I Sushi Premium Sushi Rice 5kg

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Sushi rice is vinegared short-grain rice. The sweet, savoury vinegar mix of sugar, salt and rice vinegar gives sushi rice its characteristic flavour. How to make sushi vinegar Four: Transfer the cooked rice to a large bowl. Pour over the vinegar mixture. Use a wooden spatula to chop the seasoning into the rice. Then carefully fold it into the cooked rice. Being that my mother can be very persistent (to the point of total irritation at times :-), She did get hints from time to time from some Sushi Chefs (including the previously mentioned one... and note I said "hint" not the total recipe) and this combined knowledge eventually ended up being the basis for her Sushi Rice Recipe. So What is Sushi Rice? Skip this step if you plan to use your rice for onigiri or as a simple side. Instead, sprinkle the rice with a teaspoon of salt or rice seasoning (furikake).

Many other popular strains, such as Akitakomachi, Hitomebore and Hinohikari were created afterwards by cross-breeding Koshihikari with other Japanese varieties of rice.

Popular Recipes

Making perfect sushi starts with the rice. But how exactly do you clean and prepare sushi rice before rolling those tasty maki rolls? If you’re new to sushi making, you may be wondering about the right way to wash, cook, and season this specialty rice. Well, listen up future sushi chefs! With just a few simple steps, you can learn how to clean and prep amazing sushi rice to use in all your homemade rolls and nigiri.

You only need the sushi vinegar if you use your rice in sushi. If you want a simple bowl of perfectly cooked short-grain rice, omit the rice vinegar and sugar. Add the salt to the cooking water with the uncooked short-grain rice, or leave the salt for unseasoned white rice.

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Mesh strainer: Any fine mesh strainer works well to catch stray rice kernels as you rinse it. Otherwise, use cupped hands. Rice paddle: I use a plastic rice paddle, but you can use any flat non-metal tool to stir the vinegar mixture through the cooked rice in a slicing motion. Try a rubber spatula or a flat wooden one. So take note sushi apprentices: don’t underestimate this hydrating rice rest! A half hour water bath before cooking works wonders. Step 3: Cooking the Rice But this stovetop sushi rice method is how I cook all short-grain and medium-grain rice when I don’t have a pressure cooker around or if the power is out. (Not having electricity is a thing where I live, so I get more than enough practice with the gas stovetop.) Equipment Wash Rice: Add rice to a fine mesh strainer and run under water in a circular motion, massaging it gently with your hands, until the water runs clear, which could take several minutes. It’s very important to wash the rice well. Drain well, gently shaking off any excess water. This is the rice that Maria uses.

fillings which can range from soft shell crab to Japanese fried egg roll and small pieces of raw fish Impart a more savoury flavour by adding a small sheet of kombu (dried seaweed) to the rice while it cooks, or sub in some quinoa or other grains for rice once you become familiar with the cooking technique.Tamaki Gold is a California grown Koshikikari that is excellent. It is on par with the best Koshikikari cultivated in Japan.