This is by far the BEST demonstration of how to prepare a small amount of sushi rice. I've watched over 20 videos and they are always convoluted, confusing, contradicting, and just plain horse caka. This is the BEST video on UA-cam to make Sushi Rice. Straight to the point. 10/10. Bravo! !!!
I've been looking for a recipe for the rice vinegar that I could use with any quantity of rice. You made it so simple. I will probably heat mine though. The ratio is so helpful, and the rice is not too vinegary like the last recipe I followed. Thank you!!!
I very much love your style of teaching and explaining. I would love to learn anything that you teach. I will check out what other videos you have. Thank you!
Thank you so much for this amazing sushi rice recipe I just tried it now and it is super tasty and addictive flavour. I was making sushi for lunch tomorrow but I ate everything now I just couldn't stop.
Thank you so much! The rice has an incredible taste and now I know that my sushi was bad because of the vinegar that I was using. This helped me a lot! Thank you again Have a great day ♥️
Thanks for the video❤ Can you explain me please what is the difference between amount of rice vinegar? Some videos say put 4 spoons of vinegar some say 6 or 8 and even 9. Its big different. Could you explain in more details about that? And whats going to be if i will use too little or too much of vinegar? Thank you so much 💓 looking forward for your reply 😊
kübra özlü I have not tried that yet sorry, but I would recommend that though because my sushi tasted quite plain (probably because I didn’t mix that with it)
Wow such a beautiful, clean video! I brought the same brand, so im so excited to try it tomorrow thats so much for the video upload, i've Liked and saved to my Watch List for tomorrow ;)
I cooked it and it tasted sooo lovely, the only bad thing was the rice came out sooo sticky like glue, i dont know what happened; but thanks for all the portion tips and prep stuff thanks!! 🙏 arigatō gozaimasu!
@@AaroneStefano you have either used to much water, not cooked it long enough, or not washed it properly because specifically not washing leaves massive amounts of starch on the rice the turns the cooking to gloop
The only question I have is. 1.) Why is 'Mirin' not included in the Sushi Vinegar mixture? Can it be added? If so, how much? Thank you for a great demonstration.
Hi hiphopguru81, thanks for watching! While mirin is an important ingredient for traditional Japanese cooking, it does not normally form a part of sushi seasoning.
i have recently become ADDICTED to sushi rice!!! i suck at making rolls but i love the rice bowls. thanks "YO SUSHI" for gettin me addicted. XD oh and this is the brand of rice i use so this is great.
Approximately how long should you cook the rice for once it starts to simmer because people say until all the water is gone, but if you are not supposed to take the lid off, then how are you supposed to know??
It is tricky isn't it! Assuming the water amount is correct, I think most importantly make sure you use low heat to simmer to avoid overheating the rice. And also use a heavy based pot to avoid heating the pot too quickly.
Hi Flavio, we are sorry for that:( Did you soak the rice for 15-30 minutes before you cook? Soaking is important step if you don't have a rice cooker so that the centre of the grain can absorb enough water. We are also uploading a new video of how to cook sushi rice to make it as clear as we can. In the meanwhile you can check here for how to cook rice: www.tesco.com/groceries/en-GB/products/253656458
@@YutakaRecipes 1, you don't mention SOAKING in your video, NEITHER DO YOU TELL US HOW LONG to COOK THE RICE, only rest for 10 minutes, USELESS VIDEO IF YOU ASK ME
I suppose you already use Japanese short grain rice right:) ? You could try a few things to see if it works better: 1, Shape your rice ball while the rice is still warm. 2, If not already done so, wash rice a few times until water is clear to remove extra starch 3, Try less oily/watery fillings and put only a little filling to start with 4, If the rice stick to your hands, damp your hands with salt water 5, Try shape the rice ball using cling film or sushi rolling mat or a rice mould.
Thank u very much for this tutorial.. However I cannot have sugar and processed sugar is very terrible so I'm wondering if organic honey is a good alternative?
Hi Shaderite, sorry for my late reply. Some people use honey to replace sugar too so it could definitely work. You could also use mirin, the Japanese sweet rice seasoning. Hope this helps!
I just use vinegar, salt comes from Soy Sauce when you dip sushi, sugar is because Americans are obsessed and obese. I only use the vinegar and everyone loves my sushi
Hi hi, glad you find it useful. We do recommend you to use Japanese short grain rice for sushi making as Japanese rice is sticky and good for sushi to shape.
