Thanks. This is the best method. Nobody else shows how to push the rice with the palm of your hand. I have tried it and it's the best rice I have done in 10 years.
Can someone tell me the ingredients and quantity for the rice vinegar. And the salt and sugar quantity too. And is it normal to put sugar in it? Sorry, Im American haha
A lil late to answer your question, the water to washed rice ratio is around 11:10, rice variety varies as different sushi rice has different moisture absorbing power, after the rice is washed and water has been poured to the rice, let it soaks for 30 minutes to give the cooked rice a nice flufiness. After the rice is soaked, you can start the cooking process with your rice cooker. On the other hand, when your rice is going through the cooking process, you can prepare the sushi vinegar with 30-30cc rice vinegar, 30g Sugar, 7-10g of salt, mix it well and try to avoid heating the vinegar as it loses its flavour. The sushi vinegar recipe listed is for each 180grams of cooked rice. When mixing the rice and vinegar, prepare a larger tray where you can move your spatula freely. Try not the overmix the rice, the perfect way to mix the rice is to cut and fold the shari(sushi rice) as shown in the video so that the rice wouldnt be overmixed(sticky and gooey), after its well mixed, cool down the sushi rice, and of course its best to cool the rice with a fan or such. Once the rice reaches the body of a body temperature, it should be good to use(quite contradict to common believes where sushi should be serve cold but the reality is to serve at body temp). A bit of my personal tips on chosing sushi rice is of course best choosing short grains, if short grains werent available in your place then choose medium grains like calrose from america, but still its the best to use short grains especially the ones from japan, they are expensive but surely worth it. Best sushi rice should remain the flavour of rice and texture when cold, and should retain its moisture even its cooled to refrigerator temp, and when mixing the rice with vinegar, the rice should absorbs the vinegar nicely with a glossy looking instead of a watery pile of rice.
Alla fine non puoi mettere il riso in un recipiente di metallo perchè l'aceto reagisce con il metallo e crea un sapore sgradevole. Il riso va conservato in un contenitore di legno oppure di plastica.....
While i fully respect the importance of washing the rice (and his dedication to it), could he have used less water? Other than that everything looks amazing!