the measurements of the ingredients used for the seasoned vinegar: 1/4 cup rice vinegar 2 1/2 tbsp sugar 1 tsp sea salt (They put the recipe in the description)
Are you reading my mind? I was searching everywhere to find a good video on sushi rice, since in wanted to do it for my friend tomorrow - you're my savior!
Marion, thank you so much ! I’ve been to a sushi party, where the host just put the sushi ingredients each separately, including nori sheets, of course, and a big bowl of sushi rice on the table. Then the guests sat down at the table and made their own sushi for each of themselves. Although it was sit-down, it was very informal and fun.
I always wanted to know how to make sushi rice and watched other videos but they didn't help nearly as much as this video did!! this video is super informative. thank you for posting this ♡
I’m glad to hear sushi chefs will rinse like 10 times. I’ve always read to rinse until the water runs clear and I always found that that it takes so many times for that to happen! I would watch cooking videos where it seems people only do it 2 or 3 times and it didn’t seem possible.
Protip: If you're looking for Kombu in your Asian grocer, try the _Korean_ section. I found a big bag of it, 5 times as much as the imported Japanese brand, for half the price. I throw it in everything these days.
I Iove koshikari sushi rice, it is sweet and silky. I like it that Japanese cooking does not involve so many specialized ingredients other than miso or kombu, but they are easily found in stores and versatile for any dish. I use both regularly to amp up the flavors of my homemade veggie soups and stews.
Thank you Marion kitchen 💞 all your recipe so easy to learn and so yummy 😋🌟 been making sushi but didn't know that we boil vinegar salt & sugar together 🥰thank you for sharing 💞🌟 Everytime I cook something?I follow your recipe 🌟❤️🌟I tell family and friends it's Marion kitchen recipe on TH-cam 🥰💞🌟🌟🌟❤️
marion thank you for showing us! i always wondered if you put the vinegar before or after the rice is hot or cooled down! i was wondering how long you wait till the mixture of rice and vinegar is ready to be served?
Sushi chefs have the highest standards, it's incredible. I've heard that when learning how to make sushi, just making the rice can take years to master.
I'd really like to thank you for publishing this issue right here because I just told my husband you know what it's pretty obvious that I can do just about everything that Marianne has posted I've made a lot of your recipes and they all come out fantastic and I really want to make sushi in here you come along posting a video that's so informative and you're very easy to follow so I really thank you for sharing this as always your fantastic and my Pancit Bihon came out fabulous,Thank You so very much.👍🙋🏻♀️🇺🇲🌉👩🏻🍳
Love your recipe. I do a similar recipe. Thank you for sharing! I love your channel a d look forward to them! I've searched for the dragon roll recipe video, but can't seem to find it...🤔
I watched a japanese documentary about sushi and when they form the sushi, the rice is still warm. I could still see some steam. I'm not an expert but I'm pretty sure you're supposed to mix the vinegar while it's still steaming hot. The rice will absorb the vinegar without making it soggy. By the time it's warm it's clumpy but the grains are separated. It's supposed to be clumpy to make it easier to mold. In that method, the rice would be in room temperature by the time you some sushi.
Hi Marion, I enjoyed watching you cook. I did some of your recipes like noodle recipes. Hope you can make your version of Baked Sushi (Asian version). 😀 and thank you for sharing this simple sushi rice. 🧡👍
Thank you for this video! Mine always comes out a tad on the 'bitey' side every time I make it. Looking forward to making it again with your techniques.
My sushi rice has always ended up really sticky and goes everywhere, and the nori ends up not staying properly structured but gets a tad rubbery. I probably don't wash the rice enough or use the right vinegar?
It spoils the whole sushi for me when the rice is gluey and gluggy 😤 It really surprises me that some sushi places actually get the rice wrong, like dude! this is your staple food, how do you get it wrong! Thank you for this video M 👍
@@bhanani5480 why should or would they not be Asian? Do you realise that ‘Asian’ isn’t one food type? Obviously if you have other Asian cultures also setting up food shops there’s going to be a variance in the consistency and textures of what they produce and put out???
