How To Make Sushi Rice with The Sushi Man
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- Опубліковано 26 чер 2024
- In this video, The Sushi Man will teach you step-by-step on how to make sushi rice at home.
🍣 BONUS: Get the Ultimate Sushi Kit for FREE at UltimateSushiKit.com
🍣 What's in this video:
00:00 How To Make Sushi Rice
00:43 Supplies and Ingredients
03:17 How To Measure and Wash Rice
06:00 Soaking the Rice
07:00 How To Make Sushi Vinegar
09:02 How To Cook Sushi Rice
10:41 How To Prep a Sushi Oke (Hangiri)
11:30 How to Mix Sushi Rice
Many people associate sushi with raw fish but it’s actually the rice that is the heart and soul of sushi, the word itself means sour (vinegar) rice. So learning how to make sushi rice correctly is obviously crucial if you want to learn how to make sushi. In this video, I teach you step-by-step on how to make sushi rice from scratch. And I use a regular pot on the stove so there’s no rice cooker required. I also share my simple recipe on how to make traditional sushi vinegar.
After you’ve followed my instructions in this video, you will be able to make traditional restaurant quality sushi rice anytime from your own home!
🍣 What I talk about on this channel: Sushi, how to make sushi at home, how to make sushi rice, Japanese food, homemade sushi, sushi rolls, how to roll sushi, Japanese cooking, sake, sushi supplies and equipment, how to cut fish for sushi, sushi sake pairings, and more!
🍣 Get the Ultimate Sushi Kit for FREE at UltimateSushiKit.com
🍣 Contact The Sushi Man: Jun@TheSushiMan.com
🍣 About The Sushi Man:
Jun Nakajima, CHEF AND FOUNDER
Raised in a restaurant household, Jun's love for food began at a very early age. His parents have owned and operated a Japanese restaurant for over 30 years where he practiced and honed his culinary skills.
Somewhat forced upon, he was taught the art of sushi making in his teenage years. He quickly fell in love not only with the art but the endless opportunities that came with it.
He has traveled around the globe to try different styles of sushi, most importantly to Japan.
After college, Jun had taken an opportunity to live in the motherland of sushi, working for something completely outside the culinary field. In those two years his appreciation of the culture, people, history and food deepened.
He became addicted to the food scene and found himself traveling from one end of the island to the other, eating and drinking some of the best foods and drinks he's ever had. This experience became the seed which eventually bloomed to become The Sushi Man.
Thanks for checking out my How To Make Sushi Rice video and don't forget to subscribe if you found it helpful! And here's the link to the Ultimate Sushi Kit guide where I go over all my recommendations on everything related to sushi: www.UltimateSushiKit.com. Kanpai!
Dude the music is UNBEARABLE
After one year of preparation he finally emerged from the abyss to enlighten us mere mortals with his knowledge
🤣🤣so true.
Haha thanks for the positive comment Douloumius! And new videos will be coming a lot sooner from now on so stay tuned!
@@TheSushiMan looking forward to it.
@@TheSushiMan still waiting daddy
How much is the rice in grams?
Thank you Sushi man. My 8yo and I followed your instructions here and made some lovely sushi using your rolling techniques.
Glad you found the video helpful!
Wow. This video makes me believe I can make authentic sushi rice. Gonna try soon. Thank you soooo much for creating this. This is the best sushi rice video on the internet.
Thank you for the positive feedback Stefi!
Thanks for this great sushi content man, can’t wait for more stuff
Thanks for the positive comment Sam and new videos will be coming soon!
Keep going Sushi Man - your delivery style is awesome! Made first sushi rice last weekend - not a complete failure but found your UA-cam looking to improve. Well done! I will look for your other videos - my first rolls last weekend need improvement! Thank you!!
Thanks Brent, glad the videos were helpful!
Thank you! 👍🏼👍🏼
Very helpful
Thanks for clear instruction!
Glad it was helpful!
Used this video to make my sushi !! Thank u came out perfect !!!
Glad the video was helpful!
First video I watched from this challenge. I've followed a number of sushi rice recipes and think this is the best guide I have come across. Will now have to watch every video on this channel!
Thanks and glad you enjoyed the video!
Thanks shusi very helpful
Thanks Ramon!
