How to prepare Sushi Rice #2
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.
How to cook / make sushi rice in saucepan #3
If you like my Sushi making guide please leave a comment. I’m ego to hear from you.
[...] Preparation of Sushi Rice #2 [...]
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
Do you recommend using a rice cooker?
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.
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.”
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.
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.
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Best wishes, good work, appreciated greetings from Lithuania
hi! this is my first time making sushi, glad that your guide is very helpful!
but is vinegar necessary?
we just made sushi using your recipe n we loved it. Some maki rolls and tempuras,we tried crab, shrimp n avocado (demasiado bueno). I’d like u to post some new recipes, another rolls.
Absolutley Brilliant especially the pictures im not asian but i love to cook sushi for my chinese students
its better than boring old sandwiches and you should see there faces……I also love the measuring with a cup idea, i dont agree with the earlier post , this is the most simpole way and “how hard is it to get a cup mout of the cupboared” DOH!!!!
thank , im loving this site and learning from you…keep em coming
mm, very interesting. I never knew that rice breaks. But, your site is awesome, I like how its step by step. simple indeed.
Thank you so much for this site. I’m in the early stages of making sushi for my family, and so far so good.
how should i make a roll with dove
Thank you, this is very helpful
To Emmezali, 1 kg rice needs 1 litre, 300 ml water. (1.300L)
think you,sameday i work sushi
This is my favorite website for making sushi! Thank you!
how to roll the sushi? im afraid it will not stick together.
Rice packet instruction states rice need not be washed. Do i still need to soak and wash as your receipe>
what power u can added into the rice before u cooking
Thank you very much l am going to use your tricks.
I buy sushi allready made from the store but after looking at ur site im going to start making it my self. Thanks this was very inspiring
Hi again,
Still, I find myself with the same problem. I wash the rice, and when it’s wet, I start thinking about cooking it (and how much water to use). I cannot measure the amount of mililiters anymore, since it has sucked up water now.
Therefore: Put the amount of water to the amount of rice in kilo’s, not in mililiters please? Or put a table on there with volumes of rice with their corresponding weights?
Aside from temakizushi, families here in Japan never make their own sushi. They always go to shops. They will however buy prepared fish and have sashimi at home. That’s always fast and super healthy.
Thanks for the post and pic…this will help me well tonite…