Secrets to Perfect Sushi Rice, With Taichi Kitamura
Vložit
- čas přidán 9. 03. 2017
- Taichi Kitamura of Sushi Kappo Tamura walks us through the process of making the best dang sushi rice you’ve ever had. chfstps.co/2n7Pk37
You’re passionate about cooking. We’re here to help.
Become a member and be the first to learn about new recipes, special offers, and goings-on around the kitchen: chfstps.co/1paXXVd
And while you’re at it...
Like us on Facebook: chfstps.co/1thBubb
Follow us on Instagram: chfstps.co/1nDs8Fj
Tweet with us: chfstps.co/1gMVbWA
Get Pin-spired: chfstps.co/1koB9kI
Read our blog: chfstps.co/1rhTgh0 - Jak na to + styl
As someone from Indonesia, sometimes I forgot that not everyone especially in the west owns a rice cooker. So I was confused to see several comments saying they do not have rice cooker, because this appliance is a staple in every Asian homes lol
I got a microwave rice cooker, I don't cook rice that often to warrant a expensive investment. On one side it is a bit trickier to get the rice perfect. On the other hand, the bottom part won't dry out.
but rice cookers are cheap even in my currency, go to chinatown for cheap but good quality rice cookers, trust me it's a good investment
bakasheru rice cookers are like $30-60 and last a stupid long time
Hi fellow indonesian!
Cheap rice cookers are no better than using a pot on the stove if you are capable in the kitchen. The unit they are showing in this video is about 300 dollars. Not a typical rice cooker. It has fuzzy logic controls and sensors with induction heating.
Saying "just follow the recommendations of the 300USD rice cooker" isn't much of a tip.
So, basically, the takeaway here is rinse, soak your rice before heating and a very minimal technique for applying the zu. Also they were unclear on "parts." Volume or weight?
Wonderful!
Sushi - this is from what began my love to cook,
then i loved other cuisine =)
Ty guys!
gotta love that chefsteps sense of humor. really nicely made video, good job!
"it cooks each grain perfectly"
Discard the bottom layer though, they tend to be too dry.
... What?
I thought the same thing haha.
If you are going to make sushi at home that you can use the bottom part too, there isn't much of a difference. If you are going to a high-end sushi place you'd want the best of the best for what you are paying tho, so every little detail counts.
nani?
I caught that, too!
while those may seem like conflicting messages, the reality is that given the nature of rice cookers the bottom bit may become slightly dry and overcooked. instead of trying to look like a smart ass maybe try taking things you hear and read with a grain of salt. its youtube, not reality after all.
Thanks for sharing this! Super helpful!
give me moarrrrrrrrrr cheftsteps!!! I've been missing your old videos like this. love it!!
"Perfect sushi rice is surprisingly tricky"
... No, I kinda expected it to be tricky, actually.
Ironic, the arrogance of assuming everyone's arrogance.
Simple, great tips. Thanks!!
no video in 3 weeks and in one week 2 videos!!! I love it! keep them coming Chef steps!!
Your best Video yet, it's really awesome!
Excellent thanks guys.
the music here is amazing!!! in addition to the cinematography i love it!
Yes, indeed! There is an art to the perfect rice!
Well done. I learned a few things. Thanks.
love this channel
awesome. worked out very good :)
GREAT!! No boring chit chat - cut to the chase, great tips. I also learned something new for cooking ANY rice - pre-soak for 15 minutes.
washing rice, turns bubbling starchy hell into quietly cooking rice.
its the most important step for rice preparation, by far.
Thank you sensei
I love you so much!!!! Thank you!!!!
Soon as I read seattle my ears perked up. Lived in Washington for 23 years and I miss Seattle food so much! 😭
I don't even know why I watch these videos I just find them fun for some reason
Hate when restaurants don't do the vinegar part.
Sushi is literally vinegared rice
The music on this video is sweet
How many cups of rice grains was used in this video to make 6 cups of cook rice?
素晴らしい!
hey there i will give you my tip: i dont have a rice cooker.. for 1kg of rice, you put the same amount of water( previously washed rice) the cover the pot with aluminium paper, then put the pot lid- put it in the heat at maximum, and wait until boils, then you have to turn it to minimum gas level, ( the hole process is 15 min), then you put it asside of the heat and leave it resting for another 15 min and voila you got it
if you need to do less then 1kg, you keep the same proportions of time example: 500gr you tho the same but your time is shorter, 7.5min. ( the whole cooking) and 7.5 min reasting.
long life to sushi!
So how much water for 500g of rice?
Just at a party and playing this just for the music 👌
Damn sushi rice is the hardest part of the entire thing. From washing the rice, soaking it, cooking it, mixing it and letting it dry, the entire process is an art in itself, for the environment also plays a part in how well the rice turns out. Rice is the heart of sushi, if we have sushi for the toppings, we can have the topping through sashimi, but sushi is a complete package, with the rice at the very heart of the entire thing.
