Perfect sushi rice. Transfer to a large saucepan. Long grain rice such as jasmine rice or basmati rice is not suitable because they are too dry for making sushi. Wash the rice under running cold water until the water comes out clear.
Place the sushi rice in a large bowl. According to cody the sushi chef the first step toward making perfect sushi rice is to cook the rice properly. Mix together in a small pot on medium heat until all solids are mixed together.
Its more starchy and round than the long grain variety which just wont hold together well enough to support ingredients in sushi. In a large bowl add rice and cover with lots of water. Carefully discard the water use a sieve if you want and generously fill the bowl with fresh cold water.
In a small saucepan combine the rice vinegar oil sugar and salt. Use short or medium grain rice. There are two approaches to rinsing rice.
Any other kind of vinegar will taste bad. For 3 cups of uncooked rice use cup of rice vinegar 2 tablespoons of sugar and 2 teaspoons of salt. Use only rice vinegar.
When you pour this in to the rice it will seem very wet. To make perfect sushi rice you need to use appropriate rice variety. Cool then stir into the cooked rice.
Sushi rice is usually covered with powdery talc to prevent it from sticking in the package. Cook over medium heat until the sugar dissolves. In large bowl wash rice in several changes of cold water until water is clear.
Cover saucepan and bring to boil over high heat. Stir rice in water with your hands then pour off most of the water and agitate 10 to 15 times by quickly moving your hand back and forth. For making sushi you need to use short grain rice japonica preferably koshihikari.
One method is to place the rice in a fine mesh strainer and run cool water over it until the water runs clear. Move the rice in a circular rotation using your hand to speed up this process. Let stand for 30 minutes.
Alternatively you could use sushi rice seasoning powder.
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