I used exact measurements and methods from this video- and I must say- the rice came out BEAUTIFULLY! I have never been able to cook rice before, so thank you! EXCELLENT video.
After many attempts at making sushi rice with poor results I watched this video.... I tried it and made the best sushi rice I have ever made to date. Thank You so much for sharing your knowledge with us!
Going to add my experience to this video in case it helps anyone. We've been making sushi for a while now in our house because everyone loves sushi and its just too expensive to eat out too often. But most of the time our rice doesn't come out very nice. Usually it's too mushy. So I thought we'd try something different and follow this gent's process. And it came out nigh-perfect. So here is what I did. First of all, Chef Devaux is making about 2 cups of rice, or about 500mL of (uncooked) sushi. We usually make about the same amount and it's never enough, so I went for 3 cups, or about 750mL. This was a bit of a concern as I wasn't sure cooking times would work out, so I monitored the whole thing very closely and in the end it didn't make a big difference. I'm going to start with the basic steps I took, then explain them more fully later on. 1. Strain 3 cups of sushi rice and put it in a bowl. I used cold water. 2. Continually rinse the rice and drain, as in the video (again I still use cold water), until water is mostly clear. I rinsed and drained about 10 times. 3. Strain and put into a pot. Add 900mL of cold water. 4. Let sit for about 30 minutes. 5. Cover pot and set temp to medium heat. Leave for 10 minutes. 6. Turn stove to high. Leave for 4 minutes. 7. Turn stove off. Leave on same burner for 15 minutes. 8. Dump rice in wooden bowl. 9. Stir nice and soft like you're petting a loving pussy. I call this folding. 10. Add 300mL of sushi vinegar mixture. 11. Continue to stir nice and soft. Put electric fan on mixture and continue folding until room temperature. 12. Let sit for about 15 minutes. If you're going to let sit longer, do damp cloth as in video. Okay now for more detail. These steps correspond with the steps above: 1. My strainer wasn't big enough to hold 3 cups of rice so I didn't actually strain that much. I filled the strainer twice, ran some water through it, then dumped it in my bowl. PS: I actually measured out 3 cups of rice and put it in a measuring cup, then noted the mL. Yes it was 750mL or close enough. 2. Rinsing/draining was just the same as the video. Let some water into the bowl (I ran it over my hand so as not to hit the rice directly) then gently squished and swirled. Then hold the rice and dump the milky fluid in the sink. Repeat. About 10 times. Was still slightly milky in the end, but mostly watery. 3. Again, my strainer wasn't big enough. I did it in portions. Spooned some rice from my bowl into the strainer, shook for about 10 seconds, then into the pot. Repeat until all the rice is in the pot. I added exactly 900mL of cold water (1.2 x rice). 4. I literally let it sit on the stove (no lid) for 30 minutes. 5. I put the lid on and set the stove for medium. Actually, no, I set the stove for about 3/5. In my experience with my stove, every temperature except high is just slightly low. So I set it a little higher. YMMV. Ok here's some more detail: I have a set of 4 x good SS pots that go from small to large. I was using the 3rd largest in the set. These have a thick copper bottom that spreads heat very well. This is probably very important in the process. Though this step (in the video) is supposed to last 9 minutes, I was worried it wouldn't be enough given the fact I was making a larger amount. But watching the stove and listening to the pot, at 10 minutes I was ready to go to the next step. I can't really explain why. I will mention here that I did lift the lid for a split second around the 9 minute mark to inspect. Bubbles were just starting to form. 6. Turned stove to high, set my timer for 4 minutes. Here I thought I might have to add an extra minute or two given the larger amount of rice, but the thing was boiling after 3 minutes (I was surprised at that), so I turned the stove off at exactly 4 minutes. 7. Stove is off. I let it sit, on the same burner, for 15 minutes. About 10 minutes in I lifted the lid again for a split second to check, and it was looking really good. 8. I took the lid off and scooped rice into a wooden bowl. The only wooden bowl I have is a salad bowl which is quite big, but nowhere near as large as the hangiri in the video. Also, I didn't have nearly as much bad rice in the bottom of my pot as in the video. I only left a bit. I take that as a sign that: a) my cooking time was nearly perfect and b) my thick-bottomed copper pot doesn't burn stuff like normal pots. Still, there was a bit in the bottom when I was done. My wooden bowl was almost 3/4 full of rice. 9. My stirring was pretty simple. With a wide wooden spoon, I would scoop from the bottom, place on top, then gently tap it to break it apart. Just slightly more aggressive to get the corners. Repeat a lot. 10. Instead of mixing my own vinegar, I bought this ready mix called "Bento at home - Sushi seasoning" from a grocer in Canada called Sobey's (at their sushi counter). Checked the ingredients and it has everything that should be in the mix so I thought, what the hey. Having read about other nightmares when it comes to using too much vinegar, I added about 75mL of vinegar at a time, checking consistency and tasting. As it turns out, 300mL was the perfect amount (20% of rice). 11. I continued to stir rice, or fold, as above, as the rice came up to room temperature. As it was so thick in the wooden bowl, I grabbed a small fan to blow on the rice as I folded. This worked great. I felt and tasted the rice as I went, checking for temperature and taste. 12. I let sit, uncovered, 15 minutes. The result was a nice, fresh, sticky rice. Our sushi came out perfect. It was so good we ate like pigs and still ran out of rice (despite having more rice than we've ever had). Next time I will try 4 cups, or about 1L. I will post my results if I can. Thanks to Chef Devaux.
