I-Shushi Premium Sushi Rice 10 kg

Product Information

You can find Japanese short-grain rice, commonly labeled as sushi rice, in major grocery stores these days. Some standard, affordable brands like Kokuho Rose and Nishiki are medium-grain rice. In a small saucepan, heat ½ cup rice vinegar, ¼ cup granulated sugar and ½ teaspoon salt over low heat until the sugar and salt are fully dissolved. Set aside to cool.

Transfer cooked rice to a sushi oke ( hangiri), a large salad bowl, or a baking sheet lined with parchment paper. You must let the rice cool fast. It’s common to use an electric fan or hand-held fan called uchiwa (うちわ) to cool the rice. Technically, 'sushi rice' is cooked rice flavoured with vinegar and seasoning, not raw rice. The rice used to make sushi is short-grain, but a specific type that has a unique flavour to other short-grained rice and behaves differently when cooked. Look for Japonica rice, cultivated in Japan and Korea – it has a short, rounder grain and a texture that makes it perfect for shaping into sushi. Now that you know all of the ingredients you need to make the sushi rice, let’s talk about how to cook it! Preparing sushi rice may seem complicated at the beginning, but as you proceed with it you can see that it is a bit like cooking ordinary rice, but with vinegar added to it, and a bit of Japanese technique. Making sushi rice involves washing, soaking, cooking, and seasoning. Let’s review:These days with refrigeration, there is no longer a spoilage issue with the fish, but the centuries of flavoring the rice with vinegar have become the mainstay. Where to Buy Japanese Short-Grain Rice I have a 17-inch (great for a big party), a 14-inch (4-6 servings), and a 10-inch (2-3 servings) sushi oke. Let the rice cool down for a few minutes until it reaches room temperature. Don’t put the rice in the fridge to make it cool faster – that will damage the rice. You can however use a fan, A/C or put it by the window. If you’re looking for imported, high-quality rice from Japan, I would recommend the Koshihikari variety, which is available from various brands at Japanese grocery stores. Known for its sweet taste and fragrance, it is the most popular variety in Japan.

You can make sushi rice up to a few hours in advance. Cover it with a clean, damp towel, and leave it on the counter at room temperature. Refrigeration might cause the rice to dry out, so we recommend making the exact amount you want to eat and finishing it that day for optimal results. I usually use a Rice Cookerany time I need to make rice. It cooks the rice evenly and it requires minimal cleanup! You can cook the rice using a pot over the stove, but the most convenient way is to cook sushi rice using an electric rice cooker. In my Japanese home kitchen, my trusted rice cooker brand is Zojirushi Rice Cooker . Because I cook sushi rice often, this rice cooker has a ‘sushi’ option, which makes it really easy to ensure the rice is cooked perfectly. Here are my recipes for different cooking options. Prepare 1 cup of sushi rice per 3 sushi rolls. Each roll makes up 6-8 little sushi pieces. 2 rolls are recommended per person, depending on personal preferences. Wash the rice (1 cup = 3 rolls) with running Water for 1-2 minutes until there is no more starch coming out of it. For best results, let the rice soak in water for 30 minutes to help soften it. Even so, it is important to use a little less water than normal to cook the rice when using a rice cooker. You need less water because later the rice will be combined with vinegar mixture and will absorb this too.Important tip –Some people prefer less seasoned sushi rice. Additionally, the strength from different brands of rice vinegar might vary. If it is your first time making sushi rice, or you are uncertain, prepare half the amount of seasoning described above. Mix it with the rice and taste.

It’s worth noting that outside of Japan, Japanese short-grain rice is often called “ sushi rice” for marketing purposes. In reality, Japanese rice is typically used in everyday meals and less often in sushi recipes.

6. Dress the rice

To brush up on your knowledge, I highly recommend reading “ Everything You Need to Know about Japanese Rice” and “ Types of Japanese Rice.“ Why Do We Season the Steamed Rice with Vinegar? You will need 3 important ingredients to make the most authentic Japanese sushi rice. The consistent and key ingredient in almost all sushi rolls is obviously the rice. It’s vital that this is made well, so whatever type of sushi you choose to make will turn out super delicious! Rice vinegar, called “su” in Japanese, is also an essential ingredient for seasoning the rice. The final vital ingredient is kombu. This dried seaweed kelp is cooked in with the rice to deliver the subtle umami flavour that sets genuine sushi rice apart from the rest. What’s the best kind of rice to use to make sushi rice? It is important to keep a few things in mind when taking the rice out of the pot: Only use a wooden spoon to handle the cooked rice. A metal spoon will cause the rice to be damaged, and it can also react with the vinegar we will be adding later. Sushi rice is traditionally seasoned with rice vinegar, sugar and salt. These ingredients are heated together (but not boiled) until the sugar and salt have dissolved. Use about 120ml brown or white Japanese rice vinegar, 3 tbsp sugar and a pinch of salt per 450g rice.

It is also important not to use the cup that comes with the rice cooker because they are all different sizes. To follow the recipe accurately, use a standard measuring cup (240ml). Making sushi at home can be so much fun! You can even gather all the ingredients and tools for different types of sushi and have a sushi-making party with friends! Get the kids involved too for a fun experience and have a blast making memories. Much of the sushi rice available in the UK is grown in Italy using traditional Japanese methods. Risotto and paella rice can’t be used for sushi. Though they are also short-grain rice, they are intended for different cooking methods. When you make sushi rice, there are some kitchen tools that will make the job so much easier. Here are some of my favorites that I use. Rice Cooker Cook the rice with kombu. Kombu (dried kelp) gives a subtle fragrance and umami taste to the sushi rice.Second, do not scrape the rice out from the bottom of the pot. If it comes out easily, that is great. Otherwise, do not use it. The rice will taste bad. Put it in wooden or plastic bowls to chill. Rice vinegar mixed with sugar and salt is essential for giving sushi it’s distinct combination of flavors. If you neglect this part, your sushi won’t quite taste like sushi should. It is not recommended to substitute rice vinegar as most types of vinegar are much too strong. Rice vinegar is quite delicate and blends in perfectly with the rice. How is this done? For premium brands, I recommend Tamaki Gold and Tamanishiki Super Premium Short Grain Rice , which are available in Asian grocery stores. The plastic rice cooker cupthat comes with the rice cooker is ¾ cup (180 ml). In Japan, this amount is called ichi go(一合). If you live in the United States, the next-best choice for sushi rice is medium-grain rice developed and cultivated in California. Because traditional short-grain rice is expensive and hard to grow in dryer climates, this hybrid rice became an alternative to the Japanese short-grain rice in the United States. This rice has less starch and moisture content than the Japanese short-grain rice does, yet still makes excellent sushi rice.