How To Cook Sushi Rice With Just A Pot
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- čas přidán 30. 12. 2017
- Cook Sushi Rice and Prepare Rice Vinegar:
• How To Cook Sushi Rice...
Cooking Sushi Rice With Only A Pot from Master Sushi Chef Hiroyuki Terada
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on CZcams.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
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After cooking sushi rice many times without a rice cooker, I have found my foolproof way of getting the rice to come out perfectly..
Start with a heavy bottom 6 to 8 qt saucepan, with a tight fitting lid.
Then take 2 cups of rice and rinse gingerly until the water runs clear. (This is to wash off extra starch from the rice, making the taste more potent and stickiness correct) Put the well drained, 2 cups of rice in the saucepan with exactly 2 and 1/2 cup of water.
Put the heat to high and wait for the water to boil. Then cover the pan and reduce to simmer for exactly 15 minutes. After 15, turn the heat off and set the pan on a heat safe counter top. (Do not remove the lid!) Let it sit for an additional 15 minutes.
For the seasoning: 2 T rice wine vinegar. 1 t salt. 2 T sugar. I personally like to use a touch of mirin with my sushi rice.
Turn out your perfectly cooked rice into a large bowl pour in the seasoning. (Use a flat spatula and pour over the back, to distribute the seasoning more evenly) Gently, using a slicing motion like Hiro did, mix in the seasoning. THEN JUST WALK AWAY Overworking the rice will cause the grains to brake and make your rice a sticky clump of mush.
Lastly you need to let it cool. And people. Please for the love of god don't put your fresh sushi rice in the fridge or freezer to cool down. Make your rice ahead of time and let it cool properly. If you have done that before you would know it dries out and becomes crusty
And that's not good eats.
Hopefully I tought someone a few things. Hiros video was great, but a little confusing to follow. I know that wasn't 4 c of water for example. Try my method! Let me know if you get the same result as I do!
Thanks and have a good afternoon.
Thanks , I was looking for measurements. The video is great as always though guys
Nice. Very nice. If you plan to try rice for crispy rice sushi, would you still be against refrigerator cooling?
Lol Thank youu!
I tried your recipe. That is too much vinegar.
Indeed! I've tried 1:1 ratio of rice and water, it turned out too dry and not all the rice were completely cooked, so I agree with your rice and water ratio, but i think the vinegar is a bit too much, 1/4 cup would be good :)
Take a pan with a thick bottom and a tight-fitting lid. Measure the rice with a size that fits you, such as a mug or a glass. Use the same measure for adding water. The ratio that always gives the right sushi for me is one mug of rice, one and a half mugs of water. Wash the sushi rice well until the water runs clear and remember how many mugs of rice you use, so you know the amount of water. Put the pan with the rice without a lid on a high heat until the rice starts to boil! Place now the lid on the pan and cook over high heat for 5 minutes. DO NOT lift the lid! After cooking for 5 minutes on BIG heat, the rice is now cooked on SMALL heat for 10 minutes. DO NOT lift the lid! After cooking for a total of 15 minutes, turn the heat OFF. DO NOT lift the lid! Place some towels over the pan and leave the rice under this cover for 15-20 minutes after steaming. Transfer to a large roomy bowl to add the vinegar mixture. Only use rice vinegar or apple cider vinegar and salt and sugar for the mixture. Opinions are divided about the proportions, but that is also a matter of taste. A top sushi chef revealed his secret mixture:
8 tablespoons (rice vinegar)
4 tablespoons (sugar)
1 tablespoon (salt) for 500 grams of rice.
Now a difference of taste can come to the mixture, because what kind of vinegar do you use, and what kind of sugar, and do you use sea, kelp, table salt? So indulge yourself!
However, the rice always succeeds. SuShiYou!
are you sure 1 tablespoon of salt is correct?
Is that 500g raw rice or cooked?
@@failingcargo I just made this exact recipe with 250g of sushi rice and half of the secret mixture. My roommate and I agree that it was fantastic sushi rice, very similar to what I've had (if not better) in my favorite sushi restaurants.
@@dariushlolaiy7142 I believe it's for dry raw rice. it made the rice watery at first but you just keep mixing it in.. It was perfectly seasoned.
Fans:Happy New Year
Hiro: *Happy Good Afternoon*
Glad to see I'm not the only one that gets the rice stuck to the bottom of the pan..
Happy New Year Hiro & Charles Preston
Love watching you guys, keep this fantastic cuisine coming! Always a pleasure.
Thank you Chef we appreciate your lessons. Have a healthy and joyous New Year.
Happy new year you two!
Thanks for all the inspirational recipies.
I just keep coming back and will continue to in 2018 as well.
