How to Cook Sushi Rice in a Pot
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- čas přidán 30. 09. 2015
- This video shows how to cook sushi rice on the stove.
The simplest way to cook sushi rice is in a rice cooker, but it is important to know how to cook rice in a pot on the stove just in case your rice cooker fails or if you don't own a rice cooker.
- Ingredients:
sushi rice: amzn.to/1M3Oh8D
water
rice vinegar
sugar
salt
kombu: amzn.to/1M3NWTb
- equipment:
Hangiri cheap: amzn.to/1M3NuEB
Hangiri quality: amzn.to/1Vs6Fgr
rice paddle: amzn.to/1O5tpSR
rice cooker info: www.makesushi.com/which-rice-c...
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cameras used to film this:
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secondary camera Canon 6D : amzn.to/1EC8yop
sometimes a GoPro Hero4: amzn.to/1WeCBqK
Produced by www.makesushi.com Chef: Davy Devaux
link to this video for sharing: • How to Cook Sushi Rice...
last week's video: • Bearded Salmon Sashimi
I use affiliate links to share products I like, find useful, and feel that readers will find helpful. These links can help me generate income to support the costs associated with making video tutorials.
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Please watch: "Dragon Sushi Roll Recipe - Japanese Food (delicious)"
• Dragon Sushi Roll Reci...
~-~~-~~~-~~-~ - Jak na to + styl
Finally a proper tutorial with all the steps and in video format! Been searching for one for ages! Thank you!
Going to add my experience to this video in case it helps anyone.
We've been making sushi for a while now in our house because everyone
loves sushi and its just too expensive to eat out too often. But most of
the time our rice doesn't come out very nice. Usually it's too mushy.
So I thought we'd try something different and follow this gent's
process.
And it came out nigh-perfect. So here is what I did.
First of all, Chef Devaux is making about 2 cups of rice, or about 500mL
of (uncooked) sushi. We usually make about the same amount and it's
never enough, so I went for 3 cups, or about 750mL. This was a bit of a
concern as I wasn't sure cooking times would work out, so I monitored
the whole thing very closely and in the end it didn't make a big
difference.
I'm going to start with the basic steps I took, then explain them more fully later on.
1. Strain 3 cups of sushi rice and put it in a bowl. I used cold water.
2. Continually rinse the rice and drain, as in the video (again I still
use cold water), until water is mostly clear. I rinsed and drained about
10 times.
3. Strain and put into a pot. Add 900mL of cold water.
4. Let sit for about 30 minutes.
5. Cover pot and set temp to medium heat. Leave for 10 minutes.
6. Turn stove to high. Leave for 4 minutes.
7. Turn stove off. Leave on same burner for 15 minutes.
8. Dump rice in wooden bowl.
9. Stir nice and soft like you're petting a loving pussy. I call this folding.
10. Add 300mL of sushi vinegar mixture.
11. Continue to stir nice and soft. Put electric fan on mixture and continue folding until room temperature.
12. Let sit for about 15 minutes. If you're going to let sit longer, do damp cloth as in video.
Okay now for more detail. These steps correspond with the steps above:
1. My strainer wasn't big enough to hold 3 cups of rice so I didn't
actually strain that much. I filled the strainer twice, ran some water
through it, then dumped it in my bowl. PS: I actually measured out 3
cups of rice and put it in a measuring cup, then noted the mL. Yes it
was 750mL or close enough.
2. Rinsing/draining was just the same as the video. Let some water into
the bowl (I ran it over my hand so as not to hit the rice directly) then
gently squished and swirled. Then hold the rice and dump the milky
fluid in the sink. Repeat. About 10 times. Was still slightly milky in
the end, but mostly watery.
3. Again, my strainer wasn't big enough. I did it in portions. Spooned
some rice from my bowl into the strainer, shook for about 10 seconds,
then into the pot. Repeat until all the rice is in the pot. I added
exactly 900mL of cold water (1.2 x rice).
