Hey I'm in the US what type of rice can I get we do have an Asian grocery store here.. I love shrimp sushi I know I'm not saying it right but I love it anyway. 🌝
Hello! Thank you for sharing your recipe. I have tried lots of recipes on UA-cam and yours is the best! I keep coming back to your video after my failed attempts from other videos. Keep uploading videos!!
You're welcome! I spend a lot of time testing and iterating on my recipes before I make videos for them so I'm happy to hear they've been helpful for you!
That has got to be the most elegant footage of rice washing I've ever seen! This video was super helpful and approachable. I grew up watching my mom fanning her rice with an uchiwa too. Thanks so much for this tutorial!
-Wash 1 1/2 cups sushi rice -Soak rice in 1 1/2 cups cold water for 30mins(covered) -bring to boil -turn down heat to low and let cook for 15mins -turn off heat and let steam for 10mins
I have done the rice and it comes out perfect....but it's way too much for me.... So... I wanna guess that if I do only one cup of rice, all I have to do is to use half of the ingredients... Right? What about cooking time???
Hi! I followed your sushi recipe for dinner tonight after messing up a batch from another person's recipe & OMG it was the best. It was perfect & I felt sooo proud knowing I made such good sushi!!! It couldn't have been done without youtube thought, thanks for sharing ❤️
Hi Aaliyah, I'm not gonna lie I've had a rough couple of days with a shoot for an upcoming video not going well and having to reshoot several times, but your comment reminded me of why I do these videos and it honestly made my day. Thank you ❤️ I hope you had a wonderful holiday season and Happy New Year!
The main thing is to look for short-grain rice. Many brands selling "sushi rice" are actually selling medium grain varietals like "Calrose". A common short-grain varietal is "Koshihikari". Here are some brands: amzn.to/3hASlpa They're a little pricy, but some of these are imported from Japan.
Glad to hear this lived up to it's name 😆 I've got a bunch of sushi related recipes in this playlist: ua-cam.com/play/PLP3Ew88wjvg8Gzmcqtigrvjjf8haTJubK.html you can check out for more ideas.
I'm so happy I saw this video. Im a new subscriber :) I was preparing my rice with different amounts of salt/sugar/vinegar (from a different person instructions) and I wasnt completely satisfied, so I thought I would TRY following this recipe/preparation.... and I must say: THE BEST EVER!!! I was getting worried about the amount of sugar, I thought it would be too sweet, but It was perfect....the rice has a balanced taste! Thank you so much for sharing!
Welcome to the channel Lexy! I'm glad to hear you enjoyed this! Everyone has their own way of making sushi vinegar in Japan and the taste can also vary by region. I got my sushi vinegar recipe from my mom who's from south west Japan. The sushi rice tends to be sweeter in that region. Since sushi gets dipped in soy sauce I like the balance it gives vs rice that's more tart and salty.
I'll throw them in at the end when they happen😉 There are many different techniques and ratios used, but this is a good base to start from and you can adjust to your tastes from there.
I tried to make this!!! It was exactly like the restaraunt takeout sushi !!!! Thank you so much for this tutorial!!! :))) However, I added less vinegar seasoning
Omg this video saved my life lol. Been trying to make sushi rice with a rice cooker and all I ever made was gross slop tried this and first try nailed it. Thank you so much! Next on my list is your spicy tuna. Great video.
thank you so much for this clear instructions, I'm new subscriber:-) and i feel like i would learn everything from your videos😁 and i want to try it, i have totally different culture food, and I'm in love with sushi 😋 so let's start with the rice recipe 😁, big hug to you chef 🤗❤
I didn’t have time to soak for 30 minutes. Should I cook it longer? Update- I let it steam an extra 5 minutes and it came out perfect. My first time using my sushi mat. They weren’t perfect or terribly pretty but they sure tasted good. Thank you for the video.
Hi Debbie, I'm glad to hear you figured it out. Rolling a perfect roll takes a bit of practice, but you'll get there!😉 I'm glad to hear you enjoyed it!
I have been to Japan in 1987.I enjoyed your food very much,specially tenpura,yakiniku etc.I made sushi rolls today and it came very well.Thank you.Is onigiri the Japanese term for sushi rolls.
Onigiri means “gripped” referring to the shape of rice balls made by grilling them with your hands🍙. Nigiri also means to grip, but this refers to sushi made by shaping a small block of rice and pressing fish on top 🍣
Thanks for the kind words! The timing on the rice depends on a number of factors including how powerful the low setting on your stove is, and the shape of the pot you use. In a deeper pot like this it usually takes a bit more time, where as the shallower pan I used in my Japanese rice video takes less time. The goal with the cooking time is to get to the point of having no water in the pan without burning the rice. Then the steaming time ensures the rice cooks through the rest of the way.
You're welcome Nadege949, it really isn't that hard and both the sushi vinegar and sushi rice are pretty versatile. I hope you enjoy it, lemme know how it goes!
Great video! Thank you for explaining the process so clearly. I can't wait to try the recipe with my kids tonight. We're making cucumber avocado rolls.
Thanks Cathleen! That sounds tasty, and a great project to do with kids I hope you enjoy it! If the rolls are too difficult to do for your kids, you could also do temaki style (norecipes.com/temaki-sushi/), which tend to be easier to roll.
great tutorials but i would advise that you cut out the intro and outro to improve your watch time. i just skip to the middle for the tutorial and im sure other people do the same.
Thanks, but part of what makes my videos different is that I give context about the dish and the techniques. If I only cared about views or watch time I'd do a lot of things differently but that's not my goal here. My more recent videos have time indexes so you can skip ahead to the parts you want to watch.
Hi Mr. Zardoz, the wooden sushi-oke is the best if you make sushi rice a lot, but any very large container will work in a pinch. The key is to have a lot of surface area.
I do not recommend using day old rice for sushi for a number of reasons. The biggest is that the texture will not be very nice, but there are also food safety concerns to consider.
