Sushi Rice Recipe Without Rice Cooker Food

SUSHI RICE RECIPE (WITHOUT RICE COOKER)

Steps:

• Put the rice in a large pot. Fill with cold water and then immediately drain the water.
• Next, repeat the process and rewash the rice. Rinse and drain.
• With your fingers, stir the rice to make sure any impurities are removed.
• Repeat the washing process 2 more times. The water you throw out must be completely clear. This means the rice is clean.
• Now fill up the pot with water once again and let the rice soak for approximately 30 minutes.
• Drain the water after 30 minutes. Now you're ready to start cooking.
• Put the rice in the pot and fill with water until it covers the rice well. Don't cover with the lid yet. Make sure that there's about 20% more water than rice in the pot.
• Bring the rice to a boil, then reduce the heat to low. Make sure to stir continuously so the rice doesn't get clumpy.
• Now put the lid on and reduce the heat to a minimum. Let the rice cook for about 12-14 minutes, or as directed on the rice packaging.
• Start to check if the water is evaporated after about 12 minutes of cooking time.
• Always check the water because once it evaporates, it takes a matter of seconds for the rice to stick to the bottom and burn. So you have to be very quick to remove the pot from the stove.
• The rice is ready after all the water is evaporated. At this time, you should have only rice in the pot.
• Now take out the rice and put it in a large bowl where you can mix it.
• Tip: If the rice is stuck to the bottom, don't use those bits at all. It'll make the sushi taste bad.
• In this step, you need to use seasoned rice vinegar (also called sushi vinegar) and mix it with the rice.
• In your bowl, mix the hot rice with the 4 tbsp of seasoned rice vinegar. Mix very gently and slowly to avoid crushing the rice. Use a wooden spoon because it makes it easier to mix, and wood doesn't chemically react with sushi rice, which means it doesn't alter the taste.
• Add in the sugar and salt, and continue mixing.
• Once you're done mixing, cover the bowl with cling film or a towel and let it cool until you make the sushi rolls.
• Tip: If you find it hard to mix the rice and vinegar, split the rice in the middle first. Then, keep turning in the opposite direction, then switch. Make sure to mix slowly and apply light pressure.

SUSHI RICE

Steps:

• In a fine strainer, rinse the rice with cold running water, until water runs clear. Pour rice into pot with 2 cups cold water; let sit 30 minutes.
• Bring rice to a boil over medium-high heat; immediately turn heat to low, and cover. Cook 10 minutes, remove from heat and let sit, covered, 15 minutes. In a small saucepan, dissolve the sugar and salt in the rice vinegar over a low flame. Pour evenly over rice and fold gently with a wooden spoon to mix. Leave rice in front of a fan, or fan with a piece of cardboard for 15 minutes or until rice is just above room temperature.

PERFECT SUSHI RICE

Steps:

• Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Cool until cool enough to handle.
• In a small saucepan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.

EASY SUSHI RICE (IN RICE COOKER)

Steps:

• Put rice and water into rice cooker (put rice in first, then add water until the 3 mark on the cooker is reached). Push button to start cooking. When done, button will pop up and light change to "warm.".
• Let the rice sit in the cooker without opening the lid for about 15 minutes to complete steaming.
• Put rice into non-reactive bowl (glass, stainless steel, wood, etc -- ), pour sushi vinegar over rice and toss gently with rice paddle to mix vinegar into rice. Note: please be gentle so you do not mash the grains of rice. Also, each grain should have been coated with the vinegar and achieve a shinny sheen, add more as needed).
• Fan the rice to cool as you are mixing in the vinegar.
• Use in rolls, sushi or to accompany sashimi.

SUSHI RICE

Steps:

• The most important thing to get right when cooking sushi rice is the ratio of rice to water. It's better to use a volume measure rather than weighing. Use a cook's 250ml measuring cup if you have one, or a short glass, teacup or small mug. Once you've made one batch, you'll know how much cooked rice that measure makes - it should be about 2½ cups.
• Measure out 1 cup rice into a saucepan, rinse the rice, swirling it around the pan, then drain off the water. Try not to lose any of the rice. Add 1½ cups water (about 375ml).
• Bring the rice to a simmer quickly, put on a tight-fitting lid and reduce the heat to low. Cook for 13 mins - don't take the lid off.
• Check a couple of grains at the top - the rice should be just about cooked and the water evaporated. If not, continue to cook and check at 2 min intervals, each brand of rice will differ. Turn the heat off and leave the rice to stand with the lid on for 10 mins so all the moisture is absorbed. Add sushi rice seasoning, if you like, and serve.