Making sushi at home is fun, but it can be time-consuming. The most time-consuming part of preparing homemade sushi is making the rice. In restaurants, sushi chefs prepare their rice in a machine called a Zojirushi, which uses a special technique to make perfect rice. That’s why the rice you get in restaurants is always so good. But you too can make perfect sushi rice at home with just 5 basic steps and a little bit of preparation work.

Step 1: Measure Out the Rice

First, measure out one cup of short-grain white rice for every two people you are serving. If you are serving more than two people, measure out 2 cups of rice for every three people. Once you have measured out the rice, run it under cold water for about 30 seconds to rinse off some of the starch. Then drain the water and get ready to cook.

Step 2: Add the Rice to Water

Place one cup of white rice in a pot with 2 cups of water and 1 teaspoon of salt per cup of uncooked rice (2 teaspoons per cup if your water isn’t very salty). Over high heat, bring the mixture to a boil. When it reaches a boil, cover the pot tightly and reduce heat to medium low. Cook

Making your own sushi rice to make your own sushi is the first step to making the perfect sushi. Here is a basic guide of how to prepare sushi rice.

Step 1: Rinse the Rice Under Cold Water:

You should always rinse the rice under cold running water until it runs clear. This removes excess starch from the surface of the rice grains, which can cause the dough to become sticky and gummy once cooked.

Taste the rice after rinsing it; if you notice any white starchy particles on your tongue, then continue rinsing until this taste dissipates.

Step 2: Wash Rice Under Cold Water Using Sushi Vinegar:

Once you are satisfied that all of the starch is gone from the surface of the rice, it’s time to wash it with sushi vinegar (rice vinegar). Just like with washing produce with tap water, you want to create a solution that is less acidic than pure vinegar. A 5% solution would be best; just mix a tablespoon of vinegar with a cup of water. You may have heard that you should wash your rice in “fresh” water instead of using old or tap water; this is because hard water will leave particles behind when rinsing off the vinegar solution, and these particles will create

Sushi rice is the essential ingredient of making sushi. Sushi rice is made from vinegared, short-grained rice. If you are not preparing sushi, you may use regular uncooked white rice.

The first step towards making sushi rice is to wash the rice in a large bowl filled with cold water until the water becomes clear. Make sure that you have removed the layer of starch from each grain of rice, this will help to prevent sticky rice when steaming it later.

Toss the rice gently with your hand until the water becomes cloudy and begins to smell like vinegar. Then, drain the water and repeat this step one more time to further wash off excess starch. After washing off the second time, drain thoroughly.

Toss gently again with your hand until all of the grains are separated and there are no clumps of rice anywhere or under any surface of water. This should take about 3 minutes. The water will be clear at this point but don’t drain it yet!

Using a sharp knife, cut a 1″ by 1″ square piece out of a non-sealed ziplock bag (any ziplock bag will do). Place it on top of the bowl covering it completely so that there are no holes for air to

Sushi rice is a very important component to the sushi we all love. It’s the glue that holds everything together, and makes sushi taste so good.

But just what is sushi rice? Sushi rice is a short grain rice that has been cooked with vinegar, sugar, and salt. It’s often called “sweet” rice because of it’s mildly sweet flavor.

Taste is subjective, but many people would agree that properly cooked sushi rice has a nice sticky consistency and should not be hard or mushy. Sticky or glutinous are probably the best words to describe it. In Japan, there even exists an instrument known as ochibiki, which is used to judge the quality of sushi rice. This special wooden stick is rubbed between the thumb and forefinger to test its stickiness.

The standard Japanese method for cooking sushi rice uses a ratio of 1 cup uncooked, Japanese short grain rice to 1 cup water. The water and rice are brought to a boil in a covered pot over high heat until all the water has evaporated, leaving only dry white grains of rice at the bottom of the pot. The inside of your pot should be completely dry when you have finished cooking your rice this way. If the inside of your pot isn’t dry

Sushi rice is a very easy dish to make, but if you follow these simple instructions then you’ll be able to produce the perfect sushi rice every time.

1)  Wash the rice in the traditional manner. Put the rice into a bowl, fill with water and swirl around. Then drain off all excess water. This will ensure that your rice doesn’t clump or stick together while cooking (the addition of vinegar stops this from happening). You may find it easier to do this in a sieve.

2)  Place a sieve over a saucepan and add the washed rice. Fill with water until 1cm above the level of the rice.

3)  Bring to boil, then simmer on low heat for 10 minutes.

4)  After 10 minutes, drain away any excess water using the sieve and place back in pan on low heat. Add 1 teaspoon of sugar and salt (to taste), 2 tablespoons of vinegar and 1 tablespoon of soy sauce. Stir gently until all combined and serve immediately.

5)  Enjoy!

Step one. Wash and drain the rice. Keep it in a pot with water, then drain it after 30 minutes.

Step two. Add salt to the rice and stir it with a wooden spoon for about 1 minute, then leave it aside for about 20 minutes.

Step three. Put the rice and the water in a pot and let it simmer on low heat for about 15 minutes before you turn off the heat and leave it aside for another 15 minutes or so.

Step four. Put the rice in a big bowl, add sugar, salt, vinegar and mix them all together, then leave them aside for at least 5 hours or better overnight in a fridge.

The first step is to buy rice. I have heard that rice should be stored in the fridge, but I do not know if this is true. In the supermarket, there are several brands of japonica rice sold in bulk (Hawaiian brand, Nishiki brand, Kokuho Rose Brand, etc.) and also different grades of rice for sushi (premium, super premium). The best sushi rice is “Koshihikari” from Japan’s Niigata prefecture; it has a slight sweet taste, which is preferred for making sushi.

Sushi rice is short-grain Japanese-style white rice mixed with a small amount of vinegar and sugar so that it tastes a little sweet and salty when eaten with “shoyu” (soy sauce) or “wasabi” (Japanese horseradish). The sweetness comes from the glucose in the grains of rice.

I mix 1 cup of rice with 2 Tbsp. sugar and 1/2 cup water and microwave it on high for 6 minutes. If you are using a pot to cook the rice instead of a microwave oven, use double these amounts of water and cook the rice over low heat until the water has been absorbed.