Sushi rice is really just as easy to make as regular rice, but requires a little more attention. The most important part is adding the right amount of water. Too much water and the rice will be sticky, mushy and too hard to use. Too little water and your sushi will be hard and crunchy.
The standard amount of water to use is equal parts water and rice. So if you are cooking 2 cups of sushi rice, you’ll need two cups of water. Not too hard, right? Well, things like new crop rice vs old crop rice, temperature, humidity, etc., all seem to have an effect on your rice. Like everything, it may take a few times before you get optimal results.
1. Measure your rice and add into the pan of your rice cooker.
2. Add water to your rice and pour off the cloudy water. The idea is to do this several times until the water remains clear (in the next step).
3. “Wash” the rice by rubbing it around with your hand. Repeat this process: Add water, rub, pour off cloudy water and repeat (about 4 times).
4. Once the water stays clear, drain the water from the rice, and then add the final amount of water (2 cups water if cooking 2 cups of rice). Then let the rice stand for at least 30 minutes before cooking.
Wonderful web site. A lot of useful information here. I’m sending it to a few pals ans additionally sharing in delicious. And obviously, thanks for your sweat!