I never use sugar or salt, salt comes from the Soy Sauce you dip your sushi in. Sugar is because Amercians are addicted. I make mine with just the vinegar and everyone says it's amazing
Very good video however she said use one tbsp of salt, six tbsp of sugar, mix is with 9 tbsp of rice vinegar, however she didn’t use all of that vinegar ? So should you throw away the rest ?
Hi Zaranj! Sorry for the confusion! Normally the proportion of rice (uncooked) vs sushi seasoning is like: 250g uncooked rice with 3 Tbsp rice vinegar, 2 tbsp sugar and 1tsp salt. Hope this helps a bit.
sorry that we missed your question. We recommend to use Japanese rice vinegar which normally only have water, rice and salt in the ingredient list. The Japanese rice vinegar acidity is usually between 4% to 5%.
Help plz..... How many Nori sheets are needed for 2 cups of rice? And how could I store the Nori sheets and pink Soy Wrappers after opening the bag? Urgent plz
For nori storage, it would keep it fresh longer if you could seal the packaging (using tape, or clips or relocate the nori sheets in an air tight container/bag).
rice vs nori: depending on what type of rolls you are making - 150g uncooked rice can make 2 chumaki (medium size rolls with 2-3 fillings using full sheet nori) or 4 hosomaki (thin rolls with 1 filling using half sheet nori) therefore need 2 full sheets of nori
In one place you said 9 spoons of vinegar..after you mentioned that we need 9 parts vinegar. Im straight away thinking what is parts??? After you have used 1 quoter of vinegar. And im like whaat?? So confusing. Why cant be same nomal measurements? For example... 200g rice. 220g water. 4 spoons vinegar 1 spoon sugar.1teaspoon solt. All in....that is it. 😰😭😭 please explain me
Some people say you could use apple cider vinegar, or other white vinegar or distilled vinegar however for an authentic taste and best result, we do recommend to use Japanese rice vinegar or sushi seasoning. Other types of vinegar may have a different acidity and taste so not as authentic. Hope this helps.
How come there's nearly always hard bits left in the rice? I've tried cooking it longer, up to 20 minutes even - letting it rest for another 10... but still the same result, it's not a huge amount of hard bits, but still enough to be annoying - ruining the overal expierience. Any tips?
I had the same problem. I now always use 1 and a half parts of water and one part rice. Works perfect for me. If u can, use a wooden bowl to soak up the last bits of water after. Or spread the rice on a big wooden cutting board. This even helps with cooling the rice.
Hi Gretchen, for the best result and taste, we recommend to make the rice on the same day. Make the sushi rice, and cool it at room temperature covered with a damp cloth. Start making your roll when the rice gets close to the body temperature - this makes it easier to shape than cold rice, and brings the flavours of your sushi toppings to life.
When refrigerated, rice becomes dry and not sticky so getting difficult to make into a roll. If you do need to refrigerate the rice, cover it with a damp cloth or put it into an air tight bag. Some people also re-hydrate refrigerated rice by putting it on a bamboo rolling mat and put the mat on boiling water for a couple of minutes to 'steam' the rice a bit.
I´m kinda confused. 1 tbsp is around 15 ml. So if I would use 9 tbsp i would have to use 360 ml of rice vinegar and not 40ml. Can someone explain that to me? Edit: Now I understand. You just use a small part of your selfmade rice vinegar mix.
I think she made more to save it for another time, you can make more rice and use more vinegar or use a smaller measurement like 1 tsp or 1/2 tsp each time. Just make sure you go by 9:6:1 proportion
Sorry for the confusion and thanks Tsiona for your explanation. Yes as long as you have the rice, vinegar, sugar and salt proportion right it should work! In the video we used that so it's a round number but sorry it's not very realistic as most people wouldn't make that much at all!
Hi hi, no salt needed when you cook the rice. Salt and sugar are added to the rice vinegar to make sushi seasoning. We used 3tbsp vinegar, 2tbsp sugar and 1tsp salt but you can also reduce sugar to 1.5 tbsp if prefer less sweet rice. Hope this helps!
i found that my sushi rice was too 'vinegary'. 6 tbsp would've much better but that might've just been to do with the specific rice vinegar i was using
Ive made this rice once using The instructions at the back of the box and it wasnt cooked and it was disgusting . Recently found this video and it was very helpful and i made perfect tasty sushi .But i will say i did put some more water as it was dry. But i would 100 percent recommend to people if they are making sushi for the first time.
why can't everyone use more concrete measuring units like "mililiters, grams, Kg etcc..", some parts of the world want to make life difficult using "one part, two part, stones, oz etc..". Pff!
