This is just what I needed, thank you! I especially liked the washing tips. I can’t wait to try. Could you make a video using a regular cooking pot, for those of us who don’t have a rice cooker or instant pot? Thank you!
Some rice cookers include a sushi rice option, although even simple rice cookers can cook rice to make sushi rice. Just make sure you follow the recommended water amount and soak time. I hope this helps!🙂
Keep the sushi rice covered with a damp towel (or paper towel) for a few hours at room temperature. Rice gets hard and dry in the refrigerator. To keep it for a longer time, put the sushi rice in an airtight container and store it in the freezer for up to a month. You can defrost it overnight in the fridge, and then microwave to room temperature (not hot). If you really want to refrigerate it, cover the container with a thick kitchen towel, so the rice will stay cool but not become cold.
My mom originally from Yokohama but moved to Hawaii in the late 1940s. She used to make sushi rice and have us kids fan the rice as she was mixing. She would scold us if we stopped fanning😂. We were only 7 or 8 yrs old. But I remember everything she made that was Japanese. … the love of Japanese food came from her!!!!! I miss her!!!
I always assumed that my Zojirushi rice cooker had a built-in soaking time for the sushi setting. Is that incorrect? Should I still soak for 20 min before hitting the sushi setting?
I looked into this before and it includes about 10 mins of soaking time (if I remember correctly). So I always do additional 20 minutes just to ensure the rice absorbs enough water before cooking. If no time, it won’t ruin rice. Just subtle improvement. 😃
Salad bowl or something big (you need space). Wood absorbs excess water but ceramic doesn’t. If you make sushi often, definitely get sushi oke one day!
You can use a big salad bowl but as I mentioned, ceramic doesn't absorb moisture so excess moisture gets absorbed back into the rice. Less ideal texture but it's not deal breaker. :)
In 67 years of life I have found 2 very small pebbles while washing rice just like Namisan. They stand out against the white background! More than just cleaning the rice of excess starch.
It looks really hard to make so I had never attempted to make it from scratch... I saw this online, but I can't find a good recipe online... I think most people just buy them. Sorry I wish I can help! chikuwa-ushi.hatenablog.com/entry/2020/10/07/200052
This is very helpful. The few times I've made sushi, I've roughly done this already, but I've learnt a few new things from this, such as soaking before cooking, and using the sushi oke. Also, I always used rice vinegar by itself, I will need to try with the sugar and salt. Thank you Nami!
Glad it’s helpful! Sushi vinegar is slightly sweet. So make sure to make with these 3 ingredients. 🤗 Japanese rice is more plump than other varieties so soaking helps rice absorb water into the rice. It takes more time than other varieties. Sushi oke is helpful! And rice won’t be mushy as excess water is absorbed. Hope you will see the improvement when you use it! 🤗
