Great content, but yeah the sound is really distracting. Drops the background music and get a better mic set up. Makes this unwatchable. I want to but I just can’t..
I appreciate all the little explanations for how and why things are done in a certain way. It helped me to know what might have gone wrong if I wasn't careful.
I've seen a lot of sushi rice making videos but yours is by far the most informative I've seen. thanks for giving us those special details I appreciate that.
This video should have more views!! By far the best explained tutorial on how to make sushi rice! Thank you! I rarely make comments but I can't be more appreciative of the effort that went into educating us sushi lovers!
Thank you for your excellent tips! When you say one cup of water to one cup of rice, you're exactly right, but I have found that this is by volume, for those wondering. Basically fill up the same measuring cups you used for rice with water.
Julie Couture It's my pleasure! yeah, this was one of my earlier videos and I was still learning how to edit audio properly. My newer videos have lower volume on the music. Check out my latest video and let me know what you think! :)
Yes! i noticed that in the newer ones. So here is a question: How long ahead of time can i make the rice? I have a sushi making bday party for my daughter and I would prefer to have the rice pre made so i can focus on the rest of the party. Thanks!
That's a great question! Once you refrigerate rice it becomes rock hard and loses a lot of its flavor profile with the drop in temperature. You can use it again for sushi, but you will need to heat it up by steaming it (very briefly - maybe 5 min) with a bamboo steamer. It will still lack some of the flavor of fresh cooked rice, but once you bring it back up to approx. body temperature it should work for rolling sushi. I've tried this myself on many occasions and I find the results to be... satisfactory. lol I am kind of picky when it comes to sushi rice, so I prefer to make it fresh every time. Using left over rice after steaming it will definitely work if you make too much rice, though. Maybe I should make a whole video on this topic?
This video has been extremely helpful! I didn't know about the cup with a rice cooker not being a North American cup size - so, now knowing this information I was able to purchase the correct size of rice cooker for my family based on this knowledge!!! Thank-you for taking the time to do this for everyone! :)
Out of about 20 sushi places I've been to, only 2 or 3 I thought actually knew how to make good sushi rice. It's so tough to find a place where they can make rice that is adequately seasoned and falls apart without any effort in your mouth, giving it that subtle tickling sensation. What a waste of an expensive piece of fish when its served on sub par rice. But after watching this video I hit the jackpot! There are 3 things that I've done differently from my past failures. First off, I invested in a cypress hangiri. Secondly, I washed the rice appropriately as instructed in the video, and the final was to use top of the line rice, tamaki gold. I am not sure which of the 3 contributed the most to me achieving great sushi rice.
Mike Pip That's awesome to hear! It's always hard to pin point exactly what makes the difference, but it sounds to me like you're doing it right! Keep up the good work.
So I've done some experimenting with different brands of rice and found that to be the biggest factor. Unlike the cheaper brands, tamaki gold seems to have this firm outer layer, yet retains a soft inner layer. The cheaper brands releases too much starch and the rice is less manageable, mushy, and overly sticky. Another benefit too that tamaki gold have over the cheaper brand is, since there is that firm protective outer layer, the rice still taste pretty awesome out of the fridge the next day. The cheaper rice gets really dry and hard. It's really preference though. A lot of people I speak to prefer the mushy soft rice. I can also see why lower end sushi places would rather not use higher end rice. Its all about the bottom line right :)
Nice video but I would reduce the music volume, I could hardly hear you. Another thing - how about adding kombu in the rice cooker? Or replacing some of the water with dashi?
I made this last night and it tasted like a Cali roll. Thank you for all the tips and tricks! Btw, how do we reuse/reheat leftover sushi rice from the day before? Also, what imitation crab meat brand do you recommend to avoid the “fishy” flavor?
I use both of these rice, they are excellent for any purpose. Life is too short too eat mediocre rice. I love your videos!!!! I have a Zojiroshi that I have very rarely had um ... okage stuck. It even does GABA sprouted brown (got 4 hours?). I have used all the other major rice makers.
I love your videos! Very informative! I want to make sushi at home, this would be my very first time. What brand of rice and nori do you recommend (good quality) to buy at local stores like walmart, jewel, sams club, etc.
Tanya Ocampo Thank you! Unfortunately I don't think those stores would carry nori, but they might have some low quality rice. You would have better luck getting high quality ingredients off Amazon if you don't have a local Asian market.