Amazing guide :)
I tried making sushi bowls today for the first time ever and used this recipe to make my rice and rive vinegar, let me tell you this was a hit!!! thank you so much!
Great to hear and glad the video was helpful!
Good video excellent job showing measurements!
Thanks Drew, glad the video was helpful!
Worked perfect
Glad the video was helpful Kastor!
Thanks thanks thanks 🙏
Just love sushi, now I will try own, love your videos, you’re so great at explaining.
Thanks and glad you're finding my videos helpful!
Very good video on how to make sushi rice!!!
Thanks Robert!
Your sushi videos are amazing and very easy to follow, please do make more!!
Thank you Kitten Mimi! Been occupied with other things so haven't been able to put out new content but hopefully soon!
Good sharing
My first attempt at sushi rice was perfect thanks to you!!!😊
Great to hear and glad the video helped!
Good one mate thank you good advice and simple explanation not some mad rocket science stuff have a good day!Sushi forever!!!
Thanks and glad you enjoyed the video!
This would be so much faster and easier with all measurements in grams
Great recipe. I just made it and it came out great. You are very talented my friend. I truly enjoy all of your videos.
Thank you and glad you found the video helpful!
Can you please do a video of a classic and simple bento box? Or a few different basic bento boxes? Me and my two sons are getting into that for lunches(started after watching My Neighbor Totoro) but I don’t have time for anything fancy and my kids have not acquired a love of strongly flavored Asian flavors yet. (Like pickles plums, I love the strong flavors though) I’d really appreciate it!
That's a great idea @SM-br7br and I would love to make some videos on that! I make meals for my son all the time so it'll work out perfect 😊
This was helpful
Glad you found it helpful!
I found your video about how to roll sushi and come to your page, surprised me how can you just posted 2 video while your video is so good and easy to understand. Can you make a video how to fold Shari sushi? I would like to watch it, thank you 😊
Thanks for the positive comment! I'm not sure what you mean by folding Shari sushi though. Shari is what we call the sushi rice so if you're looking for how to "fold" the rice while mixing vinegar into it, I go over it in this video.
Great video. My rice rice has been spot on the past few times I've made it
Glad the video was helpful!
Another great an extremely informative video! I got idea for a video when I go to the store they have different frozen fresh hole fishes in a deep freezer a lot of different kinds. I am not clear what exactly there for because of the different varieties of them but maybe informing us what an how to cook an clean them also incorporate them in our sushi dishes. Ooo even how you cure salmon I haven’t seen a descent video on that an done it but discouraged me from trying it again I’m just glad no one got sick.
Thanks for the positive comment and feedback Crow! I do plan to create a video on how to buy/prep fish and also one on prepping salmon so definitely stay tuned!
You may have already found your answer, but in video form this is a great tutorial/starting place.
m.ua-cam.com/video/p3gfaq_RYnI/v-deo.html
Good luck and don’t forget that books are a wonderful resource as well!
Que rico el sushi❤
I hope you make more videos man!
Yes, there will be more coming soon!
great informative consice video
Glad you found it helpful!
Finally ❤
Yes, and more videos will be coming soon!
I have been making sushi for years. This is the best rice ever. Easy to work with, tasty and easy. I've been using the Instant Pot. I prefer this stove top version that I can see.
Glad you found the video helpful!
You are so thorough!!!
I once had to explain to someone to stop opening the lid to the rice. They were worried about burning it. And I’m like well now it’s going to be undercooked
Yup, each step is important and timing is key.
My guy has a quarter million views and only 4.5k likes... that's a crime. Thank you for this awesome guide. Your videos are invaluable 🙏
Thanks and glad you're finding my videos helpful!
The most helpful video!! After 4 failed attempts at making this rice I came across your video and followed this recipe and made perfect sushi rice!
Glad the video was helpful!
Great video. Very informative. I'm waiting to see another ones. Just I don't know if its me, but music is very distracting..
Thanks for the positive comment and feedback Natalia! New videos will be coming very shortly!
After watching this video, I gladly paid for carry out at my local sushi restaurant.
😂 More appreciation for sushi chefs? It's easy over time but it can be a lot of work when learning.