You're being really dramatic
@@weatheredtomesome people just are passionate about flavor, leave him alone
can someone pls get me a link to where i can find this song plssss
This was great, thanks for the share. The proportion of vinegar to sugar was perfect for making temaki rolls!
what is the name of this song? or the link to where I can find it!
I have a question: The cook time (video info) 45 to 60 minutes, to cook time japonica sushi rice is correct ?
Beautiful
Thanks Chefsteps for doing a mini series on sushi perfection! I personally don't have a 'robot' rice cooker, but I get very good and consistent results with my good old trusty stove pot. Rinsing and soaking step is pretty much the same. As far as cooking is concerned, I use a 2 cup rice to 2 1/4 cup water ratio. I have it on high with the lid on until boiling, then to lowest setting for 20min. After that off the plate and let it sit for another 20min. Lid stays on! Works well for me.
What's the brand of the rice cooker the chef is using?
Nice 👍
Hi 👋,may I know the amount of the water that are need to be use to cook the rice ,such as 1 cup of rice equal with how much cup of water ?
I wish there was measurements more specific for the rice vinegar sauce?
Can someone please tell me the brand of the rice cooker the sushi chef was using. It kinda looked like a higher end Zojirushi model, but this one looks a bit different from the US models. It could be a Japanese model I guess?
Rice is delicate, not to break rice, when doing shari kiri, what is the key thing to notice ? When cutting with speed, how to cut or what to feel so rice not be broken ?
Didn’t you use the regular white rice setting when started cooking instead of the sushi rice?
How is this video different from the one in ChefSteps Premium?
Can someone please give me the exact measurements for the rice vinegar? I don't get the idea of "part" 🤔 is it a tablespoon, teaspoon or other types of measurements? Thanks!
I'm a bit late in answering this but when they say 'part', this just means that each measurement for each ingredient will be the same. For example, if you were using a tablespoon, it would be 9 tbsp of vinegar, 4 tbsp of sugar and 1 tbsp of salt 🙂
Hi There, May i ask couple questions about the ingredient, what is 9 parts of rice vinegar means? it base on how much rice? 2 scopes?
Same here. Great production, almost useless. No, useless like most how to sushi videos. In addition to robotic rice cookers ……………. A good kitchen scale. Plus they’ve are more reliable than squinting at a line on a measuring cup, using the same cup for solids and liquids. Not to mention a comparative small amount of salt. Accurate, too.
What is the seasoning?
how much water use?
Almost everyone has a rice cooker here in East Asia though
SSBBruce I bought a zugirushi rice cooker after a trip to Japan, its identical to the video. We use to eat rice three times a month, now it's three or four times a week, makes truly perfect rice, and great sushi rice.
I would like to see sushi rice being made as it used to be made. By letting the rice ferment.
is it 9 parts to 4 to 1 by weight or by volume?
Did you ever find out? Looks like they have about 6 fl. oz. at the end, which assuming it's about 180 ml, means, by volume, it's about 12.8 ml of each. I don't know if they rounded that up to tablespoon of each "part", since tbsp is 15 ml.
@@abdarraafi I don't know if this will help you, but since 1 fl OZ per cup (200grams of raw rice) is around 14,5% of "seasoning", that means that if i use 200 grams of raw rice and have to have around 29 fl oz of seasoning. That it has 3 components: 9 part vinagre, 4 parts sugar and 1 part salt (14 parts in total); so now 29floz divided by 14 gives you the exact ML of 1 part (2,07) and now multiply each part of each component. In this case it would be 2,07*9 to get the vinagre part, that means 18,64 ml of vinegar per 200 grams of rice.
@@SouLr0x m so confused 😭
Never knew about soaking rice before you cook it. I'll have to give it a try.
Or watch Hiroyuki Terada his sushi videos are so cool
Song name pls
Is short grain sushi rice and normal white rice are different? Just asking 😊
yes
Does short grain sushi rice really take that long to cook, or is it just because of the rice cooker that was used? I steam white rice (long grain, more often than not) often on a thick pot but it only takes me around 30 mins, including the cooking time off the heat, before fluffing and serving.
Yup, it's the cooker. I don't take more than 20 minutes.
If it is the cooker, I wonder what temperature it cooks the rice at for it to take an hour, assuming the cooker they used cooks rice at a constant temperature from beginning (the water is still cold) to end.
What does 9 parts means???
Discard the bottom layer, with a USD400 IH rice cooker? Thank for showing this. I'll buy a mid range rice cooker instead.
I have grown up eating and cooking all sorts of variations of rice, from risotto, to Greek pilaf, Persian Pilau, and Indian Basmati... I have never had to use a rice cooker, so if I'm already familiar cooking rice am I good just cooking the short grain rice in any way that I'm familiar with cooking it?
