Please be respectful when commenting on this video. There are many ways to make sushi rice. I chose to make sushi rice one way, and the way I made it can certainly be modified to your own liking. Please do not discredit the effort I put in to make this informative video.
Of course there are lots of ways to make rice. But it's just bad practice to use a strainer like that and lose rice. It makes you look like an amateur. Also, it looks like you added too much water. Your rice looks really mushy. Almost every recipe says to add 1.2 times the water. So for 2 cups of rice, you put 2.4 cups of water. Good luck with your channel! Keep putting out new content. That's how you learn as well
@@GOOBLE07 Thank you for your kind words and advice. I'm an amateur in the kitchen (and by no means a sushi chef!), so I wanted to show how I personally made sushi rice to teach others. Now I know how to reform my process for next time!
Thank you so much Fernando! I did enjoy learning to make sushi rice--it was such a fun and rewarding process. Hopefully I've helped others on their cooking journeys! :)
My measurement is a benchmark of how much water to use when washing the rice. I followed the instructions in the Sushi Chef® Cookbook, which specifies 6 teaspoons of water besides the 2 cups. You don't have to add in the 6 teaspoons--my measurement can be used as an approximation for how much water to use!
Thanks for the video and for showing the technique that works for you. A lot of experts in the comments who think they know better but aren't making their own videos. . . . Keep up the good work and keep doing your thing!
Just a bit of friendly advice, if you want accurate measurements with your rice you should use a dry measuring cup instead of the one for liquids. two cups of rice and two cups of water take up different volumes so they have separate measuring devices for what you are trying to measure.
@@cyrexion I realize this is super late but I don’t think this is correct. 1 cup of rice in a dry measuring cup will measure out 1 cup in a liquid one. A dry measuring cup is just built to more conveniently measure dry ingredients and vice versa.
why are people so hateful? i'm reading the comments and there's so much hate. like if you don't like the tutorial no need to be degrading and hateful and go to the next video. you can tell those people hate their lives and projecting that negativity unto others. thanks for taking your time and making the video don't let these losers keep you from doing what you enjoy doing. keep up the great work!!
@@sushichefbaycliff2696 you're very welcome don't get discourage. people hate on things they can't do. Keep pushing forward everyday! you're amazing!!!
For the water,do you use hot water, warm, luke-warm, or cold to rinse....each would draw out more to rinse off....so would low boiling water speed the process???
Hi April! It's best to follow the instructions for sushi rice that came with your rice cooker. Different brands have unique methods and/or settings, so there isn't one uniform way to program your rice cooker to make sushi rice. Good luck!
Can I ask. Why were you so specific measuring out your water to do your fist rice wash? Seems pointless faffing about with your tea spoon thing to wash rice, surely to then tell us on the second wash not to bother 😂.
so I happened upon this video after reading the cooking instructions on the sushi chef premium sushi rice box. Could someone fix the typo in the quantities? the box states rice cookers use 1:2 ratios of rice to water, this is typically untrue. The box also claims that cooking rice in a pot is at a 1:1 ratio which is patently false, those numbers are reversed. The box also claims no washing is necessary yet here we are watching you rinse rice in the wrong strainer for 5 minutes. And no offense, but that rice looks terrible, especially for sushi rice.
Hi Trisha! You can certainly measure the water every time you need to when washing the rice. I measured the water the first time and then eyeballed it after to speed up the process.
The washing of the rice seems more tedious than it should be! Surly just put in a metal sieve and just rinse under clean running water till the water is clear? Would that not be so much easier ? Your cooked rice looks wet and gluey! Sorry I will pass on your recipe but thank you for taking the time to film it for us . Bless you.
I agree, but I have read that using a sieve can break the rice. Im about to cook sushi rice for the first time tomorrow so Im trying to watch as much as I can. So many different measurements and methods, frustrating!
This is not helpful to me because you are using a liquid measuring cup for dry ingredients and it says on the bow that you don't need to wash rice and you are washing it. ?????????
naturally, you dont have to rinse the rice. However, you will not be getting the flavor you get from a restaurant because your rice will be full of starch and impurities. Having done it both ways, trust me. I dont care what the package says..... ALWAYS wash the rice.
Hi Lim! This video shows you the traditional Japanese method of washing rice. Since the bran and polishing compound are being washed off the rice, we have to dispose of the cloudy water it produces. I use a strainer so I can get all of the water out without losing a lot of my rice in the process. You're welcome to modify my process to your liking, but this is the traditional way Japanese wash their rice.
since when do we call rice grains "kernels"? And why aren't you using a fine mesh strainer. You have rice falling all over the place. Your rice came out too soggy and your wooden bowl looks like it was never used. Your technique to pour out the rice vinegar is not best. If you claim that there is more than one way to make sushi rice, then your method should be at the bottom of the list.
Anyone who actually used this video to make sushi rice is def kicking themselves in the head lol. measure water, then wash the rice, then drain it, forget step 1 and just fill it above the rice who cares lol. special sushi rice? vinegar? measuring cups? Lol just use your damn fingers like a real sushi chef does.
Hi Jesus! I’m sorry to hear that. I used Sushi Vinegar to season my rice, which contains Rice Vinegar, sugar, and salt. That’s why my rice did not taste like vinegar. If you did not use sugar and salt to season your rice in addition to vinegar, it would not have come out correctly.
wow there are some real karens on here losing their cool. I do think there was a mishap on the rice/water ratio "if" your intent is to make sushi with the rice however, in the beginning of the video, your wording did indicate that you may be using this rice for an alternate application. I found this vide helpful and pleasant over all. Thank you for your time and work putting this video out.
Okay wait wait wait wait wait…. Why are you using a measuring cup for dry ingredients that is used for the wet ingredients? Woman, why are you even measuring the rice rinsing water??? 🤦🏻♀️ And? Rice doesn’t have “kernels.” It has “grains.” Also… You should never never NEVER use a rice cooker to prepare sushi rice but a pot with a glass lid. And…. You don’t leave the rinsed rice in the strainer to continue to strain and dry out. (Here I am, a white girl, schooling an Asian girl.) Sorry. Just some constructive criticism is all.
Oh my lord who fucking cares what you use to cook rice. A cooker is the same shit as a pot and glass lid. But yeah measuring the rinse water is ridiculous.
What?! No rice cooker?! It’s made for perfectly cooking rice. If you use a pan the heat only comes from the bottom. If you use an IH ricecooker it will come from the bottom, sides and top. It makes perfect rice every single time because it simulates making it on a Kamado. I don’t know a single Japanese person who doesn’t own a rice cooker. And they all use it to make it sushi.