Your directions for making sushi rice is outstanding! I recently when to a sushi restaurant (my wife and I live in Mexico) and what a disappointment. The rice was awful! We decided to make our own with your help it was a great sushi dinner thank you. I really appreciate your video 😊
Thanks for the kind words and I'm glad the video was helpful! 😊
Hi I have been watching a couple of your videos and I came across this one lol I do have a question though with the rice vinegar making part is that important for the rice or is it just for flavouring and I can skip it? thankyou that's the only question I have thankyou for your helpful videos keep making them there really good
Thank you Chick Hippie! As for the sushi vinegar, yes you do have to mix that into the rice in order for it to technically be sushi, consistency will be better as well. But hey, try both ways and see what you like! And you can always buy sushi vinegar that's already bottled if you want to skip the step of making it. Hope that helps!
I think you give the best description and clear instructions on how to cook this. The background music was very distracting and annoying though. Do without music would be nice so we can stay focused.
Thanks for the feedback mainengv!
Thanks for the great video - how many regular 8 piece sushi rolls would one cup rice make?
Hi Ankitanath, 1 cup of uncooked rice would roughly yield 3-4 (8pc) rolls. Hope that helps!
Can I use the same ratio of rice to water for a medium grain or follow the 1.5:2 ratio?
microwave 15 minutes at 50% let stand covered for 15 min makes perfect rice
Do you have any tips for making brown sushi rice?
Honestly, I don't work with brown rice much but the method should be the same. Just let it soak for a little longer before cooking and also the actual cooking time will probably take a bit longer too. After that the sushi vinegar and everything should be the same. Sorry if that wasn't much help.
Hi!
Love the video. Can I use this recipe also for doing the Onigiris, just skipping the part with the vinegar and using only water and salt?
Yes, if you skip the vinegar then you just get plain white steamed rice which is what you want to use for onigiris. I have a video on that as well in case you didn't see it ua-cam.com/video/tJ1r1Ei-DF8/v-deo.html. Hope that helps!
Do you need those gojirushi cookers like a lot of people suggest? I have an instapot so hoping that's enough to avoid another kitchen appliance i never use. :)
Zojirushi is the brand I recommend as well. If you plan to cook rice often then I highly recommend getting one but if not, then the stovetop method or instapot should work just fine.
Hey Jun love this easy to follow tutorial with all the useful tips! I have an issue with my sushi rice - when cooked it's perfectly sticky but when I add my sushi-zu it seems to become very loose despite mixing it in properly and using correct measurements which makes my rolls fall apart. Do you know why this happens? Am I over washing my rice before cooking?
Glad you enjoyed the video! There could be a few reasons why your sushi rice is falling apart but hard to determine without actually watching you make it. But first, what type of rice are you using? And have you tried adjusting the water level when cooking, does that help at all? I don't think you're over washing the rice as long as you're washing till the water is mostly clear. But make sure you're not breaking the rice while you're doing it. Also, what type of sushi vinegar are you using (my recipe or store bought)? And one last thing is to let the rice cool after you've mixed in the sushi vinegar. Hope those things can help and let me know how it's going.
@@TheSushiMan Thank you! So I'm making sure to use sushi rice, it may not be the best of the best but is decent and I've tried a couple different brands, I've tried using less water and the rice is perfect before I add sushi-zu but after its always too loose and falling apart. I've tried your vinegar recipe and also a store bought, premade rice vinegar and I always add the amount you specify for the amount of rice. I let the rice cool to room temp too and use the method of 'fanning' the vinegar over the rice and then gently tossing it through the rice. It's strange! I'll try again and follow your video exactly and hopefully get better results
All the steps are so good explained. Everything is more than fine, except the music in the background. Only ur voice would have been better
Thanks for the feedback Arthouse!
hi great vid
how long can i keep the rice in the fridge if i don’t use it all on the first day ? thanks
Hi Anto, the quality will drop but you can use the rice for a couple of days as long as it's properly refrigerated. You can heat it up just a bit in the microwave to soften it up. Hope that helps!
@@TheSushiMan thanks 🙏
Nice Video th-X but what rice is used for side dishes in Japanese restaurants. i saw some brownish rice ...the rice isnt relay bond together but a little .you can easy see every kernel.
I just bought 600g of Koshihikari Rice to accomplish the texture.