If I were to get the products from Amazon, what brands do you recommend for the Rice and Nori? I know you say the rice brand on this video but I have no clue how I would spell that.
great video, thanks for taking the time. you have a great attention to detail, and i especially like the fact that you also mention the safety tip about the rice cooker's insert being hot. so many "professional" videos leave out the safety watchpoints which to me, as a professional chef and trainer, is a major failure. its also a good idea to rinse off the outside of the insert and dry it before placing it into the cooker. this keeps both the cooker mechanisms and the insert in optimum clean condition through what should be years of service.
Thank you so much for making this video! I didn’t realize how bad I was at making rice lol! Joking aside, I was hoping you could tell me please... if I use kikkoman seasoned rice vinegar, do I still have to add sugar and salt, and if so how long and what setting should my stove be on? And how much do I use of each ingredient? Thank you for your time and thanks again for the amazing video!!!
You should season your rice after it's done cooking. Once your rice is cooked, you want to add 2 Tbsp of the seasoned rice vinegar (su) for every one cup of dry rice
Great question! If you use the perfect amount of rice on each roll, you should be able to get 3 sushi rolls for every cup of uncooked rice. Starting out, it's normal to only get two rolls out of every 1 cup of uncooked rice though! Thank you for subscribing!
scubbaluban Thank you! I've never personally used izumi rice, so I can't really recommend it. I would say read some reviews on Amazon and use your best judgement. :)
Rice is delicate, not to break rice, when doing shari kiri, what is the key thing to notice ? 6:56 When cutting with speed, how to cut or what to feel so rice not be broken ? It appears that the spatula is brushing top of rice with bottom of spatula rather than the side edge of spatula cutting into rice.
EXCELLENT, (content-wise,) thank you!! The most important part of the sushi is well-made rice! Thanks for sharing your personal insights and explaining the importance of this process. I was surprised to see you not mention any kind of fan, though. Care too comment on that? I agree with another poster though-- a little difficult to hear you, even with all volume on high. Perhaps a mic in the future?
You can use a fan if you are in a hurry to cool down the rice, but I prefer to let it cool down on it's own. Since this was one of my earlier videos, I was still learning how to edit and adjust the sound levels in the video. The newer videos should have better sound quality. ;)
Thanks Secrets of Sushi, I really wanted to watch the video, but couldn't hear most of what was being said, and there are no subtitles. I hope you have remade the video either with less music volume, or just mixed in when you aren't explaining the process.
Good Day Bryan, Thank you very much for your very informative tutorial, however, and as many people have already commented, it is very difficult to make out what you are saying. Especially for me, being a Disabled War Vet. It is quite difficult for me to hear and to distinguish what you are saying over the higher volume of the music. Thank you for the rice recommendation of the 'Tamanishiki' short grain rice. I have tried a number of different brands to find what i felt to be the best. Have you ever tried 'Nishiki.' It is a medium grain, but comes out very nice and sticky, easy to work with. Please let me know what you feel. Thank you once again for your video, and your website. Take care and GOD Bless!! SuperSniperSal USMC Disabled Vet P/S: Perhaps you would consider making another video, correcting the volume issues. It would be in your favor!!
I can't believe it's taken me so long to see this comment - I'm sorry! Yes, Nishiki medium grain rice is fine to use for sushi. I wouldn't say it is preferred, but it will do the trick!
I didn't know the rice portion of making homemade sushi was this involved. I thought I could just cook the rice and use it. Also wondered if sticky rice would work by itself.
Actually the last weekend I put in place all your tips for the rice and also followed your California roll video instructions....long story short: TOTAL SUCCESS!!! Thank you Thank You Thank You. You saved my marriage....lol
Loving your videos and your site! I'm really hoping for lots of success from you, you are great at explaining things. You need to improve your audio a lil bit though. Your videos are a bit on the quite side.
Good video, man, but the music!!! I agreed with the rest, who mentioned that "loud" problem, otherwise, perfect. So, why don't you fix it?))) Thank you
I made sushi rice for the first time... the rice was crazy sticky. I used water and rice vinegar on hands when making the sushi. What can I do differently next batch?
The rice is usually crazy sticky. Some people find that it's easier to work with the sushi rice while wearing latex gloves or nitrile gloves. I would still use water + rice wine vinegar to keep your hands slightly wet with the gloves on.
