How to make shari sushi rice

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[@urouroniwa]

I can't believe what a difference these techniques made to my sushi. Thank you for this!

[@nikolaisalikhov5726]

Although less details, better explained than when I was at TSA Singapore a few years back. Much appreciated.

[@coffeegetsme9465]

Thanks, interesting to learn some new techniques.
Others commenting in the negative must know it all...so why are they bothering too watch 😉👍🏼👍🏼

[@TheCrash1983]

thank you very helpful

[@malekahroberts8742]

What do you do with the shari net after using it? Do you have to use a new one each time you cook rice?
Also is it better to use nylon or cotton shari net? Thanks

[@chefwassubi7086]

Very informative. This is the proper way of making sushi rice

[@mazenbahaa-eldeen1488]

Also is California rice softer or harder than Japanese rice

[@mazenbahaa-eldeen1488]

Helll I have a normal rice cooker with cook and warm function so when my rice cooker switch to warm and rice is cooked how much time shall I wait before I can take the rice out and mix with sushi vinegar

[@StefanLopuszanski]

This is how I learned how to make traditional sushi rice in Japanese class. I remember how much work it was but it was by far the best rice I've ever had. I put a bit of extra vinegar in it and it was amazing.
EDIT: Although we were told to fan it more. Fanning it while mixing it and flipping it in the first place so it would absorb and cooldown at the same time. But maybe you cut out a lot of the fanning since that was 15-30 min of time.

[@jennivelez7777]

Is that a Shari net? I want to get one.

[@cravingroom6129]

this is actually what they do in a sushi restaurant, I mean REAL SUSHI restaurant, I worked once and the do exact thing and all the tools are similar

[@olgafit176]

Wonderful explanation!! Thank you very much.

[@smxxx1701]

Very well done , explanation wise, very informative, Thankyou,

[@mazenbahaa-eldeen1488]

What is the amount of sushi vinegar that we should use

[@Kaydje]

I think it's to taste. I like a rather vinegary rice myself

[@diegowar9454]

It depends of the season in the year. Here in Chile, in summer I use 300cc of shary for 1kilo of rice, 700for 2 kilos, and 1300cc for 3kilos

[@mazenbahaa-eldeen1488]

What about winter is it less

[@diegowar9454]

@@mazenbahaa-eldeen1488 a little bit more. For example, it depends the rice that you Will use and the water. 1kilo of rice I use from one liter and in winter 1300cc of water, but you have to use water and vinegar in order the flavour that you can give to your sushi rice. Regards

[@mazenbahaa-eldeen1488]

So basically in winter you add more water to cook rice right in winter 1 kg of rice 1300cc water and in Summer it is 1200

[@wellstone1897]

What are the vinager/sugar/salt proportions?

[@user-nz9mi8xr5k]

Exactly why this video is fucking shit

[@kersehcoca]

It varies from chef to chef, but a basic ratio is 4sp vinagre, 2sp sugar, 1/2 tea sp salt.

[@ahjgbhlahgaohgl]

Someone should show this to uncle roger. Lol

[@babytoys7559]

beware of this school because they have 2 units in tokyo, in the shinjuku shop are japanese, in the one of foreign tsukiji, they charge double the amount for foreign students for half the study time.

[@mazenbahaa-eldeen1488]

Why some people say 1 kilo rice to 1 liter water

[@anonymoushippopotamus8731]

cause metric system is awesome and 1 kilo = 1liter of water.

[@mazenbahaa-eldeen1488]

AnonymousHippopotamus : No this is not the case in the video they mentioned 1 Cup rice to 1 Cup water but 1 kilo rice to 1 liter water much less different that way my question

[@etm567]

No written recipe? That would certainly be helpful, so I don't have to transcribe it!

[@DiabloOutdoors]

USELESS. First, you don't mention the proportion of vinegar/sugar/salt. Second, you don't mention the quantity of seasoning vs the quantity of rice. This is unacceptable from a cooking school. Ratios are one of the keys to good cooking. No ratio = disaster.

[@randmayfield5695]

I agree completely. Poorly done.

[@raymondvivo7460]

How many minutes cook the rice in rice cooker?

[@gantz4u]

I dont know if theres a difference between american sushi and japanese sushi but the amount of vinegar, salt and sugar are never correct in recipes for the way we're getting sushi. The vinegar, salt sugar always taste like too much. Here in America these flavors are undetectable in the rice and if Im adding it I always tone it way down by taste testing until its right. Rightfully so since the flavor comes with the fish and if you want to add flavor you put soy sauce and wasabi on it. too much salt sugar and vinegar just detract from whatever flavor you got going on with the sushi like grill flavor, ponzu, eel sauce etc.. Its a minimalist approach, the antithesis to Indian food, which has so many flavors and spices going on Youre barely detecting the flavor or quality of the meat. Realistically when grilling a quail, whats the bare minimum you need? just a little salt. It goes a long way and you enjoy the flavor of the meat and grill taste. If youre not enjoying the quality of the meat on its own it always provides the opportunity for soy and wasabi to get in there with low quality sushi vs, destroying an expensive sushi piece that should be enjoyed on its own accords. Im always looking for that piece to wasabi bomb with good wasabi and soy and sometimes it doesnt come my way when everything is standing on its own and im like just serve me something bland and boring of low quality so I wont feel bad when I wasabi bomb that piece.

[@supremennn3829]

You specify how much vinegar, sugar, salt grrrrr useless

[@juanmiguelalejandrino]

Thanks! I learned nothing.

[@aa.music.production]

Good. Making sushi is not for retarded people.

[@namm1on]

Aleksa Alaica lol