Hi Trex, can't say for sure about the rice but if it's slightly brown it could be a type of haiga-mai, which is sort of a hybrid between brown rice and white rice. I really like it because it has a similar texture as white rice but has the health benefits of brown rice, best of both worlds basically. And good choice on the rice, Koshihikari is one of my favorites!
@@TheSushiMan thank you
I have a question the vinager the you put on the rice on the end is the one the you put on the oven with Sal and the white sugar ?
Hi Yessenia, no the vinegar that you mix with the salt and sugar over the stove is plain rice vinegar (not seasoned). The one you mix in with the rice at the end is the combination of the plain rice vinegar + salt + sugar. Hope that helps!
Hi. What is the ratio of sushi vinegar to uncooked rice? I see you use approximately 16 ml for 100 ml rice, but I have seen other videos where the ratio is 1/3. Should I vary it according to what type of sushi I am making.
I keep trying and trying, but I can never get it to taste even close to how it tastes in a restaurant.
Hi Orroz1, it depends on what type of sushi vinegar you're using. If you're following my sushi vinegar recipe in the video then yes, it should be around that 1/6 ratio (in ml). Store bought sushi vinegar may be different and you should follow the recommendation on the label. If it doesn't tell you anything then a general rule of thumb is to add the same amount of sushi vinegar (in fluid ounces) as uncooked rice (in rice cooker cups). So for example: 4 rice cooker cups (720 ml) = 4 fluid ounces (about 120 ml) of sushi vinegar. Hope that helps!
Great video . Very helpful. Music gets a bit annoying though
Thanks for the feedback Ursula!
Would it work to mix pre-seasoned rice vinegar and unseasoned rice vinegar together for sushi rice? (I accidentally ended up with a lot of seasoned rice vinegar as a gift.) Half and half?
You can use the pre-seasoned rice vinegar as is without adding the sugar and salt. It will taste different than my recipe though. If you want to mix the two vinegars, then bring down the amount of sugar and salt since the seasoned one already comes sweetened. Hope that helps!
If cooking in a rice cooker do I need to strain then soak? Or is this just for the stovetop method?
Hi Chrissy, you should be fine just soaking it after washing. But make sure to let it soak for at least 20 minutes before cooking. Hope that helps!
I use the cooking rise for the rise, did u know how much water i need to use for 500 g of rise?
Hi Alessio, the amount of water you use to cook the rice is very simple. If you're using 500g of rice then just use the same amount of water. I believe 1 gram = 1 ml so you can use 500 ml of water. Hope that helps!
What can substitute for rice wine viniger?
Unfortunately there's not a really good substitute for rice vinegar, especially when making sushi rice. However I have heard of people using apple cider vinegar instead but I haven't personally tried it myself. Let me know if you give it a try!
Nice tutorial man, are you gonna upload any more or are we gonna wait a year again lol
Haha thanks Avilio! And no definitely don't have to wait a year, new videos will be coming soon!
Super génial et très bon. Merci. Mais s’il vous plaît changer de fond sonore.
Maybe I missed it but how long is the rice good for? Like how many hrs before can you prep the rice? Thank you!
Hi Vitalina, you can make the sushi rice in advance, just make sure to cover the rice with a damp towel so that it doesn't dry up. But you might start to notice the rice hardening after an hour or so (after it's been cooled) so best is using it within that hour. Hope that helps!
I love his explanations and presentation. I do find it annoying to have the music going on and on.
Thanks for the feedback Maria!
Can you teach about making vegan sauce for sushi?
Hi Thao, I will keep that in mind for future videos, thanks!
Does anyone happen to know.... If I'm using a standard American cup to prepare the rice, how much sushi vinegar should I add per cup?
Hi Celeste, you should use roughly 1.5 fluid ounces per 1 standard US cup of uncooked rice (not the cooked rice amount). Hope that helps!
hi! You sad "One rice cooker cup is 180 ml", but in the movie, you have a measuring cup of 160 ml so 160*3 =480 ml, not 540 ml. Which portion is suitable? Your Sushi Vinegar is suitable for 480 ml or 540 ml rice?
Hi Monika, the rice cooker cup is 180ml. The measuring cup in the video looks like it's 160 ml because that's the last measurement labeled, but if you look closely there's some space from the 160ml line to the very top of the cup (the remaining 20ml). So the sushi vinegar is meant for 540ml of uncooked rice. Hope that helps!
