Thanks for checking out my How To Make Sushi Rice video and don't forget to subscribe if you found it helpful! And here's the link to the Ultimate Sushi Kit guide where I go over all my recommendations on everything related to sushi: www.UltimateSushiKit.com. Kanpai!
Can you please do a video of a classic and simple bento box? Or a few different basic bento boxes? Me and my two sons are getting into that for lunches(started after watching My Neighbor Totoro) but I don’t have time for anything fancy and my kids have not acquired a love of strongly flavored Asian flavors yet. (Like pickles plums, I love the strong flavors though) I’d really appreciate it!
I think you give the best description and clear instructions on how to cook this. The background music was very distracting and annoying though. Do without music would be nice so we can stay focused.
You are so thorough!!! I once had to explain to someone to stop opening the lid to the rice. They were worried about burning it. And I’m like well now it’s going to be undercooked
Another great an extremely informative video! I got idea for a video when I go to the store they have different frozen fresh hole fishes in a deep freezer a lot of different kinds. I am not clear what exactly there for because of the different varieties of them but maybe informing us what an how to cook an clean them also incorporate them in our sushi dishes. Ooo even how you cure salmon I haven’t seen a descent video on that an done it but discouraged me from trying it again I’m just glad no one got sick.
Thanks for the positive comment and feedback Crow! I do plan to create a video on how to buy/prep fish and also one on prepping salmon so definitely stay tuned!
You may have already found your answer, but in video form this is a great tutorial/starting place. m.ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-p3gfaq_RYnI.html Good luck and don’t forget that books are a wonderful resource as well!
Hi Mckayjo, I would recommend making it closer to when you'll be making the sushi. In commercial use we have these large sushi rice bins that help keep it at the right temperature for a longer period but it's a bit overkill for home use. If you can only make it in the morning, just make sure to put it in a container with a lid so that it doesn't dry out. Hope that helps!
Hi Rick, I find the swirling in water method to be the most gentle on the rice but you sure can wash it in the strainer itself. Just be aware of water pressure and be careful not to break any of the rice against the strainer.
Hi Robert, I've personally never tried using brown sugar but I can't see why it wouldn't work. I'm sure the color of the sushi vinegar will be darker which would make the sushi rice have a darker tint as well. Try it out and let me know how it goes!
That happens sometimes, especially when rice cookers get older. But don't worry, as long as it's cooking the rice properly you should be fine. Just make sure to take the browned parts out.
I get it Felipe, I personally think the metric system makes more sense as well but majority of my audience is from the States as am I. But I'm starting to add the equivalent measurements in grams in my most recent videos. Hope that'll be more convenient for everyone!
Wow. This video makes me believe I can make authentic sushi rice. Gonna try soon. Thank you soooo much for creating this. This is the best sushi rice video on the internet.
Keep going Sushi Man - your delivery style is awesome! Made first sushi rice last weekend - not a complete failure but found your RU-vid looking to improve. Well done! I will look for your other videos - my first rolls last weekend need improvement! Thank you!!
Hi MrLeszczu, soaking the rice before cooking is not required but it will result in a more even and fluffier texture. The rice tends to not absorb enough water if you skip the soaking and can result in a harder texture. Hope that helps!
hi! You sad "One rice cooker cup is 180 ml", but in the movie, you have a measuring cup of 160 ml so 160*3 =480 ml, not 540 ml. Which portion is suitable? Your Sushi Vinegar is suitable for 480 ml or 540 ml rice?
Hi Monika, the rice cooker cup is 180ml. The measuring cup in the video looks like it's 160 ml because that's the last measurement labeled, but if you look closely there's some space from the 160ml line to the very top of the cup (the remaining 20ml). So the sushi vinegar is meant for 540ml of uncooked rice. Hope that helps!
Hi Vitalina, you can make the sushi rice in advance, just make sure to cover the rice with a damp towel so that it doesn't dry up. But you might start to notice the rice hardening after an hour or so (after it's been cooled) so best is using it within that hour. Hope that helps!
I found your video about how to roll sushi and come to your page, surprised me how can you just posted 2 video while your video is so good and easy to understand. Can you make a video how to fold Shari sushi? I would like to watch it, thank you 😊
Thanks for the positive comment! I'm not sure what you mean by folding Shari sushi though. Shari is what we call the sushi rice so if you're looking for how to "fold" the rice while mixing vinegar into it, I go over it in this video.
I think it’s just to make it really good … I just started making sushi this year and it’s good but def not as good quality and consistency of someone who practices for years !!
Do you need those gojirushi cookers like a lot of people suggest? I have an instapot so hoping that's enough to avoid another kitchen appliance i never use. :)
Zojirushi is the brand I recommend as well. If you plan to cook rice often then I highly recommend getting one but if not, then the stovetop method or instapot should work just fine.