Marion, use a large bowl, put in rice and water, get both hands in there, then rub the rice and water between your palms. Continue to change water until the water runs clear.
Will definitely be trying this method with the sweet wine vinegar. I’m always weary about leaving rice at room temperature or even stored in the fridge for more than a day or 2 (due to bacteria).
Fridge is perfectly fine for 5 days. Room temp, not long. Refrigerate leftovers shortly after you serve it, within an hour. When was the last time you heard of someone who contracted rice toxicity?
My father forced me to cook rice for dinner every night by the time I was 7yrs old. If I were to drop a few grain of rice down the drain or if I don’t cook the rice in time for dinner, I get yelled at. If the rice was too moist, I get yelled at, if I didn’t cook enough rice for dinner, I won’t eat rice in case he yells at me. If I just forget to cook rice 😖 I had to learn how to cook rice by threats so believe me, you can be rough on rice and it will be fine.
Love your stuff but, for someone making a fool proof tutorial on how to nail sushi rice, why did you not include measurements for the rice vinegar / sugar ratio?
Is it just me or does everyone else notice if you ask ten people the water to rice ratio for sushi rice, you'll get ten different answers? VERY frustrating. I've thrown out two batches of rice this evening. The first batch was literally mush from way too much rice. The second was still almost crunchy in the center when it was supposed to be done and all the water was gone and it was starting to crisp up on the bottom of the rice cooker. I've now given up on it today.
the measurements of the ingredients used for the seasoned vinegar:
1/4 cup rice vinegar
2 1/2 tbsp sugar
1 tsp sea salt
(They put the recipe in the description)
Are you reading my mind? I was searching everywhere to find a good video on sushi rice, since in wanted to do it for my friend tomorrow - you're my savior!
Glad I could help!
Indeed...thanks Marion...
Marion, thank you so much ! I’ve been to a sushi party, where the host just put the sushi ingredients each separately, including nori sheets, of course, and a big bowl of sushi rice on the table. Then the guests sat down at the table and made their own sushi for each of themselves. Although it was sit-down, it was very informal and fun.
I always wanted to know how to make sushi rice and watched other videos but they didn't help nearly as much as this video did!! this video is super informative. thank you for posting this ♡
You're so welcome!
Marion your "dragon sushi" reminds me of that children's book... the hungry caterpillar 😄❤ so cute 🐛
I’m glad to hear sushi chefs will rinse like 10 times. I’ve always read to rinse until the water runs clear and I always found that that it takes so many times for that to happen! I would watch cooking videos where it seems people only do it 2 or 3 times and it didn’t seem possible.
Protip: If you're looking for Kombu in your Asian grocer, try the _Korean_ section. I found a big bag of it, 5 times as much as the imported Japanese brand, for half the price. I throw it in everything these days.
Thanks Marion! tried it at home and I kinda like it!more videos of this kind pls!❤
I look forward to your videos daily. Thank you 😊 💓
You are so welcome!
I Iove koshikari sushi rice, it is sweet and silky. I like it that Japanese cooking does not involve so many specialized ingredients other than miso or kombu, but they are easily found in stores and versatile for any dish. I use both regularly to amp up the flavors of my homemade veggie soups and stews.
Looks good very simple to prepare Marion some day I will prepare some thanks for sharing
Great video! How much vinegar/salt/sugar for 1 cup of rice?
1/4 cup rice vinegar,
2 1/2 tbsp sugar,
1 tsp sea salt
My boyfriend was strugling to prepare rice for sushi and you just come like a saviour :D thanks :D
I'm such a fan! Love all your videos and I learning a whole lot. l realize that I'll missing sugar in mine! It really does make a difference.
Thank you Marion kitchen 💞 all your recipe so easy to learn and so yummy 😋🌟 been making sushi but didn't know that we boil vinegar salt & sugar together 🥰thank you for sharing 💞🌟 Everytime I cook something?I follow your recipe 🌟❤️🌟I tell family and friends it's Marion kitchen recipe on TH-cam 🥰💞🌟🌟🌟❤️
You hv encouraged me to try this out!and of course Dragon Sushi !Thx Marion from Chicago🙋🏻♀️
nice choice of food I Love your recipe for your cooking.
