EASY Sushi Rice Recipe - Alyona’s Cooking (2024)

FAQs

EASY Sushi Rice Recipe - Alyona’s Cooking? ›

Sushi Rice Seasoning

You can prepare the traditional sushi seasoning by adding sugar and salt to rice vinegar. In addition, you can bring sweetness to saltiness by using coconut sugar, honey, or granulated white sugar. Kombu is another great way to obtain the taste of Michelin Star restaurants' sushi rice.

Sushi Rice Seasoning

You can prepare the traditional sushi seasoning by adding sugar and salt to rice vinegar. In addition, you can bring sweetness to saltiness by using coconut sugar, honey, or granulated white sugar. Kombu is another great way to obtain the taste of Michelin Star restaurants' sushi rice.

You'll get much better results if you use a rice cooker. That said, a good ratio for stovetop sushi rice is 1:1.25, or one and a quarter cups of water per one cup of rice. When cooking sushi rice in a rice cooker, use just under a 1:1 ratio — use just under a cup of water to make sure that rice gets nice and sticky.

Cool the rice the traditional way: Transfer the rice to a wooden hangiri once it has finished cooking and drizzle the sushi vinegar evenly onto the rice. In one hand, use a rice paddle to gently fold the vinegar into a rice, while using a fan in the other hand to blow away the steam and cool the rice.

Yes, you can use regular vinegar, as long as you mean a white or distilled vinegar, not balsamic or other dark vinegars. The trick to using regular vinegar is to dilute it until it is mellow, but still noticeable, rice vinegar is much less sharp and acidic than regular vinegar.

The rice typically used for sushi is sweetened; it's cooked short-grain rice mixed with a blend of rice vinegar (“su”), sugar, and a little salt.

The vinegar ratio: Use about 1 1/2 to 2 tablespoons rice vinegar, 2 1/4 teaspoons sugar, and 3/4 teaspoon kosher salt per cup of (dry) rice you're cooking. Combine the vinegar, sugar, and salt in a small saucepan. Turn the heat to medium and let the mixture simmer just until the salt and sugar are dissolved.

The golden rule for the rice-to-water ratio [volume] is 1:1.1 (or 1.2). This means: This means you will need 10–20% more water than rice. 1 rice cooker cup (180 ml) of rice – 200 ml of water.

Allow 10 to 15 minutes cooling time. Meanwhile, boil white vinegar, sugar and salt to make the sushi vinegar. Place the rice in a large salad bowl. Pour in the sushi vinegar bit by bit whilst mixing with gentle tossing motion to ensure the mixture is properly combined.

No, absolutely not. Mirin's acidity is much too low and the sweetness level much too high to use as sushi-zu (the seasoning mixture for sushimeshi, “sushi rice”). Most recipes for sushi-zu avoid incorporating mirin entirely, the sweetness provided by sugar instead.

Can I use lemon juice instead of vinegar in sushi rice? ›

Lemon juice makes a suitable substitute for rice vinegar in recipes like salad dressings and marinades but may not work as well in recipes for sushi. Use lemon or lime juice at a one-to-one ratio, but use your best judgment since the flavor varies slightly.

To make sushi vinegar, all you need are rice vinegar, sugar, and salt. If you don't have rice vinegar, you can replace with apple cider vinegar or another vinegar of choice, but I highly recommend rice vinegar for the best flavor.

It's such a subtle flavour in sushi rice you could just leave it out. Add a little sugar and salt dissolved in water instead. You could also use saki, or try mirin which is a rice wine.

Assemble rice vinegar, salt, and sugar

Sushi rice gets a boost of flavor from rice vinegar. (Don't accidentally buy the seasoned kind, though—it often contains unnecessary added sugar.) You'll also want to have sugar and salt on hand.

Sushi rice is always seasoned with sushi vinegar. It's made of rice vinegar, sugar, and salt to achieve a balance of sweet, salty, and sour taste. You need to get mild-flavored rice vinegar, not another type of vinegar for this; otherwise, it's too strong and the flavor is not the same.

What makes Chinese Rice Sticky? In Western cuisine we refer to sticky rice when we obtain a dish that has been overcooked because we have added too much liquid, but it turns out that the amount of starch present in the rice through amylose and amylopectin plays a determining role in the cooking process.