How to Make Perfect Sushi Rice - Raw Fish Sold Separately
This video recipe I just did for About, shows the easy-to-follow steps involved in making perfect sushi rice. By the way, "sushi" is NOT raw fish. Sushi actually refers to the seasoned rice that's used in sushi bars for various preparations. You can't make great sushi without great sushi rice. The texture must be sticky and tender, yet at the same time firm and separate. You must be able to mold into shape, but it has to collapse when you bite down.
The good news is if you follow these steps it will come out every time. Of course, what good is a bowl of sushi rice without knowing how to roll your own California rolls? Well, I will give you a few days to find a bamboo sushi mat, and some Nori (seaweed wrappers). They're pretty cheap, and if you can't buy them where you live, get them online (see below). In a few days I'll show you how to make your own sushi (relax, I will only use cooked fish). Then you can tell all your friends you roll like Chef John. Enjoy!
Click here for ingredients and transcript
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15 comments:
I LOVE SUSHI! thanks for posting this -- eagerly awaiting the next post. :)
(when did you start covering japanese food as well? )
Ahem, it's actually more efficient and better to use a commercial fan, and remember that if you're prepping the rice for sushi, to form, ALWAYS use the rice vinegar or water.
No way! electric fans are for whimps! This is how you build your appetite for the sushi. It only takes a few minutes of fanning.
but, thats a good tip about wetting your hands with vin or water to form the shape.
Thank you so much! I've tried to make sushi rice three times and have never gotten it right. I've been wondering what the proper method is.
Also, I'm leaving for Tokyo tomorrow morning! Have any culinary suggestions on what I should try? I plan on trying Fugu.
Jason
Can't wait for the next post, although i would like to see some raw fish included :P
agreed! i can't seem to make my salmon stay on top of my rice. the rolls are okay because everything is inside so it doesn't fall out, but the darn fish keeps running away from the rice.... :(
-michelle
going to tokyo? im jealous! I dream of Kobe beef, i hope you can taste some. Also I hear the Yakatori skewers are great.
I have had the same problem as michelle, the times i have made sushi. I hope the rice making is the problem here!
As always, your video explains everything in great detail! Thanks for making it look so darn easy! :)
Thank you thank you thank you, Chef John!
I was SO close to writing up a post nagging you for a demo on how to cook sushi rice. It would seem you're intuitive as well as a great cook.
I have one question though: in your video, you use 'medium grain' rice. I have also seen tutorials that call for 'short grain' rice (case in point, see http://sushiday.com/archives/2006/10/21/sumeshi/ )
What's the deal with this?
both med and short grain rice is used. The sushi rice most people will find in the store will be med.
Also, some refer to med. as "short" since compared to long grain it is much "shorter"
Descriptions and Commercial Grading terminology dont always match. This recipes times and amount are for a med. grain sushi rice. Enjoy!
I hope your future post will include how to make a California Roll.
yes it will
Beautiful! And thank you for letting people know that Sushi is NOT the fish part but the vinegared rice.
If you are eating the raw fish only, that's called Sashimi. Sashimi on top of sushi rice is called Nigiri Sushi (nigiri = shaped by hand). We have other forms of Sushis off course -- like Maki Sushi (rolls), Nama Chirashi Sushi (raw fish topped on bowl sushi rice/nama = raw, chirashi = scattered) and Chirashi Sushi (sushi rice topped with things other than raw fish/toppings depend on local custom).
Thankyou for letting me know you had this video on the rice. I will try this. It looks good. I will put the link to it also on my blog.
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