Secrets of Sushi Soaking the rice overnight and when the rice hits the is boiling point, just turn it off and let it steam until the rice cools off by it's self. Patiens and preparation makes a difference. Try it out and let me know how it went. Thank you for your reply And keep up with the videos.
RexusprimeIX of course! How do you think people ate rice before rice cookers. All you do is prepare it exactly the same way, but first bring it to a boil, then turn the heat down and let it cook on low until done, don't stir, or lift the lid to keep checking. It should be done in about 20 to 30 minutes, but if you aren't sure look it up on here, I'm sure there are plenty of uploads about it. Good luck!
Thanks for the video, great info. BTW, Rice probably doesn’t stick to new non-stick appliances... just because you have never experienced it and someone tells you they have doesn’t make them a lier; but you calling them this makes you look like an idiot.
+2bluedogsandme I normally make 2 or more cups of rice, so I can only speak from that experience. I use a 14" hangiri at home and it can season up to 6 cups of rice comfortably. I would say go with at least a 10" hangiri, but if you can afford to spend a little more then go for the 14". Hope this helps!
+Nate Archibald you can find the recipe I use for Seasoned Rice Wine Vinegar (Su) here: www.secretsofsushi.com/how-to-make-sushi-rice.html I should be about half way down the page, under the headline, "How to Make Sushi Rice: Cooling & Seasoning."
I'm in the kitchen with the dishwasher on and I can hardly hear you. Music isn't necessary. It is great as it is no need to undermine your good comments with adding any melody. Have to listen to it for a third time.
Nelly Fluck thanks for your input. As you might have noticed, I've had several people mention the music being too loud and over powering my voice. Take a look at one if my newer videos and you'll see that this was fixed! :) However, you can't edit the audio of a previously uploaded video.
Secrets of Sushi Thank you very much. I was a bit in a hurry and didn't search further in your channel. Sorry about the negative comments regarding the music that is found in lots of channels unfortunately. Many thanks again.
The salt and sugar are mixed in and dissolved before that part. You can make any quantity of the su (everything mixed together), but the ratio is always 4 parts vinegar, 2 parts sugar, and 1 part salt. Once it's mixed together, you add 2 tablespoons per 1 cup of rice (measured before cooking).
Why don't you cut the music in the background so that we undestand clearly what you are saying . Also instead of talking so much ,just do what is right and show it to us .
Do we need the music? I'm not here to listen to music, I want to hear what you're saying..... the music is not only unnecessary, it's annoying and fighting with your volume. Otherwise, I like your videos.
Just a little tip man, the music is louder than your voice, try to always have a lower dB on the soundtrack than on the voice
damn right
Dear lord yes
Great content, but yeah the sound is really distracting. Drops the background music and get a better mic set up. Makes this unwatchable. I want to but I just can’t..
I appreciate all the little explanations for how and why things are done in a certain way. It helped me to know what might have gone wrong if I wasn't careful.
Thank you!
Secrets of Sushi dude I love ur channel it's awesome and ur an awesome human ^-^
I've seen a lot of sushi rice making videos but yours is by far the most informative I've seen. thanks for giving us those special details I appreciate that.
Thank you so much for your kind words!
Oh my goodness!!! Best Sushi tutorials, you are a natural. I absolutely love how passionate you are about food handling. Thank you so much!!!!
Thank you so much!!! I really appreciate you saying that. 😊
This video should have more views!! By far the best explained tutorial on how to make sushi rice! Thank you! I rarely make comments but I can't be more appreciative of the effort that went into educating us sushi lovers!
maverickbon Thank you so much!
Thanks, Brian. For this thorough tutorial. You've covered all the bases well.
The music is to louder than your voice, having difficult understand the recipe, otherwise would be great tip
Too*
i finally found a prefect sushi channel 👌👌
+WiCkEd DrEaMzZz Thanks! I appreciate you watching. :)
+Secrets of Sushi. thanks for the reply. keep up the vids.
Thank you for your excellent tips! When you say one cup of water to one cup of rice, you're exactly right, but I have found that this is by volume, for those wondering. Basically fill up the same measuring cups you used for rice with water.
Thanks for the good instructions. The music is louder than your words. I would prefer to hear you better, and have less music!
Julie Couture It's my pleasure! yeah, this was one of my earlier videos and I was still learning how to edit audio properly. My newer videos have lower volume on the music. Check out my latest video and let me know what you think! :)
Yes! i noticed that in the newer ones.
So here is a question: How long ahead of time can i make the rice?
