First video I watched from this challenge. I've followed a number of sushi rice recipes and think this is the best guide I have come across. Will now have to watch every video on this channel!
Keep going Sushi Man - your delivery style is awesome! Made first sushi rice last weekend - not a complete failure but found your TH-cam looking to improve. Well done! I will look for your other videos - my first rolls last weekend need improvement! Thank you!!
Wow. This video makes me believe I can make authentic sushi rice. Gonna try soon. Thank you soooo much for creating this. This is the best sushi rice video on the internet.
Thanks for checking out my How To Make Sushi Rice video and don't forget to subscribe if you found it helpful! And here's the link to the Ultimate Sushi Kit guide where I go over all my recommendations on everything related to sushi: www.UltimateSushiKit.com. Kanpai!
I have been making sushi for years. This is the best rice ever. Easy to work with, tasty and easy. I've been using the Instant Pot. I prefer this stove top version that I can see.
Can you please do a video of a classic and simple bento box? Or a few different basic bento boxes? Me and my two sons are getting into that for lunches(started after watching My Neighbor Totoro) but I don’t have time for anything fancy and my kids have not acquired a love of strongly flavored Asian flavors yet. (Like pickles plums, I love the strong flavors though) I’d really appreciate it!
I tried making sushi bowls today for the first time ever and used this recipe to make my rice and rive vinegar, let me tell you this was a hit!!! thank you so much!
Nice Video th-X but what rice is used for side dishes in Japanese restaurants. i saw some brownish rice ...the rice isnt relay bond together but a little .you can easy see every kernel. I just bought 600g of Koshihikari Rice to accomplish the texture.
Hi Trex, can't say for sure about the rice but if it's slightly brown it could be a type of haiga-mai, which is sort of a hybrid between brown rice and white rice. I really like it because it has a similar texture as white rice but has the health benefits of brown rice, best of both worlds basically. And good choice on the rice, Koshihikari is one of my favorites!
Honestly, I don't work with brown rice much but the method should be the same. Just let it soak for a little longer before cooking and also the actual cooking time will probably take a bit longer too. After that the sushi vinegar and everything should be the same. Sorry if that wasn't much help.
3/4 U.S. cup = one “rice cooker cup”. We lost the rice cooker cup and had a hard time figuring out how much rice to use. As he mentioned 3:21; the standard rice cooker cup is 180ml. A standard U.S. cup is 240ml. 180/240 = .75 or 3/4 cup. Question; Could we add the sushi rice seasoning to the water before the rice cooks? That way each grain is seasoned and all we would have to do is fluff; right?
That's a good question, I've never tried it myself nor have I heard any sushi chef cook it that way. I'm thinking the heat would alter the flavor and probably the texture as well. But never know until you try, let me know if you give it a shot.
Sushi making in Florida is probably an excellent idea considering all the fresh fish you can catch down there. Great way to distract yourself from other hurricane probs.
I think you give the best description and clear instructions on how to cook this. The background music was very distracting and annoying though. Do without music would be nice so we can stay focused.
Yes, if you skip the vinegar then you just get plain white steamed rice which is what you want to use for onigiris. I have a video on that as well in case you didn't see it th-cam.com/video/tJ1r1Ei-DF8/w-d-xo.html. Hope that helps!
You are so thorough!!! I once had to explain to someone to stop opening the lid to the rice. They were worried about burning it. And I’m like well now it’s going to be undercooked
Hi MrLeszczu, soaking the rice before cooking is not required but it will result in a more even and fluffier texture. The rice tends to not absorb enough water if you skip the soaking and can result in a harder texture. Hope that helps!
Another great an extremely informative video! I got idea for a video when I go to the store they have different frozen fresh hole fishes in a deep freezer a lot of different kinds. I am not clear what exactly there for because of the different varieties of them but maybe informing us what an how to cook an clean them also incorporate them in our sushi dishes. Ooo even how you cure salmon I haven’t seen a descent video on that an done it but discouraged me from trying it again I’m just glad no one got sick.
Thanks for the positive comment and feedback Crow! I do plan to create a video on how to buy/prep fish and also one on prepping salmon so definitely stay tuned!
You may have already found your answer, but in video form this is a great tutorial/starting place. m.th-cam.com/video/p3gfaq_RYnI/w-d-xo.html Good luck and don’t forget that books are a wonderful resource as well!
Hi Anto, the quality will drop but you can use the rice for a couple of days as long as it's properly refrigerated. You can heat it up just a bit in the microwave to soften it up. Hope that helps!
Hey Jun love this easy to follow tutorial with all the useful tips! I have an issue with my sushi rice - when cooked it's perfectly sticky but when I add my sushi-zu it seems to become very loose despite mixing it in properly and using correct measurements which makes my rolls fall apart. Do you know why this happens? Am I over washing my rice before cooking?
Glad you enjoyed the video! There could be a few reasons why your sushi rice is falling apart but hard to determine without actually watching you make it. But first, what type of rice are you using? And have you tried adjusting the water level when cooking, does that help at all? I don't think you're over washing the rice as long as you're washing till the water is mostly clear. But make sure you're not breaking the rice while you're doing it. Also, what type of sushi vinegar are you using (my recipe or store bought)? And one last thing is to let the rice cool after you've mixed in the sushi vinegar. Hope those things can help and let me know how it's going.