4. I literally let it sit on the stove (no lid) for 30 minutes.
5. I put the lid on and set the stove for medium. Actually, no, I set
the stove for about 3/5. In my experience with my stove, every
temperature except high is just slightly low. So I set it a little
higher. YMMV. Ok here's some more detail: I have a set of 4 x good SS
pots that go from small to large. I was using the 3rd largest in the
set. These have a thick copper bottom that spreads heat very well. This
is probably very important in the process. Though this step (in the
video) is supposed to last 9 minutes, I was worried it wouldn't be
enough given the fact I was making a larger amount. But watching the
stove and listening to the pot, at 10 minutes I was ready to go to the
next step. I can't really explain why. I will mention here that I did
lift the lid for a split second around the 9 minute mark to inspect.
Bubbles were just starting to form.
6. Turned stove to high, set my timer for 4 minutes. Here I thought I
might have to add an extra minute or two given the larger amount of
rice, but the thing was boiling after 3 minutes (I was surprised at
that), so I turned the stove off at exactly 4 minutes.
7. Stove is off. I let it sit, on the same burner, for 15 minutes. About
10 minutes in I lifted the lid again for a split second to check, and
it was looking really good.
8. I took the lid off and scooped rice into a wooden bowl. The only
wooden bowl I have is a salad bowl which is quite big, but nowhere near
as large as the hangiri in the video. Also, I didn't have nearly as much
bad rice in the bottom of my pot as in the video. I only left a bit. I
take that as a sign that: a) my cooking time was nearly perfect and b)
my thick-bottomed copper pot doesn't burn stuff like normal pots. Still,
there was a bit in the bottom when I was done. My wooden bowl was
almost 3/4 full of rice.
9. My stirring was pretty simple. With a wide wooden spoon, I would
scoop from the bottom, place on top, then gently tap it to break it
apart. Just slightly more aggressive to get the corners. Repeat a lot.
10. Instead of mixing my own vinegar, I bought this ready mix called
"Bento at home - Sushi seasoning" from a grocer in Canada called Sobey's
(at their sushi counter). Checked the ingredients and it has everything
that should be in the mix so I thought, what the hey.
Having read about other nightmares when it comes to using too much
vinegar, I added about 75mL of vinegar at a time, checking consistency
and tasting. As it turns out, 300mL was the perfect amount (20% of
rice).
11. I continued to stir rice, or fold, as above, as the rice came up to
room temperature. As it was so thick in the wooden bowl, I grabbed a
small fan to blow on the rice as I folded. This worked great. I felt and
tasted the rice as I went, checking for temperature and taste.
12. I let sit, uncovered, 15 minutes.
The result was a nice, fresh, sticky rice. Our sushi came out perfect.
It was so good we ate like pigs and still ran out of rice (despite
having more rice than we've ever had). Next time I will try 4 cups, or
about 1L. I will post my results if I can.
Thanks to Chef Devaux.
Raspberry Rock - Off Grid Cabin wow, thank you for that great explanation :D i'll keep it in mind while making the rice
number 9 had me ! LOL
Thanks for the explanation! May I ask how many people you ate? Me and my girlfriend just cooked 650g of rice and I swear 5 people could have a full meal, we had sushi for lunch, dinner and a bit for the next day.
How many people does 1lt of rice feed?
Copied to try it out. Thanks
I used exact measurements and methods from this video- and I must say- the rice came out BEAUTIFULLY! I have never been able to cook rice before, so thank you! EXCELLENT video.
After many attempts at making sushi rice with poor results I watched this video.... I tried it and made the best sushi rice I have ever made to date. Thank You so much for sharing your knowledge with us!
yes! awesome! i have been having sooo much trouble making sticky rice thank you!
Wow you really learnt from some sushi master! Could tell from all those steps you took eg fanning the rice to cool it. Great video!
I made it just like this today and it was perfect! First time I've made it where it didn't turn into total mush. Thanks!
For some reason, I missed this video and found it just now.
I was actually one of the first who asked for this video.
Thanks a lot! :)
Thank you so much for all the details, I couldn't understand why my rice was so bad all the time! I'm glad I subscribed.
I have made sushi rice twice with your recipe and turned out great each time! Thanks !
Oh damn. I never knew that the sort burnt/stuck rice to the bottom of the pot was normal when you cooked rice. Always thought I was doing it wrong hahaha.
+Kevin Theriault
It's not. I'll be honest idk why he says it's "normal"
na bro your supposed to turn the stove off when the rice is above water level, it will look like the rice has fluffed up, but it's still hard. Then you let it sit till the rice is soft n ready. try not to check to much cause the vaporized water will leave the pot, and the rice will be hard.