I have a sushi making bday party for my daughter and I would prefer to have the rice pre made so i can focus on the rest of the party.
Thanks!
Julie Couture You can make the rice two hours before serving it, but it can only stay out at room temperature for 4 hours (legally speaking).
what happens if one is to refrigerate leftover rice, then try to use it for Sushi rolls later? Will it still work?
That's a great question! Once you refrigerate rice it becomes rock hard and loses a lot of its flavor profile with the drop in temperature. You can use it again for sushi, but you will need to heat it up by steaming it (very briefly - maybe 5 min) with a bamboo steamer. It will still lack some of the flavor of fresh cooked rice, but once you bring it back up to approx. body temperature it should work for rolling sushi.
I've tried this myself on many occasions and I find the results to be... satisfactory. lol I am kind of picky when it comes to sushi rice, so I prefer to make it fresh every time. Using left over rice after steaming it will definitely work if you make too much rice, though. Maybe I should make a whole video on this topic?
This dude knows his shit.
This video has been extremely helpful! I didn't know about the cup with a rice cooker not being a North American cup size - so, now knowing this information I was able to purchase the correct size of rice cooker for my family based on this knowledge!!! Thank-you for taking the time to do this for everyone! :)
I very much appreciate the instructions because I am a big sushi fan !
Out of about 20 sushi places I've been to, only 2 or 3 I thought actually knew how to make good sushi rice. It's so tough to find a place where they can make rice that is adequately seasoned and falls apart without any effort in your mouth, giving it that subtle tickling sensation. What a waste of an expensive piece of fish when its served on sub par rice. But after watching this video I hit the jackpot! There are 3 things that I've done differently from my past failures. First off, I invested in a cypress hangiri. Secondly, I washed the rice appropriately as instructed in the video, and the final was to use top of the line rice, tamaki gold. I am not sure which of the 3 contributed the most to me achieving great sushi rice.
Mike Pip That's awesome to hear! It's always hard to pin point exactly what makes the difference, but it sounds to me like you're doing it right! Keep up the good work.
So I've done some experimenting with different brands of rice and found that to be the biggest factor. Unlike the cheaper brands, tamaki gold seems to have this firm outer layer, yet retains a soft inner layer. The cheaper brands releases too much starch and the rice is less manageable, mushy, and overly sticky. Another benefit too that tamaki gold have over the cheaper brand is, since there is that firm protective outer layer, the rice still taste pretty awesome out of the fridge the next day. The cheaper rice gets really dry and hard. It's really preference though. A lot of people I speak to prefer the mushy soft rice. I can also see why lower end sushi places would rather not use higher end rice. Its all about the bottom line right :)
Mike sounds like u make great rice tell me some tips I'm a young apprentice and I'm working on making the best sushi I can
Thanks for the vid I just started working at a sushi restaurant and needed some information on this
These are some SUPER quality tips!!!!!!! Thanks for taking the time to make this video!!!
I looooooove your videos so informative yet no excessive explanation just PLEEEESE GET RID OF MUSIC OR TURN IT DOWN 🙏
The newer videos are better about the music volume
@@Secretsofsushi yes I went to your channel later and watched other Videos . Thanks for your awesome programs 🙏
Thank you so much for these videos I love sushi but wanted to learn how to do it my self I plan on trying these soon
Thank you for recommend a brand of rice.
Nice video but I would reduce the music volume, I could hardly hear you. Another thing - how about adding kombu in the rice cooker? Or replacing some of the water with dashi?
I made this last night and it tasted like a Cali roll. Thank you for all the tips and tricks!
Btw, how do we reuse/reheat leftover sushi rice from the day before?
Also, what imitation crab meat brand do you recommend to avoid the “fishy” flavor?
Thanks dude. Great job, very clear and thorough.
I use both of these rice, they are excellent for any purpose. Life is too short too eat mediocre rice. I love your videos!!!! I have a Zojiroshi that I have very rarely had um ... okage stuck. It even does GABA sprouted brown (got 4 hours?). I have used all the other major rice makers.
Thank you! That's good to know!
Very good video. What’s the effect caused by adding salt and sugar to the vinegar? Thanks!
Rafael Lopes Thank you! The sugar helps the texture and stickiness of the rice while the salt helps with flavor.
Another great video🍣👏🏻I did have trouble hearing you though👂😊
I love your videos! Very informative! I want to make sushi at home, this would be my very first time. What brand of rice and nori do you recommend (good quality) to buy at local stores like walmart, jewel, sams club, etc.
