How to Cook Sushi Rice in a Pot
video description
Date: 2020-05-17
Related videos
Comments and reviews: 10
Dust
1: 10 I've seen professional Japanese sushi chefs scrub the rice between their hands like a mad-woman. this is a new approach to me 6: 12 I've also seen them starting off with a high heat, waiting it to just start bubbling, covering the pot with a clean cloth, lowering the heat, then placing the lid back on. they leave it like this on the lowest burner setting for 20 minutes and they encourage you not to remove the lid no matter how tempting it may be. after 20 minutes is up, they remove the heat, take it off the stove-top, but leave the lid on for another 10 minutes. finally, they find a clean wooden board and dump the rice pot upside down, spilling the cooked rice grains on the surface. they add the vinegar mix, and let it cool. by using this method I have never had rice stick to the bottom of the pot, nor does it ever end up crispy or overcooked. you could literally take the newly used empty pot, put it back on the clean-dishes shelf, and no one would know the difference.
reply
1: 10 I've seen professional Japanese sushi chefs scrub the rice between their hands like a mad-woman. this is a new approach to me 6: 12 I've also seen them starting off with a high heat, waiting it to just start bubbling, covering the pot with a clean cloth, lowering the heat, then placing the lid back on. they leave it like this on the lowest burner setting for 20 minutes and they encourage you not to remove the lid no matter how tempting it may be. after 20 minutes is up, they remove the heat, take it off the stove-top, but leave the lid on for another 10 minutes. finally, they find a clean wooden board and dump the rice pot upside down, spilling the cooked rice grains on the surface. they add the vinegar mix, and let it cool. by using this method I have never had rice stick to the bottom of the pot, nor does it ever end up crispy or overcooked. you could literally take the newly used empty pot, put it back on the clean-dishes shelf, and no one would know the difference.
reply
Joachim
You could try to cook the rice in a pressure cooker. That's my preferred method: the rice gets evenly cooked and nothing sticks to the ground. Also you use much less energy, since at the moment the pressure cooks starts to steam, you can go down to 1 and let it go for the rest of the time: at 1 cup of rice with 1-1. 2 cup of water (more = softer, Cook until steam starts to come. Keep on cooking for 7 more minutes on lowest heat. Withdraw from fire, wait 10 minutes, make sure the pressure is gone and enjoy perfectly cooked rice.
reply
You could try to cook the rice in a pressure cooker. That's my preferred method: the rice gets evenly cooked and nothing sticks to the ground. Also you use much less energy, since at the moment the pressure cooks starts to steam, you can go down to 1 and let it go for the rest of the time: at 1 cup of rice with 1-1. 2 cup of water (more = softer, Cook until steam starts to come. Keep on cooking for 7 more minutes on lowest heat. Withdraw from fire, wait 10 minutes, make sure the pressure is gone and enjoy perfectly cooked rice.
reply
Dan
I have a different method. I go by eye and have about 2 cm of water above the rice in the pot. Then i turn on the burner on max. just as the rice starts to boil i cover with a lid and turn down the heat to medium low and set the timer for 10 minutes. at the 10 minute mark i turn of the burner and lift the lid for about 5 seconds. put the lid back and set timer for five minutes. Then the rice turns out perfect and no bits are stuck on the bottom. give it a try and tell me what you think. :)
reply
I have a different method. I go by eye and have about 2 cm of water above the rice in the pot. Then i turn on the burner on max. just as the rice starts to boil i cover with a lid and turn down the heat to medium low and set the timer for 10 minutes. at the 10 minute mark i turn of the burner and lift the lid for about 5 seconds. put the lid back and set timer for five minutes. Then the rice turns out perfect and no bits are stuck on the bottom. give it a try and tell me what you think. :)
reply
Cheri
I wasn't aware sushi rice required so much work. Also I'd like to ask if you're familiar with a type of sushi which is made with rice, some type of whipped food, a thick layer could be soft whipped tofu, or whipped pork fat? I don't really know, but it did have black fish as a top layer. Have you ever seen it before, if so what is it called? I saw it once on tv, a Japanese girl was sampling many different varieties. Thank you
reply
I wasn't aware sushi rice required so much work. Also I'd like to ask if you're familiar with a type of sushi which is made with rice, some type of whipped food, a thick layer could be soft whipped tofu, or whipped pork fat? I don't really know, but it did have black fish as a top layer. Have you ever seen it before, if so what is it called? I saw it once on tv, a Japanese girl was sampling many different varieties. Thank you
reply
Spence
tried this method and damn near burnt my house down. literally (smoke alarms and bottom of pot burnt to a crisp. i did exactly as you mentioned: 500 ml rice/ 600 ml water. 9 mins medium heat and increase to high for 4 mins. after 1 minute on high i thought the pot was gonna shoot threw the roof! still cant get the brunt rice stench out of my place-lol. any idea where i went wrong?