I'm so happy to hear you've been enjoying this. I have a bunch of other sushi recipes on here as well as Japanese food in general if you wanna try a few others out 😉
Thanks so much for this super informative video! I am following your recipe and it tastes great, but the problem I'm running into is the rice doesn't stick to itself. It half sticks/half falls off the seaweed and even if I try to make nigiri it's not really sticking together and falls apart. It stick plenty well to my hands (even using water and makes a mess!), but then when trying to cut the sushi roll into pieces it just all falls off. I'm wondering if I'm using the hair dryer on cool too much not letting it get sticky enough and/or am I washing it too much not allowing the rice powder/starch to keep it sticking?
You're welcome! Based on what you're saying I think there are 2 possibilities. The first is that the rice you're using isn't Japanese short-grain rice. A lot of rice marketed as "sushi rice" is actually medium grain rice, which is terrible for making sushi because it is not very sticky. The other possibility is that you are using too much water on your hands when you press the rice out onto the nori. Ideally you want your hands to be very moist (like they get when you're in a swimming pool for a long time) rather than dripping wet. Another option it so wear glove. Rice doesn't stick to latex or plastic as easily as it will to your hands. I hope that helps!
@@NoRecipes Thanks for the reply. You could be right but as far as I'm aware I'm using authentic short grain rice. It's a brand named 'RiceSelect Sushi Rice" but who knows?! I was thinking of latex gloves but again the rice isn't sticking to itself even when I try to ball it up to make Nigri. Actually here's another possibility if you dont mind: how long should the rice be left to soak up the vinegar? I feel I am doing the whole vinegar/hairdryer thing way too quick and the rice is too wet not absorbing it to be sticky enough? I watched another video where the gentleman simply poured the vinegar on, mixed it up twice and lets it cool for 1 hour. It seems reasonable that more time is needed than what I'm doing. I'm going to try that method but either way thank you very much!
@@007Jaredboy I checked out the brand and it is labelled as short grain rice and from the photos it looks correct but there's definitely something wrong if the rice does not stick to itself. Is that also the case before you add the vinegar mixture? There's nothing magical about the vinegar that makes the rice more sticky, so if it's not sticking before you add it, the vinegar won't help (it's there to season the rice). As for letting the vinegar soak for an hour, this will make the rice mushy as you're adding a liquid and then letting it steam for longer. The reason why you want to cool it rapidly is because the heat from the rice and air flow will cause the extra liquid to evaporate. One other question, did you use US cups to measure the water?
@@NoRecipes I really appreciate the reply and you checking it out for me! No I have been following your recipe (2 x 3/4 US cups) and the same amount of water from the same measuring cup. I don't mean to contradict or argue in any way because you are clearly more experienced and an expert but we made it again leaving the vinegar to soak for an hour and it actually came out great! So for whatever reason, in my setup at least, following your recipe + leaving the vinegar to soak for an hour covered with a damp cloth seems to work. Thanks again!
Hi Donnie, I'm glad I could help. In terms of scaling the recipe up, I usually just put the ingredients in a spreadsheet and then you can make a formula to multiply it by a scaling factor. This recipes makes 80ml of sushi vinegar, so for 20 liters, you'd need to scale the recipe by 250x.
Mirin is not used to cook sushi rice. True brewed mirin has quite a strong taste and will overpower the rice (and whatever you pair with it). Some people will add a splash of sake when cooking sushi rice to add umami, but I prefer soaking some konbu in the sushi vinegar to add umami.
Hi Buddy, sugar was less common historically(if you go back a few hundred years) for commoners because it was very expensive (like black pepper in Europe). But balancing salty, savory and sour tastes with sweetness has always been a core part of Japanese cuisine (and Asian cuisine in general) and using sugar in food has a long history for upscale cuisine and for special occasions.
Hi just watch your video its i love it so simple ill try it later but may i get the right ratio of sugar , salt and venigar please thanks more watcher..
Thanks Raquel. All my my videos should have the ingredients listed in the description, and you will also find a link there to my website which has a full printable recipe as well as more specific details about the dish that I can't fit into a short UA-cam video.
Thanks for the Nice explanation. I would have been much better if you gave us some recommendations about what rice brands you think are great. There are many rice packs that say “sushi rice” but that does mean they are perfect for it. Even sushi rices have better and less good brands. :/
Thanks for the feedback Amina, talking about rice brands doesn't really fit within the scope of this video, but I have a detailed explanation about Japanese short-grain rice here: norecipes.com/cook-japanese-short-grain-rice/
I have a big bag of Yume Nishiki that I use as 'normal' rice with japanese dishes and was wondering if this works just as well as the small packets of specific 'sushi rice' that I've been buying? Is that just marketing?
Hi lila, Yume Nishiki is a brand name for Koshihikari rice. This is a Japanese cultivar of short grain rice and is probably superior to generic "sushi rice" which is often medium grain rice like Calrose. Here in Japan we don't have "sushi rice" we just buy a cultivar of rice that we like (such as Koshihikari) that's grown in a region that we like.
If you need to store it overnight I would recommend refrigerating it from a food safety perspective. That being said, it will make your rice hard, so in Japan we usually try and use the rice up when it's made.
Is it possible to make sushi rice in the morning, and prepear it (makis or whatever) in afternoon after.... 6 or 7 hours for example?, in that case, how to keep it?
Hi David, the acidity and salt in the sushi vinegar will help preserve the rice, so as long as the location you keep it in is not too hot, it should be fine for 6-7 hours. Just make sure you keep it covered with a clean damp dish towel so the rice does not get dried out. You don't want to refrigerate it as it will cause the rice to retrograde, which will make it hard.
Hi Maggie, the process for making rice is going to depend on the rice cooker you have, so I'm not sure that seeing how I make rice in my rice cooker will help you unless you have the same make and model as me (a Mitsubishi from about 10 years ago). Is there something more general you want to know about making rice in a rice cooker?