Thanks for the explanation! May I ask how many people you ate? Me and my girlfriend just cooked 650g of rice and I swear 5 people could have a full meal, we had sushi for lunch, dinner and a bit for the next day.
Thank you very much. Your way of cooking sushi rice worked the first time i tried. I just love sushi. Usually i go to a running sushi bar on the other side of my city, but now i can make my own sushi. I can also put inside whatever i want. :DDD
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!
Wow, following this video made the rice much better compared to doing it the way the rice package recommends. It's fluffier and holds together much better when it's rolled up. To anyone wondering, ditch whatever your instructions tell you and follow this video instead. You won't regret it.
Ahh thank you! There are a few of these tutorials on youtube, but they are so vague and difficult, this makes it look so much more easy! Thank you ^^ :D
+How To Make Sushi Can i ask you something please? I am making sushi for a few years now but i never had kombu. I saw in other videos that you shouldnt let the kombu infuse for more than 5 hours or it will become bitter. Normally, i do it without the kombu but i bring de vinegar just under a boil to make the sugar disolve. Can i do this with Kombu? I saw others cook it with the rice. Also is the maximum of 5 hours true? And last, im always making 500grams of rice but i have no clue what the size of the kombu should be. 5cm by 5cm or something? Thanks in advance!
Oh damn. I never knew that the sort burnt/stuck rice to the bottom of the pot was normal when you cooked rice. Always thought I was doing it wrong hahaha.
na bro your supposed to turn the stove off when the rice is above water level, it will look like the rice has fluffed up, but it's still hard. Then you let it sit till the rice is soft n ready. try not to check to much cause the vaporized water will leave the pot, and the rice will be hard.
I worked at panda express bro lmao and as a cook starting off, your main job is cooking white rice, dishes, chow mien and fried rice. sigh. it sucked bro, but yea the way the machine was set up it would cook for 45 minutes. the flame stops at 20 minutes in. and 95% of the rice is cooked
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.
What would the ratios of rice seasoning be using only 1 cup of Shirakiku Rice Koshihikari Sushi rice and how much water to cook the rice? Love your videos. Thanks
If i make TOO much rice can I store it in fridge? or any suggestion where to store it so that I can use it next day? I'm really enjoying the videos and learning a lot, look forward to hearing from you. Leah from London :)
I make my own sushi because NorCal sushi restaurants aren't what they used to be. I have my own technique that I use but it is always good to pick up a few pointers from you. Thank you chef!
You have just saved my dinner! Wasted half of my Japanese rice following another rice recipe and had only 500g left, so one more mistake and that was it, sushi night for my friends ruined. Followed your recipe and rice was amazing. Thank you very much
came out amazing, altho i suspect it may have been slightly more moist than it was supposed? i say this because after the 15 min wait in the pot was over, and i removed the rice, it all came out, no 'crispy'/overcooked rice in the bottom. I suspect my stove may be less potent than his, may try next time giving the stove a head start pre-heating before the initial 9 mins.. or using a bit less water. Still i really enjoyed how my first try came out. Thanks!
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.
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. :)
rinsing until clear is important. also the quality of the rice is important. i used to get it at the supermarket. now i buy rice in an asian store. works a lot better. let the rice cool down but not untill cold.
I love sushi from the second try. Your recipes and your channel is great. Thanks a lot for the knowledge you share. If I would have a possibility to eat in your restaurant it would be a great pleasure for me.