@@TheSushiMan Thank you! So I'm making sure to use sushi rice, it may not be the best of the best but is decent and I've tried a couple different brands, I've tried using less water and the rice is perfect before I add sushi-zu but after its always too loose and falling apart. I've tried your vinegar recipe and also a store bought, premade rice vinegar and I always add the amount you specify for the amount of rice. I let the rice cool to room temp too and use the method of 'fanning' the vinegar over the rice and then gently tossing it through the rice. It's strange! I'll try again and follow your video exactly and hopefully get better results
Hi. What is the ratio of sushi vinegar to uncooked rice? I see you use approximately 16 ml for 100 ml rice, but I have seen other videos where the ratio is 1/3. Should I vary it according to what type of sushi I am making. I keep trying and trying, but I can never get it to taste even close to how it tastes in a restaurant.
Hi Orroz1, it depends on what type of sushi vinegar you're using. If you're following my sushi vinegar recipe in the video then yes, it should be around that 1/6 ratio (in ml). Store bought sushi vinegar may be different and you should follow the recommendation on the label. If it doesn't tell you anything then a general rule of thumb is to add the same amount of sushi vinegar (in fluid ounces) as uncooked rice (in rice cooker cups). So for example: 4 rice cooker cups (720 ml) = 4 fluid ounces (about 120 ml) of sushi vinegar. Hope that helps!
Your directions for making sushi rice is outstanding! I recently when to a sushi restaurant (my wife and I live in Mexico) and what a disappointment. The rice was awful! We decided to make our own with your help it was a great sushi dinner thank you. I really appreciate your video 😊
Hello. Do you have any budget recommendations for rice cooker? I have no idea which one to buy. Its so many opinions. I dont want to waist money. Im just thinking about making sushi for people. But not sure yet. Looking for advice please ❤
Hi, have you had a chance to check out my sushi checklist where I have a bunch of tools, supplies, and ingredients that I recommend? I have rice cookers on there as well. Just go to www.UltimateSushiKit.com. I think you'll find it helpful!
I didn't see your comment and i bought one already 😊 Now its testing time...i though it will be really easy and simple. But for now i cooked 5 times and im still not sure is it already good rice. How to know when is good? Mine is too dry. If i put 1 cup of rice and 1 water 8ts horrible. If i use 1.5 water is better but still dry. And stick little bit to the bottom. So i will try 1 rice and 2water now. But why every video i see say 1 to 1 ratio.but for me its no chance. I try long grain.
I tried and sushi rice. I used 1 water and 1. 25 water .so grain is soft but all rice stick to the bottom a bit and got dry. I got some spots so dry that i had to trow away. So interesting how to make them not dry 🤔
Hi Nerida, what type of rice are you using? The amount of water can depend on the type of rice so following the label instructions is usually the best way.
Hi Yessenia, no the vinegar that you mix with the salt and sugar over the stove is plain rice vinegar (not seasoned). The one you mix in with the rice at the end is the combination of the plain rice vinegar + salt + sugar. Hope that helps!
I found your video about how to roll sushi and come to your page, surprised me how can you just posted 2 video while your video is so good and easy to understand. Can you make a video how to fold Shari sushi? I would like to watch it, thank you 😊
Thanks for the positive comment! I'm not sure what you mean by folding Shari sushi though. Shari is what we call the sushi rice so if you're looking for how to "fold" the rice while mixing vinegar into it, I go over it in this video.
Do you need those gojirushi cookers like a lot of people suggest? I have an instapot so hoping that's enough to avoid another kitchen appliance i never use. :)
Zojirushi is the brand I recommend as well. If you plan to cook rice often then I highly recommend getting one but if not, then the stovetop method or instapot should work just fine.
Hi Mckayjo, I would recommend making it closer to when you'll be making the sushi. In commercial use we have these large sushi rice bins that help keep it at the right temperature for a longer period but it's a bit overkill for home use. If you can only make it in the morning, just make sure to put it in a container with a lid so that it doesn't dry out. Hope that helps!
Hi Alessio, the amount of water you use to cook the rice is very simple. If you're using 500g of rice then just use the same amount of water. I believe 1 gram = 1 ml so you can use 500 ml of water. Hope that helps!
Would it work to mix pre-seasoned rice vinegar and unseasoned rice vinegar together for sushi rice? (I accidentally ended up with a lot of seasoned rice vinegar as a gift.) Half and half?
You can use the pre-seasoned rice vinegar as is without adding the sugar and salt. It will taste different than my recipe though. If you want to mix the two vinegars, then bring down the amount of sugar and salt since the seasoned one already comes sweetened. Hope that helps!
Hi Vitalina, you can make the sushi rice in advance, just make sure to cover the rice with a damp towel so that it doesn't dry up. But you might start to notice the rice hardening after an hour or so (after it's been cooled) so best is using it within that hour. Hope that helps!
hi! You sad "One rice cooker cup is 180 ml", but in the movie, you have a measuring cup of 160 ml so 160*3 =480 ml, not 540 ml. Which portion is suitable? Your Sushi Vinegar is suitable for 480 ml or 540 ml rice?
Hi Monika, the rice cooker cup is 180ml. The measuring cup in the video looks like it's 160 ml because that's the last measurement labeled, but if you look closely there's some space from the 160ml line to the very top of the cup (the remaining 20ml). So the sushi vinegar is meant for 540ml of uncooked rice. Hope that helps!