Yes, you can cook the rice in a rice cooker. Measure out 2 rice cooker cups of rice as you normally would, wash the rice, and then when you fill it with water, fill it to just under the 2 cup marker (you want a little less water than usual to account for the sushi vinegar you will add later). I also recommend letting the rice soak for an hour before you turn the rice cooker on.
Hi Paolo, it's going to depend on how vigorously you fan the rice. When I'm in a rush I'l use a clean hairdryer set to cool and I can bring it down to room temperature in less than a minute. If I'm fanning by hand it can take a few minutes. Basically you want to get it down to just warmer than room temperature.
I saw you on the World Bento Expo on TVJapan. You were speaking English and they did a Japanese voiceover. Are you living in Japan now? How fluent are you in Japanese? They wrote your name in katakana-even the Matsumoto part. 松本
Hi Nannerchan , it sounds like you saw a syndicated version of the Japan domestic market version of Bento Expo that airs in Japan. The show was originally made in English for NHK World, but it was recently picked up by the NHK for broadcast in Japan and they hired Japanese speaking hosts and dubbed over the sections where I’m cooking. If you want to see the original version where I host the program with Maki, please check it out on NHK World.
Hi Jenan, sushi rice is usually paired with something salty (or dipped in soy sauce) so while the rice may be a bit sweet if eaten alone it's meant to balance the other ingredients. If you prefer a less sweet sushi rice, you can cut back on the amount of sugar.
That's how mochi rice is usually made, but I've never tried it with regular rice. To be honest, I'm not sure how it would turn out. The goal with mochi rice is to make it soft and extra sticky, but for sushi you want the rice to still be slightly al dente as the sushi vinegar adds additional liquid which will make the rice mushy if it's too soft after cooking.
Assuming you're not using a rice cooker, the more rice/water you have the longer it will take for the water to come to a boil, so that will change the time a little, but the amount of time after it comes to a boil will not change.
You can check the video description for a list of ingredients and their quantities. Volumetric measurements are in US cups. If you want to do this in grams, I recommend making a larger batch of sushi vinegar: norecipes.com/seasoned-sushi-vinegar/
Hi Kathy, you don't want the vinegar to be seasoned. Check the ingredient label, it should only contain rice and water (it may say it was produced via alcoholic fermentation, but it won't contain any alcohol).
Hi Khung, the amount of rice is 2 rice cooker cups, so you can just measure out 2 rice cooker cups of rice, and fill the water to just under the 2 cup marker.
Hi Kathy, for questions about ingredients (including this one), I usually have more details on the written recipe on my website (which is linked in the description). The short answer is, no, you need to use Japanese short grain rice.
For how long can this sushi rice sit out for I am makeing for my family and wanted to make it a couple hours in advance. Or is it not good if it sit out for more than two hours?
Hi Zahra, it's vinegared and salted which should prolong it's shelflife, but there are so many variables that can effect it like the temperature of your room, and the amount of microbes present in your current environment that it's not possible to give a definitive answer on how long you can store it. Here in Japan, using clean utensils and bowls in a room that's about 21 degrees C, I would be fine leaving it it out, covered with a damp cloth.
Hi Javion, you'll need to read the ingredient label to be sure, but generally rice vinegar is a vinegar made from rice with nothing added. Sushi vinegar is a seasoning that includes rice vinegar, salt, sugar and flavorings.
Hi Tuny, if you you're doubling the rice, you will need to double the water. So it would be 620 grams of rice with 3 US cup (710ml) of water. Just be aware that it might not turn out as well as if you made it according to the recipe. When you increase the amount of rice and water it can take longer to bring the water to a boil which can effect the cooking time (which will effect the texture of the rice). If you want to be safe, I recommend using two separate pots and doing 310 grams in each pot.
The amount of water shouldn't differ too much from long grain, but for making sushi rice we reduce the amount of water a bit to account for the addition of the sushi vinegar after cooking.
In the video, you said one rice cooker cup is equivalent to three-quarters of a US cup. in the ingredients description you said: 310 grams Japanese short-grain rice and 1 1/2 cups cold water, you specified 2 rice cooker cups of rice but you didn't mention the 1 1/2 water is rice cooker cups or US cup, would you clarify the water measurement?
Hi Austin unless otherwise specified, all volumetric measurements are in US cups. In this case, it's 1 1/2 US cups of water, and 1 1/2 US cups of rice (2 rice cooker cups).
@@NoRecipes well that's not what the descriptions read 310 grams Japanese short-grain rice (2 rice cooker cups) 1 1/2 cups cold water if all measurements are in US cups then the " (2 rice cooker cups)" description is confusing. I appreciate your clarification. thank you!!! I gave you a thumb up!!
I'm just learning how to make sushi rolls. So please pardon me for asking so many questions. In this video, the rice makes "makes 4 small servings" however, in your "BEST California Roll Recipe" with "1 batch prepared sushi rice" and "INGREDIENTS (makes 8 servings)" require "3 sheets unseasoned nori". the serving size is personal and how many rolls can the rice make is the answer to the reviewer who is trying to learn to make. Do you agree? So the bottom line, to put 2 and 2 together, is the Rice video is to make 3 full-size rolls and/or 6 half rolls? I think it is clearer to say how many rolls the ingredient will make instead of serving size (how many slices in one serving size, anyway? once again, I like your channel. just suggestions than criticizing.
@@austin5310 Thanks Austin! The reason for the rice cooker cups measurement is because a lot of people have rice cookers and if I don't include it those people are going to ask me for how many rice cooker cups. This is why I specified "rice cooker cups". Anywhere else where you don't see "XXXX cups" it's going to be in cups.
@@austin5310 Sorry the "8 servings" listed on my California roll recipe is a typo, it should be 4 servings (5-6 rolls depending on how much rice you use in each roll). As for why I don't specify how many rolls this sushi rice recipe makes, there are many different types of rolls (uramaki, hosomaki, futomaki, temaki, gunkanmaki, etc). Each one is going to require a different amount of rice so just saying this recipe will make xx rolls will be even more confusing.