Thank you, OMG, I've been trying to cook sushi rice for the past week - trusting the instructions on the package. Nothing seemed to work - THANK GOODNESS I FOUND YOUR CHANNEL!! I now have the PERFECT sushi rice 🥳😍😁
Whaaaaaat is this a magnetic spice rack im the bsckground? this is amazing !!!!! Oh my god if you ever decide to do a world tour ill be the first ome to buy a ticket :D
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.
my name is Joshua William walker when I was in my school years my aunt got me to try sushi and I love it thanks to her and my mother I know that sea weed helps prevent cancer
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
We don't wash the rice more than 3 times. :O And the way we steam our rice on a gas stoof is totally different from this, also steaming can make use of all the rice, not only 90%. :D
I'm glad you enjoyed it Jakob, what sushi did you make with this sushi rice recipe? also, could you help me get to a million subs by sharing this video or another of my videos, thank you jakob!!!
Thank you , is this sushi bazoka falls apart into 2 side pieces or stay together ? most of them spread apart and its hard to put them back together when they full , please let me know , thank you
I have seen recipes where they add the rice vinegar mixture to the rice only when it has cooled to avoid making it overly sticky. In this recipe and many others the rice vinegar mixture is added to the rice as soon as it comes out of the pot. Does that make a difference?
Yes it makes a big difference, you want to add the vinegar mix as soon as its done cooking so that when the rice cools it absorbs the vinegar mix in to the rice. If you wait till its cooled then in my opinion it would make it more sticky rather tan less. +David Laffineuse
@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!
Sushi rice: 2 cups of uncooked sushi rice - about 500mL OR 3 cups - about 750mL. Either way, cooking times are about same. First basic steps: 1. Strain your cups of sushi rice and put it in a bowl. Use cold water only. 2. Continually rinse the rice and drain, as in the video until water is mostly clear to about 8 times. 3. Strain and put into a pot. Add 600ml or 900mL of cold water for 2cups rice or 3 cups rice respectively. 4. Let sit for about 30 minutes. 5. Cover pot and set temp to medium heat. Let cook for exactly 10 minutes. 6. Turn stove to high. Leave for exactly 4 minutes. 7. Turn stove off. Leave on same burner for 15 minutes. 8. Dump rice in wooden bowl. 9. Stir nice and soft like you're petting your cat. This is done by gently folding. 10. Add sushi vinegar mixture according to the size of rice (see DETAILS below). 11. Continue to stir nice and soft. Manually fan mixture and continue folding until rice is at room temperature. 12. Let sit for about 15 minutes. If you're going to let sit longer, cover with damp cloth as in video. DETAILS : These steps correspond with the steps above: 1. Fill strainer, run some water through it until clear, then dump rice in bowl. 2i. Rinsing/draining same as the video: let some water into the bowl by running the water over your hand so as not to hit the rice directly, then gently squish and swirl. Then hold the rice and dump the milky fluid in the sink. Repeat. About 8 times. Will likely be slightly milky in the end but mostly clear. 2ii. Strain all water from rice by letting sit in strainer for water to drain. 3. Add strained rice to rice pot with exactly 1.2 x rice ie 600ml for 2 cups rice of 900ml for 3. 4. Let sit on stove (no lid) until slightly milky (about 15 to 30 minutes) 5. Put lid on and set stove for medium heat and cook for 9 minutes. Do not open the cover. 6. Turned stove to high, set timer for 4 minutes. Do not open cover. PS: thin-bottom pots will not be great for this as likely to burn :( 7. Stove is off; let sit on the same burner for 15 minutes. 8. Finally take off lid and scoop rice into a wooden hangiri bowl. Wooden salad bowl would do. Make sure to leave a bit in the bottom of pot so as to avoid crunchy bottom rice. This should reasonably be about 1/8 of your rice. (PS: You can also eat this crunchy rice later!) 9. Begin gently stirring with wide wooden spoon by scooping from the bottom to top, then gently tap to break it apart. Repeat. 10. Mix in your vinegar mixture of rice vinegar, kombu seaweed, sugar and salt solution as per chef’s vinegar mixture recipe. You can also buy ready mix eg “Bento at home - Sushi seasoning" from Sobey's a Canadian store). Add vinegar mixture slowly, checking consistency and tasting. Eg: 150mL of mix for 750ml rice and 100ml for 500ml rice (i.e 20% of rice). If not, taste and add and stir gently and taste, etc, accordingly. 11. Continue to fold rice and manually fan to bring rice up to room temperature as per chef’s demonstration in video. 12. Let sit uncovered for 15 minutes. 13. Cover with clean wet cloth. Should keep in this way for up to 4hours as you make your sushi! The above is a cleaned up, updated write up from ‘raspberry rock - off grid cabin’’s version below in comment section Thanks to the chef delveaux
Very good tuto ! I am content because I make correctly before cooking - with a rice-cooker... ;) But PLEASE - you speak too quicly :) - which quantity of prepared vinegar for which quantity of not cooked rice ?? THANK YOUTrès bon tuto ! Je suis contente car je fais comme il faut avant la cuisson - avec un cuiseur à riz... ;) Mais SVP - vous parlez trop vite :) - quelle quantité de vinaigre préparé pour quelle quantité de riz non cuit ?? MERCI
Is sushi rice more delicate than other types? I've never made it, but I've cooked a lot of basmati, and I have never worried about breaking grains, nor have I ever done so as far as I know.