Hi Irina, you can just use a large bowl (stainless, plastic, or glass). Just make sure its large enough so that you can mix the rice around. Hope that helps!
Hi I have been watching a couple of your videos and I came across this one lol I do have a question though with the rice vinegar making part is that important for the rice or is it just for flavouring and I can skip it? thankyou that's the only question I have thankyou for your helpful videos keep making them there really good
Thank you Chick Hippie! As for the sushi vinegar, yes you do have to mix that into the rice in order for it to technically be sushi, consistency will be better as well. But hey, try both ways and see what you like! And you can always buy sushi vinegar that's already bottled if you want to skip the step of making it. Hope that helps!
Unfortunately there's not a really good substitute for rice vinegar, especially when making sushi rice. However I have heard of people using apple cider vinegar instead but I haven't personally tried it myself. Let me know if you give it a try!
Good question! I use cold to room temp water usually, unless I'm in need of rice fast then I use hotter water. And since you're letting the rice soak for 20-30 minutes it gets closer to room temp regardless. But you can really use whichever, it'll just change the time it takes for the water to boil. Hope that helps!
Hi, if you're cooking with a rice cooker then I suggest following the instruction manual since every rice cooker is a little different. But it should be really simple, probably just a push of a button and it'll either beep or pop when it's done. But yes, follow the presoaking and also let it rest for about 10 minutes after it's done cooking just like the video. Hope that helps!
if i cook 2 kg of rice same time how much water and how many minutes to cook it? please? i follow this steps but for 2 kg of rice and the rice is uncooked
Hi craiovabelgia, going by weight is tricky when measuring the rice. Rather than that I recommend using a measuring cup (or any other vessel) and measure out the rice. So for example if the 2kg of uncooked rice is 10 cups then you want to cook the rice with the same 10 cups of water. And also make sure you're using a pot large enough. For the time, I would add a few more minutes to the cooking part but keep a close eye on it to make sure it doesn't burn. Hope that helps!
Yes, for the most part, but if you have a rice cooker, it should have the measurement lines inside the pot. I recommend following those for best results.
@@TheSushiManNotice the measurement lines on the rice cooker are evenly spaced. So regardless how much rice is used, the amount of water above the rice level is always the same. If you ever lose track or don’t have a measuring utensil, another method is to put your finger straight up on the rice in the rice cooker and add water just to the first knuckle on your index finger. 😊
Hi Regan, cooking it with a rice cooker is pretty much the same, just easier. Follow the same steps but instead of using the pot, use the container that came with the cooker. And then set it to start and just wait till its done. And be sure to not open the lid for 10 minutes after it's done cooking. Every rice cooker is different so I recommend reading the instructions just in case. Hope that helps!
Just skip all the sushi vinegar part and use it as regular steamed rice. I actually have a video on how to make onigiri if you want to check it out th-cam.com/video/tJ1r1Ei-DF8/w-d-xo.html. Hope that helps!
Yes, however I usually don't recommend it because the texture is just not suited for sushi. If you do want to use brown rice though, try to find Japanese short grain brown rice. Hope that answers your question!
Hi Heaven-leigh, I've never tried it personally but I would give either white vinegar or apple cider vinegar a try for a substitute. Let me know how it goes!
The correct amount is 180ml which is "ichi-go" or one standard rice cup. The measurement labeled on the cup will show up to 160ml but will have some space above it. Therefore you have to fill the cup up all the way flat to the rim to measure the correct 180ml amount. Hope that helps!
is the vinegar with salt and white sugar supposed to smell so awful when you're cooking it in the pot? It was on low heat, not boiling. It still smells awfull after cooling off. I used rice vinegar from Blue Dragon. It says 'ingredients: 99% rice vinegar, salt.' Can't really find unseasoned rice vinegar here in Belgium.
Hi Malou, I never used Blue Dragon vinegar so I can't say for sure but the Marukan and Kikkoman vinegars lists that it has been diluted with water to about 4.2% acidity. IF the Blue Dragon vinegar hasn't been diluted then I assume that it would be too strong and probably result in a very strong smell as well. Hope that helps!
Hi Randy, I don't recommend using white vinegar or apple cider vinegar. I've never tried it myself but I would imagine the flavor to be quite different than using rice vinegar.
Hi Bond, with 2 U.S. cups of rice you'll have some funky measurements. But if I did my math correctly it'll equate to 5.33 Tbsp of vinegar, 2.66 Tbsp of sugar, and 0.66 Tbsp of salt. If you plan to make more sushi in the near future I recommend just making a big batch of the sushi vinegar, you can keep it in the fridge for a few months. Hope that helps!
Hi Francis, I've never used Thai short grain rice so I'm not positive but I think it will have a different texture than Japanese short grain or medium grain rice. It seems to be sticker and closer to the rice that we use for making Japanese mochi, which would be too sticky for sushi. You can check out my different rice recommendations at UltimateSushiKit.com. Hope that helps!
Hi Ashley, sushi rice is pretty sticky in general and can stick to your hands even if they're wet. But it mainly depends on the type of rice you're using and how it's cooked. You might want to try adding some unseasoned rice vinegar into the water you dip your hands into (we call this temizu), might help a bit. Add about a 1/3 of the amount of water and mix it in. Other than that, make sure to wipe and clean your hands often and keep practicing!
