How To Make Sushi Rice with The Sushi Man

[Music] hey everyone jun with the sushi man here and today i'm going to teach you how to make the perfect sushi rice and i'll be using a regular pot on the stove which means no rice cooker required i'll also be teaching you my personal recipe for a simple and traditional sushi vinegar so be sure to watch the entire video after you follow these step-by-step instructions you'll easily be able to make restaurant quality sushi rice anytime in the convenience of your own home and if you haven't already make sure to check out my how to roll sushi video so you can put this amazing sushi rice into good use now let's get right into it [Music] first let's go over all the supplies and ingredients we'll need now most if not all of these items you can probably find at your local asian market but if you can or just like things delivered to you instead check out our ultimate sushi kit guide at ultimate sushi kid.com you'll see all my recommendations and links to where you can buy them alright so the first and most important thing is obviously the rice now before i move on let me stop time for a second and explain more about the rice itself not using the correct rice is the number one mistake people make when trying to make sushi and without the proper rice everything will be a disaster all right that might be a little extreme but basically it's really really important to use the correct rice and no you cannot use basmati rice or just add extra water to a box of uncle bands to make it sticky just don't what you do want to use is japanese short green rice now japanese medium grain rice can also work but short grain is ideal because of the natural stickiness that it has which makes it perfect for sushi and if you want to know the best brands to use just head over to that link i mentioned ultimate sushi kit.com so here we have some tamanishiki japanese short grain rice which is my favorite rice to use and then the rice cooker cup that we'll be using to measure it and you'll hear me use the term rice cooker cup a lot because it's the industry standard measurement for rice and actually a different size than the standard us cup i'll explain this more as we go along next we'll need a bowl to wash the rice and i like one that's big enough so that the rice doesn't spill out when we're washing it and then a strainer large enough to hold all the rice in a medium sized pot with a tight fitting lid preferably glass and try to use a pot that doesn't have any spout or steam holes also the heavier the bottom the better [Music] we'll also want another smaller pot which we'll be using to make the sushi vinegar and speaking of sushi vinegar we'll need some unseasoned rice vinegar some white sugar [Music] and some salt i use kosher salt [Music] next we'll need something to mix the rice after it's done cooking you can use a large bowl or something more traditional like this sushi okay also called hungary and lastly we'll need a rice paddle or some sort of hard spatula this is called a shamoji which is basically a spatula made for rice and that's it let's move on [Music] all right now that we've gone over everything we need let's measure and wash the rice so i've already measured out three rice cooker cups of rice here in this bowl one rice cooker cup is 180 milliliters so we have 180 milliliters times three which is 540 milliliters total and just to know a standard us cup is 240 milliliters so make sure to measure it correctly depending on the cup you're using [Music] and when measuring the rice be sure to level off the top of the cup you can use a butter knife or chopstick or my finger katana technique like what i'm doing here basically just make sure it's level and i just wanted to show how to measure the rice correctly so normally we won't have multiple bowls like this instead we'll just measure the rice directly into the washing bowl all right now let's take this over to the sink now we want to use cold water to wash the rice until the water becomes clear [Music] i use a spinning motion with my fingers to gently swirl the rice around and this is why i like to use a larger bowl so that i have room to wash the rice without it flying out [Music] and you'll see that the water gets cloudy almost immediately which is the starch coming off and you don't want to let the rice soak in this milky water for long so be sure to drain it quick especially the first couple times and when you do drain out the water try not to lose any other rice that's why i use my other hand to support the bottom like this and use it like a strainer to catch any that fall out now we're just going to repeat this process about four to five times and try not to squeeze or push on the rice because you want to avoid breaking the grains as much as possible after a few washes you should notice the water becoming a lot clearer and don't worry if it's not crystal clear again you don't want to break the rice by washing it too much [Music] now let's transfer the rice into our strainer and we want to make sure we get all the grains out [Music] come on [Music] there we go and then we're going to let this sit for about 5-10 minutes [Music] now it's time to soak our rice so let's transfer the rice into the pot and cause a mini earthquake while we're at it and you should notice that the rice has turned into a more solid white color which is good means that the rice is absorbing the moisture and i like to level this out a bit before i start pouring the water [Music] so measuring the water is really simple basically it's a one to one ratio so since i used three rice cooker cups of rice i'm going to put three rice cooker cups of water this is why this method is so simple and you can practically use any cup as long as you're using the same cup for both the rice and water [Music] so there's one two and three now let's make sure that the rice is level again and be sure it's fully submerged and then we're going to let this soak for 20 to 30 minutes [Music] all right since we're waiting on the rice to soak let's use this time to make some traditional sushi vinegar this is my personal recipe and it consists of just three ingredients and i already have everything measured out here to go with our three cups of rice but you can make a bigger batch you know easily last several months in the fridge maybe even more so first is the rice vinegar and again be sure it's the unseasoned one this is six tablespoons or