Nice Video th-X but what rice is used for side dishes in Japanese restaurants. i saw some brownish rice ...the rice isnt relay bond together but a little .you can easy see every kernel. I just bought 600g of Koshihikari Rice to accomplish the texture.
Hi Trex, can't say for sure about the rice but if it's slightly brown it could be a type of haiga-mai, which is sort of a hybrid between brown rice and white rice. I really like it because it has a similar texture as white rice but has the health benefits of brown rice, best of both worlds basically. And good choice on the rice, Koshihikari is one of my favorites!
3/4 U.S. cup = one “rice cooker cup”. We lost the rice cooker cup and had a hard time figuring out how much rice to use. As he mentioned 3:21; the standard rice cooker cup is 180ml. A standard U.S. cup is 240ml. 180/240 = .75 or 3/4 cup. Question; Could we add the sushi rice seasoning to the water before the rice cooks? That way each grain is seasoned and all we would have to do is fluff; right?
That's a good question, I've never tried it myself nor have I heard any sushi chef cook it that way. I'm thinking the heat would alter the flavor and probably the texture as well. But never know until you try, let me know if you give it a shot.
The music reminds me of "kids' TV shows". (Not my favorite genre, but I've heard worse... I've been binge watching these videos for 4 hours now, and the relentlessly cheerful music is starting to make me cringe a bit; I wish I could turn off the music, and only hear his instructions, because I'm learning a lot.) I understand the ukuleles, (he's Hawaiian, right?) but the xylophone is a bit much... Like I said, I didn't even notice it until after a few hours; it's standard background music for these types of RU-vid videos, but it kinda creeps up on ya, after a while... 🔔😖🔔
I found out that I could use what's called "porridge rice" in my country instead of sushi rice. Both are short grains, and I have no idea what the actual difference is except those rice are only a 1/4 the price of sushi rice. I may have offended Ebisu, but hey it just works ¯\_(ツ)_/¯
Would it work to mix pre-seasoned rice vinegar and unseasoned rice vinegar together for sushi rice? (I accidentally ended up with a lot of seasoned rice vinegar as a gift.) Half and half?
You can use the pre-seasoned rice vinegar as is without adding the sugar and salt. It will taste different than my recipe though. If you want to mix the two vinegars, then bring down the amount of sugar and salt since the seasoned one already comes sweetened. Hope that helps!
The correct amount is 180ml which is "ichi-go" or one standard rice cup. The measurement labeled on the cup will show up to 160ml but will have some space above it. Therefore you have to fill the cup up all the way flat to the rim to measure the correct 180ml amount. Hope that helps!
Just tried for the first time and I forgot to make sure the water had all evaporated so my rice was mushy after it sat 😭 I'm not giving up though, I'm determined to at least make edible sushi rice!
Hi. What is the ratio of sushi vinegar to uncooked rice? I see you use approximately 16 ml for 100 ml rice, but I have seen other videos where the ratio is 1/3. Should I vary it according to what type of sushi I am making. I keep trying and trying, but I can never get it to taste even close to how it tastes in a restaurant.
Hi Orroz1, it depends on what type of sushi vinegar you're using. If you're following my sushi vinegar recipe in the video then yes, it should be around that 1/6 ratio (in ml). Store bought sushi vinegar may be different and you should follow the recommendation on the label. If it doesn't tell you anything then a general rule of thumb is to add the same amount of sushi vinegar (in fluid ounces) as uncooked rice (in rice cooker cups). So for example: 4 rice cooker cups (720 ml) = 4 fluid ounces (about 120 ml) of sushi vinegar. Hope that helps!
Honestly, I don't work with brown rice much but the method should be the same. Just let it soak for a little longer before cooking and also the actual cooking time will probably take a bit longer too. After that the sushi vinegar and everything should be the same. Sorry if that wasn't much help.
Straining the rice fully drains the excess water while the left over moisture gets absorbed by the rice, which helps give it a better texture and also more precise water measurement. However, the most important thing is to soak it for that 20-30 minutes prior to cooking. Honestly you can skip the straining step and the rice should come out just fine. If it doesn't, then I suggest adding the straining step. Hope that answers your question!
I have been making sushi for years. This is the best rice ever. Easy to work with, tasty and easy. I've been using the Instant Pot. I prefer this stove top version that I can see.
I tried making sushi bowls today for the first time ever and used this recipe to make my rice and rive vinegar, let me tell you this was a hit!!! thank you so much!
Your directions for making sushi rice is outstanding! I recently when to a sushi restaurant (my wife and I live in Mexico) and what a disappointment. The rice was awful! We decided to make our own with your help it was a great sushi dinner thank you. I really appreciate your video 😊
First video I watched from this challenge. I've followed a number of sushi rice recipes and think this is the best guide I have come across. Will now have to watch every video on this channel!