Hi Sa Ly, the sushi vinegar recipe in the video is if you're using regular (unseasoned) rice vinegar. If you have "sushi" rice vinegar, there's no need to mix in sugar or salt. Hope that helps!
Hi Lynette, could be many factors but the main reason is usually the water to rice ratio. Double check that you're using the correct measurements (rice cup and standard U.S. cup is different). Also could be the type of rice, type of pot, or timing issues (make sure to let it sit without opening the lid after it's done cooking). Best way is to just keep testing or you can look into buying a rice cooker. Check out UltimateSushiKit.com if you want my recommendations. Hope that helps!
UPDATED VIDEO - Hey everyone, if you want to watch the new version of this video check out this link: th-cam.com/video/FKEjHIl0nmA/w-d-xo.html
Are you the fella with the kitties that like to watch you cook and a beautiful, redheaded wife?
After one year of preparation he finally emerged from the abyss to enlighten us mere mortals with his knowledge
🤣🤣so true.
Haha thanks for the positive comment Douloumius! And new videos will be coming a lot sooner from now on so stay tuned!
@@TheSushiMan looking forward to it.
@@TheSushiMan still waiting daddy
How much is the rice in grams?
Thank you Sushi man. My 8yo and I followed your instructions here and made some lovely sushi using your rolling techniques.
Glad you found the video helpful!
First video I watched from this challenge. I've followed a number of sushi rice recipes and think this is the best guide I have come across. Will now have to watch every video on this channel!
Thanks and glad you enjoyed the video!
Dude the music is UNBEARABLE
Its a you problem
Keep going Sushi Man - your delivery style is awesome! Made first sushi rice last weekend - not a complete failure but found your TH-cam looking to improve. Well done! I will look for your other videos - my first rolls last weekend need improvement! Thank you!!
Thanks Brent, glad the videos were helpful!
Wow. This video makes me believe I can make authentic sushi rice. Gonna try soon. Thank you soooo much for creating this. This is the best sushi rice video on the internet.
Thank you for the positive feedback Stefi!
Great video. Very informative. I'm waiting to see another ones. Just I don't know if its me, but music is very distracting..
Thanks for the positive comment and feedback Natalia! New videos will be coming very shortly!
Thanks for checking out my How To Make Sushi Rice video and don't forget to subscribe if you found it helpful! And here's the link to the Ultimate Sushi Kit guide where I go over all my recommendations on everything related to sushi: www.UltimateSushiKit.com. Kanpai!
Please make a video for using a rice cooker. Specially an induction one like Zojirushi
I have been making sushi for years. This is the best rice ever. Easy to work with, tasty and easy. I've been using the Instant Pot. I prefer this stove top version that I can see.
Glad you found the video helpful!
Great recipe. I just made it and it came out great. You are very talented my friend. I truly enjoy all of your videos.
Thank you and glad you found the video helpful!
Can you please do a video of a classic and simple bento box? Or a few different basic bento boxes? Me and my two sons are getting into that for lunches(started after watching My Neighbor Totoro) but I don’t have time for anything fancy and my kids have not acquired a love of strongly flavored Asian flavors yet. (Like pickles plums, I love the strong flavors though) I’d really appreciate it!
That's a great idea @SM-br7br and I would love to make some videos on that! I make meals for my son all the time so it'll work out perfect 😊
Your video is great. My sushi rice came out perfect. Thank you from Spain !!😊
Glad you found it helpful!
This would be so much faster and easier with all measurements in grams
Shut up nerd
Very good video on how to make sushi rice!!!
Thanks Robert!
After watching this video, I gladly paid for carry out at my local sushi restaurant.
😂 More appreciation for sushi chefs? It's easy over time but it can be a lot of work when learning.
I tried making sushi bowls today for the first time ever and used this recipe to make my rice and rive vinegar, let me tell you this was a hit!!! thank you so much!
Great to hear and glad the video was helpful!
Nice Video th-X but what rice is used for side dishes in Japanese restaurants. i saw some brownish rice ...the rice isnt relay bond together but a little .you can easy see every kernel.
I just bought 600g of Koshihikari Rice to accomplish the texture.
Hi Trex, can't say for sure about the rice but if it's slightly brown it could be a type of haiga-mai, which is sort of a hybrid between brown rice and white rice. I really like it because it has a similar texture as white rice but has the health benefits of brown rice, best of both worlds basically. And good choice on the rice, Koshihikari is one of my favorites!
@@TheSushiMan thank you
Just love sushi, now I will try own, love your videos, you’re so great at explaining.
Thanks and glad you're finding my videos helpful!
Thanks shusi very helpful
Thanks Ramon!
This was extremely useful and helpful. 😊 Now I'm going to give it to try and see how I do with it. Thank you for sharing this information with us. ❤😊
Glad you found the video helpful!
Your’re amazing ❤❤❤
Thank you for your very detailed and thorough video 🥹❤️
Your channel is awesome
Thank you and glad you're enjoying my channel!
Thanks for clear instruction!
Glad it was helpful!
My first attempt at sushi rice was perfect thanks to you!!!😊
Great to hear and glad the video helped!
Do you have any tips for making brown sushi rice?
Honestly, I don't work with brown rice much but the method should be the same. Just let it soak for a little longer before cooking and also the actual cooking time will probably take a bit longer too. After that the sushi vinegar and everything should be the same. Sorry if that wasn't much help.