three ounces which we'll just pour into our small pot here next we add three tablespoons of white sugar [Music] and then three quarter tablespoon of kosher salt maybe there we go now these measurements are for the three cups of rice we're making but basically it's an eight four one ratio so eight part vinegar four part sugar and one part salt and you can use any measurement so for example eight ounces of vinegar four ounces of sugar and one ounce of salt or 80 milliliters 40 milliliters 10 ml you get the point also you can add a piece of dried kombu here which is the type of kelp if you like it's definitely not required and the vinegar will taste great with or without it try both ways and see which one you like i'm going to leave it out here though since i want this recipe to be as simple as possible so after we have everything in the pot turn it on to the lowest setting and stir it until the sugar and salt dissolves you can use a whisk spoon whatever works just don't scratch your pot and do not let it boil it should really only take a couple minutes [Music] you can tell when the sugar and salt has dissolved once it becomes translucent after that we can pour it in a bowl or a jar and let it cool down a bit and if you're making a larger batch put it in an airtight container and just pop it in the fridge and that's it [Music] all right now let's get to actually cooking the rice and just a quick side note here cooking rice on the stove top isn't hard but it can't beat the convenience of a rice cooker which you literally just push a button so if you plan to make sushi often i highly recommend getting one all right first close the lid and bring it to a boil over medium heat this should only take about four to five minutes [Music] and if you have a glass lid you'll start to see these drip marks on the inside and you know it's ready and you can always do a quick peek to see if it's boiling just try not to leave it open for too long after the water starts boiling turn down the heat to low and cook for 12 minutes and be sure to set a timer and another side note here if your pot has any openings like a spell or steam hold ideally you want to fill those holes using something like aluminum foil or damp kitchen towel now will it still cook without filling them yes but the less openings the better [Music] ok now that the 12 minutes are up the water should be completely absorbed if you're not sure you can open the lid really quick to check but try to close it immediately if you can see some water still just leave it on low for a couple more minutes and check again [Music] after that we want to let this sit off from the heat with the lid closed for 10 minutes most important thing here is to keep the lid closed no peeking [Music] all right as we let the rice sit let's prep our sushi okay or and remember if you don't know where to get these supplies be sure to visit ultimate sushikit.com to see all my recommendations and links to where you can buy them now there's a traditional method to seasoning and maintaining an okay which i might make a video in the future but for now and this is if you have one you just want to rinse it thoroughly without using any detergents or chemicals and then soak some clean water in it for a few minutes and there's a couple reasons why we do this one is to prevent the rice from sticking and the other is so that the wood doesn't soak up too much of the vinegar all right now that our okay is nice and wet use a clean damp towel to wipe off any excess water and be sure to get the inside walls now let's take our rice and transfer it into the okay quick tip here is to wet the shamuji or rice battle so that the rice doesn't stick to it as much and i like to use it to separate the outer edges first and then sort of shovel it into the okay like this [Music] now sometimes the rice may stick to the bottom of the pot which is fine just don't scrape it all off a lot of times it's become hard or maybe even burn you don't really want those pieces in there [Music] next we're going to pour our sushi vinegar onto the rice and start mixing it i like to pour the vinegar onto the shamuji and let that drip onto the race and you want to move it around so that it covers the rice evenly like this perfect and another quick tip here if you're using store-bought vinegar or have a bathroom before you want to use one ounce of sushi vinegar per one rice cooker cup of rice so if you're cooking three cups of rice use three ounces of vinegar all right back to mixing so we want to use this folding and slicing technique to mix the vinegar into the rice the purpose is to evenly coat the rice and vinegar while breaking down any big chunks and you don't want to stand the paddle too upright instead keep it at an angle and use kind of a fanning motion to cut through the rice and we want to make sure to keep the rice as fluffy as possible so try not to smash or press on it too much now keep doing this until you feel that the vinegar has evenly mixed into the rice and there's no large clumps [Music] [Music] after you're finished put a clean damp towel over it so that it doesn't dry out and wait about 20 to 30 minutes for it to cool down and then you're ready to go and that's it congratulations you now know how to make traditional restaurant quality sushi rice and don't be discouraged if it didn't come out exactly the way you wanted on your first try making sushi rice can take years to master in the traditional sushi culture so just keep trying and have fun with it and now that you have this amazing sushi rice be sure to watch my how to roll sushi video so you can make good use of it thank you for watching and don't forget to subscribe for more upcoming videos and please leave a comment if you thought this video was helpful and also let me know what type of content you'd like to see in the future arigato zamasu

Channel: The Sushi Man

Views: 155,216

Keywords: how to, cooking, how to make, morimoto, sushi, sashimi, how to cook rice, how to cook sushi rice, make sushi at home, how to cook sushi at home, how to make sushi, sushi recipe, handmade sushi, homemade sushi, homemade sushi roll, sushi techniques, how to roll sushi, the sushi man, Japanese rice, short grain rice, Japanese short grain rice, sushi rice, how to make sushi rice, sushi vinegar, sushi vinegar recipe, nigiri sushi, nigiri, how to make sushi at home

Id: gZs0sj39Y_Y

Length: 14min 19sec (859 seconds)

Published: Sat Oct 09 2021