I just waisted a cup of sushi vinegar because she said use sushi vinegar and add salt and sugar!! She actually uses rice vinegar and NOT sushi vinegar which is already mixed with sugar and salt!! Nobody pointed out that in the comments Thanks for nothing
Hi David Thanks for pointing this out and we are very sorry for this mistake. We'll make sure we add a note about it hopefully it helps! Please also refer to our latest simplified video about sushi rice making. Many thanks Team Yutaka
This is by far the BEST demonstration of how to prepare a small amount of sushi rice. I've watched over 20 videos and they are always convoluted, confusing, contradicting, and just plain horse caka. This is the BEST video on UA-cam to make Sushi Rice. Straight to the point. 10/10. Bravo! !!!
Thank you so much hiphopguru81 for the lovely comment!! It makes us happy to know we're making Japanese food accessible to everyone. Keep on cooking!
Agree
agree
YutakaRecipes How long did you cook the rice?
@@nancymesek well from what i understood. bring to the boil then lowest temperature on your gas for ten minutes then do your mix
I made a bigger amount of rice with this recipe and it came out really good, everyone enjoyed it. Thank you very much!
did you boil the vinegar with sugar and salt?
@@kubraozlu2171 I didn't boil it, I shook it like in the video
@@Unicatswag most of the videos show that boiling the vinegar, so i would like to asked ☺️
@@kubraozlu2171 i didn’t boil it… rice tasted like pure sugar… definitely boil it 😅
This video has a lot of useful tips that cannot be found on the other sushi rice/sushi tutorials! It was also very clear and to the point.
I've been looking for a recipe for the rice vinegar that I could use with any quantity of rice. You made it so simple. I will probably heat mine though. The ratio is so helpful, and the rice is not too vinegary like the last recipe I followed. Thank you!!!
Loved your tutorial but I was also mesmerized by your voice. Japanese and British accent are so soothing 😁. Thank you for sharing with us 🤩🥰🙏🏻
I love you kitchen it’s sooo clean and nice
Very straightforward and simple! Thank you for the quick and easy demonstration, I wish this channel was still active!
Thank u for sharing the tips how to make sushi rice
You are a saviour every time I make sushi, thank you 🙏🏼
Short, well-explained and super useful :) Thank you for a nice video!
Watched so many videos. This one makes it clear.
Okay really the best description how u need to make sushi rice perfectly. 👌🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻 THANKS A LOT LOVE ❤️
I very much love your style of teaching and explaining. I would love to learn anything that you teach. I will check out what other videos you have. Thank you!
Beautiful kitchen
Thank you so much 😊 I was searching for something just like this!
Thank you so much for this amazing sushi rice recipe I just tried it now and it is super tasty and addictive flavour. I was making sushi for lunch tomorrow but I ate everything now I just couldn't stop.
Best demo so far
This is very helpful, thank you for your clear instructions 👍🏻
Best ever and short 👍👍👍
Thank you, this is great help, by the way should we use regular sugar or granulated sugar? thanks
Thank you so much! The rice has an incredible taste and now I know that my sushi was bad because of the vinegar that I was using. This helped me a lot! Thank you again
Have a great day ♥️
This is the best video I have found to help me make sushi for my family
thank you! gonna try this after classes tomorrow
Thanks for the video❤
Can you explain me please what is the difference between amount of rice vinegar? Some videos say put 4 spoons of vinegar some say 6 or 8 and even 9. Its big different. Could you explain in more details about that? And whats going to be if i will use too little or too much of vinegar? Thank you so much 💓 looking forward for your reply 😊
I learned so much in this video, thank you 🙂
did you boil the vinegar with sugar and salt?
kübra özlü I have not tried that yet sorry, but I would recommend that though because my sushi tasted quite plain (probably because I didn’t mix that with it)
I'm just wondering how long it was simmered for? It was soaked for 30 and rested for 10 minutes afterwards... but time spent cooking?