Finally a proper tutorial with all the steps and in video format! Been searching for one for ages! Thank you!
I used exact measurements and methods from this video- and I must say- the rice came out BEAUTIFULLY! I have never been able to cook rice before, so thank you! EXCELLENT video.
After many attempts at making sushi rice with poor results I watched this video.... I tried it and made the best sushi rice I have ever made to date. Thank You so much for sharing your knowledge with us!
Going to add my experience to this video in case it helps anyone.
We've been making sushi for a while now in our house because everyone
loves sushi and its just too expensive to eat out too often. But most of
the time our rice doesn't come out very nice. Usually it's too mushy.
So I thought we'd try something different and follow this gent's
process.
And it came out nigh-perfect. So here is what I did.
First of all, Chef Devaux is making about 2 cups of rice, or about 500mL
of (uncooked) sushi. We usually make about the same amount and it's
never enough, so I went for 3 cups, or about 750mL. This was a bit of a
concern as I wasn't sure cooking times would work out, so I monitored
the whole thing very closely and in the end it didn't make a big
difference.
I'm going to start with the basic steps I took, then explain them more fully later on.
1. Strain 3 cups of sushi rice and put it in a bowl. I used cold water.
2. Continually rinse the rice and drain, as in the video (again I still
use cold water), until water is mostly clear. I rinsed and drained about
10 times.
3. Strain and put into a pot. Add 900mL of cold water.
4. Let sit for about 30 minutes.
5. Cover pot and set temp to medium heat. Leave for 10 minutes.
6. Turn stove to high. Leave for 4 minutes.
7. Turn stove off. Leave on same burner for 15 minutes.
8. Dump rice in wooden bowl.
9. Stir nice and soft like you're petting a loving pussy. I call this folding.
10. Add 300mL of sushi vinegar mixture.
11. Continue to stir nice and soft. Put electric fan on mixture and continue folding until room temperature.
12. Let sit for about 15 minutes. If you're going to let sit longer, do damp cloth as in video.
Okay now for more detail. These steps correspond with the steps above:
1. My strainer wasn't big enough to hold 3 cups of rice so I didn't
actually strain that much. I filled the strainer twice, ran some water
through it, then dumped it in my bowl. PS: I actually measured out 3
cups of rice and put it in a measuring cup, then noted the mL. Yes it
was 750mL or close enough.
2. Rinsing/draining was just the same as the video. Let some water into
the bowl (I ran it over my hand so as not to hit the rice directly) then
gently squished and swirled. Then hold the rice and dump the milky
fluid in the sink. Repeat. About 10 times. Was still slightly milky in
the end, but mostly watery.
3. Again, my strainer wasn't big enough. I did it in portions. Spooned
some rice from my bowl into the strainer, shook for about 10 seconds,
then into the pot. Repeat until all the rice is in the pot. I added
exactly 900mL of cold water (1.2 x rice).
4. I literally let it sit on the stove (no lid) for 30 minutes.
5. I put the lid on and set the stove for medium. Actually, no, I set
the stove for about 3/5. In my experience with my stove, every
temperature except high is just slightly low. So I set it a little
higher. YMMV. Ok here's some more detail: I have a set of 4 x good SS
pots that go from small to large. I was using the 3rd largest in the
set. These have a thick copper bottom that spreads heat very well. This
is probably very important in the process. Though this step (in the
video) is supposed to last 9 minutes, I was worried it wouldn't be
enough given the fact I was making a larger amount. But watching the
stove and listening to the pot, at 10 minutes I was ready to go to the
next step. I can't really explain why. I will mention here that I did
lift the lid for a split second around the 9 minute mark to inspect.
Bubbles were just starting to form.