It's going to depend on the type of roll you make (uramaki vs hosomaki vs futomaki), as well as how thick you make the rice, but I can make 7 uramaki out of this amount of rice.
Ways to use sushi rice - California Roll: ua-cam.com/video/I0LYPiurIK0/v-deo.html Spicy Tuna Roll: ua-cam.com/video/hop859lsDWA/v-deo.html Tempura Shrimp Roll: ua-cam.com/video/_ABJbi5D6B4/v-deo.html Chirashi Bowl: ua-cam.com/video/5IOd8ClVNJ0/v-deo.html
Hey I'm in the US what type of rice can I get we do have an Asian grocery store here.. I love shrimp sushi I know I'm not saying it right but I love it anyway. 🌝
Finally someone breaks it down very simple thank you!!
You're welcome James! I'm glad to hear this was helpful!
I appreciate the positivity of your attitude, you make cooking fun!
Thanks! It's something I enjoy doing and it's my goal to share that enjoyment with others😀
Hello! Thank you for sharing your recipe. I have tried lots of recipes on UA-cam and yours is the best! I keep coming back to your video after my failed attempts from other videos. Keep uploading videos!!
You're welcome! I spend a lot of time testing and iterating on my recipes before I make videos for them so I'm happy to hear they've been helpful for you!
That has got to be the most elegant footage of rice washing I've ever seen! This video was super helpful and approachable. I grew up watching my mom fanning her rice with an uchiwa too. Thanks so much for this tutorial!
Thanks Kuro Neko, I’m glad to hear you noticed the rice washing scene, I was experimenting with slow motion😄
-Wash 1 1/2 cups sushi rice
-Soak rice in 1 1/2 cups cold water for 30mins(covered)
-bring to boil
-turn down heat to low and let cook for 15mins
-turn off heat and let steam for 10mins
omggggg thank you !!!!
Thank you
mmm those aren't the directions, thank you though!
I have done the rice and it comes out perfect....but it's way too much for me.... So... I wanna guess that if I do only one cup of rice, all I have to do is to use half of the ingredients... Right? What about cooking time???
I tried this method and the rice came out perfect!
So happy to hear this was helpful!
Nice work mate. 👏 easy and to the point.
Thanks!
You obviously know what you're doing! Thanks for the tutorial
Thanks!
Awesome thank you so much. I love how you explained it in a simple way. Im going to try making sushi today. Thanks again
You're welcome Kym, I'm glad to hear this was helpful. I hope you enjoyed!
This tastes so good. Great texture and consistency. Thank you!
Happy to hear you enjoyed it! Thanks for taking the time to let me know!
Hi! I followed your sushi recipe for dinner tonight after messing up a batch from another person's recipe & OMG it was the best. It was perfect & I felt sooo proud knowing I made such good sushi!!! It couldn't have been done without youtube thought, thanks for sharing ❤️
Hi Aaliyah, I'm not gonna lie I've had a rough couple of days with a shoot for an upcoming video not going well and having to reshoot several times, but your comment reminded me of why I do these videos and it honestly made my day. Thank you ❤️ I hope you had a wonderful holiday season and Happy New Year!
I love ur enthusiasm it’s really refreshing to some of the duller you tubers😊
Thanks Karri, it helps that I enjoy what I do😉
@@NoRecipes thank you for the fast reply. you’re now my favorite chef UA-camr🌞
@@NoRecipes I was looking to buy sushi rice off of Amazon because I can’t find any good brands around me. Do you recommend anything?
The main thing is to look for short-grain rice. Many brands selling "sushi rice" are actually selling medium grain varietals like "Calrose". A common short-grain varietal is "Koshihikari". Here are some brands: amzn.to/3hASlpa They're a little pricy, but some of these are imported from Japan.
@@NoRecipes thank you😎
Here I was about to give up on making homemade sushi and BAM made the BEST RICE EVER. This is gonna save me so much money👌🏻🍣
Glad to hear this lived up to it's name 😆 I've got a bunch of sushi related recipes in this playlist: ua-cam.com/play/PLP3Ew88wjvg8Gzmcqtigrvjjf8haTJubK.html you can check out for more ideas.
Hey no recipes your videos are soooo good keep up the good work!
I'm happy to hear you've been enjoying them!
@@NoRecipes Thank you your so nice!
You teach well with detail
I'm glad it was helpful Shania!
Very clear instructions as always, thank you
You're welcome!
I'm so happy I saw this video. Im a new subscriber :) I was preparing my rice with different amounts of salt/sugar/vinegar (from a different person instructions) and I wasnt completely satisfied, so I thought I would TRY following this recipe/preparation.... and I must say: THE BEST EVER!!! I was getting worried about the amount of sugar, I thought it would be too sweet, but It was perfect....the rice has a balanced taste! Thank you so much for sharing!
Welcome to the channel Lexy! I'm glad to hear you enjoyed this! Everyone has their own way of making sushi vinegar in Japan and the taste can also vary by region. I got my sushi vinegar recipe from my mom who's from south west Japan. The sushi rice tends to be sweeter in that region. Since sushi gets dipped in soy sauce I like the balance it gives vs rice that's more tart and salty.
haha blooper is back! you are showing us the most authentic recipe that you can never go wrong with! thank you, marc!
I'll throw them in at the end when they happen😉 There are many different techniques and ratios used, but this is a good base to start from and you can adjust to your tastes from there.
3/4 us cup 🍚
For pickling:-
2 tbsp rice vinegar
1.5 tbsp sugar
1/2 tsp salt
Boiling:- 0.75 cup water
Let boil wit rice for 15 min
Let sit for 10 min
Thanks for this! The last video I watched was so confusing!!
You're welcome! I'm glad it was helpful!
I tried to make this!!! It was exactly like the restaraunt takeout sushi !!!! Thank you so much for this tutorial!!! :))) However, I added less vinegar seasoning
I'm glad to hear you enjoyed it👍🏼
Amazing energy.
