How do you prepare the white rice used to make sushi?

Question

I know how to cut the fish, and i know how to roll it, but I just don't seem to get the rice quite right.

Answer 1

Sushi Rice Recipe - Japanese Recipe

Japanese rice is a medium-grained rice and gets sticky when it is cooked. The long-grained American rice isn't proper for sushi because it is drier and doesn't stick together.

INGREDIENTS:

* 3 cups Japanese-style rice
* 3 1/4 cups water
* 1/3 cup rice wine vinegar
* 2 tbsp sugar
* 1 tsp salt

PREPARATION:
After washing the rice well, cook it by pan or rice cooker. See how to cook Japanese rice. Prepare sushi vinegar (sushi-zu) by mixing rice vinegar, sugar and salt in a small pan.

Put the pan on low heat and cook until the sugar dissolves. Cool the vinegar mixture. Spread the cooked hot rice into a large plate (if you have it, use a wooden bowl called sushi-oke) by spatula. Sprinkle the vinegar mixture over the rice and fold the rice by shamoji very quickly. Be careful not to smash the rice. To cool and remove the moisture of the rice well, use a fan as you mix sushi rice. This will give sushi rice a shiny look. It's best to use it right away.

Makes 6 cups of sushi rice.
http://japanesefood.about.com/cs/sushirecipe/ht/ht_sushirice.htm

Answer 2

Try this. I learned it from Nobu Nordis himself. The weight measurement are mine.

210 grams sushi rice washed for one minute
285 grams water
pinch of koshar salt
piece of kumbu (kelp)

Add the washed rice, water, salt, and kumbu into a small pot and cover. Cook using a low flame and once you have the first whiff of steam lower the flame super low and continue to cook for seven minutes. Then raise the flame to high for a ten count and then turn it off completely and let the pot rest, still covered, for ten minutes. Then combine sushi vineger (Two tbl spoons for every cup of rice, a dash of salt and sugar and pour it over the rice but use a wooden spoon waved back and forth quickly to scatter the mixture over the rice. Then with a slashing motion cut into the rice
to get the vineger through it thoroughly. The kumbu should've been removed before this opertation. Cool the rice before using.

This works consistantly and I tried many ways before using this method.

Answer 3

the adaptation is that sushi rice is moist and sticky so it sticks to the seaweed extra proper and commonplace rice isn't and that is frustrating to adhere on the sea weed you should use it yet you should use water anytime

Answer 4

SEE THIS WEB SITE http://www.bento.com/trt-sushirice.html

Answer 5

get jasmine rice
it's small and sticky

Answer 6

JUST DO IT LIKE DA CHINESE OR JAPANESE DO. J/K LOL I GUESS U JUST MAKE IT HOW U USUALLY MAKE IT. MY MOM USUALLY ADDS BUTTER TO IT.