@@TheSushiMan yes indeed. Thank you!
Can I use regular white vinegar or apple vinegar?
Hi Randy, I don't recommend using white vinegar or apple cider vinegar. I've never tried it myself but I would imagine the flavor to be quite different than using rice vinegar.
Can I use Thai short grain .. its about $10 / lb cheaper than Japanese Short grain Rice
Hi Francis, I've never used Thai short grain rice so I'm not positive but I think it will have a different texture than Japanese short grain or medium grain rice. It seems to be sticker and closer to the rice that we use for making Japanese mochi, which would be too sticky for sushi. You can check out my different rice recommendations at UltimateSushiKit.com. Hope that helps!
Is it the same process for a rice cooker? I have an Aroma
Hi, if you're cooking with a rice cooker then I suggest following the instruction manual since every rice cooker is a little different. But it should be really simple, probably just a push of a button and it'll either beep or pop when it's done. But yes, follow the presoaking and also let it rest for about 10 minutes after it's done cooking just like the video. Hope that helps!
Hello Q? Why You leaving the rice with water for 20-30 minutes befor cooking it. Isint it absorbs to much water befor cooking?
Hi MrLeszczu, soaking the rice before cooking is not required but it will result in a more even and fluffier texture. The rice tends to not absorb enough water if you skip the soaking and can result in a harder texture. Hope that helps!
is there alternative of the rice vinegar? its rare in my country
Hi Bistra, I haven't tried it personally but I've heard apple cider vinegar can work as an alternative. Let me know how it goes if you give it a try!
@@TheSushiMan thank you
Can I make this rice in the morning to make sushi at night? Or is it best to use right away?
Hi Mckayjo, I would recommend making it closer to when you'll be making the sushi. In commercial use we have these large sushi rice bins that help keep it at the right temperature for a longer period but it's a bit overkill for home use. If you can only make it in the morning, just make sure to put it in a container with a lid so that it doesn't dry out. Hope that helps!
It does! Thank you!
Is the recip written down somewhere?
Is the water being added to the rice warm or cold?
Good question! I use cold to room temp water usually, unless I'm in need of rice fast then I use hotter water. And since you're letting the rice soak for 20-30 minutes it gets closer to room temp regardless.
But you can really use whichever, it'll just change the time it takes for the water to boil. Hope that helps!
if I do 2 U.S. cup size of rice, how much vinegar,sugar,salt do I use? Thanks :)
Hi Bond, with 2 U.S. cups of rice you'll have some funky measurements. But if I did my math correctly it'll equate to 5.33 Tbsp of vinegar, 2.66 Tbsp of sugar, and 0.66 Tbsp of salt. If you plan to make more sushi in the near future I recommend just making a big batch of the sushi vinegar, you can keep it in the fridge for a few months. Hope that helps!
@@TheSushiMan ok, good to know. thanks for the reply :)
is the vinegar with salt and white sugar supposed to smell so awful when you're cooking it in the pot? It was on low heat, not boiling. It still smells awfull after cooling off.
I used rice vinegar from Blue Dragon. It says 'ingredients: 99% rice vinegar, salt.' Can't really find unseasoned rice vinegar here in Belgium.
Hi Malou, I never used Blue Dragon vinegar so I can't say for sure but the Marukan and Kikkoman vinegars lists that it has been diluted with water to about 4.2% acidity. IF the Blue Dragon vinegar hasn't been diluted then I assume that it would be too strong and probably result in a very strong smell as well. Hope that helps!
@@TheSushiMan the sushi rice turned out great! It tasted amazing, as soon as i mixed the cold vinegar mixture the smell disappeared
@@TheSushiMan thanks for the recipe and the great video :)
What is the best option for me to substitute the hangiri with? I cannot afford it right now....
Hi Irina, you can just use a large bowl (stainless, plastic, or glass). Just make sure its large enough so that you can mix the rice around. Hope that helps!
@@TheSushiMan Thank you, it does!
