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7
votes
1answer
463 views

My sushi rice comes out chewy on top, mushy on the bottom

I recently moved & my new crappy stove won't cook my sushi rice correctly. My old stove cooked it perfectly according to the package directions: 1 1/2 cups rice to 2 cups water, combine, bring to ...
1
vote
1answer
3k views

Sushi rice does it have expiry date ? [duplicate]

I have some sushi rice, In the packet the expiry date is given as Jan 2016, But the rice seems fine. Is it alright for me to use it to make sushi with it ?
4
votes
4answers
4k views

sushi rice vs pudding rice

I've done sushi a couple of times, successfully I must stress, and while in sainsbury looking for it I came across the pudding rice which looks exactly the same as the more expensive sushi counterpart....
1
vote
2answers
2k views

Sushi rice should be transparent when cooked?

How in the following picture the sushi rice is transparent, and when I made home sushi rice, it would white as snow ? I soak rice in water for 2 hours. And by the way, why sometimes even with a good ...
5
votes
2answers
8k views

Sushi rice not sticking to each other

I have a sushi rice bag from Sun Rice. They write on it that we should only wash it for 5 minutes then boil it. But I know that sushi rice should be washed for more than that and soaked in water for ...
3
votes
1answer
232 views

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 ...
5
votes
2answers
2k views

Should I season my sushi rice before or after cooking?

When I make rice for sushi, I season it with sugar, salt, rice vinegar, and mirin. I'm never sure if I should add these at the beginning or near the end of cooking the rice. Does it matter when I add ...
5
votes
3answers
10k views

Sushi rice vinegar proportions

So i'm trying to make sushi rice and i know the essential component is the vinegar/sugar/salt mixture (with the optional kombu, which i don't have access to, so i omit entirely). I would like to hear ...
8
votes
1answer
2k views

Understanding the steps to prepare sushi rice

I'm looking for the equivalent of Peter Reinhart's twelve steps for making bread applied to sushi. Basically, a detailed list of steps and the explanation of why are they important. For example, most ...
9
votes
5answers
3k views

Stove top Sushi rice - Which method?

I am planning to have my first attempt at making sushi by myself in a few days. Right now, I am still struggling with the rice and it's cooking. Many recipes/tutorials call for a rice cooker which I ...
-3
votes
1answer
702 views

What are the odds that American household have a rice cooker? [closed]

We started a Kickstarter project of creating an e-book with online videos to show you how to make sushi, from a master sushi chef. We are wondering what the odds are that an American family has a ...
6
votes
4answers
179k views

What is the best rice for sushi?

I love making sushi at home - it is a satisfying and delicious experience that is very quick and easy (and I can use whatever food is leftover in the house). However, I'm limited by the type of rice ...
23
votes
8answers
12k views

how do you get sushi rice to not stick to your hands?

I am laying out my sushi rice by forming it into a ball with my hands and spreading it on the nori. I watched some video tutorials on this, and it seems like the rice is not sticking to the chef's ...
9
votes
4answers
28k views

Why is my sushi rice too sticky?

I'm on a quest of learning how to prepare a more than edible sushi. I figured that with enough practice I can achieve the goal of being able to make sushi. The most important part of sushi as I see it ...
7
votes
2answers
2k views

Black Rice Vinegar for Sushi

Can I use black rice vinegar for sushi rice? (Chinkiang Vinegar) What is the difference to white rice vinegar when making sushi? Should I still add sugar and salt?
8
votes
1answer
782 views

Can the amount of salt in the recipe be right?

I made sushi for the first time at the weekend. the seasoning for the rice had this recipe: 125 ml rice vinegar 30 ml mirin 3 tablespoons sugar 2 tablespoons salt This was for 460g rice (dry ...
8
votes
1answer
6k views

How Long Can I Keep Uncooked Sushi Rice?

I only prepare sushi rice a few times a year, so it takes me a while to go through even the smallest of bags. How long can I keep the bag for before it "goes bad"?
6
votes
2answers
7k views

Vinegar Alternatives and rice combinations in making sushi rice

What are some of the alternatives in vinegar for making sushi rice? I know it's best to use rice vinegar, but has anyone ever tried it with white wine vinegar, or apple cider vinegar for example? ...
6
votes
1answer
786 views

How to adjust for humidity when making rice?

Years ago, I ate at Sushi Yasuda in New York. After I went, I was reading up on the chef, and an article about him mentioned that he accounted for air humidity while making his sushi rice. Wow! My ...
13
votes
4answers
38k views

What is the proper way to cool sushi rice after cooking?

I've heard a couple of suggestions for cooling the rice prior to making rolls and both seem to contradict each other. What works for you guys (and gals)? What I do is just remove the liner from the ...
7
votes
3answers
81k views

What's the best way to store unused sushi rice?

Let's say, I only want to make 1 sushi roll right now. Is there a good way to store the rest of the rice for tomorrow's rolls? And what about storing the nori?
39
votes
5answers
26k views

Why do you have to rinse rice?

I'm interested in learning to make my own sushi. Every guide I have read has stressed that the rice has to be rinsed thoroughly. The bags of rice I generally buy say not to rinse the rice in order ...