Friday, July 22, 2016

How to Make Sushi Rice That Even Works for Sushi

I don’t make sushi at home very often, or ever, since we’re surrounded by top-notch sushi chefs here in San Francisco, but that doesn’t mean I don’t make sushi rice. I think sushi rice makes a perfect side dish for just about any grilled meat, and since it’s perfectly fine at room temperature, it’s great for picnics.

You can even turn it into some quick tortilla-less tacos using nori seaweed wraps, as seen in the video. They make for such a unique summer meal – the perfect delivery system for any and all leftovers. I even seen it rolled into balls, and tossed in toasted sesame seeds, or seaweed, and served like truffles.

What I’m trying to say is, you can do a lot with this stuff. Including sushi. There are thousands of videos on YouTube showing how to make literally every type of sushi in existence, so check those out if you’re so inclined. Maybe one of these days I’ll even give it a go, if only for the “constructive criticism.”  I really hope you give this sushi rice technique a try soon.  Enjoy!


2 cups sushi rice, rinsed well, and left to dry for one hour
2 1/4 cups water
1/4 to 1/3 cup seasoned *rice vinegar, or to taste

* I buy mine already seasoned, but to make your own seasoned rice vinegar; combine:
1 cup rice vinegar, or cider vinegar
1/2 cup white sugar
4 teaspoons kosher salt

10 comments:

Girl Scout Troop 3316 said...

Chef! I've been loving on your videos and recipes for years, but this is my first comment.

You could also try the sushi vinegar powder.

https://www.asianfoodgrocer.com/asian-food/grocery/sushi-ingredients/tamanoi-sushi-powder-2-6-oz

This is what I grew up using (Mom is Japanese). You don't have to worry so much about your rice getting too wet. But it smells powerful when you add it.

Also, I've always heard it pronounced wa-KA-me. But I knew exactly what you were talking about.

Thanks so much for all your videos & recipes over the years. I came on to find your pizza sauce recipe. Gonna grill some pizzas on the Big Green Egg today & excited to try a new sauce!

Pocketbuns said...

Hi Chef John, I just wanted to thank you for making all these recipes and making cooking feel so accessible, even to newbies! I was always scared of cooking (I stuck to baking, haha) before I found your videos but now I'm learning a lot and everything feels like a new adventure c:

Jason Smith said...

Add SNARKY comment here:

Um, Chef... Electric Fan... Just saying!

Chef John said...

Living in San Francisco, one does not need/use a portable fan. ;)

Unknown said...

No mirin?

S/V Blondie-Dog said...

YiKeS Chef! It occurs to me 'dat my finicky lady-friend might be inclined to confiscate my manhood card were I make this gurly-man rice. Me thinks 'dat I'll just stick to cooking up my pot of rice da' same way 'dat my abuelita done taught me when I was a youngster. Thanks anyways! You're 'da best! And nobody better be calling my abuelita a biznatch!

Jason Smith said...

HAAA! Touché, Chef

philogaia said...

I haven't seen the rinsing under running water and then leaving to dry for an hour method. Though of course the rinsing rather than the soaking and draining would serve exactly the same purpose. And I suspect the drying equals my leaving in the last batch of water (that is clear) for a half hour. You did say it was to soak up some water. But damn, I love your idea of the sushi tacos. Kind of a riff on the hand roll. Works for me.

Josef Abu Nijmeh said...

What if I make twice the rice, should I cook it the same time?

Frank Petrash said...

What's the best way to store this rice so it stays sticky and can be used later? And for how long?