Sushi Rice Recipe Without Rice Cooker

SUSHI RICE RECIPE (WITHOUT RICE COOKER)

Steps:

• Put the rice in a large pot. Fill with cold water and then immediately drain the water.
• Next, repeat the process and rewash the rice. Rinse and drain.
• With your fingers, stir the rice to make sure any impurities are removed.
• Repeat the washing process 2 more times. The water you throw out must be completely clear. This means the rice is clean.
• Now fill up the pot with water once again and let the rice soak for approximately 30 minutes.
• Drain the water after 30 minutes. Now you're ready to start cooking.
• Put the rice in the pot and fill with water until it covers the rice well. Don't cover with the lid yet. Make sure that there's about 20% more water than rice in the pot.
• Bring the rice to a boil, then reduce the heat to low. Make sure to stir continuously so the rice doesn't get clumpy.
• Now put the lid on and reduce the heat to a minimum. Let the rice cook for about 12-14 minutes, or as directed on the rice packaging.
• Start to check if the water is evaporated after about 12 minutes of cooking time.
• Always check the water because once it evaporates, it takes a matter of seconds for the rice to stick to the bottom and burn. So you have to be very quick to remove the pot from the stove.
• The rice is ready after all the water is evaporated. At this time, you should have only rice in the pot.
• Now take out the rice and put it in a large bowl where you can mix it.
• Tip: If the rice is stuck to the bottom, don't use those bits at all. It'll make the sushi taste bad.
• In this step, you need to use seasoned rice vinegar (also called sushi vinegar) and mix it with the rice.
• In your bowl, mix the hot rice with the 4 tbsp of seasoned rice vinegar. Mix very gently and slowly to avoid crushing the rice. Use a wooden spoon because it makes it easier to mix, and wood doesn't chemically react with sushi rice, which means it doesn't alter the taste.
• Add in the sugar and salt, and continue mixing.
• Once you're done mixing, cover the bowl with cling film or a towel and let it cool until you make the sushi rolls.
• Tip: If you find it hard to mix the rice and vinegar, split the rice in the middle first. Then, keep turning in the opposite direction, then switch. Make sure to mix slowly and apply light pressure.

SUSHI RICE

Steps:

• The most important thing to get right when cooking sushi rice is the ratio of rice to water. It's better to use a volume measure rather than weighing. Use a cook's 250ml measuring cup if you have one, or a short glass, teacup or small mug. Once you've made one batch, you'll know how much cooked rice that measure makes - it should be about 2½ cups.
• Measure out 1 cup rice into a saucepan, rinse the rice, swirling it around the pan, then drain off the water. Try not to lose any of the rice. Add 1½ cups water (about 375ml).
• Bring the rice to a simmer quickly, put on a tight-fitting lid and reduce the heat to low. Cook for 13 mins - don't take the lid off.
• Check a couple of grains at the top - the rice should be just about cooked and the water evaporated. If not, continue to cook and check at 2 min intervals, each brand of rice will differ. Turn the heat off and leave the rice to stand with the lid on for 10 mins so all the moisture is absorbed. Add sushi rice seasoning, if you like, and serve.