Chef John's Easy Sushi Rice
Sushi rice can be used for so many things. Sushi, of course, but also as a side dish for grilled meat or as a wrap using seaweed. Plus, it's perfectly fine at room temperature, so it's great for picnics.
This is not the way to make sushi rice. Not good at all.
This is not even close to what I learned in Japan, but I thought I would give it a try. No thank you. My teacher in Japan did a 1:1 ratio of water to rice. She washed the rice 2 times in a bowl with the same amount of water each time (1 cup for 1 cup of rice), stirring the rice with a clean hand, fingers spread out like you are clawing something. Stir it until the water get's really cloudy (about 1-2 minutes), pour out, repeat. The 3rd time, we fill the bowl with same amount of water, and knead the rice with one hand for about 3-4 minutes. You know when to stop when the majority of your rice grains looks clear. Pour out the water. (Save the water if you would like rice tea). Fill the bowl with same amount of water and let it sit in your fridge for at least 20 minutes. When time is up, look at how white your rice turned. Pour your rice and water into a pan. Bring to a boil, and then immediately pop on a lid, and turn heat down to allow to simmer. Start your timer for 13 minutes. DO NOT LIFT THE LID (or u
I love this method, very straight forward, and very informative! (the negative review presumes he isn't using seasoned rice vinegar, when he clearly states that he is...seasoned RV is important).
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