Tanya Ocampo Thank you! Unfortunately I don't think those stores would carry nori, but they might have some low quality rice. You would have better luck getting high quality ingredients off Amazon if you don't have a local Asian market.
If I were to get the products from Amazon, what brands do you recommend for the Rice and Nori? I know you say the rice brand on this video but I have no clue how I would spell that.
Secrets of Sushi Thank you!
great video, thanks for taking the time.
you have a great attention to detail, and i especially like the fact that you also mention the safety tip about the rice cooker's insert being hot. so many "professional" videos leave out the safety watchpoints which to me, as a professional chef and trainer, is a major failure.
its also a good idea to rinse off the outside of the insert and dry it before placing it into the cooker. this keeps both the cooker mechanisms and the insert in optimum clean condition through what should be years of service.
Thank you so much for making this video! I didn’t realize how bad I was at making rice lol! Joking aside, I was hoping you could tell me please... if I use kikkoman seasoned rice vinegar, do I still have to add sugar and salt, and if so how long and what setting should my stove be on? And how much do I use of each ingredient? Thank you for your time and thanks again for the amazing video!!!
Check the label on the back of the rice wine vinegar. If it has sugar and salt on the label, don't add any more. :)
You should season your rice after it's done cooking. Once your rice is cooked, you want to add 2 Tbsp of the seasoned rice vinegar (su) for every one cup of dry rice
You make awesome videos, just add more volume to your voice, and less volume to the music.
And thank you very much!! Your videos are very helpful 😊
Question for you: how many sushi rolls can one expect to make with one cup of rice? Thank you very much in advance! Amazing video and channel!
Great question! If you use the perfect amount of rice on each roll, you should be able to get 3 sushi rolls for every cup of uncooked rice.
Starting out, it's normal to only get two rolls out of every 1 cup of uncooked rice though!
Thank you for subscribing!
@@Secretsofsushi Thanks so much for your quick and detailed response! Much appreciated 🤗
Great step by step instructions... Thank you!
Hi love the channel!, would you recomend izumi premium sushi rice? thanks Matt?
scubbaluban Thank you! I've never personally used izumi rice, so I can't really recommend it. I would say read some reviews on Amazon and use your best judgement. :)
Rice is delicate, not to break rice, when doing shari kiri, what is the key thing to notice ? 6:56 When cutting with speed, how to cut or what to feel so rice not be broken ? It appears that the spatula is brushing top of rice with bottom of spatula rather than the side edge of spatula cutting into rice.
Hello! How much sugar and salt do you add to 2 tablespoons of rice vinegar?
1/2 teaspoon of sugar and 1/4 teaspoon salt
Thanks! :)
EXCELLENT, (content-wise,) thank you!! The most important part of the sushi is well-made rice! Thanks for sharing your personal insights and explaining the importance of this process. I was surprised to see you not mention any kind of fan, though. Care too comment on that?
I agree with another poster though-- a little difficult to hear you, even with all volume on high. Perhaps a mic in the future?
You can use a fan if you are in a hurry to cool down the rice, but I prefer to let it cool down on it's own.
Since this was one of my earlier videos, I was still learning how to edit and adjust the sound levels in the video. The newer videos should have better sound quality. ;)
Thanks Secrets of Sushi, I really wanted to watch the video, but couldn't hear most of what was being said, and there are no subtitles. I hope you have remade the video either with less music volume, or just mixed in when you aren't explaining the process.
Good Day Bryan, Thank you very much for your very informative tutorial, however, and as many people have already commented, it is very difficult to make out what you are saying. Especially for me, being a Disabled War Vet. It is quite difficult for me to hear and to distinguish what you are saying over the higher volume of the music. Thank you for the rice recommendation of the 'Tamanishiki' short grain rice. I have tried a number of different brands to find what i felt to be the best. Have you ever tried 'Nishiki.' It is a medium grain, but comes out very nice and sticky, easy to work with. Please let me know what you feel. Thank you once again for your video, and your website. Take care and GOD Bless!!
SuperSniperSal
USMC
Disabled Vet
P/S: Perhaps you would consider making another video, correcting the volume issues. It would be in your favor!!
I can't believe it's taken me so long to see this comment - I'm sorry! Yes, Nishiki medium grain rice is fine to use for sushi. I wouldn't say it is preferred, but it will do the trick!