Thank you!
I tried your method and my rice can out perfect!!! Thank you so much for this video!
Hi Liz, glad to hear you worked out!
Finally I can make suhi that actually tastes like sushi! Thanks a lot!
You're welcome!
Omg this video saved my life lol. Been trying to make sushi rice with a rice cooker and all I ever made was gross slop tried this and first try nailed it. Thank you so much! Next on my list is your spicy tuna. Great video.
Thanks Chris, glad to hear this was helpful! hope you enjoy the Spicy Tuna!
@@NoRecipes tried the spices tuna and is it ever spicey and good thanks again
Thank you! 🤍 Today will be my fist time making sushi rice and I will use your recipe.
You're welcome! I hope it went well😃
@@NoRecipes Just to say, my rice was perfect and delicious! My husband and I love it 💟💟💟
@@v.elizabethrojas1169 I'm so happy to hear it it! Thanks for taking the time to report back!
This recipe came out literally perfect, thanks! I’m enjoying a bowl with some nori at the moment and I’m in love 😍
So glad to hear it! Thank you for taking the time to let me know😀
Great video
Thanks Steven!
I’ve seen a few sushi rice 🍚 videos and I must say this has been the most clear and easy video I’ve ever seen. Thanks! #newsubscriber
Thanks Jasmine, and welcome to the channel!😄
Loved your recipe very easy and it turned out sooooo tastyy 💪💪💪
I'm so glad to hear you enjoyed it Rosalie! Thanks for stopping by to let me know.
Love the outtake!
😆Thanks Tom!
thank you so much for this clear instructions, I'm new subscriber:-) and i feel like i would learn everything from your videos😁 and i want to try it, i have totally different culture food, and I'm in love with sushi 😋 so let's start with the rice recipe 😁, big hug to you chef 🤗❤
Welcome to the channel Rita! I'm so glad to hear this was helpful!
I didn’t have time to soak for 30 minutes. Should I cook it longer? Update- I let it steam an extra 5 minutes and it came out perfect. My first time using my sushi mat. They weren’t perfect or terribly pretty but they sure tasted good. Thank you for the video.
Hi Debbie, I'm glad to hear you figured it out. Rolling a perfect roll takes a bit of practice, but you'll get there!😉 I'm glad to hear you enjoyed it!
The recipe is perfect! Thank you. I made the yummiest sushi ever :)
I'm so glad to hear you enjoyed it! Thanks for stopping by to let me know!
1st time making sushi. My wife has watched a ton of your videos and we’re going to use your rice! Thank you for this video!
You're welcome Kenny, I hope you and your wife enjoy this!
@@NoRecipes It was amazing! Wife and kids loved it. Thank you again!
@@kennytmvp Awesome, glad to hear it! You're welcome!
you make it sound really easy 🧡 thanks for explaining really well !!
Hi Sarah, you’re welcome and thanks for stopping by to leave a comment😄
thank you so much for sharing I love it and my boss love it this is my 10x watching this video lol
You're welcome! I'm glad to hear you found it helpful!
yes very helpful and taste very good. thank you so much
Nice explanation . So sweet recipe .❤😛 good luck from sri lanka 🇱🇰 💎😋
Thanks Vimukthi!
I have been to Japan in 1987.I enjoyed your food very much,specially tenpura,yakiniku etc.I made sushi rolls today and it came very well.Thank you.Is onigiri the Japanese term for sushi rolls.
Onigiri means “gripped” referring to the shape of rice balls made by grilling them with your hands🍙. Nigiri also means to grip, but this refers to sushi made by shaping a small block of rice and pressing fish on top 🍣
I love watching you and your co-host for Bento in NHK TV
Thanks for watching Bento Expo! I'm headed into the studio to shoot the first episodes of Season 6 on Thursday.
Thankyou! How to substitute the rice vinegar for sushi vinegar? How much sushi vinegar should i use?
If you're using sushi vinegar it already has salt and sugar added so just add 1/3 US cup of sushi vinegar for 2 rice cooker cups worth of cooked rice.
Love the channel! Is there a special reason why you boil/cook this for 15 minutes instead of 10, like in your other video cooking rice on a stove? : )
Thanks for the kind words! The timing on the rice depends on a number of factors including how powerful the low setting on your stove is, and the shape of the pot you use. In a deeper pot like this it usually takes a bit more time, where as the shallower pan I used in my Japanese rice video takes less time. The goal with the cooking time is to get to the point of having no water in the pan without burning the rice. Then the steaming time ensures the rice cooks through the rest of the way.
Thank you so much Marc! It doesn't look scary at all and will give it a try!
You're welcome Nadege949, it really isn't that hard and both the sushi vinegar and sushi rice are pretty versatile. I hope you enjoy it, lemme know how it goes!
Yo thank you for this video. I've been trying to step my rice game up. Lez get it
You’re welcome! Good luck steppin up your game and lemme know if you have any questions!
@@NoRecipes thx!
Great video! So helpful. Going to be trying this today.
Glad to hear it was helpful Steve! I hope you enjoy it!
Great video! Thank you for explaining the process so clearly. I can't wait to try the recipe with my kids tonight. We're making cucumber avocado rolls.
Thanks Cathleen! That sounds tasty, and a great project to do with kids I hope you enjoy it! If the rolls are too difficult to do for your kids, you could also do temaki style (norecipes.com/temaki-sushi/), which tend to be easier to roll.
great tutorials but i would advise that you cut out the intro and outro to improve your watch time. i just skip to the middle for the tutorial and im sure other people do the same.
Thanks, but part of what makes my videos different is that I give context about the dish and the techniques. If I only cared about views or watch time I'd do a lot of things differently but that's not my goal here. My more recent videos have time indexes so you can skip ahead to the parts you want to watch.
Thank you
You're welcome!
Thank you so much for this video!! You explain the process so well and make it easy to follow :) i'm excited to try this recipe tonightt:))
You're welcome! I hope I hope you enjoy it!
