Easy Sushi Rice Recipe - How to Make Sushi Rice for Seaweed Tacos
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Date: 2019-07-25
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Comments and reviews: 9
kazuko kusakari
using a wooden bowl will remedy the slightly stickier condition you experience. it allows the steam from the hot rice to dissipate into the wood and the air rather than retaining it in a glass or metal bowl - which hold and return the condensation into the moistened rice. by using a sheet pan, the rice has a much higher overall surface exposure to air and has a minimal return of condensation. also - this is the one time when you really need an extra set of hands (i. e. kitchen helper/assistant) to do the manual fanning from start to finish. it will take less cool-down time and the quality will be better.
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using a wooden bowl will remedy the slightly stickier condition you experience. it allows the steam from the hot rice to dissipate into the wood and the air rather than retaining it in a glass or metal bowl - which hold and return the condensation into the moistened rice. by using a sheet pan, the rice has a much higher overall surface exposure to air and has a minimal return of condensation. also - this is the one time when you really need an extra set of hands (i. e. kitchen helper/assistant) to do the manual fanning from start to finish. it will take less cool-down time and the quality will be better.
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Brown Dwarf
One thing I've found about sumeshi is that, while it obviously ranges in tastes and technique per chef, it also is really regional. I'm not savvy enough on how each region prepares their rice, but because the Japanese are such geeks about rice itself, the different starch levels and the types of amylase within the rice ( two major types, if I remember right, determines how that region prepares their flavouring agents. The ONE I remember most distinctly ( because it's the least familiar ) is salted Koshihikari rice; just salted.
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One thing I've found about sumeshi is that, while it obviously ranges in tastes and technique per chef, it also is really regional. I'm not savvy enough on how each region prepares their rice, but because the Japanese are such geeks about rice itself, the different starch levels and the types of amylase within the rice ( two major types, if I remember right, determines how that region prepares their flavouring agents. The ONE I remember most distinctly ( because it's the least familiar ) is salted Koshihikari rice; just salted.
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Andrew Beaumont
My method of cooking sushi rice is almost identical to yours, but I never bother rinsing the rice. Maybe you can tell me what that actually does. Also, I see that you take special care to lift the lid for one second after removing the rice from the heat. I am guessing this removes some of the excess moisture. What I do instead is leave the lid on, but wait 20 minutes (instead of 10) for the excess moisture to evaporate or be absorbed by the rice. I'll have to try your method to see if it works any better.
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My method of cooking sushi rice is almost identical to yours, but I never bother rinsing the rice. Maybe you can tell me what that actually does. Also, I see that you take special care to lift the lid for one second after removing the rice from the heat. I am guessing this removes some of the excess moisture. What I do instead is leave the lid on, but wait 20 minutes (instead of 10) for the excess moisture to evaporate or be absorbed by the rice. I'll have to try your method to see if it works any better.
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Mit1mit2mity4
The problem with the bowl method as you use it is that you use a metal bowl instead of a wooden bowl which is traditional and preferable (more condensation gets on the rice using metal. When no wooden bowl is available a flat surface is considered superior. You also need to be mindful (with the spoon) is to cut the rice instead of mixing it. Mixing it as you do actually smashes the rice, which it where that uniform texture comes from, as opposed to the separate grain look you should be getting.
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The problem with the bowl method as you use it is that you use a metal bowl instead of a wooden bowl which is traditional and preferable (more condensation gets on the rice using metal. When no wooden bowl is available a flat surface is considered superior. You also need to be mindful (with the spoon) is to cut the rice instead of mixing it. Mixing it as you do actually smashes the rice, which it where that uniform texture comes from, as opposed to the separate grain look you should be getting.
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Amanda Hemp
Too funny not to share - As I was watching this and you got to the part where you covered the rice and set the timer for 10 minutes, you said not to go anywhere during that ten minutes. Right then the video started to buffer, but I didn't notice I just thought you were being funny and doing a dramatic pause joke about not going anywhere for ten minutes I waited about a minute before I realized the video wasn't playing. HAHAHA
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Too funny not to share - As I was watching this and you got to the part where you covered the rice and set the timer for 10 minutes, you said not to go anywhere during that ten minutes. Right then the video started to buffer, but I didn't notice I just thought you were being funny and doing a dramatic pause joke about not going anywhere for ten minutes I waited about a minute before I realized the video wasn't playing. HAHAHA
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Mattias W.
Don't stir, stare. Lol. You so punny chef. Your sea weed tacco is similar to the Temaki. Temaki is a hand roll where you make a cone of seaweed in your hand and fill it with what ever you prefer. Is it convienient to eat, or does the filling fall off when you bite into it? I will try this as soon as possible. By the way, could you please do a video on different types of plating?
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Don't stir, stare. Lol. You so punny chef. Your sea weed tacco is similar to the Temaki. Temaki is a hand roll where you make a cone of seaweed in your hand and fill it with what ever you prefer. Is it convienient to eat, or does the filling fall off when you bite into it? I will try this as soon as possible. By the way, could you please do a video on different types of plating?
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Tim Brown
Perhaps better for Low-Carbers than we think. Recent study on resistant starch suggest that such items, including pasta & potatoes when cooked and then totally cooled become a resistant starch that does not spike blood sugar and insulin as much and has the added benefit not being digested in the large intestine and becoming good food for our good bacteria in the small intestine
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Perhaps better for Low-Carbers than we think. Recent study on resistant starch suggest that such items, including pasta & potatoes when cooked and then totally cooled become a resistant starch that does not spike blood sugar and insulin as much and has the added benefit not being digested in the large intestine and becoming good food for our good bacteria in the small intestine
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Hoji Scott
Rice cookers are wonderful (& can be used for more then just rice) and some are actually affordable. I have an Aroma brand that has been serving me well for about 4 years. Also, you are 1 step away from onigiri - truly wonderful. More Japanese please - how 'bout miso soup, shabu shabu, sukiaki, yakitori Please forgive if I've spelled anything incorrectly.
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Rice cookers are wonderful (& can be used for more then just rice) and some are actually affordable. I have an Aroma brand that has been serving me well for about 4 years. Also, you are 1 step away from onigiri - truly wonderful. More Japanese please - how 'bout miso soup, shabu shabu, sukiaki, yakitori Please forgive if I've spelled anything incorrectly.
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Kurtis Rader
I highly recommend watching the movie East Side Sushi if you have access to it (it's on Netflix. It's about a young hispanic woman who wants a better job and ends up working at a sushi restaurant in Oakland, CA. One of the early scenes is her learning to make sushi rice. It was a crowd favorite at the Cinequest film festival a couple of years ago.
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I highly recommend watching the movie East Side Sushi if you have access to it (it's on Netflix. It's about a young hispanic woman who wants a better job and ends up working at a sushi restaurant in Oakland, CA. One of the early scenes is her learning to make sushi rice. It was a crowd favorite at the Cinequest film festival a couple of years ago.
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