How to prepare Sushi Rice #2
July 11th, 2007 by 
sushi
Now, you got the rice and the saucepan. Put two tea cups of rice (considering that each cup is 250 ml) in the saucepan or bowl and pour two times as much water to cover all the rice.
Check the color of the rice on the picture below.
Let the rice stay in the water for about 20 to 30 minutes. This will let the rice to become supple and the rice won’t break that much when you wash it.
Rice has changed in color to totally white.
As soon as 30 minutes has passed, pour out the water and fill with fresh water. Now use your hand and with slow circular movement wash the rice.
Pour out the turbid water and pour fresh water again.
Repeat these steps a few times, until you see that the water is clear enough. Now pour out all the water out of the bowl / saucepan. Put the rice into colander and let it stay for about two minutes.
Put rice into the saucepan and add two and half cups of water. So basically it is two cups of rice on two and 1/2 cups of water or for 500 ml of rice you will need about 650 ml of water.
On the picture you can see how much water I use. it shows 500 ml of rice on about 650 ml of water.
You may also use a cup of rice for one cup of water formula. However, when you cook and feel that the rice is burning add more water (add only hot water from electric boiler). Just don’t put too much water, otherwise the rice will be very watery and will look like a pap.
Put the saucepan on the gas-stove and make sure you use a tight fitting lid. It is great if your lid is made out of glass. This way you can watch all the process and adjust the heat.
Posted in Sushi Rice Recipe | 
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.
January 29th, 2008 at 8:08 pm
[...] Preparation of Sushi Rice #2 [...]
April 23rd, 2008 at 12:46 pm
the way u published is very useful and very clear i have more doubts about sushi what all stuffing can put to the sushi or we can put any type of sushi like ham and celery can u explain me about that ur way of demo of photo is very excellent
December 29th, 2008 at 8:19 pm
Do you recommend using a rice cooker?
December 31st, 2008 at 11:38 am
I think the idea of letting the rice well for 20-30 minutes before washing it is brilliant! I didn’t see it in many guides on the internet. Your guide is also very clear because of the photo’s, and the menu makes it easy to skip some parts you already know. I know by the way why you should use a non-metallic pan: the metal of a pan may interact chemically with the acid of the rice vinegar.
There is one thing I miss though: how much water do I need for 1 kilo of rice? I buy my rice in kilo’s, not in cups. So it’s very unpleasant to see that every website explains this in cups. I cannot find this information easily on your website. If I were you, I’d put it on http://sushicup.com/preparation-of-sushi-rice-2/2007/07/11/#more-8 this page.
January 10th, 2009 at 4:10 pm
Thank you. I kinda thought people will figure it out by looking on the picture.
I have added the following: “On the picture you can see how much water I use. it shows 500 ml of rice on about 650 ml of water.”
January 10th, 2009 at 4:14 pm
To: Raelle
Sorry for the late reply.
I use the rice cooker. I make sushi quite often, it saves time. After several tries you will know how to cook the rice faster. But you still have to leave it for 15-20 minutes after cooking. so the rice gets ready.
July 3rd, 2009 at 10:23 pm
hi! My wife using your recipes to make sushi for me. They are delicious!!! I had newer seen so completed and clear guide to make a new dish.
Best wishes, good work, appreciated greetings from Lithuania :))))