I worked at panda express bro lmao and as a cook starting off, your main job is cooking white rice, dishes, chow mien and fried rice. sigh. it sucked bro, but yea the way the machine was set up it would cook for 45 minutes. the flame stops at 20 minutes in. and 95% of the rice is cooked
i think you don't need a degree or professional experience to know that it's not normal when you burn rice on the bottom.
It is not burnt but it is not the right texture for sushi
I almost thought this was a howtobasic video in the thumbnail
the spice rack looks awesome
Great advices, easy to understand. Thank you!
Thank you very much. Your way of cooking sushi rice worked the first time i tried. I just love sushi. Usually i go to a running sushi bar on the other side of my city, but now i can make my own sushi. I can also put inside whatever i want. :DDD
I have a different method. I go by eye and have about 2 cm of water above the rice in the pot. Then i turn on the burner on max. just as the rice starts to boil i cover with a lid and turn down the heat to medium low and set the timer for 10 minutes. at the 10 minute mark i turn of the burner and lift the lid for about 5 seconds. put the lid back and set timer for five minutes. Then the rice turns out perfect and no bits are stuck on the bottom. give it a try and tell me what you think. :)
Don't know what i did wrong. My house exploded
Awesome video. Great tutorial. Thanks so much.
I did not know that it was this complicated to make sushi rice. Hmm. I guess I've been doing it incorrectly this whole time.
This is the video I've been waiting for! Thank you so much!
"This one's cheaper." *Cheaper one breaks as it's being set down*
Brilliant filmography lololol. This made me laugh so hard. Great video!
Ahh thank you! There are a few of these tutorials on youtube, but they are so vague and difficult, this makes it look so much more easy! Thank you ^^ :D
6:40 "You don't want crispy rice in your sushi rice."
All the Persians: "We'll take over from here." #tahdig
hahahah
I love your channel man. Thanks for all the excellent videos.
Thank you very much mr.baconbit!
Glad you enjoyed my sushi rice recipe :)
+How To Make Sushi Can i ask you something please? I am making sushi for a few years now but i never had kombu. I saw in other videos that you shouldnt let the kombu infuse for more than 5 hours or it will become bitter. Normally, i do it without the kombu but i bring de vinegar just under a boil to make the sugar disolve. Can i do this with Kombu? I saw others cook it with the rice. Also is the maximum of 5 hours true? And last, im always making 500grams of rice but i have no clue what the size of the kombu should be. 5cm by 5cm or something? Thanks in advance!
great stuff. thanks for the knowledge share much appreciated!
This video is really helpfull! I love your videos, they always looks so apetizing!
Best video to sushi rice ever watched (and i watched dozens of them)...after year of break i look for this wideo for half hour :)
that's the video i was waiting for. i had already asked for it and am pleased to see it. it's a sign you actually mind about your viewers. thank you.
Thanks for practical tips.
I have the exact same stove in my dorm house, so if this fails, it's all on you ;D
In the past I've let the water heat to a boil without a lid, and then I've cooked it on heat setting three for 10 minutes with the lid. In my way none of the rice gets burned or crispy, but it's also a little bit under-cooked even if all the water is absorbed. So I'll give your way a shot tonight!
Love the channel.
Question: do you keep the kombu in the rice vinegar mixture when youre storing it? Or remove it
Wow, following this video made the rice much better compared to doing it the way the rice package recommends. It's fluffier and holds together much better when it's rolled up. To anyone wondering, ditch whatever your instructions tell you and follow this video instead. You won't regret it.
where do you get that spice rack on the wall? I need it! by the way, all of your videos make my mouth water immensely. keep it up :)
Wow. I've been doing that really wrong. Thanks!
Hi,
your videos are so clear and helpful- thank you!
I'm having trouble getting my rice to be sticky enough!
Can you help?
rinsing until clear is important. also the quality of the rice is important. i used to get it at the supermarket. now i buy rice in an asian store. works a lot better. let the rice cool down but not untill cold.
Thank you always for sharing your tips.
