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Introduction to sushi rice recipe #1

April 7th, 2007 by sushi

Sushi rice recipe has become quite common on the Internet. There are many websites that list sushi rice recipe, but what those websites lack are the explanations. It is an explanation that plays a big role in cooking and not the recipe.Many of you know, that main ingredient in sushi is rice. Thus, the quality of sushi is based on rice and how you cook it. This is not so hard, but it is important, since the taste of sushi will mirror the skills of the cook.

To make it easy, I will lead you through the process of making perfect sushi. I promise you that sushi will have an outstanding taste. Let’s begin with something simple. There are pretty much two types of rice. Thin and Fat (Short Grain Rice). Thin rice just won’t do. So the rice that you need is a fat looking one. Check the pictures.

By the way, to make rice for sushi you will only need sushi rice and sushi vinegar, nothing else. While looking for the rice in the store, you may find Risotto Rice. Even though Risotto rice may look like sushi rice, it has different taste. Just to let you know, I have tried making sushi out of Risotto (just for experiment) and it wasn’t good, so try to stick to Blue Dragon Sushi Rice (very good for sushi) or any other short grain rice that looks fat. Here are the brands of rice to use.

By experimenting with rice you will find out that each type of rice has it own taste and look when cooked. Of course, it takes time to figure out which rice is easer to cook and which rice suits you best. However, when that happens you will be almost a pro in this field and will know how, when and what to do to the rice when cooking the rice differently.

How to prepare Sushi Rice #2

Posted in Sushi Rice Recipe |

11 Responses

1. sushi Says:
   August 24th, 2007 at 9:59 pm

   If you like my Sushi making guide please leave a comment. I’m ego to hear from you.

2. catalin Says:
   September 23rd, 2007 at 9:23 pm

   hi man, great site & recipes! I was searching for how to fry the sesame and I have find you. I have just make 5 rolls with crab and tofu and avocado inside. oau, already eat 3 of them :)))) Is my first time on making sushi and is great. I will write a post and link to you from there. Do you mind if translate some sushi stuff in romanian? I will mention that is from you.

3. judy Says:
   February 13th, 2008 at 8:01 am

   I was wondering if i have left over vinegar, can i keep for future use?

4. Maher Says:
   March 21st, 2008 at 6:55 am

   Does the Sushi have saki in the ingredient?

5. sushi Says:
   April 8th, 2008 at 7:06 am

   I haven’t seen any sushi with saki yet. The ingredients can vary. Try Testing different ingredients.

6. gwen Says:
   October 20th, 2008 at 5:18 am

   some sites say that it needs sugar? can i use sticky rice =(the rice used in poridge)?

7. sushi Says:
   October 26th, 2008 at 11:49 am

   Gwen, you have to try both, only then you will know what is better for you. Otherwise, just follow my sushi guide.

8. Arturo Olvera Says:
   January 19th, 2009 at 9:11 pm

   I’ve had the good fortune of being able to find short, great quality rice.
   Trough experimenting, I have noticed that japanese rice tend to keep absorbing moisture, to the ammount of water to use while cooking is critical. Just one detail to keep in mind.

9. nasuha Says:
   April 26th, 2009 at 3:30 pm

   Thanks for the recipe…I usually bought ready made sushi.Now I can make more than I can bought.

10. aQuos Says:
    June 17th, 2009 at 5:51 pm

    Thanks for the info! im getting myself into making sushi and your guide helped me understand the details much better.

11. rlspzzi Says:
    September 29th, 2009 at 7:35 pm

    You are correct and your recipe is great. I have prepared Sushi rice for awhile now and the short grain rice properly prepared is the ticket!

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