This is just what I needed, thank you! I especially liked the washing tips. I can’t wait to try. Could you make a video using a regular cooking pot, for those of us who don’t have a rice cooker or instant pot? Thank you!
My mom originally from Yokohama but moved to Hawaii in the late 1940s. She used to make sushi rice and have us kids fan the rice as she was mixing. She would scold us if we stopped fanning😂. We were only 7 or 8 yrs old. But I remember everything she made that was Japanese. … the love of Japanese food came from her!!!!! I miss her!!!
This is very helpful. The few times I've made sushi, I've roughly done this already, but I've learnt a few new things from this, such as soaking before cooking, and using the sushi oke. Also, I always used rice vinegar by itself, I will need to try with the sugar and salt. Thank you Nami!
Glad it’s helpful! Sushi vinegar is slightly sweet. So make sure to make with these 3 ingredients. 🤗 Japanese rice is more plump than other varieties so soaking helps rice absorb water into the rice. It takes more time than other varieties. Sushi oke is helpful! And rice won’t be mushy as excess water is absorbed. Hope you will see the improvement when you use it! 🤗
Keep the sushi rice covered with a damp towel (or paper towel) for a few hours at room temperature. Rice gets hard and dry in the refrigerator. To keep it for a longer time, put the sushi rice in an airtight container and store it in the freezer for up to a month. You can defrost it overnight in the fridge, and then microwave to room temperature (not hot). If you really want to refrigerate it, cover the container with a thick kitchen towel, so the rice will stay cool but not become cold.
Some rice cookers include a sushi rice option, although even simple rice cookers can cook rice to make sushi rice. Just make sure you follow the recommended water amount and soak time. I hope this helps!🙂
I always assumed that my Zojirushi rice cooker had a built-in soaking time for the sushi setting. Is that incorrect? Should I still soak for 20 min before hitting the sushi setting?
I looked into this before and it includes about 10 mins of soaking time (if I remember correctly). So I always do additional 20 minutes just to ensure the rice absorbs enough water before cooking. If no time, it won’t ruin rice. Just subtle improvement. 😃
You can use a big salad bowl but as I mentioned, ceramic doesn't absorb moisture so excess moisture gets absorbed back into the rice. Less ideal texture but it's not deal breaker. :)
Salad bowl or something big (you need space). Wood absorbs excess water but ceramic doesn’t. If you make sushi often, definitely get sushi oke one day!
In 67 years of life I have found 2 very small pebbles while washing rice just like Namisan. They stand out against the white background! More than just cleaning the rice of excess starch.
It looks really hard to make so I had never attempted to make it from scratch... I saw this online, but I can't find a good recipe online... I think most people just buy them. Sorry I wish I can help! chikuwa-ushi.hatenablog.com/entry/2020/10/07/200052
This is just what I needed, thank you! I especially liked the washing tips. I can’t wait to try. Could you make a video using a regular cooking pot, for those of us who don’t have a rice cooker or instant pot? Thank you!
Ok! Thank you for your request! I’ll put on my list!
Absolutely wonderful! Thank you for this easy to follow instructions.
You are so welcome! Thanks for watching!
Thank you for this video! I’ve never thought about putting kombu in the rice cooker too! Excited to try this 🤤
Just for sushi rice. It’s common ingredient for sushi rice. ☺️ You don’t need to add it if you are making regular steamed rice.
My mom originally from Yokohama but moved to Hawaii in the late 1940s. She used to make sushi rice and have us kids fan the rice as she was mixing. She would scold us if we stopped fanning😂. We were only 7 or 8 yrs old. But I remember everything she made that was Japanese. … the love of Japanese food came from her!!!!! I miss her!!!
Love your recipes! Use them all the time.
Aww thanks sooo much!
Love it! Looks oishii!!! 美味しい
Thank you!
Perfect. Thank you.
This is very helpful.
The few times I've made sushi, I've roughly done this already, but I've learnt a few new things from this, such as soaking before cooking, and using the sushi oke.
Also, I always used rice vinegar by itself, I will need to try with the sugar and salt.
Thank you Nami!
Glad it’s helpful! Sushi vinegar is slightly sweet. So make sure to make with these 3 ingredients. 🤗 Japanese rice is more plump than other varieties so soaking helps rice absorb water into the rice. It takes more time than other varieties. Sushi oke is helpful! And rice won’t be mushy as excess water is absorbed. Hope you will see the improvement when you use it! 🤗
@@justonecookbookI inherited my sushi oke from my mother. It's at least 60 years old and it will go to my daughter.😊
If you have an instant pot put it in medium-low presure for 10 minutes. + 2 off. After that open the pressure valve, and you got it :)
My 3 qt instant pot makes excellent sushi rice - as well as other kinds of rice. Great alternative for those who don't have a rice cooker.