6. Turned stove to high, set my timer for 4 minutes. Here I thought I
might have to add an extra minute or two given the larger amount of
rice, but the thing was boiling after 3 minutes (I was surprised at
that), so I turned the stove off at exactly 4 minutes.
7. Stove is off. I let it sit, on the same burner, for 15 minutes. About
10 minutes in I lifted the lid again for a split second to check, and
it was looking really good.
8. I took the lid off and scooped rice into a wooden bowl. The only
wooden bowl I have is a salad bowl which is quite big, but nowhere near
as large as the hangiri in the video. Also, I didn't have nearly as much
bad rice in the bottom of my pot as in the video. I only left a bit. I
take that as a sign that: a) my cooking time was nearly perfect and b)
my thick-bottomed copper pot doesn't burn stuff like normal pots. Still,
there was a bit in the bottom when I was done. My wooden bowl was
almost 3/4 full of rice.
9. My stirring was pretty simple. With a wide wooden spoon, I would
scoop from the bottom, place on top, then gently tap it to break it
apart. Just slightly more aggressive to get the corners. Repeat a lot.
10. Instead of mixing my own vinegar, I bought this ready mix called
"Bento at home - Sushi seasoning" from a grocer in Canada called Sobey's
(at their sushi counter). Checked the ingredients and it has everything
that should be in the mix so I thought, what the hey.
Having read about other nightmares when it comes to using too much
vinegar, I added about 75mL of vinegar at a time, checking consistency
and tasting. As it turns out, 300mL was the perfect amount (20% of
rice).
11. I continued to stir rice, or fold, as above, as the rice came up to
room temperature. As it was so thick in the wooden bowl, I grabbed a
small fan to blow on the rice as I folded. This worked great. I felt and
tasted the rice as I went, checking for temperature and taste.
12. I let sit, uncovered, 15 minutes.
The result was a nice, fresh, sticky rice. Our sushi came out perfect.
It was so good we ate like pigs and still ran out of rice (despite
having more rice than we've ever had). Next time I will try 4 cups, or
about 1L. I will post my results if I can.
Thanks to Chef Devaux.
Raspberry Rock - Off Grid Cabin wow, thank you for that great explanation :D i'll keep it in mind while making the rice
number 9 had me ! LOL
Thanks for the explanation! May I ask how many people you ate? Me and my girlfriend just cooked 650g of rice and I swear 5 people could have a full meal, we had sushi for lunch, dinner and a bit for the next day.
How many people does 1lt of rice feed?
Copied to try it out. Thanks
VERY INSPIRING YOUR SUSHI VIDEOS AND YOU PUT LOTS OF WORK INTO IT AND YOU ARE VERY PASSIONATE.THANK YOU FOR SHARING
Chef Devaux, thank you so much for your wonderful channel. This method for cooking the rice is brilliant. All the best to you.
I have made sushi rice twice with your recipe and turned out great each time! Thanks !
Wow you really learnt from some sushi master! Could tell from all those steps you took eg fanning the rice to cool it. Great video!
I made it just like this today and it was perfect! First time I've made it where it didn't turn into total mush. Thanks!
that's the video i was waiting for. i had already asked for it and am pleased to see it. it's a sign you actually mind about your viewers. thank you.
Thank you very much. Your way of cooking sushi rice worked the first time i tried. I just love sushi. Usually i go to a running sushi bar on the other side of my city, but now i can make my own sushi. I can also put inside whatever i want. :DDD
yes! awesome! i have been having sooo much trouble making sticky rice thank you!
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!
Best video to sushi rice ever watched (and i watched dozens of them)...after year of break i look for this wideo for half hour :)
Thank you so much for all the details, I couldn't understand why my rice was so bad all the time! I'm glad I subscribed.
Wow, following this video made the rice much better compared to doing it the way the rice package recommends. It's fluffier and holds together much better when it's rolled up. To anyone wondering, ditch whatever your instructions tell you and follow this video instead. You won't regret it.
Ahh thank you! There are a few of these tutorials on youtube, but they are so vague and difficult, this makes it look so much more easy! Thank you ^^ :D
I love your channel man. Thanks for all the excellent videos.
Thank you very much mr.baconbit!
Glad you enjoyed my sushi rice recipe :)
+How To Make Sushi Can i ask you something please? I am making sushi for a few years now but i never had kombu. I saw in other videos that you shouldnt let the kombu infuse for more than 5 hours or it will become bitter. Normally, i do it without the kombu but i bring de vinegar just under a boil to make the sugar disolve. Can i do this with Kombu? I saw others cook it with the rice. Also is the maximum of 5 hours true? And last, im always making 500grams of rice but i have no clue what the size of the kombu should be. 5cm by 5cm or something? Thanks in advance!