Nice video...thanks
Thanks for the info Bryan, really appreciate it!
Subbed now, itll be our 1st time making sushi so fingers crossed.
I didn't know the rice portion of making homemade sushi was this involved. I thought I could just cook the rice and use it. Also wondered if sticky rice would work by itself.
again I learned something chicago joe
Best sushi channel, luv it!!! thnx so much! only 1 thing, I had to struggle to hear you over the music in the back.
Thanks! The newer videos have better audio. This one is an older video 😊
very nice video, I saw in the comments you acknowledged the music level issue. Thanks for sharing the tips... Subscribed :)
Actually the last weekend I put in place all your tips for the rice and also followed your California roll video instructions....long story short: TOTAL SUCCESS!!! Thank you Thank You Thank You.
You saved my marriage....lol
Cook your rice in the microwave with a tupperware used for steaming vegetables for 18 mins and your rice will NEVER stick to the bottom.
Very informative,thank you!
good tip! but the music is loud. make sushi rice cook by pot, stove.
Thanks for this buddy!
How much salt and sugar do use with the rice vinegar
Use a ratio of 4 parts vinegar, 2 parts sugar, and 1 part salt. So if you are using cups it would be 4 cups vinegar, 2 cups sugar, 1 cup salt.
because i love SUSHI!
Loving your videos and your site! I'm really hoping for lots of success from you, you are great at explaining things. You need to improve your audio a lil bit though. Your videos are a bit on the quite side.
shetlandshorty Thank you! I'll be sure to work on that audio. :)
I love the tips. thanks. but I think the music was too loud and I could sometimes not hear what you were saying.
Very professional
You're much appreciated man
Such a great video. Thank you!
Is it rice raw vinegar? Or what are you saying. ???
Hi there, what if I dont have a hangiri? What else can I use?
You can use a wooden cutting board! Just be careful not to accidentally scrape your rice off the board. Haha
Thank you!!!
Good video, man, but the music!!! I agreed with the rest, who mentioned that "loud" problem, otherwise, perfect. So, why don't you fix it?))) Thank you
How many parts salt and sugar?
My question too!!!
Hello, may I know what can I use to substitute the Rice Vinegar?
I made sushi rice for the first time... the rice was crazy sticky. I used water and rice vinegar on hands when making the sushi. What can I do differently next batch?
The rice is usually crazy sticky. Some people find that it's easier to work with the sushi rice while wearing latex gloves or nitrile gloves. I would still use water + rice wine vinegar to keep your hands slightly wet with the gloves on.
Secrets of Sushi I didn’t have regular sugar so used organic cane sugar... would that make a difference?
No, organic cane sugar is better though.
Please how much water how much vinegar you put inside the rice
I'm a Hispanic
Texan, born and raised.
My rice do not stick, thank you very much..
Packo Murilo are you following the steps in this video?
Secrets of Sushi
Soaking the rice overnight and when the rice hits the is boiling point, just turn it off and let it steam until the rice cools off by it's self.
Patiens and preparation makes a difference.
Try it out and let me know how it went.
Thank you for your reply
And keep up with the videos.
Can I use Japanese Sweet rice for sushi?
No, it won't have the right consistency to it.
Ok, but do I have to own a rice cooker, or can I do it without one?
RexusprimeIX of course! How do you think people ate rice before rice cookers. All you do is prepare it exactly the same way, but first bring it to a boil, then turn the heat down and let it cook on low until done, don't stir, or lift the lid to keep checking. It should be done in about 20 to 30 minutes, but if you aren't sure look it up on here, I'm sure there are plenty of uploads about it. Good luck!
Thanks for the video, great info. BTW, Rice probably doesn’t stick to new non-stick appliances... just because you have never experienced it and someone tells you they have doesn’t make them a lier; but you calling them this makes you look like an idiot.
is there a way too cook the rice without a rice cooker
What size hangiri do you recommend for making 1 to 2 cups of rice?
+2bluedogsandme I normally make 2 or more cups of rice, so I can only speak from that experience. I use a 14" hangiri at home and it can season up to 6 cups of rice comfortably. I would say go with at least a 10" hangiri, but if you can afford to spend a little more then go for the 14". Hope this helps!
I was wondering, what if you don't have a rice cooker do you uses the same measurements.
MsCrysler300 Yep!