Gotta get me one of those barrel bowls! Great technique. Never seen it done like that. 👍🥢🍣
Hi Mr. Zardoz, the wooden sushi-oke is the best if you make sushi rice a lot, but any very large container will work in a pinch. The key is to have a lot of surface area.
@@NoRecipes LooL! Making spam sushi RIGHT NOW!!!! Too funny. Thanks for the reply. Like and sub.
Will the rice work day after cooking?
Have had hard rice day after cooking
I do not recommend using day old rice for sushi for a number of reasons. The biggest is that the texture will not be very nice, but there are also food safety concerns to consider.
i‘ve tried so many recipes, so glad that i found this one 🤌🏻 absolutely loving it
I'm so happy to hear you've been enjoying this. I have a bunch of other sushi recipes on here as well as Japanese food in general if you wanna try a few others out 😉
Thanks so much for this super informative video! I am following your recipe and it tastes great, but the problem I'm running into is the rice doesn't stick to itself. It half sticks/half falls off the seaweed and even if I try to make nigiri it's not really sticking together and falls apart. It stick plenty well to my hands (even using water and makes a mess!), but then when trying to cut the sushi roll into pieces it just all falls off.
I'm wondering if I'm using the hair dryer on cool too much not letting it get sticky enough and/or am I washing it too much not allowing the rice powder/starch to keep it sticking?
You're welcome! Based on what you're saying I think there are 2 possibilities. The first is that the rice you're using isn't Japanese short-grain rice. A lot of rice marketed as "sushi rice" is actually medium grain rice, which is terrible for making sushi because it is not very sticky.
The other possibility is that you are using too much water on your hands when you press the rice out onto the nori. Ideally you want your hands to be very moist (like they get when you're in a swimming pool for a long time) rather than dripping wet. Another option it so wear glove. Rice doesn't stick to latex or plastic as easily as it will to your hands. I hope that helps!
@@NoRecipes Thanks for the reply. You could be right but as far as I'm aware I'm using authentic short grain rice. It's a brand named 'RiceSelect Sushi Rice" but who knows?!
I was thinking of latex gloves but again the rice isn't sticking to itself even when I try to ball it up to make Nigri.
Actually here's another possibility if you dont mind: how long should the rice be left to soak up the vinegar? I feel I am doing the whole vinegar/hairdryer thing way too quick and the rice is too wet not absorbing it to be sticky enough? I watched another video where the gentleman simply poured the vinegar on, mixed it up twice and lets it cool for 1 hour. It seems reasonable that more time is needed than what I'm doing.
I'm going to try that method but either way thank you very much!
@@007Jaredboy I checked out the brand and it is labelled as short grain rice and from the photos it looks correct but there's definitely something wrong if the rice does not stick to itself. Is that also the case before you add the vinegar mixture? There's nothing magical about the vinegar that makes the rice more sticky, so if it's not sticking before you add it, the vinegar won't help (it's there to season the rice). As for letting the vinegar soak for an hour, this will make the rice mushy as you're adding a liquid and then letting it steam for longer. The reason why you want to cool it rapidly is because the heat from the rice and air flow will cause the extra liquid to evaporate. One other question, did you use US cups to measure the water?
@@NoRecipes I really appreciate the reply and you checking it out for me! No I have been following your recipe (2 x 3/4 US cups) and the same amount of water from the same measuring cup. I don't mean to contradict or argue in any way because you are clearly more experienced and an expert but we made it again leaving the vinegar to soak for an hour and it actually came out great! So for whatever reason, in my setup at least, following your recipe + leaving the vinegar to soak for an hour covered with a damp cloth seems to work. Thanks again!
@@007Jaredboy I'm glad to hear you found a method that works for you!
Im glad I watched your video... i need to make at least 20L Sushi seasoning... Can you please help me with the measurement? Thank you!
Hi Donnie, I'm glad I could help. In terms of scaling the recipe up, I usually just put the ingredients in a spreadsheet and then you can make a formula to multiply it by a scaling factor. This recipes makes 80ml of sushi vinegar, so for 20 liters, you'd need to scale the recipe by 250x.
@@NoRecipes That quick response!!! Oh wow! u deserve millions subs!!!!! Thank you!
@@donniefernandez1463 You're welcome 😀
Just curious is mirin not important ? How does it affect the taste ?
Mirin is not used to cook sushi rice. True brewed mirin has quite a strong taste and will overpower the rice (and whatever you pair with it). Some people will add a splash of sake when cooking sushi rice to add umami, but I prefer soaking some konbu in the sushi vinegar to add umami.
Easiest way I've found so far
i liked your video ... your teaching was clear. The "sugar thing" in Asian cooking in general seems to be too much. Did Japan always have sugar?
Hi Buddy, sugar was less common historically(if you go back a few hundred years) for commoners because it was very expensive (like black pepper in Europe). But balancing salty, savory and sour tastes with sweetness has always been a core part of Japanese cuisine (and Asian cuisine in general) and using sugar in food has a long history for upscale cuisine and for special occasions.
Hi just watch your video its i love it so simple ill try it later but may i get the right ratio of sugar , salt and venigar please thanks more watcher..
Thanks Raquel. All my my videos should have the ingredients listed in the description, and you will also find a link there to my website which has a full printable recipe as well as more specific details about the dish that I can't fit into a short UA-cam video.
Thanks for the Nice explanation. I would have been much better if you gave us some recommendations about what rice brands you think are great. There are many rice packs that say “sushi rice” but that does mean they are perfect for it. Even sushi rices have better and less good brands. :/
Thanks for the feedback Amina, talking about rice brands doesn't really fit within the scope of this video, but I have a detailed explanation about Japanese short-grain rice here: norecipes.com/cook-japanese-short-grain-rice/
Thank you so much ❤️☺️
You're welcome Kuna!
Thank you very much
You're welcome!
Any sugar alternatives?
