Sorry to notice your “red hand” though. 600 ml water for 3 rice cooker cups (540 ml).

. Your trick is same in Japan too! https://sun9-20.userapi.com/-a86CwrvujtVdzmlLsnv7EjKkD_xmkgzR0XUfQ/mGoJa-Q_EtU.jpg https://sun9-50.userapi.com/Cw3sPhlZrWqpVq25F-kSVTHHaC9ZAasZBFsHYQ/qn2zrvMHW0U.jpg We don`t have japan rice, but have some chinese, I think it looks the same. Short grain rice has the right kind of moisture and stickiness (not sticky like glutinous rice). If you have the extra time, I will note that it’s also traditional to soak the rinsed rice in its cooking water for 20-30 minutes before cooking. This perfectly cooked short grain rice will complement any sushi recipe or bowl with its slightly sweet and sour flavor that comes from just the right blend of sugar and vinegar. Can I use regular brown or white rice to make sushi? Hi Nami! Absolutely delicious! Perfect for making sushi, poke bowls, onigiri and more! . New crop needs a bit less water, but after a while, you need to add more water. Buy our best-selling e-cookbook full of 33 easy and simple Japanese recipes! I had to Pin it for next time…surprised I was the first to save it. This basic sticky sushi rice recipe is easy to make in a rice cooker, Instant Pot, or on the stovetop. Combine the other ingredients while the rice is cooling to about body temperature (98F; 36C), then mix gently with the rice, being careful not to smash or break the grains,then assemble your sushi. Fluff the rice with a fork. When the rice dries out completely, rice may be broken. You’ll need only a few ingredients and a short amount of time to get this rice ready for your sushi rolls, onigiri, or other dishes. First of all thank you for all your delicious recipes! I know there are sushi rice recipes that call for rinsing and draining the rice several times before cooking, but I simply don't care enough to go through that effort for (at least what I perceived to be) almost no difference in the end product. Also, the instructions on the page for “How to freeze rice” are missing…, Hi Poonnapa! This method works very well on a gas range. Combine with water in a medium … :)). My instructions may be slightly different (like how many times you rinse etc) but do the circular motion and all. Whichever method you choose, the end result will be a delicious batch of seasoned sticky rice that will work perfectly in your favorite recipe for sushi, poke bowls, onigiri and more. You need to rinse the rice, but do not soak the rice. No no no, NEVER open the lid while cooking. Use a heavy-bottom pot with a tight-fitting lid that keeps the steam in. Once combined, you can use it to make sushi or a sushi bowl. And sticky rice is a different thing entirely. Pro tips and tricks I was always told that no matter how much rice you have in the pot, the water should come up to your first knuckle if you put the tip of your finger on the rice, and it works perfectly every time. 1) Rinse the rice too harsh (for example, don’t wash in sieve). Can I rinse the rice in the morning and let it soak until I am ready to use it? I love using tuna and salmon. It was then steamed for 20 minutes or until the water was gone. « Easy Restaurant Style Instant Pot Refried Beans. The main goal here is to cook the rice al dente (it should be firm but not crunchy) and to try not to mash the sticky rice as you stir it (hence the gentle slicing/folding method, instead of just stirring in circles). Growing up in Japan, where rice is a staple food and primary source of protein, cooking rice is not only just a basic kitchen task but an extremely important one. And all the better with some seriously tasty food to bring us all together. Thanks for showing the way to cook rice on the stove. :) What I do quickly (and lazy? Given that you've placed such a large bounty, it sounds like you might not think lemontwist's answer is exactly what you're looking for. Hi Peter! Hi Terence! I should have taken a pic , I love sushi, I made some at home and I was able to make the rice perfect first go! It’s just so different. It takes about 40 minutes to cook and I add 1 tsp of chicken bouillon for every batch while it is cooking. I’m not sure about other kinds of rice but Japanese short grain rice, yes. I loved it and wanted to make it at home. I really wish I could do that. The following recipe seems to be indicating a method (water sprinkling) that I saw/ate in a Japanese restaurant in Tokyo near Maru building. )– I rinse 2 cups rice in water, put in rice cooker with 2 cups water, add seasoned rice vinegar (1 Tablespoon) & blue agave (like honey, 3 Tablespoons or less.. Rice absorbs water very quickly when you start washing, so don't let the rice absorb the unclear water. Plus, I love Japanese rice cooker that I can set timer… so great, I can set it for the dinner time. Once it starts to simmer, put the lid on the pot and don't take it off until you're finished. If you use Japanese short grain rice, soaking does help. You need plenty of vinegar for your hands, to keep the rice from building up on them. Remove the lid and fluff the rice with a rice paddle. Hi Rhianna, Thank you so much for trying this recipe! I mentioned in How To Make Sushi Rice post, but I didn’t write it here. For example, with 1/2 C. rice do you add 3/4 C. water? What was the most critical supporting software for COBOL on IBM mainframes? Repeat at least 3 times (you want the water to be clear, eventually). I usually use IP to make main dish, so I use my rice cooker to make rice all the time.
Use a wooden spoon to handle the rice, not a metal spoon. Only yesterday I accidentally dropped the tart on the floor, ooops. I give up. I am a bit confused. Thank you so much for your kind words! Make sure you rinse the rice without soaking the rice too much. 800 ml water for 4 rice cooker cups (720 ml). I swear by this rice cooking method. Though it can be used in sushi, it will have a different flavor and feel than sushi rice. Buy our best-selling e-cookbook for 33 more easy and simple recipes! The rice was rinsed 4 to 5 times then water added using the tea cup, always adding at least a cup extra of water. Maybe my choice of words was not right. When cooking parboiled or basmati rice I would do it after the water has come to a boil, but I don’t know how to handle Japanese short-grain rice… Thank you! Thanks for teaching me something new. Ohh you live in Denenchofu! I also love burned bottom rice! Most traditionally, this Japanese short-grain sticky rice is actually just served as a side dish to accompany the rest of your meal. good heat to cook rice: after boiling, bring down the heat to minimum and let it be, no need to take lid off, Use a 1:1 ratio of rice to water in a heavy pot/Dutch oven. . Hi Voni!

If you have a chance to visit Japan, do enjoy simple white rice.