How to Make Sushi Rice | Yutaka 

How to Make Sushi Rice
Description:
Learn how to make perfect Sushi Rice with this easy recipe from Yutaka!
Our presenter, Akemi Yokoyama, is a Japanese cooking instructor teaching both beginner and advanced cooking courses in Japanese cuisine.
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Ingredients:
- 1 cup Japanese Sushi Rice (=200ml in volume)
- 220ml water (1.1 times the volume of the rice)
- Sushi Vinegar 40ml (slightly short of ¼ of the volume of the rice)
You need:
- Large bowl
- Spatula or wooden Spoon
- Fan
- Small or medium pot with lid
Instructions:
1. Add a small amount of water to the rice in a pot in the sink, move the hand in a circular motion while the fingers crumble the rice. Rinse off with cold water. Repeat the process 4-5 times or until the water becomes clear. Use a strainer or colander to drain. Put the rice back into the pot.
2. Add the measured water to the rice, put the lid on firmly.
3. Bring to a boil over high heat, then reduce the heat to the lowest setting and simmer for 15 minutes. Keep the lid. Turn off the heat and rest for 10 minutes. Keep the lid on.
4. Transfer the rice into a large bowl. Pour 40ml sushi vinegar over the rice. Mix gently with a spatula by diagonally cutting into the rice to avoid damaging the grains. Turn over occasionally. Keep fanning to cool them down quickly.
How to make Sushi Vinegar
Ingredients:
9 tbsp Rice Vinegar
6 tbsp Sugar
1 tbsp Salt
Always maintain 9:6:1 proportion
Instructions:
1. Add the ingredients to a jar. Close the lid tightly and shake.
Rest for 5 - 10 minutes, and repeat the process several times until the mixture becomes transparent. The sushi vinegar can be kept in a dark, cool cupboard for several months.