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Bernd
Bernd
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I want to use some chicken bouillon cubes I have to flavor the sushi rice I have, which I'm going to use to make yakimeshi (Japanese fried rice) in accordance with this video. I'm not sure if I'm going about this the right way, but this is what I've gathered after googling/reading some answers:

  • I should keep rinsing the rice until the water is clear
  • The ratio for short-grain Japanese rice is supposed to be 1 cup of rice:1 cup of water (or liquid?)
  • I should use 50% broth and 50% water for boiling the rice

The cubes say that 2 cubes make 1 quart (4 cups) of broth, so if I wanted to make 2 cups of broth, I would use 1 cube. Thus, I would use 1 cube to boil 4 cups of rice (in 2 cups water and 2 cups broth).

Am I doing everything right?

Also, do I need to add salt if I'm using broth?

I want to use some chicken bouillon cubes I have to flavor the sushi rice I have, which I'm going to use to make yakimeshi (Japanese fried rice) in accordance with this video. I'm not sure if I'm going about this the right way, but this is what I've gathered after googling/reading some answers:

  • I should keep rinsing the rice until the water is clear
  • The ratio for short-grain Japanese rice is supposed to be 1 cup of rice:1 cup of water
  • I should use 50% broth and 50% water for boiling the rice

The cubes say that 2 cubes make 1 quart (4 cups) of broth, so if I wanted to make 2 cups of broth, I would use 1 cube. Thus, I would use 1 cube to boil 4 cups of rice (in 2 cups water and 2 cups broth).

Am I doing everything right?

Also, do I need to add salt if I'm using broth?

I want to use some chicken bouillon cubes I have to flavor the sushi rice I have, which I'm going to use to make yakimeshi (Japanese fried rice) in accordance with this video. I'm not sure if I'm going about this the right way, but this is what I've gathered after googling/reading some answers:

  • I should keep rinsing the rice until the water is clear
  • The ratio for short-grain Japanese rice is supposed to be 1 cup of rice:1 cup of water (or liquid?)
  • I should use 50% broth and 50% water for boiling the rice

The cubes say that 2 cubes make 1 quart (4 cups) of broth, so if I wanted to make 2 cups of broth, I would use 1 cube. Thus, I would use 1 cube to boil 4 cups of rice (in 2 cups water and 2 cups broth).

Am I doing everything right?

Also, do I need to add salt if I'm using broth?

Source Link
Bernd
Bernd
  • 31
  • 2

How to boil sushi rice for yakimeshi?

I want to use some chicken bouillon cubes I have to flavor the sushi rice I have, which I'm going to use to make yakimeshi (Japanese fried rice) in accordance with this video. I'm not sure if I'm going about this the right way, but this is what I've gathered after googling/reading some answers:

  • I should keep rinsing the rice until the water is clear
  • The ratio for short-grain Japanese rice is supposed to be 1 cup of rice:1 cup of water
  • I should use 50% broth and 50% water for boiling the rice

The cubes say that 2 cubes make 1 quart (4 cups) of broth, so if I wanted to make 2 cups of broth, I would use 1 cube. Thus, I would use 1 cube to boil 4 cups of rice (in 2 cups water and 2 cups broth).

Am I doing everything right?

Also, do I need to add salt if I'm using broth?