It´s essential while the production of Japanese Sushi to pay attention to use the right rice and utensils to get the best results and impress friends an colleagues.

Ingredients

• 2 cups Japanese rice
• 3-5 Tablespoons
• Japanese rice vinegar
• 2-3 Tablespoons sugar
• 1-2 teaspoons salt

Utensils

• Pan for rinsing rice
• Rice Cooker or pan with lid
• Wooden or plastic spoon for
• mixing
• Measuring cup, spoons

How to cook Sushi Rice

Heat the rice vinegar until hot, but not boiling. Add the sugar and salt. Stir until the sugar is dissolved. Allow mixture to cool before using. Room temperature is best. Adjust measurements according to taste.

Original Sushi Rice is important

It’s important to use Japanese rice because of its short grain. It has just the right amount of starch to make it sticky. Trying to use long grained rice for sushi will only produce a frustrated cook.

Preparing the Rice

Measure out your rice and place it in a pan deep enough to cover with cold water. Remember, each cup of uncooked rice will double in amount. Wash thoroughly, running your hands through the rice. This removes the coating used to keep it from sticking during storage. At first, the water will have a milky look to it. Continue to rinse several times until the final rinse almost clear. Let it soak for about 15 minutes. Drain off water and let the rice set for several more minutes.

Stove Top Cooking

If you are cooking the rice on the stove top, follow the directions on the package. Bring the rice to a boil, then turn down the heat until the water evaporates. Keep the lid on at all times. Check the rice with a spoon to see if it’s done properly. Be careful not to over or under cook the rice. Remove the pan from the heat and let it set for a few minutes.

Rice Cooker

A rice cooker makes the whole process much easier. Follow your cooker directions as the water to rice ratio may be different. Turn the cooker on, and voila! It’s always just right.

Seasoning the Rice

Place the cooked rice in a large stainless steel bowl while it is still hot. Add the seasoning a little at a time, cutting in, and folding carefully to avoid damaging the rice. Taste it along the way until you reach the desired flavor. As you continue to fold in the seasoning mixture, fan the rice to cool. You may choose to use a baking sheet to spread out the rice to cool, but do not use anything aluminum as it will react to the vinegar. When the rice has cooled to room temperature, use a damp cloth or moist paper towel and place it over the rice. Keep the rice moist until its ready to use.

Your sushi rice is now ready-
Itadakimasu!