Came out perfectly! Forgot to let rest for 30m in the beginning though but still came out good
Oh damn. I never knew that the sort burnt/stuck rice to the bottom of the pot was normal when you cooked rice. Always thought I was doing it wrong hahaha.
+Kevin Theriault
It's not. I'll be honest idk why he says it's "normal"
na bro your supposed to turn the stove off when the rice is above water level, it will look like the rice has fluffed up, but it's still hard. Then you let it sit till the rice is soft n ready. try not to check to much cause the vaporized water will leave the pot, and the rice will be hard.
I worked at panda express bro lmao and as a cook starting off, your main job is cooking white rice, dishes, chow mien and fried rice. sigh. it sucked bro, but yea the way the machine was set up it would cook for 45 minutes. the flame stops at 20 minutes in. and 95% of the rice is cooked
i think you don't need a degree or professional experience to know that it's not normal when you burn rice on the bottom.
It is not burnt but it is not the right texture for sushi
Thank you for sharing your technic of how to prepare sushi rice. I enjoyed it and I'm about to make my sushi 🍣.
I LOVE WHAT U DO,PLS DO MORE. EVERY DAY I WAIT FOR YOU TO UPLOAD
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.
What would the ratios of rice seasoning be using only 1 cup of Shirakiku Rice Koshihikari Sushi rice and how much water to cook the rice? Love your videos. Thanks
If i make TOO much rice can I store it in fridge? or any suggestion where to store it so that I can use it next day? I'm really enjoying the videos and learning a lot, look forward to hearing from you. Leah from London :)
For some reason, I missed this video and found it just now.
I was actually one of the first who asked for this video.
Thanks a lot! :)
Very good demonstration!! Thanks 4 sharing 💯👍
I make my own sushi because NorCal sushi restaurants aren't what they used to be. I have my own technique that I use but it is always good to pick up a few pointers from you. Thank you chef!
Thank you always for sharing your tips.
You have just saved my dinner! Wasted half of my Japanese rice following another rice recipe and had only 500g left, so one more mistake and that was it, sushi night for my friends ruined. Followed your recipe and rice was amazing. Thank you very much
Im happy you used my recipe and it was a success 😄👍 how did your friends enjoy the sushi you made?
came out amazing, altho i suspect it may have been slightly more moist than it was supposed? i say this because after the 15 min wait in the pot was over, and i removed the rice, it all came out, no 'crispy'/overcooked rice in the bottom. I suspect my stove may be less potent than his, may try next time giving the stove a head start pre-heating before the initial 9 mins.. or using a bit less water. Still i really enjoyed how my first try came out. Thanks!
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.
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. :)
Don't know what i did wrong. My house exploded
This video is really helpfull! I love your videos, they always looks so apetizing!
Hi,
your videos are so clear and helpful- thank you!
I'm having trouble getting my rice to be sticky enough!
Can you help?
rinsing until clear is important. also the quality of the rice is important. i used to get it at the supermarket. now i buy rice in an asian store. works a lot better. let the rice cool down but not untill cold.
Great advices, easy to understand. Thank you!
the spice rack looks awesome
Love the channel.
Question: do you keep the kombu in the rice vinegar mixture when youre storing it? Or remove it
This rice is straight up awsome, thanks for sharing your method, it worked soo great and tasted just wonderful, i love it :D
I love sushi from the second try. Your recipes and your channel is great. Thanks a lot for the knowledge you share. If I would have a possibility to eat in your restaurant it would be a great pleasure for me.
This is the video I've been waiting for! Thank you so much!
I absolutely love your videos. Please make more. Love the knives you use but can't afford them. Is Yaxwell a good brand?
Thanks for practical tips.
Awesome video. Great tutorial. Thanks so much.
Thank you, OMG, I've been trying to cook sushi rice for the past week - trusting the instructions on the package. Nothing seemed to work - THANK GOODNESS I FOUND YOUR CHANNEL!! I now have the PERFECT sushi rice 🥳😍😁
I almost thought this was a howtobasic video in the thumbnail
Whaaaaaat is this a magnetic spice rack im the bsckground?
this is amazing !!!!!
Oh my god if you ever decide to do a world tour ill be the first ome to buy a ticket :D
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.
the best recipe rice video ... thank u ❤👍
I did not know that it was this complicated to make sushi rice. Hmm. I guess I've been doing it incorrectly this whole time.
