Sushi Rice Advice?

baaadlybent

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Usually I'm a straight sashimi guy but lately have a hankering for some sushi. So I bought some short grain rice. Cooked it up in my rice cooker, prepped the rice vinegar, sugar, and salt, and added it all and mixed it up and tried to cool it. I'm okay with my measures because it tastes like I like it to. But kind of mushi. I mixed it up in a large plastic bowl. I don't have the wood sushi rice bowl. Is it that important? I looked on Amazon and they want $70 plus for a bowl. Holy cow! Any tips on my rice? I cooked it yesterday and put it in the fridge. Actually tastes ok tonight but I want to perfect it eventually. Thanks.
 
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Johnlgarrison

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We use jasmine rice and I add one tablespoon of rice wine vinegar for each cup of un-cooked rice. That's it.
 
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Bondrvr

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Don't use day old rice
 
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NGSD1

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I tried a lot of different ways and found the best was to invest in a rice cooker like the Zojirushi and use Botan Calrose rice. Makes perfect sushi rice every time. Rinsing or soaking the rice is a must.
 
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reel man

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I tried a lot of different ways and found the best was to invest in a rice cooker like the Zojirushi and use Botan Calrose rice. Makes perfect sushi rice very time. Rinsing or soaking the rice is a must.
Rice should be thoroughly rinsed with cold, tap water till all the starch is washed off, and the water is clear. Adding rice wine vinegar is optional, but using a rice cooker makes the product come out most excellent, and do use it right away.
 
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stairman

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bparker1225

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Another suggestion, we use Japonica sushi short white rice bought at an Asian food store. Continue to rinse your rice until the water is clear. Japanese rice is coated so that it remains dry in the package. Then do your thing.
 
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stuman

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I tried a lot of different ways and found the best was to invest in a rice cooker like the Zojirushi and use Botan Calrose rice. Makes perfect sushi rice every time. Rinsing or soaking the rice is a must.
I agree the Zojirushi makes a difference. Pay the price for good rice. The Umami is most excellent.

about $200 on amazon
Amazon product
 
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c-goat

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200 bucks for a rice cooker!?Dude are you high?:eek:

Cal rose rice in a $15 rice cooker.2 scoops rice and 3 scoops water click and walk away.
 
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mrsea

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200 bucks for a rice cooker!?Dude are you high?:eek:
/QUOTE]
Costco has a basic Zohurishi for 80 or 90 bucks.
it is the ultimate spend for rice lovers.

-JohnC.
 
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spize909

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We bought one of them wood rice bowl things from Marukai (Japanese market) 10 years or so ago and I don't think I would have spent more than 30 bucks for it....that and a good rice cooker, good rice and you should be good. Fan, stir, season, fan, stir, fan, stir, season, fan, stir.........this is my wife's job.
You can make your own rice seasoning or buy it "ready mixed".
 
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baaadlybent

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thanks for all the input. I bought a wood bowl exactly like the one above and in fact have the same rice cooker now for four years. The wood bowl was the trick. My rice has been perfect since I started using it a few weeks ago. I think it is all about the wood getting rid of the excess moisture in the rice so it doesn't get all gummy. Thanks again.
 
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mike82

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When I dont feel like making rice I just go to the Korean market and buy the cooked rice it works great and it's quick.

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Uh.. NO! Lol, ive been making sushi for years n cannot make quality sushi rice to save my life. Any sushi chef wud prob laugh at it. I guess thats why it takes them years of making rice before they r even allowed to touch fish. Ive always wanted to take one of those 2 wk sushi courses. Mine is good but id like to polish the skills. Sorry, no tips to offer.
 
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Randy V

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I always add 1/2 cup of sake to my sushi rice - substitute for some water. Gives it the correct flavour.
 
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Brad I

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thanks for all the input. I bought a wood bowl exactly like the one above and in fact have the same rice cooker now for four years. The wood bowl was the trick. My rice has been perfect since I started using it a few weeks ago. I think it is all about the wood getting rid of the excess moisture in the rice so it doesn't get all gummy. Thanks again.


Yes, the WOOD bowl makes a difference, and for the reason you stated--wood absorbs moisture. The other advice--washing the rice thoroughly, mixing and cooling it quickly, using only short grain rice designed for sushi, also holds true. I don't have a wood bowl, but spread the rice out on a wood cutting board, and that works too.

A couple of other thoughts--add maybe 2/3 of the vinegar all over the rice and stir and cool quickly so that it absorbs better, adding the rest slowly, stopping if the rice can't seem to absorb more. I also use a 1:1 ratio of rice to water when cooking the rice and its cooked fine and still can absorb more liquid.
 
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