Any idea how 2 cook sushi rice?!
Answers: How 2 cook sushi rice to b more sticky. My sushi rice always ended up become v soft.
wow , i have an answer for this by complete accident!!!
the other day i made a mistake and bought SWEET RICE that stuff is made exactly for sushi and chopsticks!! it sticks together perfectly for such things! Ordinary rice will never do what the sweet rice does :_)
You have to place an electric fan over the simmering rice.
use jasmine rice
Sweet rice and plenty of water! It is in fact, sushi rice.
Will be a short answer, sorry - lol - have to get offline....however...
When creating sushi rice, I usually use a short-to-medium grain rice, a japanese brand of some sort, which will generally be pretty sticky once cooked.
I don't have the proportions with me, but what you need to do is after the rice is cooked, sprinkle with rice vinegar warmed and seasoned with salt and sugar OR sprinkle with "Seasoned Rice Vinegar".
Cook the rice, and spread it over a baking sheet. Sprinkle the rice with the vinegar (and salt an sugar, if unseasoned). Fan the rice - even with a newspaper. You're simply trying to cool it quickly. Turn and fan and turn and fan.
When the rice is cool, it'll be nicely sticky, and it's ready for sushi and sashimi dishes. I can't say specifically how much vinegar to sugar to salt to rice as I need to leave - lol - but those measurements vary anyway.
Roughly, per cup of raw rice, I use about 2 tablespoons of rice wine vinegar, a tablespoon of sugar, and a 1/2 tsp of salt, heated separately so the salt dissolves, before sprinkling over rice.
Awww...just give it a shot. That's what I did, and kind of adjusted as I went. It's not hard, and all of the results, even incorrect results, taste good....so what the heck?
Oh, lordy - and this is me being brief. *sigh*
Anyway, good luck!
K.
K.