Hello. Do you have any budget recommendations for rice cooker? I have no idea which one to buy. Its so many opinions. I dont want to waist money. Im just thinking about making sushi for people. But not sure yet. Looking for advice please ❤
Hi, have you had a chance to check out my sushi checklist where I have a bunch of tools, supplies, and ingredients that I recommend? I have rice cookers on there as well. Just go to www.UltimateSushiKit.com. I think you'll find it helpful!
I didn't see your comment and i bought one already 😊
Now its testing time...i though it will be really easy and simple. But for now i cooked 5 times and im still not sure is it already good rice. How to know when is good? Mine is too dry. If i put 1 cup of rice and 1 water 8ts horrible. If i use 1.5 water is better but still dry. And stick little bit to the bottom. So i will try 1 rice and 2water now. But why every video i see say 1 to 1 ratio.but for me its no chance. I try long grain.
I tried and sushi rice. I used 1 water and 1. 25 water .so grain is soft but all rice stick to the bottom a bit and got dry. I got some spots so dry that i had to trow away.
So interesting how to make them not dry 🤔
Hi Nerida, what type of rice are you using? The amount of water can depend on the type of rice so following the label instructions is usually the best way.
Yutaka sushi rice.
Video was informative, link was intrusive, I googled and bought from another site as I did NOT want to opt in before seeing anything...
If I don't have any rice vinegar what can I use for a substitute?
Hi Heaven-leigh, I've never tried it personally but I would give either white vinegar or apple cider vinegar a try for a substitute. Let me know how it goes!
@@TheSushiMan thank you so much, I tried it with white vinegar and it came out really well
Can you skip the sugar when making the sushi rice?
Hi Anellapadilla, you can't really skip the sugar since the vinegar will be way too sour without it. You can adjust the amount to your liking though.
if i cook 2 kg of rice same time how much water and how many minutes to cook it? please? i follow this steps but for 2 kg of rice and the rice is uncooked
Hi craiovabelgia, going by weight is tricky when measuring the rice. Rather than that I recommend using a measuring cup (or any other vessel) and measure out the rice. So for example if the 2kg of uncooked rice is 10 cups then you want to cook the rice with the same 10 cups of water. And also make sure you're using a pot large enough. For the time, I would add a few more minutes to the cooking part but keep a close eye on it to make sure it doesn't burn. Hope that helps!
540ml rice is how many grs ?
how do u cook it w a rice cooker?
how do you cook it with a rice cooker
Hi Regan, cooking it with a rice cooker is pretty much the same, just easier. Follow the same steps but instead of using the pot, use the container that came with the cooker. And then set it to start and just wait till its done. And be sure to not open the lid for 10 minutes after it's done cooking. Every rice cooker is different so I recommend reading the instructions just in case. Hope that helps!
@@TheSushiMan ok tysmm
Just tried for the first time and I forgot to make sure the water had all evaporated so my rice was mushy after it sat 😭 I'm not giving up though, I'm determined to at least make edible sushi rice!
Just keep at it, practice makes perfect!
I find California grown Nishiki medium/short grained rice makes perfect sushi rice and it happens to be reasonably priced compared to California grown koshihikari rice. Japanese koshihikari rice is even more expensive under this current administration. A two minute rinse is all Nishiki rice needs btw.
Nishiki is a great rice and there are many sushi restaurants that use it. Thanks for sharing!
Is it possible for my rice to be too sticky it keeps sticking to my hands even when they're wet and it's hard to spread on the nori. Please help.
Hi Ashley, sushi rice is pretty sticky in general and can stick to your hands even if they're wet. But it mainly depends on the type of rice you're using and how it's cooked. You might want to try adding some unseasoned rice vinegar into the water you dip your hands into (we call this temizu), might help a bit. Add about a 1/3 of the amount of water and mix it in. Other than that, make sure to wipe and clean your hands often and keep practicing!
Great video thank you P.s not easy to listen you with this music, just your voice is much better ...fyi
Thanks, and appreciate the feedback. All my newer videos have no background music 👍
When I use my rice cooker the bottom of my rice gets browned somewhat.
That happens sometimes, especially when rice cookers get older. But don't worry, as long as it's cooking the rice properly you should be fine. Just make sure to take the browned parts out.
I found out that I could use what's called "porridge rice" in my country instead of sushi rice.
Both are short grains, and I have no idea what the actual difference is except those rice are only a 1/4 the price of sushi rice.