Noor-Al-Deen P
you should be just fine. Rice cookers are just insanely consistent.
I have a rice cooker but I prefer making it in a pot, I am still learing sometimes it's to dry or too mushy. I've make sushi about 4-5 times. I keep adjusting playing with the vinegar ratios. I am going to get a pot with a thick bottom I think this is going to be a good adjustment because sometimes the rice sticks to the bottom. The point is that when i finally perfect my dish no robot is going to do it better. And every time I see a cheff making it in a rice cooker I am genuinely surprised
Did anyone else mess this up by soaking the rice after cooking because it was already in the rice cooker dish and the splashiness of the water gave the impression of the rice cooking?
I did 😂
SONG ID:
True Ripper - Truth (Instrumental)
What rice cooker is he using?
Cristina Serrano zugirushi
Make a sacrifice for the perfect rice!
what type of vingar?
Rice Vinegar. I like the seasoned Rice Vinegar by Kikkoman.
Can I sub with Palm suger (The pucks)
Add bonito flake in vinegar
Lol, i didn't even knew that there is a special machine for cooking rice
Can we really take this video serious by the fact he uses a metal bowl to mix the rice? Everywhere says not to do this because vinegar reacts with the metal.
It's stainless steel so nope.
Its also about the heat in the steel bowl. Wood is the way to go!!!
Can I use my joule sous vide maker to make rice? I saw one CZcams movie that did 1:1 rice to water mixture in a sous vide bag at 200 F for 25 min. I guess I want to know if I can get same results with Sous Vide and not but the fancy rice cooker?
9 part of vinegar ? How many grams ??
So you take what measurement you want to use. (1 tsp, 1 cup, whatever). You make it 9 parts that for the vinegar (9 tsp vinegar, 4 tsp sugar, 1 tsp salt for example).
If you are making really small amounts of sushi, 9 grams of vinegar, 4 grams sugar, 1 gram salt.
Unfortunately, I'm a perfectionist so it's taken me a good 5 months to finally master the art of making perfect sushi rice. As far as the rolls, cutting, etcetera, I've mastered that part. I _skruggled_ w/ the making rice. My rice cooker saved my life.
Me: How to make sushi rice
This guide: Use rice cooker
An award winning sushi chef prepares sushi rice in a metal bowl?
I really think you're wasting a huge opportunity by not having the chefs speak in these. Seriously, consider having different people on, it really bring variety.
the guy from Chefsteps that suggested this is ready to be fired for not making it sous vide
At least theres no sous vide here
No Kombu?
Its not a normal rice cooker. Its a Induction Heated one, it makes all the difference.
its $1000
Where's the Kombu?
white text on white background really makes it hard to see at times.
Why do you guys post 2 videos in roughly ruffly one day. When you havent posted anything in more than a month? Not hating just a question
What, no rice fanning?!?! Ive never had to discard any rice from my Zoji
Thank you but I don't have a rice cooker washing machine
I'm liking this Disclosure music vibe I'm getting.
But will it sous-vide?
I sous vide my cooked rice to maintain body temp and it turned to mush... so no.
the white text on top of the white counter top is pretty hard to read. =/
Song name pls pls pls
Csengori made in-house
Sous Vide Sex - Grant Crilly (Taichi Kitamura Mix)
Darude - Sandstorm
It's in house stuff. I think they have a soundcloud link on their site.
2:36 D
wth is 1 fl oz
Music is great as usual. But measuring I wish to see measuring were properly given, not in cups and bacons.
Debieran ser más claros. Ej. Por tantos gramos o kilos de arroz, tanto de vinagre, tanto se Azúcar, tanto de sal.
Como va a costar ser más claros para los que no sabemos de cocina.?
Ko nichiwa minison, a genky desca
"perfect" sushi rice made by a "robot" rice cooker...hmm really shows your skill
Thank god the sushi rice is not cooked in Sous vide
So 3/4 cup of sharizu for two cups of uncooked rice? I mean, who goes through the effort of measuring the rice after it's cooked?
RBuckminsterFuller one cup of raw rice = three cups of cooked rice (usually)
I NEED THIS SONG!
Anyone know the brand of the rice cooker? i bought a 'cheap' rice cooker and its awful. Buy cheap, buy twice.
How do you measure the dry and wet ingredients for the sharizu? By weight? Could someone give an example?
The ratios are: Rice to water 1 : 1.5, salt to raw rice 2%
Sugar and vinegar are about 4 times and 9 times the salt amount (as mentioned in the video).
To serve 2-4 persons you may cook about 200ml of rice in 300ml of water to get about 500g of cooked rice.
So for the sharizu mix 1 teaspoon (about 5g) of salt, 4 teaspoons of sugar and 9 teaspoons of rice vinegar. Try it out and maybe adjust to taste next time.
Stainless steel and vinegar do not mix well!
Step one: use a rice cooker. 😂