How to Make the Perfect Sushi Rice at Home without Rice Cooker

Sushi is a traditional Japanese dish of boiled, seasoned rice, usually topped with fish or other marine products, and in many cases only with fruits or vegetables. Originally sushi was not a delicacy that we all know today. Ancient Japanese used rice to preserve fish. They kept fish Between layers of salt and rice for a few months, after which the rice was discarded, and the fish was ready to eat. Slowly the Japanese liked the rice and started to consume it. Later Dr. Matsumoto Yoshichi added rice vinegar, which improved the taste of the rice and contribute to a rapid preparation. So in the middle of XVII century was born one of the first alternatives to fast food, which today is the favorite food worldwide.
A really good friend of mine that lived in Japan for a while share this amazing recipe with me. I guarantee you will like it.

The Japanese are very strict about food preparation, so don’t be surprise by all the strange methods that you will see in this recipe. Please follow all the steps for best results.

Wash the rice:

Put the rice in a deep pot and fill with enough water to cover the rice. Don’t forget to use sushi rice. I recommend Nishiki Premium Sushi Rice 5 LB. Immediately discard the water. Repeat the process one more time, then re-fill enough water in the container to cover the rice once again. Use your fingers to stir the rice. Discard the water and repeat 6-to 9 more times or until the water you throw is clear.

How to Cook the rice:

Put the rice in a pot and add water so it covers the rice. Bring to a boil, then reduce the heat to low, stirring constantly. Allow the rice to cook without opening the lid. The rice is cooked and ready, when all the water has evaporated and the pot is left with only rice. It’s important to caught the exact moment, when the rice has absorbed the water completely and has not stick to the bottom of the container. It usually takes 10 minutes for the rice to get cooked.

Pour the rice into a large container, where you can mix at a later stage. If a portion of the rice is stick to the bottom, leave it, otherwise you risk to spoil the taste of the sushi.

How to Make the Perfect Sushi Rice at Home without Rice Cooker

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Prep Time 10 mins
Cook Time 10 mins
Total Time 10 mins
Course Appetizer
Cuisine Asian
Servings 4 servings
Calories 39 kcal

Equipment

rice paddle
Wooden Sushi Bowl
plastic rice padle

Ingredients
  

Season vinegar:

Instructions
 

  • Put the rice in a deep pot and fill with enough water to cover the rice. Don't forget to use sushi rice. I recommend Nishiki Premium Sushi Rice Immediately discard the water.
  • Repeat the process one more time, then re-fill enough water in the container to cover the rice once again. Use your fingers to stir the rice. Discard the water and repeat 6-to 9 more times or until the water you throw is clear.
  • Put the rice in a pot and add the water and the small piece of dashi so it covers the rice. Bring to a boil, then reduce the heat to low, stirring constantly.
  • Allow the rice to cook without opening the lid.
  • The rice is cooked and ready, when all the water has evaporated and the pot is left with only rice. It’s important to caught the exact moment, when the rice has absorbed the water completely and has not stick to the bottom of the container. It usually takes 10 minutes for the rice to get cooked.
  • Meanwhile, make the seasoned vinegar. Place the ingredients in a small saucepan over medium heat. Cook, stirring, for 1-2 minutes or until the sugar has dissolved. Set aside until required.
  • Transfer the rice to a large shallow bowl or tray (traditionally a low-sided wooden bowl known as a sushi-oke or hangiri is used). Drizzle over the vinegar mixture. Use a rice paddle (shamozi) or spatula to fold the vinegar into the rice using a cutting action at an angle, breaking up any clumps and ensuring the vinegar mixture coats every grain of rice. Continue until the rice is at room temperature. Cover with a damp tea towel until ready to use. 

Notes

  • . If a portion of the rice is stick to the bottom, leave it, otherwise you risk to spoil the taste of the sushi.
  • Use a Sushi Rice for best results

Nutrition

Calories: 39 kcalCarbohydrates: 9 gSodium: 1437 mgPotassium: 1 mgSugar: 9 gCalcium: 5 mgIron: 1 mg
Keyword How to, Japanese Cooking, Rice, Sushi Rice
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