+Secrets of Sushi Best sushi channel on youtube. New subbie here. Keep up the good work!👍:)
Thanx for this video...future reference ...please put background music lower then your voice it was to loud
You're right! Take a look at my more recent videos and you will see that I have fixed the audio issues. 😊
Were i live I can only find short grain rice Spanish can I use that following your steps
I don't think Spanish rice will work as well, but you can try!
Love this video.
Interesting, but it is very difficult to hear your voice - maybe you can remember to turn off your stereo player in future videos?
Yeah, this was one of my earlier videos so the quality isn't as good. I've made adjustments to my newer videos!
I got the rice vinegar but how much salt and how much sugar? 🙁
4:2:1 ratio vinegar:sugar:salt
Thank you!
How much salt and sugar do you use in the vinegar?
If you click on the link in the description you can see the ratio that I use! :)
ur good brahhhhh. thx
how much salt and sugar do I add too the rice wine finger for 1 cup of rice?
noble2dn secretsofsushi.com/how-to-make-sushi-rice.html
Nice background music which song's music track is it?? 😜😜
What is your recipe for the rice vinegar?
+Nate Archibald you can find the recipe I use for Seasoned Rice Wine Vinegar (Su) here: www.secretsofsushi.com/how-to-make-sushi-rice.html
I should be about half way down the page, under the headline, "How to Make Sushi Rice: Cooling & Seasoning."
+Secrets of Sushi thanks
Nate Archibald Any time!
Love your videos. The music is a little too loud and distracted on this one though.
I've heard that the ratio of rice to water should be 1:1.2 and 1:1. Could someone clarify why I might choose one over the other.
1:1.2 The .2 is added to allow for evaporation depending on cooking method. Watch "What's eating Dan ? Rice" Best explanation.
Background music is too loud, have to really listen hard to your instruction
I'll work on making an updated version.
good job esqueleto
Thanks you
Por ti no pierdo la fe en UA-cam
I'm in the kitchen with the dishwasher on and I can hardly hear you. Music isn't necessary. It is great as it is no need to undermine your good comments with adding any melody. Have to listen to it for a third time.
Nelly Fluck thanks for your input. As you might have noticed, I've had several people mention the music being too loud and over powering my voice. Take a look at one if my newer videos and you'll see that this was fixed! :) However, you can't edit the audio of a previously uploaded video.
Secrets of Sushi Thank you very much. I was a bit in a hurry and didn't search further in your channel. Sorry about the negative comments regarding the music that is found in lots of channels unfortunately.
Many thanks again.
apart from the music covering your voice - music a little lower would have been awsome, great video.
Can't hear you over the music, dude.
I tried to make 1/2 cup of rice for one roll. I got a pancake stiff block of rice out of the rice cooker. Fail. :-(
Oh, yeah. I usually don't cook less than 2 cups rice in a rice cooker for that reason.
I bought a long grain rice 😅 because the short grain rice is out of stock. Is it fine for a sushi?
supposed to be short grain or medium grain. shorter the better.
Long grain rice typically doesn't work well in sushi. It really needs to be short grain rice or medium grain rice.
Trisha Alice
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VIDEO IS GREAT JUST CUT THE MUSIC.!! MUSIC IT LOUDER THEN YOUR VOICE.
WHY ARE YOU YELLING?!
Bro you said 2 Tablespoons of vinegar what about salt and sugar??
The salt and sugar are mixed in and dissolved before that part. You can make any quantity of the su (everything mixed together), but the ratio is always 4 parts vinegar, 2 parts sugar, and 1 part salt. Once it's mixed together, you add 2 tablespoons per 1 cup of rice (measured before cooking).
Why don't you cut the music in the background so that we undestand clearly what you are saying . Also instead of talking so much ,just do what is right and show it to us .
the rice must to be set for 15 min in the water before to be cooked is really iportant
Music is louder than your voice
How much sugar and salt ?
It depends on how much you are making. If you use 4 cups of rice wine vinegar, then use 2 cups of sugar and 1 cup of salt.
I WISH YOU WOULD TURN OFF THE BACKGROUND MUSIC SO THAT WE HEAR WHAT YOU ARE SAYING ,WE NEED THE RECIPE NOT MUSIC.
parssi99 calm down
But what if you don’t have a Rice cooker!?
Do we need the music? I'm not here to listen to music, I want to hear what you're saying..... the music is not only unnecessary, it's annoying and fighting with your volume. Otherwise, I like your videos.
I can't hear you!