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You are here: Home / Recipes / sushi / Making Sushi Rice Part 1

Making Sushi Rice Part 1

May 18, 2009 by Benjamin and Koshiki 1 Comment

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.

sushi_rice_1

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).
sushi_rice_2

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).
sushi_rice_314. 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.

sushi_rice_4

Filed Under: sushi Tagged With: rice, sushi

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  1. Sushi Monsters

    April 21, 2012 at 10:55 pm

    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!

    Reply

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こんにちは!

A food blog brought to by Koshiki Yonemura. After almost two decades of running a restaurant in St. Paul with my husband, I now operate a boutique travel company, teach cooking classes and share recipes on this blog. Please leave a comment or send a message. I'd love to hear from you!

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Tonkatsu
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¾ pound pork loin (cut into two large slices or four smaller slices)
1 cups of panko bread crumbs
¼ cup four
1 egg, well beaten with a tablespoon of cold water
Salt and pepper  2 cups of vegetable oil for deep frying  For the home-made Tonkatsu sauce:
2 tablespoons Worchester sauce
2 tablespoons ketchup
1 tablespoon soy sauce  DIRECTION:
Make the sauce by mixing the Worchester sauce, ketchup, and soy sauce in a small saucepan.  Heat the sauce until everything is well-combined.  Keep it warm.  Cut pork into either two large slices or four smaller slices.  The meat should be about ¼ inch-thick.  Tenderize the meat if necessary and cut slits into any fat or membrane so the meat will not curl as it deep-fries.  Lightly salt and pepper the pork. 
Dust the pork in flour, dredge them in egg mixture, then press them onto panko bread crumbs.  The pork should be covered completely in bread crumbs.
Heat the oil to 300 F and fry the pork one at a time, turning it as it brown's about 3 minutes total.  Take the pork out of oil and dry it in an oil drying rack or paper towel. 
Cut the pork into strips and serve them hot with home-made Tonkatsu sauce.  #cookjapanesefoodathome
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