Making perfect sushi rice at home

16 comments

1. Good rice is the key to great sushi. I also included using a hangiri and one without for all of you home cooks.

   Some notes:

   * rice must be short grain
   * For 1 rice cooker cup of uncooked rice it’s: 1/8c rice vinegar, 2tsp sugar, 1/2tsp table salt (or 1 tsp kosher)
   * kombu is optional, but will add tons to the rice. If you don’t have any, you can add some dashi to the rice water
   * You can use any rice cooker, if it has a sushi setting then even better
   * I shoot for 10-15g per rice log/ball

2. Honest question: “Pour over hot rice”? I was taught doing it over room temperature-ish because if it’s hot the sugar in the mixture will otherwise make the rice excessively sticky.

   Does anyone know if it actually makes a difference? If I don’t have to wait an hour for it to cool off, Id like to be able to save that time.

3. Great photography.

4. Worth noting: don’t be put off if you don’t have a rice cooker, it’s perfectly doable without.

5. /u/Kawi-bawi-bo? Korean rock-paper-scissors? LOL

6. Sugar instead of mirin, eh?

7. The moment she put that metal spoon in that vinegar, she ruined it. USE WOOD OR PLASTIC when making sushi rice.

8. Love your little vids I see on here every now and then! I’m not sure if you get much out of them but I like them so hopefully that makes it a little better!

9. I honestly prefer without sugar and I think that’s something worth mentioning. Depending on the vinegar, you don’t need sugar as the vinegar will already be full of rice (which has natural sweetness). I only use a bit of salt and have noticed that the taste is better.

   This is of course subjective but as I said, sugar isn’t always a necessity.

10. What do you think of adding the seasoning to the rice in the rice cooker before you cook it?

11. you are a saint

12. Op did you make this video?

13. Even if you’re in a city like OP where you can source fish, this is a great display of a well executed hobby that can replicate professional quality. It’s just not easy to do, but people will say “they are lucky to have access to good fish.” It’s way beyond that.

    I can’t taste it, but it checks my boxes.

    Someone who sources quality fish sources quality vinegar and wasabi.

    This is the kind of post where I’m pleased to be jealous.

14. the snapper😩

15. Hey, if it isn’t too much of a hassle, would you be able to list out the sushi you have at the start of the video? Doing an at home tasting and looking for some inspo and really like the selection you’ve picked!

16. What made the biggest difference for me was correct measuring and pre soaking. Weighing the rice and water gives me more consistent results then volumetric. I do 110% of the dry rice weigt in water, so just a tiny bit more water. It is a bit more effort: weigh rice, calculate water amount, tare scale, wash rice, put on scale and add or chuck water.
    Soaking the rice at room temperature for a minimum of 1 hour or a maximum of 2:30 hours makes sure all the rice grains are consistent of texture throughout the grain.