6:40 "You don't want crispy rice in your sushi rice."
All the Persians: "We'll take over from here." #tahdig
hahahah
Good method!)) Rice really turns very cool))
Came out perfect, cooked it in a pressure cooker (not under pressure) and didnt burn or stick. Maybe the pan he used wasnt as thick ? Many thanks !
I'm happy your sushi rice worked out for you :)
what sushi roll did you make?
How To Make Sushi Chatka crab, red pepper
nice 😀👍
Hi there! what´s the brand name of the bigger rice cooker? the silver one? and how many cups can you cook there? Thanks!
my name is Joshua William walker when I was in my school years my aunt got me to try sushi and I love it thanks to her and my mother I know that sea weed helps prevent cancer
Great video. how much is 200 grams vinegar to milliliter? Thanks
200 milliliters.
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
recepie works also with an older electrical coockrop perfectly.
Thank you :)
We don't wash the rice more than 3 times. :O
And the way we steam our rice on a gas stoof is totally different from this, also steaming can make use of all the rice, not only 90%. :D
thanks man
I'm glad you enjoyed it Jakob, what sushi did you make with this sushi rice recipe?
also, could you help me get to a million subs by sharing this video or another of my videos, thank you jakob!!!
tuna and sake nigiri and some maki and sushi rolls. i will :). shared it on my fb. hope you'll reach the million soon
i got nutz seeing u with these gadgets! i've been cooking rice in one pan with fingers measuring its water haha
Saw the first video on “how to cook sushi rice” to this one! I love this! The k you
You're welcome @Kelsey Jules, also please take a second to share this video.
Can you recommend the best brand for sushi rice? 🍣
where do you get that spice rack on the wall? I need it! by the way, all of your videos make my mouth water immensely. keep it up :)
"This one's cheaper." *Cheaper one breaks as it's being set down*
Brilliant filmography lololol. This made me laugh so hard. Great video!
Thank you , is this sushi bazoka falls apart into 2 side pieces or stay together ? most of them spread apart and its hard to put them back together when they full , please let me know , thank you
Awesome video.
great videos Chef!
sos un genio... gracias
great stuff. thanks for the knowledge share much appreciated!
awesome video Chef.
damn, crazy to think of how far you've come!
Yeah come a long way from that first video which coincidently was also how to cook sushi rice :)
awsome tutorial..that explains a lot..also i just bought a myabi knife..makes me want to make sushi!!! ;)
awsome videos....love themm...im a profesional chef and i use them for refrence...
I have seen recipes where they add the rice vinegar mixture to the rice only when it has cooled to avoid making it overly sticky. In this recipe and many others the rice vinegar mixture is added to the rice as soon as it comes out of the pot. Does that make a difference?
Yes it makes a big difference, you want to add the vinegar mix as soon as its done cooking so that when the rice cools it absorbs the vinegar mix in to the rice.
If you wait till its cooled then in my opinion it would make it more sticky rather tan less. +David Laffineuse
@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!
Hi Chef Devaux,
Can u please tell me where can I buy your sushi rolling mats?
Thanx a lot!
Can you use normal rice to make sushi? If not why not? It would be cool to make sushi with different types of rice to compare.
Great tips Great Channel. I'm a new subscriber, new fan. Thank you.
Sushi rice:
2 cups of uncooked sushi rice - about 500mL OR
3 cups - about 750mL. Either way, cooking times are about same.
First basic steps:
1. Strain your cups of sushi rice and put it in a bowl. Use cold water only.
2. Continually rinse the rice and drain, as in the video until water is mostly clear to about 8 times.
3. Strain and put into a pot. Add 600ml or 900mL of cold water for 2cups rice or 3 cups rice respectively.
4. Let sit for about 30 minutes.
5. Cover pot and set temp to medium heat. Let cook for exactly 10 minutes.
6. Turn stove to high. Leave for exactly 4 minutes.
7. Turn stove off. Leave on same burner for 15 minutes.
8. Dump rice in wooden bowl.
9. Stir nice and soft like you're petting your cat. This is done by gently folding.
10. Add sushi vinegar mixture according to the size of rice (see DETAILS below).
11. Continue to stir nice and soft. Manually fan mixture and continue folding until rice is at room temperature.
12. Let sit for about 15 minutes. If you're going to let sit longer, cover with damp cloth as in video.
DETAILS : These steps correspond with the steps above:
1. Fill strainer, run some water through it until clear, then dump rice in bowl.
2i. Rinsing/draining same as the video: let some water into the bowl by running the water over your hand so as not to hit the rice directly, then gently squish and swirl. Then hold the rice and dump the milky fluid in the sink. Repeat. About 8 times. Will likely be slightly milky in the end but mostly clear.