Good video excellent job showing measurements!
Thanks Drew, glad the video was helpful!
Thanks for this great sushi content man, can’t wait for more stuff
Thanks for the positive comment Sam and new videos will be coming soon!
I’ll make California maki for my granddaughter and salmon sushi for my wife. I’ll make tuna rolls or tekamaki for me! 😊😊😊
Sounds like a family sushi party! 😊
Great video. My rice rice has been spot on the past few times I've made it
Glad the video was helpful!
Good one mate thank you good advice and simple explanation not some mad rocket science stuff have a good day!Sushi forever!!!
Thanks and glad you enjoyed the video!
3/4 U.S. cup = one “rice cooker cup”.
We lost the rice cooker cup and had a hard time figuring out how much rice to use. As he mentioned 3:21; the standard rice cooker cup is 180ml. A standard U.S. cup is 240ml. 180/240 = .75 or 3/4 cup.
Question; Could we add the sushi rice seasoning to the water before the rice cooks? That way each grain is seasoned and all we would have to do is fluff; right?
That's a good question, I've never tried it myself nor have I heard any sushi chef cook it that way. I'm thinking the heat would alter the flavor and probably the texture as well. But never know until you try, let me know if you give it a shot.
Sushi making in Florida is probably an excellent idea considering all the fresh fish you can catch down there. Great way to distract yourself from other hurricane probs.
Thanks for the great video - how many regular 8 piece sushi rolls would one cup rice make?
Hi Ankitanath, 1 cup of uncooked rice would roughly yield 3-4 (8pc) rolls. Hope that helps!
Can I use the same ratio of rice to water for a medium grain or follow the 1.5:2 ratio?
I think you give the best description and clear instructions on how to cook this. The background music was very distracting and annoying though. Do without music would be nice so we can stay focused.
Thanks for the feedback mainengv!
My guy has a quarter million views and only 4.5k likes... that's a crime. Thank you for this awesome guide. Your videos are invaluable 🙏
Thanks and glad you're finding my videos helpful!
Used this video to make my sushi !! Thank u came out perfect !!!
Glad the video was helpful!
Hi!
Love the video. Can I use this recipe also for doing the Onigiris, just skipping the part with the vinegar and using only water and salt?
Yes, if you skip the vinegar then you just get plain white steamed rice which is what you want to use for onigiris. I have a video on that as well in case you didn't see it th-cam.com/video/tJ1r1Ei-DF8/w-d-xo.html. Hope that helps!
@@TheSushiMan thank you very much! I will be definitely using that recipe tomorrow 💚
You are so thorough!!!
I once had to explain to someone to stop opening the lid to the rice. They were worried about burning it. And I’m like well now it’s going to be undercooked
Yup, each step is important and timing is key.
Hello Q? Why You leaving the rice with water for 20-30 minutes befor cooking it. Isint it absorbs to much water befor cooking?
Hi MrLeszczu, soaking the rice before cooking is not required but it will result in a more even and fluffier texture. The rice tends to not absorb enough water if you skip the soaking and can result in a harder texture. Hope that helps!
Another great an extremely informative video! I got idea for a video when I go to the store they have different frozen fresh hole fishes in a deep freezer a lot of different kinds. I am not clear what exactly there for because of the different varieties of them but maybe informing us what an how to cook an clean them also incorporate them in our sushi dishes. Ooo even how you cure salmon I haven’t seen a descent video on that an done it but discouraged me from trying it again I’m just glad no one got sick.
Thanks for the positive comment and feedback Crow! I do plan to create a video on how to buy/prep fish and also one on prepping salmon so definitely stay tuned!
You may have already found your answer, but in video form this is a great tutorial/starting place.
m.th-cam.com/video/p3gfaq_RYnI/w-d-xo.html
Good luck and don’t forget that books are a wonderful resource as well!
hi great vid
how long can i keep the rice in the fridge if i don’t use it all on the first day ? thanks
Hi Anto, the quality will drop but you can use the rice for a couple of days as long as it's properly refrigerated. You can heat it up just a bit in the microwave to soften it up. Hope that helps!
@@TheSushiMan thanks 🙏
How long do I cook for with an insta pot ? About 4 cups of rice and what’s the water ratio with an insta pot
Hey Jun love this easy to follow tutorial with all the useful tips! I have an issue with my sushi rice - when cooked it's perfectly sticky but when I add my sushi-zu it seems to become very loose despite mixing it in properly and using correct measurements which makes my rolls fall apart. Do you know why this happens? Am I over washing my rice before cooking?
Glad you enjoyed the video! There could be a few reasons why your sushi rice is falling apart but hard to determine without actually watching you make it. But first, what type of rice are you using? And have you tried adjusting the water level when cooking, does that help at all? I don't think you're over washing the rice as long as you're washing till the water is mostly clear. But make sure you're not breaking the rice while you're doing it. Also, what type of sushi vinegar are you using (my recipe or store bought)? And one last thing is to let the rice cool after you've mixed in the sushi vinegar. Hope those things can help and let me know how it's going.
