it’s time to learn how to cook the rice properly. (i.e. Is there something that I'm missing here? If you have old rice (some stores may have old stock) you may need more water. It's usually made with plain steamed rice. I'm gonna try this next weekend for sushi! One of which is the manner of preparation. If I wash it I'm taking out all of the vitamins and minerals in it. I've been wanting to make some sushi for a long time thus posting a question at: http://answers.jpn.com/questions/36/how-do-you-make-a-sushi and then I stumbled on your page and I'd say it is a really great help. :-). Some kinds of rice may need a tad more or a tad less water - e.g. Next time for sure :), P.S. I was just wondering, since the recipe calls for leaving the rice to drain after polishing and before soaking, could you do the first steps (up to and including draining) days in advance and then store the rice in a container (when it's fully dry) so that whenever you want to cook the rice you only need to complete the steps of soaking and cooking etc? Again, I hope it's not a stupid question! Thanks in advance for any and all answers. Cooking rice for sushi requires a drier rice, or it gets too gooey when you blend with the "su", the sweetened vinegar. Like get a bag of it, Wash it then store it before cooking it? I went to the supermarket buy some things and cheked the brown rice. However, the bran also has what is called "Phytic Acid" or phytate in it. Generally speaking, the older the rice the more of all factors it needs. It defroze properly although it was still cold. I done everything, and closely watched it and read and re-read he instructions on the bag. How can I tell when the water's completely absorbed? I really am not a fan of the 'keep warm' option for rice - it changes the flavor and color in a not-good way if it's for more than an hour or so. So I'm having some difficulty keeping my rice at high heat for longer than a few seconds. This is what we did back in the days before the Japanese brands and Californian Japanese rice varieties were available in common-town USA. Brown rice is not healthier. When I touched it it felt like what cooked american rice feels like but it stuck to my hands more. the book did not say how this was done exactly, did one heat water and pour it into the rice cooking vessel and then put that on the fire (or boil water then pour in the rice), but i suppose it does not matter. And yes, usually the rice you see eaten by characters in anime and such are eating plain white rice, always with other foods that have lots of flavor and/or are salty, so that the plain rice acts as a bland background - rather like plain bread or plain pasta accompanies something with more flavor and salt. - See our Japanese Rice How To page for even more facts and information about Japanese rice and the different varieties available. I thought they were two different types of rice? We use cookies to give you the best online shopping experience. Let cool completely … Requirements: Sushi Vinegar 80ml Just be sure not to overcook brown rice (it's easy to do that I find), which will make the grains get mushy when you mix in the sushi flavorings or smoosh the rice together. Nor do I have sake or sweet brandy to make the sushi vinegar for the sushi rice. I must note that if we ignored the smell it did taste fine, but the smell was enough to put me off and I could not finish it all. The reviews on Amazon.com seem to be mixed. Do you have any experience with or suggestions for using a steamer to cook rice? In Japan this is usually done by leaving it out to dry, and sometimes putting it out in the sun. You don't need to cook the rice with dashi or konbu seaweed if you use sushi no ko. Hi! Just a note: Zorjirushi is an EXCELLENT brand, though a bit too pricey for me. This short-grain rice is ready for the pot or the rice cooker! It's the ratio of water to rice that's the important thing, so always use the __same cup__ for measuring both. When washing rice, is it ok to just wash them in a mesh and wait for the water to run clear? Do I need to do something to the rice after I make it to be ab;e to make it into onigiri? Washing enriched rice probably will. How to Cook Japanese Rice: Buying and Storing . Really fluffy and just sticky enough! And jaundice is a liver condition unrelated to diet. Mix 80ml of sushi vinegar (or about 12% of the total cooked rice weight) with the rice. Any ideas for an easy side dish with it?? It's about How-To make "Naruto" Sushi. Though I don't have such a setting on my rice cooker, I would think that it would result in a slightly drier rice than the white rice setting. I always thought the rinsing and soaking were for the same reason: to make the rice less starchy. If you want to prioritize nutrition, make brown rice. What I'm asking is, in order to make rice sticky enough for onigiri, do I really have to rinse the short grain rice repeatedly? Cook the rice. It seems every time I (and all the other Nihonjins & Japanese Americans I know) eat sushi made by a non Japanese cook, it lacks sufficient "su", and the recipes I've read online, direct you to use about 1/3, or less, the amount most Japanese cooks use to make sushi. You also need a sturdy rice paddle or spatula. Since all of a sudden I have to take care for my childeren and prepair there obento for school. Other rice eating societies may not consider this a necessary step. I will try to experiment, but if you can shed any light on this that would be great. Turn the heat down and cover, cook for 10 mins. Add the water to the rice. Arborio, carnaroli and the rice sold as 'pudding rice' or 'milk rice' in some countries are also medium-grain, but they tend to have too much rice starch, which is what makes that creamy texture in risotto or rice pudding. Thank you. Thanks for any feedback! Just buy the best rice you can afford. I have not had the time to look into it. Place rice in a glass or wooden bowl and gradually mix in ½ cup of rice vinegar, 2 tbsp of caster sugar and ½ teaspoon of salt using a wooden spoon. Very helpful and it's pretty funny. And it seems they stay in that condition all day. There is a good chance that the restaurant served something called 'musenmai' (no-wash rice, or prewashed rice). Used half the sushi mixture as suggested. i followed your recipie precisely, it worked fantastically, i then tried to clone one of our favourite dishes from the sushi bar, we mixed the rice with fresh crab meat, coriander and chilli, rolled the balls in breadcrumbs and deep fried, they seemed to fall apart slightly until they were almost cool, yet at the restaurant they are served warm. A question about step 5. one cup of water per one cup of sushi rice). Thank you for an excellent tutorial. I think you've must have answered this question a gazillion times from other users, and you must be getting annoyed, but may I ask... when making onigiri, must I use sushi rice? Some old timers will put a single layer cotton cloth between the lid and the pot AFTER the cooking process in order to absorb some of the residual steam moisture. To make sushi rice, the cooked rice needs to be mixed with sushi vinegar, which is Japanese rice vinegar mixed with salt and sugar. Drain and rinse until the water is almost clear. Optional – add a piece of kelp/konbu (make cuts all over; pictured above) and sake for additional flavour. ^_^, Hi Maki! If so, did you like the flavor? why wash the rice? Rinse the sushi rice thoroughly and cook it in a pot with a thick bottom (or rice cooker). Take 1/4 cup of bottled or homemade sushi vinegar (sushi-zu or awase-zu, see recipe below). I don't quite understand the 'all we can get is minute rice'...surely you can get other kinds of rice? Is this the reason? Would the rice still come out good? Calrose rice is sticky by American standards, while glutinous rice is much stickier. This type of rice has been processed to remove the germ, bran and especially sticky coating bran. It was a little mishapen but it was still a riceball!!! This also tends to vary a bit depending on the batch of rice - some rice is drier than others. When you say "2 cups of rice", I'm assuming that means measured with the cup that comes with the rice cooker? Has that ever happened to you? The older the rice, the longer it needs to soak. This guide will cover how to cook Japanese white rice. Swish the rice around with your hands - the water will turn a milky white color. Also, with the nori... is it supposed to smell like a dead fish that has been left out under the sun for 3 days? Plus the tips you give are great! Basically it means to cut into the rice with your paddle or spatula vertically, then turning and gently raising up the rice, to introduce air.