2ii. Strain all water from rice by letting sit in strainer for water to drain.
3. Add strained rice to rice pot with exactly 1.2 x rice ie 600ml for 2 cups rice of 900ml for 3.
4. Let sit on stove (no lid) until slightly milky (about 15 to 30 minutes)
5. Put lid on and set stove for medium heat and cook for 9 minutes. Do not open the cover.
6. Turned stove to high, set timer for 4 minutes. Do not open cover. PS: thin-bottom pots will not be great for this as likely to burn :(
7. Stove is off; let sit on the same burner for 15 minutes.
8. Finally take off lid and scoop rice into a wooden hangiri bowl. Wooden salad bowl would do. Make sure to leave a bit in the bottom of pot so as to avoid crunchy bottom rice. This should reasonably be about 1/8 of your rice. (PS: You can also eat this crunchy rice later!)
9. Begin gently stirring with wide wooden spoon by scooping from the bottom to top, then gently tap to break it apart. Repeat.
10. Mix in your vinegar mixture of rice vinegar, kombu seaweed, sugar and salt solution as per chef’s vinegar mixture recipe. You can also buy ready mix eg “Bento at home - Sushi seasoning" from Sobey's a Canadian store).
Add vinegar mixture slowly, checking consistency and tasting. Eg: 150mL of mix for 750ml rice and 100ml for 500ml rice (i.e 20% of rice). If not, taste and add and stir gently and taste, etc, accordingly.
11. Continue to fold rice and manually fan to bring rice up to room temperature as per chef’s demonstration in video.
12. Let sit uncovered for 15 minutes.
13. Cover with clean wet cloth. Should keep in this way for up to 4hours as you make your sushi!
The above is a cleaned up, updated write up from ‘raspberry rock - off grid cabin’’s version below in comment section
Thanks to the chef delveaux
Good quality - made in Japan
Very good tuto ! I am content because I make correctly before cooking - with a rice-cooker... ;) But PLEASE - you speak too quicly :) - which quantity of prepared vinegar for which quantity of not cooked rice ?? THANK YOUTrès bon tuto ! Je suis contente car je fais comme il faut avant la cuisson - avec un cuiseur à riz... ;) Mais SVP - vous parlez trop vite :) - quelle quantité de vinaigre préparé pour quelle quantité de riz non cuit ?? MERCI
How much of the vinegar mix you used for the 500gr or rice?
I love sushi😍🍣
Do you have to use the rice seasoning or can you go without?
What's the name of the bamboo bowl you put the rice in?
Its usually made on hinoki cypress wood and its called a Hangiri.
you make me hungry :^
Is white pine wood good for hangiri ? it costs like 100e-130e for 42.45 cms
What kind of rice paddle do you recommend?
Can I use something else in place of the vinegar mixture? I really don't want to spend $34 on the Kombu to use maybe once or twice a year.
+Paula Turzy you can skip the kombu it just gives a savory flavor to the rice.
Thanks! everyone does it with the rice cooker and the ones with a pot arent very precise on process
you definitely have skill, ever thought of opening a restaurant?
Paano magsaing ng bigas ^^ nice video sir! :)
Thank you myskyeye14, glad you enjoyed my sushi rice recipe :)
I'm a fan of yours from Philippines! I hope that you can make a bacon sushi :)
+myskyeye14 Great idea! :)
+How To Make Sushi Are you foody tube
Is sushi rice more delicate than other types? I've never made it, but I've cooked a lot of basmati, and I have never worried about breaking grains, nor have I ever done so as far as I know.
it really isn't, I scrub short grain rice and pour water directly on it and it's never broken, so so don't know why he said that.
When you made the vinaigre mixture, I wonder if I can skip the sugar I don't eat sugar
what type of sushi rice vinegar do u use to make ur sushi rice?
Is the Kombu necessary or will the Rice vinegar, Sugar and Salt do the job?
Its optional +Vespuran
How To Make Sushi q
How To Make Sushi If you don't use it then do you still have to make it a few days beforehand
Yeah, I would also want to know this
I just want to make sure that I get it correct but at 6:11 do you say 15mins or 50mins?
15 minutes
You can regulate the temperature of the water to prevent burning and wasting good rice.
can you prepare the rice and then leave it in the hangiri and will it still be fresh? If someone could please let me know, thank you.