I LOVE WHAT U DO,PLS DO MORE. EVERY DAY I WAIT FOR YOU TO UPLOAD
This rice is straight up awsome, thanks for sharing your method, it worked soo great and tasted just wonderful, i love it :D
recepie works also with an older electrical coockrop perfectly.
Thank you :)
Thank you for sharing your technic of how to prepare sushi rice. I enjoyed it and I'm about to make my sushi 🍣.
1:10 I've seen professional Japanese sushi chefs *scrub* the rice between their hands like a mad-woman. this is a new approach to me
6:12 I've also seen them starting off with a high heat, waiting it to just start bubbling, covering the pot with a clean cloth, lowering the heat, then placing the lid back on. they leave it like this on the lowest burner setting for 20 minutes and they encourage you not to remove the lid no matter how tempting it may be. after 20 minutes is up, they remove the heat, take it off the stove-top, but leave the lid on for another 10 minutes. finally, they find a clean wooden board and dump the rice pot upside down, spilling the cooked rice grains on the surface. they add the vinegar mix, and let it cool.
by using this method ^ I have never had rice stick to the bottom of the pot, nor does it ever end up crispy or overcooked. you could literally take the newly used empty pot, put it back on the clean-dishes shelf, and no one would know the difference.
the best recipe rice video ... thank u ❤👍
Chef Devaux, thank you so much for your wonderful channel. This method for cooking the rice is brilliant. All the best to you.
Came out perfectly! Forgot to let rest for 30m in the beginning though but still came out good
You have just saved my dinner! Wasted half of my Japanese rice following another rice recipe and had only 500g left, so one more mistake and that was it, sushi night for my friends ruined. Followed your recipe and rice was amazing. Thank you very much
Im happy you used my recipe and it was a success 😄👍 how did your friends enjoy the sushi you made?
Very good demonstration!! Thanks 4 sharing 💯👍
i got nutz seeing u with these gadgets! i've been cooking rice in one pan with fingers measuring its water haha
VERY INSPIRING YOUR SUSHI VIDEOS AND YOU PUT LOTS OF WORK INTO IT AND YOU ARE VERY PASSIONATE.THANK YOU FOR SHARING
you make me hungry :^
Hi Chef Devaux,
Can u please tell me where can I buy your sushi rolling mats?
Thanx a lot!
Whaaaaaat is this a magnetic spice rack im the bsckground?
this is amazing !!!!!
Oh my god if you ever decide to do a world tour ill be the first ome to buy a ticket :D
awsome tutorial..that explains a lot..also i just bought a myabi knife..makes me want to make sushi!!! ;)
We don't wash the rice more than 3 times. :O
And the way we steam our rice on a gas stoof is totally different from this, also steaming can make use of all the rice, not only 90%. :D
If i make TOO much rice can I store it in fridge? or any suggestion where to store it so that I can use it next day? I'm really enjoying the videos and learning a lot, look forward to hearing from you. Leah from London :)
great videos Chef!
came out amazing, altho i suspect it may have been slightly more moist than it was supposed? i say this because after the 15 min wait in the pot was over, and i removed the rice, it all came out, no 'crispy'/overcooked rice in the bottom. I suspect my stove may be less potent than his, may try next time giving the stove a head start pre-heating before the initial 9 mins.. or using a bit less water. Still i really enjoyed how my first try came out. Thanks!
I love sushi from the second try. Your recipes and your channel is great. Thanks a lot for the knowledge you share. If I would have a possibility to eat in your restaurant it would be a great pleasure for me.
Thank you , is this sushi bazoka falls apart into 2 side pieces or stay together ? most of them spread apart and its hard to put them back together when they full , please let me know , thank you
Ok, did the washing as described and the 30 minute soak. Did the ratio of rice to water BY WEIGHT 1:1.25. Had to adjust cooking time and temp because ... well you know why. Excellent rice in the end, just excellent. Now it's a little firm, cooked nicely all the way, but firm. I like it firm (twss), but would not mind to know how to make it more soft.
I absolutely love your videos. Please make more. Love the knives you use but can't afford them. Is Yaxwell a good brand?
Hi there! what´s the brand name of the bigger rice cooker? the silver one? and how many cups can you cook there? Thanks!
awesome video Chef.
Awesome video.
Is white pine wood good for hangiri ? it costs like 100e-130e for 42.45 cms
awsome videos....love themm...im a profesional chef and i use them for refrence...