You could use your favorite sugar substitute, but it won't be a 1:1 swap so check the packaging of your substitute to figure out how much to add.
I have a big bag of Yume Nishiki that I use as 'normal' rice with japanese dishes and was wondering if this works just as well as the small packets of specific 'sushi rice' that I've been buying? Is that just marketing?
Hi lila, Yume Nishiki is a brand name for Koshihikari rice. This is a Japanese cultivar of short grain rice and is probably superior to generic "sushi rice" which is often medium grain rice like Calrose. Here in Japan we don't have "sushi rice" we just buy a cultivar of rice that we like (such as Koshihikari) that's grown in a region that we like.
Do I need to refrigerate the sushi rice overnight?
If you need to store it overnight I would recommend refrigerating it from a food safety perspective. That being said, it will make your rice hard, so in Japan we usually try and use the rice up when it's made.
Is it possible to make sushi rice in the morning, and prepear it (makis or whatever) in afternoon after.... 6 or 7 hours for example?, in that case, how to keep it?
Hi David, the acidity and salt in the sushi vinegar will help preserve the rice, so as long as the location you keep it in is not too hot, it should be fine for 6-7 hours. Just make sure you keep it covered with a clean damp dish towel so the rice does not get dried out. You don't want to refrigerate it as it will cause the rice to retrograde, which will make it hard.
@@NoRecipes thank you! :-)
Can you make a video of making sushi rice or sweet rice in a rice cooker
Hi Maggie, the process for making rice is going to depend on the rice cooker you have, so I'm not sure that seeing how I make rice in my rice cooker will help you unless you have the same make and model as me (a Mitsubishi from about 10 years ago). Is there something more general you want to know about making rice in a rice cooker?
Can u do it in a rice cooker??
Yes, you can cook the rice in a rice cooker. Measure out 2 rice cooker cups of rice as you normally would, wash the rice, and then when you fill it with water, fill it to just under the 2 cup marker (you want a little less water than usual to account for the sushi vinegar you will add later). I also recommend letting the rice soak for an hour before you turn the rice cooker on.
Can we use apple vinegar?
Hi Hannah, it won’t taste exactly the same, but apple cider vinegar is the closest I’ve found to rice vinegar in terms of acidity.
Do you have an Idea of how long the rice has to cool, once coated?
Hi Paolo, it's going to depend on how vigorously you fan the rice. When I'm in a rush I'l use a clean hairdryer set to cool and I can bring it down to room temperature in less than a minute. If I'm fanning by hand it can take a few minutes. Basically you want to get it down to just warmer than room temperature.
Thats already it? Awesome! thank you so, so much. Your reply came just at the right time
I saw you on the World Bento Expo on TVJapan. You were speaking English and they did a Japanese voiceover. Are you living in Japan now? How fluent are you in Japanese? They wrote your name in katakana-even the Matsumoto part. 松本
Hi Nannerchan , it sounds like you saw a syndicated version of the Japan domestic market version of Bento Expo that airs in Japan. The show was originally made in English for NHK World, but it was recently picked up by the NHK for broadcast in Japan and they hired Japanese speaking hosts and dubbed over the sections where I’m cooking. If you want to see the original version where I host the program with Maki, please check it out on NHK World.
Just realized I didn’t answer your questions. I’m based in Japan and speak enough to het around, but not fluent.
It is too sweet
Hi Jenan, sushi rice is usually paired with something salty (or dipped in soy sauce) so while the rice may be a bit sweet if eaten alone it's meant to balance the other ingredients. If you prefer a less sweet sushi rice, you can cut back on the amount of sugar.
You cook it in thesame water its soaked in?
Yes, the rice is washed prior to soaking so there is no need to change the water.
Can you will soaking the rice over night and then put it in a steamer for 20 minutes instead of boiling the rice work?
That's how mochi rice is usually made, but I've never tried it with regular rice. To be honest, I'm not sure how it would turn out. The goal with mochi rice is to make it soft and extra sticky, but for sushi you want the rice to still be slightly al dente as the sushi vinegar adds additional liquid which will make the rice mushy if it's too soft after cooking.
Does the amount of rice change cooking time?
Assuming you're not using a rice cooker, the more rice/water you have the longer it will take for the water to come to a boil, so that will change the time a little, but the amount of time after it comes to a boil will not change.
What are the gram measurements for the vinegar, sugar, and salt?
Also, how much water? 1.5 water is not precise enough of a measurement. Please help
You can check the video description for a list of ingredients and their quantities. Volumetric measurements are in US cups. If you want to do this in grams, I recommend making a larger batch of sushi vinegar: norecipes.com/seasoned-sushi-vinegar/
@@NoRecipes thank you 😊
Easy to remember ratio 1234.
1 tsp salt
2 cups rice
3 tbsp sugar
4 tbsp rice vinegar
Good point! Just make sure you remember the units (i.e. 2 rice cooker cups of rice, not 2 US cups).
What flavor do I get the rice vinegar ? My store had “seasoned mild and sweet” it also has “natural mild and mellow”
Hi Kathy, you don't want the vinegar to be seasoned. Check the ingredient label, it should only contain rice and water (it may say it was produced via alcoholic fermentation, but it won't contain any alcohol).
How I cook the rice with electric cooker? Is there the same amount of water?
Hi Khung, the amount of rice is 2 rice cooker cups, so you can just measure out 2 rice cooker cups of rice, and fill the water to just under the 2 cup marker.
Can I use sushi vinager instead of rice
Hi Javion, I don't understand your question. Sushi vinegar is a liquid and won't be a good substitute for rice.
Can I use any white rice ?
Hi Kathy, for questions about ingredients (including this one), I usually have more details on the written recipe on my website (which is linked in the description). The short answer is, no, you need to use Japanese short grain rice.
For how long can this sushi rice sit out for I am makeing for my family and wanted to make it a couple hours in advance. Or is it not good if it sit out for more than two hours?
