Two methods on how to cook | make sushi rice #4
First method. Bring rice and water to the boil on medium high heat with the lid OFF; be careful not to let rice to boil over. Stir with rice paddle, and turn down heat very low. Place lid on pan. Cook the rice for 15 to 20 minutes.
Second method. Bring rice and water to the boil on medium heat with the lid ON. As soon as you see that the rice begins to boil, lower the heat and cook the rice for 15 to 20 minutes.
So how do you know when the rice is ready? Since it is your first or may be fifth time, don’t worry to take off the lid and taste the rice. Many website say that it is important to keep the lid closed all the way to the end, until 15-20 minutes pass, but how will you know if it is enough or not. So take off the lid and taste the rice. The rice should not be dry inside, it should be soft. Only this way you will know how much more you do need to cook the rice. If the rice is not ready yet, make sure that you put back the lid ON. If the rice is ready, turn off the heat and let the rice stay in the saucepan for about 10 to 20 minutes. I prefer to keep it for 10 minutes in the saucepan with lid on and then open the lid and let it stay for three or four minutes without it. This strategy doesn’t damage the rice in any way and the rice doesn’t lose anything whatever others may say.
On the picture is shown the burned side of the rice. Here I already removed the cooked rice. As you can see, it is very easy to burn the rice. It shouldn’t be hard to separate burned and not burned rice.
Now, take out the cooked rice and put it into a large non-metallic bowl, I use plastic bowl. (wonder why non-metallic?) Now you will need Rice Vinegar. Forget all those recipes on make it yourself; just buy a bottle of sushi rice vinegar. I use Mitsukan and just in case if it runs out I have Thai rice vinegar for back up.
Even though they are different, you won’t fill the difference. Sprinkle the rice vinegar over the rice.
IMPORTANT! Don’t put too much Vinegar. Two to three tablespoons will be enough, four is MAX. If you put too much, the rice will become sour and you will have to start over.
To spread the vinegar evenly through the rice, slide the rice paddle down the side of the bowl, lift and fold the rice. Slowly cut through the rice with the edge of the paddle and fold the rice. OK! Here don’t overdo. Stop, when you will feel that the rice became harder to fold. It is important to do this process as soon as you have moved the rice from the saucepan to the bowl. When you are done; cover the bowl with a cotton towel and let the rice to cool to between body and room temperature.
Now you are ready to make sushi.
Key points Summary:
- To prevent too much water evaporation; make sure the lid is tight when using a saucepan.
- Carefully and accurately measure rice and water ingredients.
- Don’t overcook or undercook your rice.
- When water begins to boil, turn the heat to low and keep the lid on.
In Japanese restaurants instead of plastic bowl they use a special flat-bottomed wooden bowl called a Hangiri, as it soaks up any excess vinegar and assists in the rice cooling process.
So by some Japanese mystery it gives the rice something, some legendary taste, my guess. Anyway, fanning the rice while folding in the vinegar may give the rice a nice sheen, but I can honestly say when I have tried this rice showed no significant benefit. However it is authentic and fun to do this.