Love the video, will try soon.
Any recommendation for the rice vinegar?
I use Japanese rice vinegar. Mizkan or Marukan works!
I will try this recipe ❤
Hope you enjoy sushi with this sushi rice!
Wonderful! How long do you recommend keeping the rice, and what method do you use to best store it? Thanks!
Keep the sushi rice covered with a damp towel (or paper towel) for a few hours at room temperature. Rice gets hard and dry in the refrigerator. To keep it for a longer time, put the sushi rice in an airtight container and store it in the freezer for up to a month. You can defrost it overnight in the fridge, and then microwave to room temperature (not hot). If you really want to refrigerate it, cover the container with a thick kitchen towel, so the rice will stay cool but not become cold.
@@justonecookbook Thank you! 😊
Thank you for the great video. Is there a rice brand that you recommend?
I included a list in this post. I hope this helps!
www.justonecookbook.com/japanese-rice-everything-you-need-to-know/
Hi Nami, Im a new subscriber,I enjoy your recipes very much,am wandering where can I buy your cookbooks.Thanks..
Thank you for subscribing 🤗 Thank you for your interest in my cookbooks. They can be found on Amazon. Or here: www.justonecookbook.com/cookbooks/
Do you happen to have Instant Pot times/etc. if I have one of those and not a dedicated rice cooker?
Yes, I do! I also have a video too! www.justonecookbook.com/instant-pot-rice/
@@justonecookbook Thank you.
Hi do you just use regular rice cooking function ? 😊 > I only have basic rice cooker with cook and warm button
Some rice cookers include a sushi rice option, although even simple rice cookers can cook rice to make sushi rice. Just make sure you follow the recommended water amount and soak time. I hope this helps!🙂
I always assumed that my Zojirushi rice cooker had a built-in soaking time for the sushi setting. Is that incorrect? Should I still soak for 20 min before hitting the sushi setting?
I looked into this before and it includes about 10 mins of soaking time (if I remember correctly). So I always do additional 20 minutes just to ensure the rice absorbs enough water before cooking. If no time, it won’t ruin rice. Just subtle improvement. 😃
Thank your for responding! Much appreciated.
That is the most important thing getting the rice correct 👍🏻
Yes, indeed! Thank you for watching!
@@justonecookbook I know right so many people mess up the rice all the time. Have a good weekend 👍🏻
Hello! Can this please be translated to grams/ml? Many of us don't have rice cooker cups or American cups.
Please check out my website recipe. There is a box that you may click to change all of the ingredient measurements to metric. I hope this helps! 🤗
Hownbest to cool rice if we donnot have such a wooden container?
You can use a big salad bowl but as I mentioned, ceramic doesn't absorb moisture so excess moisture gets absorbed back into the rice. Less ideal texture but it's not deal breaker. :)
Just use a big wooden cutting board
If I don't have a sushi oke, what could I use?
Salad bowl or something big (you need space). Wood absorbs excess water but ceramic doesn’t. If you make sushi often, definitely get sushi oke one day!
Do you use this type of rice and method to make onigiri?
no. We usually use steamed rice without vinegar for making onigiri. Here's the recipe. www.justonecookbook.com/onigiri-rice-balls/
Is rice vinegar same with mirin?
No, they are not the same. More information on rice vinegar can be found here.😊 www.justonecookbook.com/rice-vinegar/
In 67 years of life I have found 2 very small pebbles while washing rice just like Namisan. They stand out against the white background! More than just cleaning the rice of excess starch.
Good eye to catch it!
what size hangiri is that?
The one I'm using in the video is large (approximately 14 inches), and you can find the product link on my website's recipe card.🤗
@@justonecookbook Thank you!!
Can you please show me how to make Naruto maki (Naruto fish cake roll) on this coming episode????
It looks really hard to make so I had never attempted to make it from scratch... I saw this online, but I can't find a good recipe online... I think most people just buy them. Sorry I wish I can help! chikuwa-ushi.hatenablog.com/entry/2020/10/07/200052
Great tips
The music is distracting and unnecessary tho. I had to put subtitles on to understand what you were saying.
Thanks for your feedback. We can turn down music a bit more for future videos.