Love ❤️ your new style of videos
I have been waiting for this recipe for so long! 😍😍😍😍
Could you do a video on Tom Kha Gai please it’s on of my favourite soups 🙏🏼😊🥰
Ugh why are you so amazing ❤️
marion thank you for showing us! i always wondered if you put the vinegar before or after the rice is hot or cooled down! i was wondering how long you wait till the mixture of rice and vinegar is ready to be served?
@marion grasby - I just have a few question. How long do I cook sushi rice for? Could I storage in the rice cooker?
I love you Marion!
So good to see you rinsing in a bowl, it drives me crazy seeing some cooks on here rinsing straight down the drain 😥
Hello Moyra 👋
How are you doing?
I love the way you say rice
Brilliant, been needing to know what some of the secrets to good sushi rice were, thanks Marion 👍👏🙏
1:20 that little red drain basket really reminds me of asian thing. So common in thailand 😂
Great video Marion 🙂
I LOVE that Marion straight up admitted she used google, in researching this recipe!🤷♀️👍🏻😘
Sushi chefs have the highest standards, it's incredible. I've heard that when learning how to make sushi, just making the rice can take years to master.
I mastered it on the first try! Excellent recipe!
I love your receipies
Glad you like them!
I'd really like to thank you for publishing this issue right here because I just told my husband you know what it's pretty obvious that I can do just about everything that Marianne has posted I've made a lot of your recipes and they all come out fantastic and I really want to make sushi in here you come along posting a video that's so informative and you're very easy to follow so I really thank you for sharing this as always your fantastic and my Pancit Bihon came out fabulous,Thank You so very much.👍🙋🏻♀️🇺🇲🌉👩🏻🍳
Thanks so much for the video 🤗
Love your recipe. I do a similar recipe. Thank you for sharing! I love your channel a d look forward to them! I've searched for the dragon roll recipe video, but can't seem to find it...🤔
I watched a japanese documentary about sushi and when they form the sushi, the rice is still warm. I could still see some steam.
I'm not an expert but I'm pretty sure you're supposed to mix the vinegar while it's still steaming hot.
The rice will absorb the vinegar without making it soggy.
By the time it's warm it's clumpy but the grains are separated.
It's supposed to be clumpy to make it easier to mold.
In that method, the rice would be in room temperature by the time you some sushi.
TH-camrs: rice content
Uncle Roger: arriving in 10 mins
I am so happy that I see how to make sushi rice
I have watched so much video of sushi rice but have fail
I think you've completely taken over my kitchen 😂
How did you know that I needed this?
Thank you so much for this. I want to make sushi bake so this was at the right time.
Hmmm or maybe Marion can you show us a sushi bake recipe
Hi Marion, I enjoyed watching you cook. I did some of your recipes like noodle recipes. Hope you can make your version of Baked Sushi (Asian version). 😀 and thank you for sharing this simple sushi rice. 🧡👍
Thank you Marion can you make sushi rice in a Rice Cooker I,m sought of thinking no but would be pleasantly surprised if you could
Cobberdog NSW
Do you have a video on how to make brown rice properly? I couldn't find any but if not can you please make one? Thank you
Jpnese rice, after cook wait it cool. seasam seed, vinegar, seasam oil, a bit of salt, bang... great rice every
You are the best
Very good 👍
do you have a rice cooker? Had thought you have a video on this, but can't locate it now? Thank you
What are the quantities for the rice vinegar for the sushi?
Marion, can children undee 15 yr have rice wine? If not, whats the alternative? BTW Love your videos!
Thank you so much for using a pot to do this and not a rice cooker! It's hard to find anything that doesn't use a rice cooker.
It soft, juice but not crispy, perfect !
Thank you for this video! Mine always comes out a tad on the 'bitey' side every time I make it. Looking forward to making it again with your techniques.
