Thread: Cooking Sushi Rice

I've searched the other couple of forums where I might have read a post about cooking sushi rice. It seems like the author said something like boil for a couple of minutes only, then kill the heat because the carryover heat would finish cooking the rice.

If you posted that originally, could you repost it?

Anybody who has a good way of cooking it without it sticking to the ^&%# pan please feel free to post. I can cook basmati, long grain white and others with no sticking but sushi rice is my nemesis.

Get a Japanese rice cooker as they are invaluable!
Try a local Japanese market as they should have them!

Originally Posted by JMS

Get a Japanese rice cooker as they are invaluable!
Try a local Japanese market as they should have them!

+1 On that. The way you are talking about SK, is the old fashioned way.

You basically boil the shit out the rice for 3mins (exactly) then leave it with a lid on for another 30. If you remove the lid during that 30mins you will stuff it up.

As a side note, my mother is a 77 year old Japanese lady who learned to cook rice in an iron pot over an open fire! She will not use anything but her rice cooker!

I believe that the difference between "sushi Rice" and reg reice is the vinegar...but I'll check with the sushi guy at my resturant.
But like Old_school and JMS said, the Japanese rice cooker makes a big difference.

It has to be not too dry and not too wet, just a little sticky. There is a method of substituting vinegar for part of the water used to make the rice, but that is a high art form, and there is a vinegar spice you can buy as a dry powder that can be added to the rice from a rice cooker.

Originally Posted by JMS

As a side note, my mother is a 77 year old Japanese lady who learned to cook rice in an iron pot over an open fire! She will not use anything but her rice cooker!

That's one of the best product endorsements I have ever seen!

I love my rice cooker...perfect rice, every time! And since you know when the rice will be finished, you can do your stir fry without having to worry about the rice.

Damn....now I'm hungry.

I've made sushi rice before. You just need rice vinegar and some sugar, which you mix together so that it's neither sweet, nor tart...but you want to be able to sense both flavours in the liquid.

What I did was cook the rice as best I could, making sure not to turn it to mush (flushing the grains prior to cooking in cold water is an important step, by the way), but as you said, keep the grains firm, but a good consistency.

I then layed all of my rice out on a large rectangular plastic lid for some brownie tray or something. Then I sprinkled (not wanting to overdo it) the rice vinegar and sugar mix lightly over the rice, turning it constantly with a spatula coated in the mixture. When I had done it, I just knew it somehow. You will too.