@@TheSushiMan Thank you! So I'm making sure to use sushi rice, it may not be the best of the best but is decent and I've tried a couple different brands, I've tried using less water and the rice is perfect before I add sushi-zu but after its always too loose and falling apart. I've tried your vinegar recipe and also a store bought, premade rice vinegar and I always add the amount you specify for the amount of rice. I let the rice cool to room temp too and use the method of 'fanning' the vinegar over the rice and then gently tossing it through the rice. It's strange! I'll try again and follow your video exactly and hopefully get better results
Worked perfect
Glad the video was helpful Kastor!
Hi. What is the ratio of sushi vinegar to uncooked rice? I see you use approximately 16 ml for 100 ml rice, but I have seen other videos where the ratio is 1/3. Should I vary it according to what type of sushi I am making.
I keep trying and trying, but I can never get it to taste even close to how it tastes in a restaurant.
Hi Orroz1, it depends on what type of sushi vinegar you're using. If you're following my sushi vinegar recipe in the video then yes, it should be around that 1/6 ratio (in ml). Store bought sushi vinegar may be different and you should follow the recommendation on the label. If it doesn't tell you anything then a general rule of thumb is to add the same amount of sushi vinegar (in fluid ounces) as uncooked rice (in rice cooker cups). So for example: 4 rice cooker cups (720 ml) = 4 fluid ounces (about 120 ml) of sushi vinegar. Hope that helps!
Your directions for making sushi rice is outstanding! I recently when to a sushi restaurant (my wife and I live in Mexico) and what a disappointment. The rice was awful! We decided to make our own with your help it was a great sushi dinner thank you. I really appreciate your video 😊
Thanks for the kind words and I'm glad the video was helpful! 😊
Hello. Do you have any budget recommendations for rice cooker? I have no idea which one to buy. Its so many opinions. I dont want to waist money. Im just thinking about making sushi for people. But not sure yet. Looking for advice please ❤
Hi, have you had a chance to check out my sushi checklist where I have a bunch of tools, supplies, and ingredients that I recommend? I have rice cookers on there as well. Just go to www.UltimateSushiKit.com. I think you'll find it helpful!
I didn't see your comment and i bought one already 😊
Now its testing time...i though it will be really easy and simple. But for now i cooked 5 times and im still not sure is it already good rice. How to know when is good? Mine is too dry. If i put 1 cup of rice and 1 water 8ts horrible. If i use 1.5 water is better but still dry. And stick little bit to the bottom. So i will try 1 rice and 2water now. But why every video i see say 1 to 1 ratio.but for me its no chance. I try long grain.
I tried and sushi rice. I used 1 water and 1. 25 water .so grain is soft but all rice stick to the bottom a bit and got dry. I got some spots so dry that i had to trow away.
So interesting how to make them not dry 🤔
Hi Nerida, what type of rice are you using? The amount of water can depend on the type of rice so following the label instructions is usually the best way.
Yutaka sushi rice.
Your sushi videos are amazing and very easy to follow, please do make more!!
Thank you Kitten Mimi! Been occupied with other things so haven't been able to put out new content but hopefully soon!
I have a question the vinager the you put on the rice on the end is the one the you put on the oven with Sal and the white sugar ?
Hi Yessenia, no the vinegar that you mix with the salt and sugar over the stove is plain rice vinegar (not seasoned). The one you mix in with the rice at the end is the combination of the plain rice vinegar + salt + sugar. Hope that helps!
I found your video about how to roll sushi and come to your page, surprised me how can you just posted 2 video while your video is so good and easy to understand. Can you make a video how to fold Shari sushi? I would like to watch it, thank you 😊
Thanks for the positive comment! I'm not sure what you mean by folding Shari sushi though. Shari is what we call the sushi rice so if you're looking for how to "fold" the rice while mixing vinegar into it, I go over it in this video.
Good sharing
I hope you make more videos man!
Yes, there will be more coming soon!
Do you need those gojirushi cookers like a lot of people suggest? I have an instapot so hoping that's enough to avoid another kitchen appliance i never use. :)
Zojirushi is the brand I recommend as well. If you plan to cook rice often then I highly recommend getting one but if not, then the stovetop method or instapot should work just fine.
Can I make this rice in the morning to make sushi at night? Or is it best to use right away?
Hi Mckayjo, I would recommend making it closer to when you'll be making the sushi. In commercial use we have these large sushi rice bins that help keep it at the right temperature for a longer period but it's a bit overkill for home use. If you can only make it in the morning, just make sure to put it in a container with a lid so that it doesn't dry out. Hope that helps!
It does! Thank you!
I use the cooking rise for the rise, did u know how much water i need to use for 500 g of rise?
Hi Alessio, the amount of water you use to cook the rice is very simple. If you're using 500g of rice then just use the same amount of water. I believe 1 gram = 1 ml so you can use 500 ml of water. Hope that helps!
Would it work to mix pre-seasoned rice vinegar and unseasoned rice vinegar together for sushi rice? (I accidentally ended up with a lot of seasoned rice vinegar as a gift.) Half and half?
You can use the pre-seasoned rice vinegar as is without adding the sugar and salt. It will taste different than my recipe though. If you want to mix the two vinegars, then bring down the amount of sugar and salt since the seasoned one already comes sweetened. Hope that helps!
Maybe I missed it but how long is the rice good for? Like how many hrs before can you prep the rice? Thank you!
Hi Vitalina, you can make the sushi rice in advance, just make sure to cover the rice with a damp towel so that it doesn't dry up. But you might start to notice the rice hardening after an hour or so (after it's been cooled) so best is using it within that hour. Hope that helps!
great informative consice video
Glad you found it helpful!