Wow such a beautiful, clean video! I brought the same brand, so im so excited to try it tomorrow thats so much for the video upload, i've Liked and saved to my Watch List for tomorrow ;)
I cooked it and it tasted sooo lovely, the only bad thing was the rice came out sooo sticky like glue, i dont know what happened; but thanks for all the portion tips and prep stuff thanks!! 🙏 arigatō gozaimasu!
@@AaroneStefano you have either used to much water, not cooked it long enough, or not washed it properly because specifically not washing leaves massive amounts of starch on the rice the turns the cooking to gloop
She doesn't specify how long it will take to cook the rice ,would have been helpful as a guide line .
@AlexWithLetters thanks ,that's kind of you .I made some a couple of weeks ago ,was very nice and sticky .
So we don't drain the water?
@@sumayahabdullah6675 it will be completely absorbed
@@sumayahabdullah6675 no. Rice should absorb all the water :)
You also need to soak the rice for 20-30mins before cooking.
The only question I have is.
1.) Why is 'Mirin' not included in the Sushi Vinegar mixture? Can it be added? If so, how much? Thank you for a great demonstration.
Hi hiphopguru81, thanks for watching! While mirin is an important ingredient for traditional Japanese cooking, it does not normally form a part of sushi seasoning.
i have recently become ADDICTED to sushi rice!!! i suck at making rolls but i love the rice bowls. thanks "YO SUSHI" for gettin me addicted. XD
oh and this is the brand of rice i use so this is great.
I love your bowls and pot! Where are they from? :)
You are awesome it was the perfect tutorial 🙌😁
how long u cook the rice for thats the only thing missing in the video :) thanks in advance
Alot of people cook the vinegar to dissolve the sugar.. Is this essential?
Thank you so much
2:17 dont forget this part!!!
Approximately how long should you cook the rice for once it starts to simmer because people say until all the water is gone, but if you are not supposed to take the lid off, then how are you supposed to know??
hi hi, as a general rule of thumb: soak 15-30 minutes; then simmer 10 minutes on low heat once simmered; rest 10 minutes with lid on.
@@YutakaRecipes Why did you NOT say this in your video? WHAT A WASTE OF TIME YOUR SHIT VIDEO WAS.
How long do you cook the rice for?!
Excellent - thank you.
Thank you for the tips ;)
If i don’t have rice vinegar. which is best out of balsamic, white wine or apple cider
hm.... I might just go without vinegar completely and you can dip into soy sauce, wasabi when serving.
Eveytime I get a layer of rice stuck to the bottom of the pan. How do you avoid this
It is tricky isn't it! Assuming the water amount is correct, I think most importantly make sure you use low heat to simmer to avoid overheating the rice. And also use a heavy based pot to avoid heating the pot too quickly.
very informative.seen so many videos and lost interest.yours is the only one with proper measurements.thank you
Whats the sushi vinegar bottle doing at the side?
I did as you said my rice was soooo hard! 🥲
Hi Flavio, we are sorry for that:( Did you soak the rice for 15-30 minutes before you cook? Soaking is important step if you don't have a rice cooker so that the centre of the grain can absorb enough water. We are also uploading a new video of how to cook sushi rice to make it as clear as we can. In the meanwhile you can check here for how to cook rice: www.tesco.com/groceries/en-GB/products/253656458
@@YutakaRecipes 1, you don't mention SOAKING in your video, NEITHER DO YOU TELL US HOW LONG to COOK THE RICE, only rest for 10 minutes, USELESS VIDEO IF YOU ASK ME
Do I need to keep the sushi vinegar in the fridge or not, and how long will it last before it’s no good? Thanks for any advice you can give.
It begins to lose flavor in a few months in the cupboard. If you live alone, better keep it in the refrigerator I'd say.
How do you make it stick together for making rice balls?
I suppose you already use Japanese short grain rice right:) ? You could try a few things to see if it works better:
1, Shape your rice ball while the rice is still warm.
2, If not already done so, wash rice a few times until water is clear to remove extra starch
3, Try less oily/watery fillings and put only a little filling to start with
4, If the rice stick to your hands, damp your hands with salt water
5, Try shape the rice ball using cling film or sushi rolling mat or a rice mould.
Thank u very much for this tutorial.. However I cannot have sugar and processed sugar is very terrible so I'm wondering if organic honey is a good alternative?
