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:
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!
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:
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!
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.
What a great idea- Tortilla less Sushi Livraison Montreal tacos.. Your blog is very innovative and beautifully filled with new off leak ideas. Keep sharing such wonderfull tips.
@Josef Abu Nijmeh when you double the rice and water, you're also doubling the surface area. That means the heat will be absorbed at aproxametly the same rate. So your cooking time should change too much. The intial time to get the water to boil might be a little longer though.
Chef what is the point of the hour long dry time, if your going to dump it right back into water?
14 comments:
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!
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:
Add SNARKY comment here:
Um, Chef... Electric Fan... Just saying!
Living in San Francisco, one does not need/use a portable fan. ;)
No mirin?
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!
HAAA! Touché, Chef
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.
What if I make twice the rice, should I cook it the same time?
What's the best way to store this rice so it stays sticky and can be used later? And for how long?
What a great idea- Tortilla less Sushi Livraison Montreal tacos.. Your blog is very innovative and beautifully filled with new off leak ideas. Keep sharing such wonderfull tips.
@Josef Abu Nijmeh when you double the rice and water, you're also doubling the surface area. That means the heat will be absorbed at aproxametly the same rate. So your cooking time should change too much. The intial time to get the water to boil might be a little longer though.
Chef what is the point of the hour long dry time, if your going to dump it right back into water?
Chef John! What’s moment in the recipe is the sugar and salt added to the rice?
I just wanted to thank you for making all these recipes.
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