Hi Zahra, it's vinegared and salted which should prolong it's shelflife, but there are so many variables that can effect it like the temperature of your room, and the amount of microbes present in your current environment that it's not possible to give a definitive answer on how long you can store it. Here in Japan, using clean utensils and bowls in a room that's about 21 degrees C, I would be fine leaving it it out, covered with a damp cloth.
I think you've underestimated how much some of us can drink in 10 minutes
😆
This is very funny ;)
Hi !may i know how much vinegar n sugar for yr rice pls.tq
The ingredients and quantities is in the description. For a more detailed recipe click on the Printable Recipe link to head to the full blog post.
Is rice vinegar the same as sushi vinegar
Hi Javion, you'll need to read the ingredient label to be sure, but generally rice vinegar is a vinegar made from rice with nothing added. Sushi vinegar is a seasoning that includes rice vinegar, salt, sugar and flavorings.
Can you sub rice vinegar with regular or apple cider vinegar?
Hi Airani, it won't have the same taste, but apple cider vinegar will work as it has a similar level of acidity.
If i use 620g of rice do i have to add more water too? So the water is 2cups and 1/2x2 cups right?
Hi Tuny, if you you're doubling the rice, you will need to double the water. So it would be 620 grams of rice with 3 US cup (710ml) of water. Just be aware that it might not turn out as well as if you made it according to the recipe. When you increase the amount of rice and water it can take longer to bring the water to a boil which can effect the cooking time (which will effect the texture of the rice). If you want to be safe, I recommend using two separate pots and doing 310 grams in each pot.
@@NoRecipes thanks a lot💙 the taste was really good thank you for sharing
@@tunyps8878 You're welcome! I'm glad it was helpful!
So for 1 1/2 cups rice and water, how much rice vinegar, sugar and salt is used?
Hi Slims, the ingredients are listed in the description and if you want a printable recipe, just click through on the link in the description.
Ahhhhh shoott why did i watch this AFTER i cook the rice with the same water level of long grain rice 😭😭😭 its gonna be porridge i believe 😢
The amount of water shouldn't differ too much from long grain, but for making sushi rice we reduce the amount of water a bit to account for the addition of the sushi vinegar after cooking.
I actually didnt use salt as sushi is eaten with soya sauce which itself is very salty, i didnt wanted to add extra salt.
What's a cup and a half of water in ml?
355ml. For future reference just type "1.5 cups to ml" into google, you'll get a response faster than waiting for me😉
In the video, you said one rice cooker cup is equivalent to three-quarters of a US cup.
in the ingredients description you said:
310 grams Japanese short-grain rice and 1 1/2 cups cold water, you specified 2 rice cooker cups of rice but you didn't mention the 1 1/2 water is rice cooker cups or US cup, would you clarify the water measurement?
Hi Austin unless otherwise specified, all volumetric measurements are in US cups. In this case, it's 1 1/2 US cups of water, and 1 1/2 US cups of rice (2 rice cooker cups).
@@NoRecipes
well that's not what the descriptions read
310 grams Japanese short-grain rice (2 rice cooker cups)
1 1/2 cups cold water
if all measurements are in US cups then the " (2 rice cooker cups)" description is confusing. I appreciate your clarification. thank you!!!
I gave you a thumb up!!
I'm just learning how to make sushi rolls. So please pardon me for asking so many questions.
In this video, the rice makes "makes 4 small servings" however, in your "BEST California Roll Recipe" with "1 batch prepared sushi rice" and "INGREDIENTS (makes 8 servings)" require "3 sheets unseasoned nori". the serving size is personal and how many rolls can the rice make is the answer to the reviewer who is trying to learn to make. Do you agree?
So the bottom line, to put 2 and 2 together, is the Rice video is to make 3 full-size rolls and/or 6 half rolls? I think it is clearer to say how many rolls the ingredient will make instead of serving size (how many slices in one serving size, anyway? once again, I like your channel. just suggestions than criticizing.
@@austin5310 Thanks Austin! The reason for the rice cooker cups measurement is because a lot of people have rice cookers and if I don't include it those people are going to ask me for how many rice cooker cups. This is why I specified "rice cooker cups". Anywhere else where you don't see "XXXX cups" it's going to be in cups.
@@austin5310 Sorry the "8 servings" listed on my California roll recipe is a typo, it should be 4 servings (5-6 rolls depending on how much rice you use in each roll). As for why I don't specify how many rolls this sushi rice recipe makes, there are many different types of rolls (uramaki, hosomaki, futomaki, temaki, gunkanmaki, etc). Each one is going to require a different amount of rice so just saying this recipe will make xx rolls will be even more confusing.
Why did you now break down the quantity of the different ingredients for the vinegar mixture? How much do you use per cup of rice?
Read the description for the recipe, and click through to the website for a printable one.
I tryed smashing the sub button but my computer almost broke.. :D lol
😆 Welcome to the channel
Thanks!
iI just tryed your california roll recipe yesterday and it was awsome!!
I*
@@ethanlin4087 Glad to hear it! I just shot a Spicy Tuna Roll recipe last week (and I show 3 styles of sushi rolls in it), it'll be going up soon!
Looks phenomenal, but drives me insane when they say “add this and that” without giving measurements. How much vinegar, salt, and sugar? Thanks!
Thanks Shelldog. Have a look the description, the quantities are given there. There is also a more detailed printable recipe on my website.
No Recipes Thank you!
I’m using a rice cooker hope it works lol
Yep a rice cooker will definitely work. The amount of sushi vinegar is meant for 2 rice cooker cups worth of rice.
Where have you been all my life?
😄
How many rolls can you make from this amount of rice ?
It's going to depend on the type of roll you make (uramaki vs hosomaki vs futomaki), as well as how thick you make the rice, but I can make 7 uramaki out of this amount of rice.
please can i have a recepit
The recipe is in the description.
You don't mention the quantity of sushi vinegar ,salt ,sugar used
Check the description for the ingredients, you can also click through on the link there to get a very detailed printable recipe on my website.