When you're drunk as hell, but still getting fun from watching Hiro doing rice staff! Happy New Year! Peace! Greetings from Poland!
Good blessed morning, amazing know New Year too you all... I'm so happy to have the opportunity to say that I'm so happy to have watched this video... I and my 3 children love sushi and will love for you to come to our stay which is Michigan or maybe one day we will come to California to your restaurant!! I'm so happy to see a new year in 2016 I was diagnosed with stage 4 breast cancer, 2017 I did chemo, surgery, radiation and physical therapy and NOW a new beginning of 2018 I'm CANCER FREE!! To God be the glory that Jesus Christ has healed my body... Thank You so much and keep my family in your prayers.🙏🏽
"PINK WINGS SURVIVOR"
Use Wim Hof method now!
God bless you and family always !
Looks great. Hope you and your cameraman have a Happy New Year, Chef Hiro.
This is a video I have been waiting for! Merry new year Chef!
Thank you! My sushi rice finally came out perfect! ❤️
*Good Afternoon. Happy New year Guys. Have a blessed and prosperous one 👍🏼👊🏼👊🏼🇹🇹*
Thank You very much Chef. I have learned a great deal from your videos. I enjoy listening to you Gentlemen talking and sharing. Very pleasant & informative!
Thank you! Absolutely simply delicious! Now in our home dining repertoire thank you!
I love watching your videos guys thank you you've helped me quite a bit with my own cooking
Thanks Chef! I was looking for a tutorial like this. Happy New Year and "Good Afternoon" from Italy
Love this channel 👌🏽 happy new year to you both 🙏🏽
Thank you chef for your great videos , i hope you can give us more lessons about sushi sauces. Happy new year
Good afternoon
blink twice if you're being held captive
SkyPirate hajhahahahaha
@jordan pastry hello my son
👁👁 - - 👁👁 - -
Lmao
Thank you for this hiro you always make me smile and my stomach grumble.
Happy New Year Hiro and Charles. Great videos. I'm vegan, so thanks for the vegan sushi recipes. I appreciate that very much.
2018: Happy New Year’s Eve!
Hiro: Good Afternoon
I just love this channel for EVERYTHING SUSI. @Hiroyuki Terada you are the BEST!!! 👍🏽👏🏽
I loved the sushi vinegar recipe in another video it turned out really well.
Hello , Good afternoon , hiro!.
Good videos this year , so go on for the next year ,
greetings from Germany , I wish a Happy new year to you and the team.
See you next year . :)
Ah, finally he shows me what i need to know. And happy new year
Hiro, good afternoon from Germany! Happy new year 🎊🎉!!! I prefer videos where you show your fantastic cooking and cutting skills!!! Hiro you are a HERO though!!!
@ Hiroyuki Terada - Diaries of a Master Sushi Chef: thank you so much! Looking forward to new vids ... Good afternoon!!!
I used to have a rice cooker, but it only had one setting, so it would only cook regular long-grain rice, not jasmine rice or short-grain rice or any other kind. I switched back to cooking my rice in a pot on the stove.
Happy New Year to both of you, and I'm looking forward to seeing what kinds of adventures you have in 2018!
Thanks!
Happy new year Hiro and camera man! From one of your oldest followers on CZcams :)
Happy New Year! Thank you for another great video sir!
Meanwhile: *unpacks rice. puts water and rice on fire. Waits for X minutes. Declares it done and consumes it like some barbarian*
hey it worked for corn
Great!! Finally had good sticky and tasty rice for my sushi , thanks !!
Happy New Year, Master Sushi Chef Hiro-san!
Thanks, guys! I believed your channel will gain 1mil+ subs by year 2018! Gudluck and have a nice day :)
Thank you both for making these videos. I feel more confident making sushi for the New Year. Have a happy and healthy New Year!
Thank you! I will save this recipe!
Turn captions on when watching his videos 🤣🤣🤣🤣🤣🤣 great video 👍🏽👍🏽
Aw yeah! Time to try my hand at making some sushi rolls in the new year!
Thank you for sharing this recipe
I always cook sushi rice out of a pot, its easy, you bring the water to a boil, then add the rice, cap it with a lid and turn it down to low for 20min, comes out perfect everytime
I hear ya, i used to find it confusing too, since there is more then 1 way to make it, , rice makers and other gimmicks are for ppl who can't cook rice, but im telling you in any pot, boil water, add rice, cap with lid, reduce to low, 20min on the dot
Tips: Don't add rice, UNTIL water boils
No need to stir or open lid, once you add the rice
How do you keep the lid on? For me it always spills :( I don't know how to avoid that.