Thanks! What about not sushi rice but rice say for nasi goreng? How do you make it?
Is rice cooking wine the same thing as rice vinegar?
Nice cooking sushi rice I Food leveling
have the sushi rice waiting in the pantry, had not been game to try it. Maybe I will.... oh and is it the top or a bump?
Thank goodness someone mentioned it, the bump. I think the camera person was practically begging us to notice.
My sushi rice has always ended up really sticky and goes everywhere, and the nori ends up not staying properly structured but gets a tad rubbery. I probably don't wash the rice enough or use the right vinegar?
I feel like I’ve been empowered! Thank you.
What are the rice vinegar salt and sugar ratio
Could you please do a recipe for brown sushi rice for those of us who can't eat white rice !
👍
I make my sushi rice this way. Delicious. It's disappointing to go to a sushi restaurant where it's just unseasoned rice.
Can I use balsamic vinegar
🤪😜❤
I am watching Master Chef Australia season 2 were you one of the cooks
Hi Marion pls notice me here . Im a huge fan. Cant wait for more recipes ..
Did say how much rice vinegar?
It spoils the whole sushi for me when the rice is gluey and gluggy 😤 It really surprises me that some sushi places actually get the rice wrong, like dude! this is your staple food, how do you get it wrong! Thank you for this video M 👍
Oh me too!! If the rice is not good there's no way the sushi can be good!
A lot of different Asian cultures now have sushi shops.
Not every sushi place is owned or run by Japanese people.
@@rachkate76 Fair comment, but I didn't write Japanese ppl, but just to say that I've not seen one sushi shop in Auckland where they weren't asian.
@@bhanani5480 why should or would they not be Asian?
Do you realise that ‘Asian’ isn’t one food type?
Obviously if you have other Asian cultures also setting up food shops there’s going to be a variance in the consistency and textures of what they produce and put out???
Marion, use a large bowl, put in rice and water, get both hands in there, then rub the rice and water between your palms. Continue to change water until the water runs clear.
What are the measurements or do you close you eye and guess.
Will definitely be trying this method with the sweet wine vinegar. I’m always weary about leaving rice at room temperature or even stored in the fridge for more than a day or 2 (due to bacteria).
Fridge is perfectly fine for 5 days. Room temp, not long. Refrigerate leftovers shortly after you serve it, within an hour. When was the last time you heard of someone who contracted rice toxicity?
My father forced me to cook rice for dinner every night by the time I was 7yrs old. If I were to drop a few grain of rice down the drain or if I don’t cook the rice in time for dinner, I get yelled at. If the rice was too moist, I get yelled at, if I didn’t cook enough rice for dinner, I won’t eat rice in case he yells at me. If I just forget to cook rice 😖
I had to learn how to cook rice by threats so believe me, you can be rough on rice and it will be fine.
wow parents really do have a lot to answer for.
초밥에 쌀은 정말 중요해요. 가끔 외국마트에서 파는 스시는 밥이 너무 맛없어요. 정말 맛있게 만들려면 밥이 가장 중요하죠..
My rice is good but I am struggling with the sauce ratio
Can you please give the measurements is Ingredients
Love your stuff but, for someone making a fool proof tutorial on how to nail sushi rice, why did you not include measurements for the rice vinegar / sugar ratio?
I couldn’t find the dragon sushi video??
love u
Is anyone getting a Nigella vibe?
Is there someone pregnant again??? You look good, Marion, and you cook super-food!!!
ononopito
What the heck TH-cam, 1 view but 9 likes, huh????
No need to soak the rice?
too much talking Marion… just get on with it
Is it just me or does everyone else notice if you ask ten people the water to rice ratio for sushi rice, you'll get ten different answers? VERY frustrating. I've thrown out two batches of rice this evening. The first batch was literally mush from way too much rice. The second was still almost crunchy in the center when it was supposed to be done and all the water was gone and it was starting to crisp up on the bottom of the rice cooker. I've now given up on it today.
I grew up calling sushi rice, pearl rice. I'm super excited to try this.