Hi Shaderite, sorry for my late reply. Some people use honey to replace sugar too so it could definitely work. You could also use mirin, the Japanese sweet rice seasoning. Hope this helps!
Honey is sugar processed by bees
I just use vinegar, salt comes from Soy Sauce when you dip sushi, sugar is because Americans are obsessed and obese. I only use the vinegar and everyone loves my sushi
Fantastic video can we use any rice x
Hi hi, glad you find it useful. We do recommend you to use Japanese short grain rice for sushi making as Japanese rice is sticky and good for sushi to shape.
Can you leave out the sugar or reduce the amount? Thanks
I never use sugar or salt, salt comes from the Soy Sauce you dip your sushi in. Sugar is because Amercians are addicted. I make mine with just the vinegar and everyone says it's amazing
hi yutaka, how many Vinager is aprox 9 tbps? almost 100ml? and can i refrigerate rest of sushi vinegar??
9 tbsp = 133 ml
6 tbsp = ~90 ml
1 tbsp = ~15 ml
ķ
I love it Thank you so Munch for the toturial
Very good video however she said use one tbsp of salt, six tbsp of sugar, mix is with 9 tbsp of rice vinegar, however she didn’t use all of that vinegar ? So should you throw away the rest ?
Hi Zaranj! Sorry for the confusion! Normally the proportion of rice (uncooked) vs sushi seasoning is like: 250g uncooked rice with 3 Tbsp rice vinegar, 2 tbsp sugar and 1tsp salt. Hope this helps a bit.
ive seen some other people use white wine vinegar in their mix. thoughts on that?
sorry that we missed your question. We recommend to use Japanese rice vinegar which normally only have water, rice and salt in the ingredient list. The Japanese rice vinegar acidity is usually between 4% to 5%.
Like most others, what does parts mean?
is there any other oil you can use
Help plz..... How many Nori sheets are needed for 2 cups of rice?
And how could I store the Nori sheets and pink Soy Wrappers after opening the bag?
Urgent plz
Hi Marwa, really sorry for not being able to get back to you yesterday:(
For nori storage, it would keep it fresh longer if you could seal the packaging (using tape, or clips or relocate the nori sheets in an air tight container/bag).
rice vs nori: depending on what type of rolls you are making -
150g uncooked rice can make 2 chumaki (medium size rolls with 2-3 fillings using full sheet nori) or 4 hosomaki (thin rolls with 1 filling using half sheet nori) therefore need 2 full sheets of nori
How long is it safe to keep the sushi vingegar in the fridge?
It will try to escape after 60min.
I got mixed up i used mirin insted of rice vingear 😭😭😭 do u think it will turn good? 😭😭
oh no! I'm really sorry to hear that! Please email info@yutaka.london and we'll see what we can do.
In one place you said 9 spoons of vinegar..after you mentioned that we need 9 parts vinegar. Im straight away thinking what is parts???
After you have used 1 quoter of vinegar. And im like whaat?? So confusing. Why cant be same nomal measurements?
For example... 200g rice. 220g water. 4 spoons vinegar 1 spoon sugar.1teaspoon solt. All in....that is it. 😰😭😭 please explain me
do you refrigerate the rest of the vinegar?
No need to if you plan to use whole bottle in 6 months.
are there any alternatives i can replace rice vinegar with?
Some people say you could use apple cider vinegar, or other white vinegar or distilled vinegar however for an authentic taste and best result, we do recommend to use Japanese rice vinegar or sushi seasoning. Other types of vinegar may have a different acidity and taste so not as authentic. Hope this helps.
How come there's nearly always hard bits left in the rice? I've tried cooking it longer, up to 20 minutes even - letting it rest for another 10... but still the same result, it's not a huge amount of hard bits, but still enough to be annoying - ruining the overal expierience. Any tips?
I had the same problem. I now always use 1 and a half parts of water and one part rice. Works perfect for me. If u can, use a wooden bowl to soak up the last bits of water after. Or spread the rice on a big wooden cutting board. This even helps with cooling the rice.
I think this is the first time I've heard a Japanese/British accent mix.
wait what should I do with the rest of the rice vinegar lol
Hi: can I cook the rice a day before make it the roll?
