How to make delicious sushi rice

1. Place an appropriate amount of rice in a basin and rinse with water. When the water is poured in, stir the rice grains quickly and gently with your hands. Pour out the rice washing water immediately after rinsing. Repeat this twice.

2. Pour in a little water, use your left hand to slowly turn the basin in a certain direction, and use your right hand to gently and evenly rub the rice grains, and repeat until the water is clear.

3. Put the rice on the sieve to drain the water and let it sit for 30 minutes to 1 hour.

4. Put the rice into the electric pot, the ratio of water volume to rice volume is 1:1, and you can start cooking.

5. After the cooked rice is fluffed, let the rice simmer for another 10 to 15 minutes to bring out the taste of the rice grains.

6. Pour it into a large basin while it is hot (because the hot rice can only absorb the flavor when mixed with vinegar).

7. Prepare sushi vinegar (mix 150㏄ of rice vinegar, 90g of sugar, and 30g of salt) and pour it into the rice according to the ratio of 1 cup of rice to 30㏄ of sushi vinegar.

8. Cut the rice ladle into the rice at a parallel angle and stir to allow the rice to fully absorb the vinegar flavor.

9. After the vinegar smell is fully immersed, cool the rice with a fan until it reaches human body temperature

We all like to eat sushi. Sushi is a Japanese diet and is also in line with Chinese diet. It’s a habit, so it’s very popular among everyone. On weekdays, making sushi at home can create a little mood and add a romantic atmosphere. Speaking of this, everyone must be curious about how the sushi we usually eat in the snack street is made, and how to make it more delicious. Let me explain it to you below, so that everyone can make the sushi you like at home.

Making sushi requires very high rice. You must first choose the right variety. The best rice for making sushi is Koshihikari rice. This kind of rice has full grains and is white and flawless. It is crystal clear after steaming and has a soft luster on the surface. It tastes glutinous but not bad, and has appropriate toughness. It is the best choice for making high-end sushi. Of course, it will be slightly more expensive than ordinary rice. If you settle for the next best thing, rice produced in the Northeast is also a good choice. The rice grown in the plump black soil has grains as smooth as jade, and each grain is shiny and fragrant.

1. To prepare sushi vinegar, take 50ml of parthenium vinegar, 20g of white sugar and 10g of salt (ratio of 5:2:1), and pour them into a clean and oil-free container.

2. Heat the container slightly and stir until the sugar and salt are fully dissolved in the feverfew vinegar without precipitating. Then let it cool completely for later use.

3. To make sushi rice, put the rice into a basin, add an appropriate amount of cold water to wash it, and rub it repeatedly with your hands.

4. In order to ensure that the steamed rice grains are smooth, waxy and not sticky, it needs to be washed repeatedly. If the rice water becomes turbid, pour it out and add clean water again and continue to rub and wash until the rice is kneaded. Until the rice water is still crystal clear.

5. Pour the rice into the bamboo grate and drain thoroughly. Basic Japanese Sushi Techniques: Put the drained rice in the refrigerator to refrigerate overnight. The texture and taste will be better.

6. Prepare an appropriate amount of mineral water or purified water. In order to ensure that the stewed rice is fragrant, the water used to stew the rice must not be careless. The quality of ordinary tap water varies, and it inevitably contains impurities and a little odor. These factors will affect the fragile fragrance of the rice. So choose purified water or mineral water to simmer rice. Put the washed rice into the rice cooker, then add the same amount of purified water or mineral water (the ratio of rice to water is 1:1), heat and simmer.

7. After the rice is stewed, put it into a clean, flat and open container, and then use a rice plate to beat it evenly to loosen it. Be careful not to squeeze it too much to avoid the rice grains from breaking and sticking, which will affect the taste of the sushi. Basic Japanese Sushi Techniques Then add the prepared sushi vinegar to the rice according to personal taste, and stir again with a rice plate.

8. Finally, spread the rice flat to dry, let it warm at room temperature, then put it back into the rice cooker, and cover it to keep it warm. Since the rice used to make sushi should be neither hot nor cold, in order to maintain the temperature of the cooked rice, using a rice cooker to keep it warm is the best and most convenient option.

Sushi is a very popular food among young people today. Its production process is not difficult, but every step requires a lot of attention. If you want to make a delicious and authentic sushi, just Making rice requires many steps. If you are interested, you might as well try it at home according to the above steps to make delicious sushi rolls.