Without doubt the best, most detailed Sushi Rice technique I've ever heard of. Perfect results every time and the flavour is something else entirely!
Outstanding effort. Thanks so much for sharing!
Edinburgh, Scotland, UK.
Made sushi for the first time,thank you for giving such detailed directions.I followed the recipe exactly and the rice was wonderful!
I always make bad rice, so I was stressed about making sushi rice, but with this recipe I made "perfect sushi rice!" Thank you BirdyBaker sharing your father's recipe.
Perfect. I substituted dry sherry for the mirin.
Another vote for PERFECT rice. I was out of mirin so I substitued 1 tbls sherry and 1 tbls water and it was still delicious.
This is more or less the traditional way to make sushi su. The amount of water rice needs to cook well depends on season because it matters whether it is the new crop or second crop. Sometimes it is labeled on the bag sometimes not. Two fingers are used to measure the water needed to cook the rice. Put the drained rice in the pot and add cold water until the water level reaches the first crease on the middle and index fingers when you have your finger tips touching the rice. Remove 2 tablespoons of water if you add mirin or sake to the rice. I also heat the rice vinegar, sugar and a crushed knob of fresh ginger until the sugar dissolves and then cool the vinegar (do not use aluminum pans or the vinegar will react with the pot). I use an electric fan to cool the rice as the vineger is folded in to coat the rice. This is so yummy
Unless you like very salty al-dente rice, this tastes awful. I washed off the finished product added a couple of cups of water and am trying to fix it now. I should have been suspicious with the low cook time and the amount of salt (2 tsp for 2 C rice). Don't get all the good reviews but maybe lack of sushi experience?
Unfortunately a 1:1 ratio for rice and water was not enough. I used two cups of rice with two cups of water as the recipe instructs, but the rice was crunchy and did not turn out well. I had to throw it out and start again, using 3 cups of water. I was really frustrated, but after making this adjustment, the recipe turned out fabulous.
Perfect sushi rice. Seems like not enough water for cooking, but it absorbs the vinegar mixture and is perfect.
This recipe worked really well for me! I cooked the sushi rice in my ricw cooker. After it cooled a bit I put the rice in a glass 9x13. I drizzled the vinegar mixture over it and tossed very gently. I then let that sit at room temp for a while (at least a couple hours). If you taste the rice right after you mix it with the dressing it will be a little wet and very strong. Wait until it sits and its perfect! I made awesome veggie rolls with this and the kids loved it! It also saved me $$$ by not having to to go out to sushi! ?