Hi Gretchen, for the best result and taste, we recommend to make the rice on the same day. Make the sushi rice, and cool it at room temperature covered with a damp cloth. Start making your roll when the rice gets close to the body temperature - this makes it easier to shape than cold rice, and brings the flavours of your sushi toppings to life.
When refrigerated, rice becomes dry and not sticky so getting difficult to make into a roll. If you do need to refrigerate the rice, cover it with a damp cloth or put it into an air tight bag. Some people also re-hydrate refrigerated rice by putting it on a bamboo rolling mat and put the mat on boiling water for a couple of minutes to 'steam' the rice a bit.
Hope it helps:)
I´m kinda confused. 1 tbsp is around 15 ml. So if I would use 9 tbsp i would have to use 360 ml of rice vinegar and not 40ml. Can someone explain that to me? Edit: Now I understand. You just use a small part of your selfmade rice vinegar mix.
I think she made more to save it for another time, you can make more rice and use more vinegar or use a smaller measurement like 1 tsp or 1/2 tsp each time. Just make sure you go by 9:6:1 proportion
Sorry for the confusion and thanks Tsiona for your explanation. Yes as long as you have the rice, vinegar, sugar and salt proportion right it should work! In the video we used that so it's a round number but sorry it's not very realistic as most people wouldn't make that much at all!
@@YutakaRecipes No problem, I used your ratio for the rice vinegar and the sushi rice tasted wonderful!
Yo, second time tried and failed. What’s going on
Yo. I f*^*#¥ up second time following this method.
No salt is added to the rice right?
Hi hi, no salt needed when you cook the rice. Salt and sugar are added to the rice vinegar to make sushi seasoning. We used 3tbsp vinegar, 2tbsp sugar and 1tsp salt but you can also reduce sugar to 1.5 tbsp if prefer less sweet rice.
Hope this helps!
No matter what I do with the lid on, the water always over bubbles and spills out so I have to leave the lid off a bit, so annoying!!
Hi Chris, try boil use medium high heat and once the water boils, use low heat to simmer. That should reduce the chance of water overflow I think:)
i found that my sushi rice was too 'vinegary'. 6 tbsp would've much better but that might've just been to do with the specific rice vinegar i was using
If you allow me to give you an advice,
,,Play" a little bit with the salt and sugar and don't be scared to marinate the rice.
gonna make it, hope it doesn't burn😅
What kind of rice is it?
Ive made this rice once using
The instructions at the back of the box and it wasnt cooked and it was disgusting . Recently found this video and it was very helpful and i made perfect tasty sushi .But i will say i did put some more water as it was dry. But i would 100 percent recommend to people if they are making sushi for the first time.
I think 4 tsbp of sugar would be enough, it was too sweet for me.
Can Yegul poo
Gorilla Happy Fries thanks , poo to you too sir.
It doesn't have to be very clear, 3 washes will do
It will never become 100% clear. You are correct.
5 to be exact
You never say how long the rice simmer
Pre-cooking: soak the rice in water for 15-30min then simmer the rice for 10min and afterwards let it rest for 10min with a towel over the pot
*rest for 10 min with the lid on
Recipe is even better if you don't add salt, vinegar and sugar, just rice, salmon and sea weed
We Just Trust South Korean Sushi Chiefs !!
1 to 1.1
Only if soak for 30mins before cooking.
What kind of sugar? 🥴
normal white sugar
My rice vinegar is white
2:46 🤭🤭🤭
There are many similar projects in Woodglut's plans.
My rice vinegar turned out sweet :(
lice rice
why can't everyone use more concrete measuring units like "mililiters, grams, Kg etcc..", some parts of the world want to make life difficult using "one part, two part, stones, oz etc..". Pff!
Speak for yourself i personally like the American 37/254ths of a bucket style measurements! 😂
Bad video. I used the same water proportion as recommended and the rice was half cooked.
Have you soaked the rice beforehand for 20-30min ?
Speak english
I just waisted a cup of sushi vinegar because she said use sushi vinegar and add salt and sugar!!
She actually uses rice vinegar and NOT sushi vinegar which is already mixed with sugar and salt!!
Nobody pointed out that in the comments
Thanks for nothing
Hi David
Thanks for pointing this out and we are very sorry for this mistake. We'll make sure we add a note about it hopefully it helps!
Please also refer to our latest simplified video about sushi rice making.
Many thanks
Team Yutaka