Used to do it this way and now that I've changed my game up sushi rice is coming out better than some restaurants. It's a lot more involved but well worth it
@@benvella1728 what way do you cook your rice?
@@benvella1728 elaborate
It took practice but i finally got it right and it tastes great!
Amazing! Thank you so mutch hiro you are an amazing chef!
I make mine a little differently. I use the same ratio (unless I don’t want vinegar, then it’s 1 part rice : 1 1/4 parts water) and I wash it thoroughly but I cook it differently. I bring it to a rolling boil on medium-high heat and then turn the heat down to low and cover it with a tight lid for 25 minutes. Then it’s done and it’s perfect :).
Happy new year chef, and good afternoon!🔝
happy new year to everyone!
Thank you chef 👩🍳 I’m really appreciate for your videos, I got a lot of fun by watching your videos
Happy New Year Hiro and Charles!!
Good afternoon Charles and Hiro!!! Extremely helpful video thanks to you so much!!
Happy New Year to you both!
Happy New Year Charles and Hiro I hope you guys have a wonderful 2018
I really love your videos man thanks for all these recepies:D
Hiroyuki Terada - Diaries of a Master Sushi Chef in the near future im gonna visit Japan cause i always wanted to go there :D
have a happy new year love ya hiro and have a good afternoon bro
Happy new year Hiro and Mr. Camera man! o/
What a great video to finish 2017
Happy new year to you guys, u are the best
happy new year thanks for the great videos
I bought a small rice cooker cause I could never get sushi rice just right. It works ok but my pride took a hit. Now I'm realizing by watching this that the stove top pot I use has too thick of a bottom and retains too much heat. I think my sushi problem is solved. Thank you and good afternoon.
Happy New Year handsome Hiro!!.....hope you have a most successful 2018!
Good Afternoon and greetings from Winter Wonderland Norway, Happy New Year to both of you Master Sushi Chef Hiro-san & The Master Cameraman Charles Preston!!
Happy New AFTERNOON.
Thank you Chef Hiro for informative videos ...
Should list all ingredients that would be nice, thanks for showing💖
Another great, informative video! Hiro - what is your Sushi Vinegar Recipe breakdown exactly? How much vinegar to sugar to salt?
Thanks for all.
Happy New Years! Be safe and stay warm...=)
Happy new year Hiro, and cameraman.
Happy new year Hiro, and Charles!
thank you
@@charlesappalachia8252 lol
Good afternoon Master Chef Hiro and Happy New Year 2018!
thank u Hiro. so awesome.
Hiro-San, I am sorry I did not get to Miami before NoVe closed. Here is to both a prosperous and fulfilling 2018!
Happy new Year chef
Happy new year
Learning alot I learn good cooking from your channel
Thanks, where's the step by step you mentioned was going to be in the description or video?
Happy new year hiro
Happy 2018 to Chef HIro and Charlie!
*HAPPY NEW YEAR 2018 !!!!*
Happy new 2018 year Hiroyiuky !!!
Happy new good afternoon!
try as i might, I cant seem to get the rice right at all!
After trying a different method that failed me, this is the shit. Made nigiri with salmon and halibut i recently caught for some friends and it was amazing. Thanks for the video
good afternoon!
Good Afternoon!
will Mirin work too if no sushi vinegar?
Do you have any tips for cooking in a rice cooker?
Is there a way to make normal polished white rice behave like short grain rice?
GOOD AFTERNOON
Yes！Comes to Vietnam please ヒロさん。ベトナムの料理観光に来てなさい！
Hello there.Does anyone know the analogy for nishiki rice? Mine is either sticky (1 part rice 1 part water),or overcooked (1,2 water to 1 part rice).Thank you in advance,and keep educating us
Happy new Year :) greetings from Austria!
thank you Hiro! ;)
Thank you very much i appreciate ❤
I swear the microwave is open in every video
It’s a sign for help
It's to keep the reflection from being seen
What’s the ratio or recipe for the sushi vinegar? Proportions?
Looks great!Good thing i ate before watching.
Hiroyuki Terada - Diaries of a Master Sushi Chef Happy new year to you too!
happy new year
Nice video! Thank you
happy new year chef!! we dont have japanese rice, can i use regular rice for making sushi?
I know it's late. But you can use regular short grain rice and I even did it with long grain rice, just add a bit less water with the last one.
Tokyo meets Miami! Using a 4oz bar glass and 16oz solo cup, totally Florida!:)
Can you make sushi rice ahead and after reaching room temperature then refrigerate for 2 days? Bring to room temp before making sushi?
Selamat tahun baru 2018 chef...
GOOD AFTANOON
Good afternoon and happy New Year my friend