Hi Alessio, the amount of water you use to cook the rice is very simple. If you're using 500g of rice then just use the same amount of water. I believe 1 gram = 1 ml so you can use 500 ml of water. Hope that helps!
Yes, if you skip the vinegar then you just get plain white steamed rice which is what you want to use for onigiris. I have a video on that as well in case you didn't see it ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-tJ1r1Ei-DF8.html. Hope that helps!
When making sushi rice you want to add just a tad less water compared to when you're making regular steamed rice. So a 1:1.25 ratio can work for regular rice (regular meaning you plan to eat it by itself) while a 1:1 or 1:1.1 ratio works better when making sushi rice. That said, there's a lot of factors that can affect the rice such as the altitude (higher altitude tends to need a little more water). Hope that helps!
@@TheSushiMan Hi! I've tried that with Koshihikari rice twice but it still came out partially hard in the middle using a rice cooker. I think it's just too little water. I'll try with more water next time but even the packaging says to use 1:1.5... do you have any advice on what I might be doing wrong? I washed it until slightly cloudy, added water to rice ratio 1:1.1, let it soak for an hour and did not change the water before turning on the rice cooker (so cooking it in the water it was soaking in)
Hi I have been watching a couple of your videos and I came across this one lol I do have a question though with the rice vinegar making part is that important for the rice or is it just for flavouring and I can skip it? thankyou that's the only question I have thankyou for your helpful videos keep making them there really good
Thank you Chick Hippie! As for the sushi vinegar, yes you do have to mix that into the rice in order for it to technically be sushi, consistency will be better as well. But hey, try both ways and see what you like! And you can always buy sushi vinegar that's already bottled if you want to skip the step of making it. Hope that helps!
8-4-1 for the vinegar, but what is the proportion of vinegar to rice? 3 rice-cooker cups (3/4 x 3 US cup?) to 3 ounces vinegar. That's 9/4 cups, that's 2 1/4 cups US. And that's 18 ounces. You used 6 T or 3 oz, 3 T or 1.5 oz sugar, and 3/4 T salt. So I think that's 1 T to 3 ounces. So, if I'm cooking only 8 ounces of rice, that's, umm, hard to figure. a little less than 3 T. That's 2 2/3 T of vinegar, right? Man, this is just too complicated. I wish there were a simple ratio of rice to vinegar.
Hi Regan, cooking it with a rice cooker is pretty much the same, just easier. Follow the same steps but instead of using the pot, use the container that came with the cooker. And then set it to start and just wait till its done. And be sure to not open the lid for 10 minutes after it's done cooking. Every rice cooker is different so I recommend reading the instructions just in case. Hope that helps!
Hi Irina, you can just use a large bowl (stainless, plastic, or glass). Just make sure its large enough so that you can mix the rice around. Hope that helps!
Good question! I use cold to room temp water usually, unless I'm in need of rice fast then I use hotter water. And since you're letting the rice soak for 20-30 minutes it gets closer to room temp regardless. But you can really use whichever, it'll just change the time it takes for the water to boil. Hope that helps!
Hi Anto, the quality will drop but you can use the rice for a couple of days as long as it's properly refrigerated. You can heat it up just a bit in the microwave to soften it up. Hope that helps!
Yes, for the most part, but if you have a rice cooker, it should have the measurement lines inside the pot. I recommend following those for best results.
@@TheSushiManNotice the measurement lines on the rice cooker are evenly spaced. So regardless how much rice is used, the amount of water above the rice level is always the same. If you ever lose track or don’t have a measuring utensil, another method is to put your finger straight up on the rice in the rice cooker and add water just to the first knuckle on your index finger. 😊
I find California grown Nishiki medium/short grained rice makes perfect sushi rice and it happens to be reasonably priced compared to California grown koshihikari rice. Japanese koshihikari rice is even more expensive under this current administration. A two minute rinse is all Nishiki rice needs btw.
It's always helpful if you would provide a written copy of the recipe, so one can view the amounts without having to rewind a video over and over and over again. Just a typical written recipe, you know? That would be so helpful, rather than watching hours worth of videos. One can read them and see the differences -- and I've got news for you, they are ALL DIFFERENT! Except that they all call for Japanese short grain rice. And they all use the same measure of rice to water. But the time for cooking? Different every time. Quantity of vinegar? Different every time.
Hi etm5679, thanks for the feedback and I agree, a written version of the video would be helpful. I'm actually in the process of creating a blog and will be writing a simplified version of this video so stay tuned. As for the actual process, every chef has their own way and there's really no ultimate right or wrong. Not to mention there's so many variables; type of pot, heat source, even the altitude of where you live. My recommendation (without getting too complicated) is really just trial and error, follow my video as a general guide and adjust times and quantity if needed.