Good method!)) Rice really turns very cool))
Came out perfect, cooked it in a pressure cooker (not under pressure) and didnt burn or stick. Maybe the pan he used wasnt as thick ? Many thanks !
I'm happy your sushi rice worked out for you :)
what sushi roll did you make?
How To Make Sushi Chatka crab, red pepper
nice 😀👍
Thanks! everyone does it with the rice cooker and the ones with a pot arent very precise on process
What kind of rice paddle do you recommend?
Do you have to use the rice seasoning or can you go without?
thanks man
I'm glad you enjoyed it Jakob, what sushi did you make with this sushi rice recipe?
also, could you help me get to a million subs by sharing this video or another of my videos, thank you jakob!!!
tuna and sake nigiri and some maki and sushi rolls. i will :). shared it on my fb. hope you'll reach the million soon
damn, crazy to think of how far you've come!
Yeah come a long way from that first video which coincidently was also how to cook sushi rice :)
You could try to cook the rice in a pressure cooker. That's my preferred method: the rice gets evenly cooked and nothing sticks to the ground. Also you use much less energy, since at the moment the pressure cooks starts to steam, you can go down to 1 and let it go for the rest of the time: at 1 cup of rice with 1-1.2 cup of water (more = softer), Cook until steam starts to come. Keep on cooking for 7 more minutes on lowest heat. Withdraw from fire, wait 10 minutes, make sure the pressure is gone and enjoy perfectly cooked rice.
sos un genio... gracias
When you made the vinaigre mixture, I wonder if I can skip the sugar I don't eat sugar
is there a brown rice alternative ?
i saw a premade pack of sushi rice can i use that?
What would the ratios of rice seasoning be using only 1 cup of Shirakiku Rice Koshihikari Sushi rice and how much water to cook the rice? Love your videos. Thanks
what type of sushi rice vinegar do u use to make ur sushi rice?
I have seen recipes where they add the rice vinegar mixture to the rice only when it has cooled to avoid making it overly sticky. In this recipe and many others the rice vinegar mixture is added to the rice as soon as it comes out of the pot. Does that make a difference?
Yes it makes a big difference, you want to add the vinegar mix as soon as its done cooking so that when the rice cools it absorbs the vinegar mix in to the rice.
If you wait till its cooled then in my opinion it would make it more sticky rather tan less. +David Laffineuse
Did he mean that I should start the timer when I put it on medium OR that I start the timer when it starts to boil/Zimmer ?
Cuando subtitulas este tipo de videos al español!!!
Could I use rice wine vingar?
I wasn't aware sushi rice required so much work. Also I'd like to ask if you're familiar with a type of sushi which is made with rice, some type of whipped food, a thick layer could be soft whipped tofu, or whipped pork fat? I don't really know, but it did have black fish as a top layer. Have you ever seen it before, if so what is it called? I saw it once on tv, a Japanese girl was sampling many different varieties. Thank you
can you use regular white rice?
I love sushi😍🍣
Good deal
Alguien podría decirme qué es lo otro que le echa a la mezcla de mirin con sal y azucar?
Great tips Great Channel. I'm a new subscriber, new fan. Thank you.
What's the name of the bamboo bowl you put the rice in?
Its usually made on hinoki cypress wood and its called a Hangiri.
Can you use normal rice to make sushi? If not why not? It would be cool to make sushi with different types of rice to compare.
Can you recommend the best brand for sushi rice? 🍣
yum
Where can you mostly find that type of rice ?
cool video chef
How do u make it blue
How much of the vinegar mix you used for the 500gr or rice?
Great video. how much is 200 grams vinegar to milliliter? Thanks
200 milliliters.
If you cook sushi rice in rice cooker, will you also have harder rice on the bottom that you need to discard or does this only happen in a stove-top pot?
Schnorschel no this also happens when you use a rice cooker but its completely normal when cooking rice in general
Schnorschel this usually happens when you don't know how to cook rice properly. The high heat at first, low heat after. That way it always comes out perfect.
I'm gonna do it in a few days, right now I have bought the rice vinegar and the kombu, but I don't know how much rice I should buy for 6 hungry (the "all you can eat" type of hungry) guys... Any help?
thanks