Amazing guide :)
hi! You sad "One rice cooker cup is 180 ml", but in the movie, you have a measuring cup of 160 ml so 160*3 =480 ml, not 540 ml. Which portion is suitable? Your Sushi Vinegar is suitable for 480 ml or 540 ml rice?
Hi Monika, the rice cooker cup is 180ml. The measuring cup in the video looks like it's 160 ml because that's the last measurement labeled, but if you look closely there's some space from the 160ml line to the very top of the cup (the remaining 20ml). So the sushi vinegar is meant for 540ml of uncooked rice. Hope that helps!
@@TheSushiMan yes indeed. Thank you!
This was helpful
Glad you found it helpful!
What is the best option for me to substitute the hangiri with? I cannot afford it right now....
Hi Irina, you can just use a large bowl (stainless, plastic, or glass). Just make sure its large enough so that you can mix the rice around. Hope that helps!
@@TheSushiMan Thank you, it does!
Hi I have been watching a couple of your videos and I came across this one lol I do have a question though with the rice vinegar making part is that important for the rice or is it just for flavouring and I can skip it? thankyou that's the only question I have thankyou for your helpful videos keep making them there really good
Thank you Chick Hippie! As for the sushi vinegar, yes you do have to mix that into the rice in order for it to technically be sushi, consistency will be better as well. But hey, try both ways and see what you like! And you can always buy sushi vinegar that's already bottled if you want to skip the step of making it. Hope that helps!
What can substitute for rice wine viniger?
Unfortunately there's not a really good substitute for rice vinegar, especially when making sushi rice. However I have heard of people using apple cider vinegar instead but I haven't personally tried it myself. Let me know if you give it a try!
Can you freeze the sushi rice for future use?
You can, however it will lose some flavor and texture qualities as well.
Is the water being added to the rice warm or cold?
Good question! I use cold to room temp water usually, unless I'm in need of rice fast then I use hotter water. And since you're letting the rice soak for 20-30 minutes it gets closer to room temp regardless.
But you can really use whichever, it'll just change the time it takes for the water to boil. Hope that helps!
Is it the same process for a rice cooker? I have an Aroma
Hi, if you're cooking with a rice cooker then I suggest following the instruction manual since every rice cooker is a little different. But it should be really simple, probably just a push of a button and it'll either beep or pop when it's done. But yes, follow the presoaking and also let it rest for about 10 minutes after it's done cooking just like the video. Hope that helps!
The most helpful video!! After 4 failed attempts at making this rice I came across your video and followed this recipe and made perfect sushi rice!
Glad the video was helpful!
All the steps are so good explained. Everything is more than fine, except the music in the background. Only ur voice would have been better
Thanks for the feedback Arthouse!
Watch at 1.75X speed , the music is much more bearable then.😊
If cooking in a rice cooker do I need to strain then soak? Or is this just for the stovetop method?
Hi Chrissy, you should be fine just soaking it after washing. But make sure to let it soak for at least 20 minutes before cooking. Hope that helps!
if i cook 2 kg of rice same time how much water and how many minutes to cook it? please? i follow this steps but for 2 kg of rice and the rice is uncooked
Hi craiovabelgia, going by weight is tricky when measuring the rice. Rather than that I recommend using a measuring cup (or any other vessel) and measure out the rice. So for example if the 2kg of uncooked rice is 10 cups then you want to cook the rice with the same 10 cups of water. And also make sure you're using a pot large enough. For the time, I would add a few more minutes to the cooking part but keep a close eye on it to make sure it doesn't burn. Hope that helps!
Thanks thanks thanks 🙏
Same amount of water when we use rice cooker
, right?
Yes, for the most part, but if you have a rice cooker, it should have the measurement lines inside the pot. I recommend following those for best results.
@@TheSushiManNotice the measurement lines on the rice cooker are evenly spaced. So regardless how much rice is used, the amount of water above the rice level is always the same.
If you ever lose track or don’t have a measuring utensil, another method is to put your finger straight up on the rice in the rice cooker and add water just to the first knuckle on your index finger. 😊
how do u cook it w a rice cooker?
how do you cook it with a rice cooker
Hi Regan, cooking it with a rice cooker is pretty much the same, just easier. Follow the same steps but instead of using the pot, use the container that came with the cooker. And then set it to start and just wait till its done. And be sure to not open the lid for 10 minutes after it's done cooking. Every rice cooker is different so I recommend reading the instructions just in case. Hope that helps!
@@TheSushiMan ok tysmm
is there alternative of the rice vinegar? its rare in my country
Hi Bistra, I haven't tried it personally but I've heard apple cider vinegar can work as an alternative. Let me know how it goes if you give it a try!
@@TheSushiMan thank you
Great video . Very helpful. Music gets a bit annoying though
Thanks for the feedback Ursula!
Does anyone happen to know.... If I'm using a standard American cup to prepare the rice, how much sushi vinegar should I add per cup?
Hi Celeste, you should use roughly 1.5 fluid ounces per 1 standard US cup of uncooked rice (not the cooked rice amount). Hope that helps!
how would I use this for onigiri?