I may have offended Ebisu, but hey it just works ¯\_(ツ)_/¯
Great, thanks for sharing!
Why not just use the strainer to rinse rice? Rice in and let cold water run through it until clear.
Hi Rick, I find the swirling in water method to be the most gentle on the rice but you sure can wash it in the strainer itself. Just be aware of water pressure and be careful not to break any of the rice against the strainer.
Hello
You put only sushi vinegar on the rice , so what about you mix vinegar ,sugar and salt what for.?
Hi Sa Ly, the sushi vinegar recipe in the video is if you're using regular (unseasoned) rice vinegar. If you have "sushi" rice vinegar, there's no need to mix in sugar or salt. Hope that helps!
@@TheSushiMan Hi master
Thank you so much for replied
I keep learning from you, thanks again
all the rice cooker cups on amazon say 160mL, not 180mL. Did you misspeak? Or is amazon wrong?
The correct amount is 180ml which is "ichi-go" or one standard rice cup. The measurement labeled on the cup will show up to 160ml but will have some space above it. Therefore you have to fill the cup up all the way flat to the rim to measure the correct 180ml amount. Hope that helps!
The video design is great. Thank you. I had although to stop the video as the background music was very disturbing for me. Impossible to concentrate.
Thanks for the feedback Lilou!
“Here’s how to make sushi rice, you don’t even need a rice cooker! But you do need a rice cooker cup, it’s industry standard.” So basically we need a rice cooker 😂
Haha, I can see where you're coming from. Honestly, you don't even need a measuring cup if you don't want, as long as you follow the steps in the video of using the same container to measure the rice and the water to cook it in.
@@TheSushiMan yeh I may be being a bit pedantic here, and I have to say I made that comment before I finished watching the whole video and you addressed it later. I followed your recipe but with a small coffee mug and it turned out great! Very simple instructions and effective 👍 keep it up
Thanks Lucas, glad the video was helpful!
I am about to use my Instant Pot to prepare Sushi Rice. Following all of your preliminary preparation steps, I will then combine 3 cups of rice and 2.5 cups of water (US measure) in the IP liner and program the unit for 12 minutes at Low Pressure. I will update with my results. Looking forward to more of your interesting and informative videos.
My rice keeps ending up really watery and overcooked, what am I doing wrong? Following quantities and sushi rice
Hi Lynette, could be many factors but the main reason is usually the water to rice ratio. Double check that you're using the correct measurements (rice cup and standard U.S. cup is different). Also could be the type of rice, type of pot, or timing issues (make sure to let it sit without opening the lid after it's done cooking). Best way is to just keep testing or you can look into buying a rice cooker. Check out UltimateSushiKit.com if you want my recommendations. Hope that helps!
@@TheSushiMan thanks so much, its my birthday next week, rice cooker has been requested 😄
What would happen if you added brown sugar in the event you don’t white sugar
Hi Robert, I've personally never tried using brown sugar but I can't see why it wouldn't work. I'm sure the color of the sushi vinegar will be darker which would make the sushi rice have a darker tint as well. Try it out and let me know how it goes!
Why then does one have to go through years of training to make sushi rice? Also you can purchase a rice washing strainer.
I think it’s just to make it really good … I just started making sushi this year and it’s good but def not as good quality and consistency of someone who practices for years !!
Are you sure it's 1 to 1 ratio rice And water? I've read so many people saying it's 1 to 1.25 rice to water so I'm confused what's the difference here
When making sushi rice you want to add just a tad less water compared to when you're making regular steamed rice. So a 1:1.25 ratio can work for regular rice (regular meaning you plan to eat it by itself) while a 1:1 or 1:1.1 ratio works better when making sushi rice. That said, there's a lot of factors that can affect the rice such as the altitude (higher altitude tends to need a little more water). Hope that helps!
@@TheSushiMan Hi! I've tried that with Koshihikari rice twice but it still came out partially hard in the middle using a rice cooker. I think it's just too little water. I'll try with more water next time but even the packaging says to use 1:1.5... do you have any advice on what I might be doing wrong? I washed it until slightly cloudy, added water to rice ratio 1:1.1, let it soak for an hour and did not change the water before turning on the rice cooker (so cooking it in the water it was soaking in)