reply
tried this method and damn near burnt my house down. literally (smoke alarms and bottom of pot burnt to a crisp. i did exactly as you mentioned: 500 ml rice/ 600 ml water. 9 mins medium heat and increase to high for 4 mins. after 1 minute on high i thought the pot was gonna shoot threw the roof! still cant get the brunt rice stench out of my place-lol. any idea where i went wrong?
reply
champion
I have the exact same stove in my dorm house, so if this fails, it's all on you; D In the past I've let the water heat to a boil without a lid, and then I've cooked it on heat setting three for 10 minutes with the lid. In my way none of the rice gets burned or crispy, but it's also a little bit under-cooked even if all the water is absorbed. So I'll give your way a shot tonight!
reply
I have the exact same stove in my dorm house, so if this fails, it's all on you; D In the past I've let the water heat to a boil without a lid, and then I've cooked it on heat setting three for 10 minutes with the lid. In my way none of the rice gets burned or crispy, but it's also a little bit under-cooked even if all the water is absorbed. So I'll give your way a shot tonight!
reply
noble
Ok, did the washing as described and the 30 minute soak. Did the ratio of rice to water BY WEIGHT 1: 1. 25. Had to adjust cooking time and temp because. well you know why. Excellent rice in the end, just excellent. Now it's a little firm, cooked nicely all the way, but firm. I like it firm (twss, but would not mind to know how to make it more soft.
reply
Ok, did the washing as described and the 30 minute soak. Did the ratio of rice to water BY WEIGHT 1: 1. 25. Had to adjust cooking time and temp because. well you know why. Excellent rice in the end, just excellent. Now it's a little firm, cooked nicely all the way, but firm. I like it firm (twss, but would not mind to know how to make it more soft.
reply
christian
Did not work for me. i burned the rice, on my old electric top. :( but i have another batch. so i will try another video, about, high heat first and then simmer down to low heat when it boils. for another 20 min. we will see if this work. i give feed back. wish my self good luck. By the way i am buying a rice cooker!
reply
Did not work for me. i burned the rice, on my old electric top. :( but i have another batch. so i will try another video, about, high heat first and then simmer down to low heat when it boils. for another 20 min. we will see if this work. i give feed back. wish my self good luck. By the way i am buying a rice cooker!
reply
turdsandwicher
Question for anyone in the comments here. I have Nakano Rice Vinegar. It says its seaonsed. Do I need to add sugar and salt and seaweed? Ingredients on the label say Rice Vinegar, water, glucose-fructose, salt, brown sugar, diluted with water to 4. 1% acidity. Please help I want to make tonight!
reply
Question for anyone in the comments here. I have Nakano Rice Vinegar. It says its seaonsed. Do I need to add sugar and salt and seaweed? Ingredients on the label say Rice Vinegar, water, glucose-fructose, salt, brown sugar, diluted with water to 4. 1% acidity. Please help I want to make tonight!
reply
Robert
howtomakesushi Why is it bad that being more agressive to the rice will remove more starch? From my understanding the starch and bleach is terrible from a health standpoint. I don't mind washing rice twice as much to remove it. Is there a more important aspect to keeping the starch? Thank you!
reply
howtomakesushi Why is it bad that being more agressive to the rice will remove more starch? From my understanding the starch and bleach is terrible from a health standpoint. I don't mind washing rice twice as much to remove it. Is there a more important aspect to keeping the starch? Thank you!
reply
Add a review, comment
Other channel videos