Just skip all the sushi vinegar part and use it as regular steamed rice. I actually have a video on how to make onigiri if you want to check it out th-cam.com/video/tJ1r1Ei-DF8/w-d-xo.html. Hope that helps!
@@TheSushiMan thanks!
Just curious, Can you make sushi using brown rice???
Yes, however I usually don't recommend it because the texture is just not suited for sushi. If you do want to use brown rice though, try to find Japanese short grain brown rice. Hope that answers your question!
Thank you! 👍🏼👍🏼
If I don't have any rice vinegar what can I use for a substitute?
Hi Heaven-leigh, I've never tried it personally but I would give either white vinegar or apple cider vinegar a try for a substitute. Let me know how it goes!
@@TheSushiMan thank you so much, I tried it with white vinegar and it came out really well
all the rice cooker cups on amazon say 160mL, not 180mL. Did you misspeak? Or is amazon wrong?
The correct amount is 180ml which is "ichi-go" or one standard rice cup. The measurement labeled on the cup will show up to 160ml but will have some space above it. Therefore you have to fill the cup up all the way flat to the rim to measure the correct 180ml amount. Hope that helps!
Can you skip the sugar when making the sushi rice?
Hi Anellapadilla, you can't really skip the sugar since the vinegar will be way too sour without it. You can adjust the amount to your liking though.
is the vinegar with salt and white sugar supposed to smell so awful when you're cooking it in the pot? It was on low heat, not boiling. It still smells awfull after cooling off.
I used rice vinegar from Blue Dragon. It says 'ingredients: 99% rice vinegar, salt.' Can't really find unseasoned rice vinegar here in Belgium.
Hi Malou, I never used Blue Dragon vinegar so I can't say for sure but the Marukan and Kikkoman vinegars lists that it has been diluted with water to about 4.2% acidity. IF the Blue Dragon vinegar hasn't been diluted then I assume that it would be too strong and probably result in a very strong smell as well. Hope that helps!
@@TheSushiMan the sushi rice turned out great! It tasted amazing, as soon as i mixed the cold vinegar mixture the smell disappeared
@@TheSushiMan thanks for the recipe and the great video :)
Finally ❤
Yes, and more videos will be coming soon!
Can I use regular white vinegar or apple vinegar?
Hi Randy, I don't recommend using white vinegar or apple cider vinegar. I've never tried it myself but I would imagine the flavor to be quite different than using rice vinegar.
if I do 2 U.S. cup size of rice, how much vinegar,sugar,salt do I use? Thanks :)
Hi Bond, with 2 U.S. cups of rice you'll have some funky measurements. But if I did my math correctly it'll equate to 5.33 Tbsp of vinegar, 2.66 Tbsp of sugar, and 0.66 Tbsp of salt. If you plan to make more sushi in the near future I recommend just making a big batch of the sushi vinegar, you can keep it in the fridge for a few months. Hope that helps!
@@TheSushiMan ok, good to know. thanks for the reply :)
Nice tutorial man, are you gonna upload any more or are we gonna wait a year again lol
Haha thanks Avilio! And no definitely don't have to wait a year, new videos will be coming soon!
Can I use Thai short grain .. its about $10 / lb cheaper than Japanese Short grain Rice
Hi Francis, I've never used Thai short grain rice so I'm not positive but I think it will have a different texture than Japanese short grain or medium grain rice. It seems to be sticker and closer to the rice that we use for making Japanese mochi, which would be too sticky for sushi. You can check out my different rice recommendations at UltimateSushiKit.com. Hope that helps!
The music is maddening.
Is it possible for my rice to be too sticky it keeps sticking to my hands even when they're wet and it's hard to spread on the nori. Please help.
Hi Ashley, sushi rice is pretty sticky in general and can stick to your hands even if they're wet. But it mainly depends on the type of rice you're using and how it's cooked. You might want to try adding some unseasoned rice vinegar into the water you dip your hands into (we call this temizu), might help a bit. Add about a 1/3 of the amount of water and mix it in. Other than that, make sure to wipe and clean your hands often and keep practicing!
Super génial et très bon. Merci. Mais s’il vous plaît changer de fond sonore.
Yoko recommended this music
Very helpful
Hello
You put only sushi vinegar on the rice , so what about you mix vinegar ,sugar and salt what for.?
Hi Sa Ly, the sushi vinegar recipe in the video is if you're using regular (unseasoned) rice vinegar. If you have "sushi" rice vinegar, there's no need to mix in sugar or salt. Hope that helps!
@@TheSushiMan Hi master
Thank you so much for replied
I keep learning from you, thanks again
I love his explanations and presentation. I do find it annoying to have the music going on and on.
Thanks for the feedback Maria!
Video was informative, link was intrusive, I googled and bought from another site as I did NOT want to opt in before seeing anything...
Is the recip written down somewhere?
My rice keeps ending up really watery and overcooked, what am I doing wrong? Following quantities and sushi rice
Hi Lynette, could be many factors but the main reason is usually the water to rice ratio. Double check that you're using the correct measurements (rice cup and standard U.S. cup is different). Also could be the type of rice, type of pot, or timing issues (make sure to let it sit without opening the lid after it's done cooking). Best way is to just keep testing or you can look into buying a rice cooker. Check out UltimateSushiKit.com if you want my recommendations. Hope that helps!
@@TheSushiMan thanks so much, its my birthday next week, rice cooker has been requested 😄
540ml rice is how many grs ?