How to make japanese rice for sushi rolls?!
Answers: If I want to make california rolls, japanese rice is the best, right? Where do you get this type of rice though? And I've heard that you need japanese vinegar to mix with the rice???? O_O WHAT???
Japanese rise is a medium-grained rice and get sticky when it is cooked. The log-grained American rice isn't proper for sushi because it is drier and doesn't stick together.
Yes.. you can fine the japanese rice..
- in the Rice sectore in any Big Mart
- or even in Asean Store .... how to cooked it ??
# 3 cups Japanese-style rice
# 3 1/4 cup water
-After washing the rice well, cook it by pan or rice cooker put in the 3 1/4 cup water. .. if you cook it by pan..
- Put on the medium- high heat. Up to boil about 6-10 minutes.
- Then down the heat to low.. cover the pan with lid and let the liquid dry.. and turn off the heat. Let it rest with lid on for 10-15 minutes. But still warm.
Vinegar..
- if you have you can used the japanese vinegar or sushi vinegar - this one use can used it right away
- if not you can make your own.. as below
1/3 cup rice wine vinegar
3 tbsp sugar
1 tsp salt
-Mix rice vinegar, sugar and salt in a small pan.
-Put the pan on low heat and heat until the sugar dissolves.
- Cool the vinegar mixture.
Preparing the Sushi Rice
- Spread the hot steamed rice into a large plate by spatula.
- Sprinkle the vinegar mixture over the rice and fold the rice by spatula 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 sushi rice right away.
go to an asian supermarket
Depending where you live, sushi rice and vinegar can be found in larger grocery stores, or asian markets. The short grain rice is a necessity as it makes the "sticky rice" you need for sushi.
Sushi Rice
3 cups short-grain white rice
1/4 cup rice wine vinegar
1/4 cup sugar
1 teaspoon salt
Before cooking the rice, rinse several times in running water until the water runs clear. Drain in a colander for about 1 hour. Cook on the stovetop or in an electric rice cooker according to package directions.
In a small saucepan over low heat, combine vinegar, sugar and salt. Stir gently to dissolve salt and sugar. Cool to room temperature.
While the rice is still warm, transfer to a large non-reactive bowl. Gradually drizzle the vinegar mixture over the rice, fanning the rice as you go. Use a rice paddle to mix gently without mashing the grains. Keep the rice covered with a damp cloth at room temperature until ready to make sushi. Do not refrigerate
i always use basmati rice if i can't get the right one......
but check this link:
http://www.sushilinks.com/sushi-recipes/...
Japanese rice is short to medium grained rice, so if you can't find specifically Japanese rice, look for short grain. There are fine varieties grown in North America, Calrose is one. You can usually find at least one kind of short grain rice in a grocery store.
Use almost equal portions of rice to water, with slightly more water, say 1 cup rice to 1-1/8 cup water.
One way to tell is pour the rice and water into the saucepan you're cooking in. The water should reach just about one knuckle over the rice. Bring to a boil, cover, steam over very low heat 20-25 minutes, or until all water is absorbed and rice is tender.
Turn hot rice out onto a platter. Mix 2 tablespoons rice wine vinegar with 2 teaspoons sugar and 1/4 teaspoon salt. (For the above 1 cup of dry rice)
Sprinkle the rice with this mixture gradually. while turning and stirring the rice. It works best if you can use the other hand to cool the rice with a fan. (Or just point an electric fan at it while you stir!)
The finished sushi rice will stick together, be fairly cool, have a lovely gloss to it, and have that distinctive sushi flavor.
Now, proceed with making your sushi!