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  • Great sushi starts with great rice.

  • And successful sushi rice is determined by two things:

  • the type of rice you buy, and, how you cook it.

  • We're going to show you the right rice, and the right way to prepare it,

  • right now.

  • Choose short grained rice. When it comes to sushi rice, size matters.

  • Or more specifically, grain length matters.

  • Sushi rice is a short grained rice, who's grains bond together

  • nicely after cooking. Now, lets make sushi rice.

  • You can use a rice cooker, which is a fuss free way to make any type of rice.

  • Or you can go old school and make it on the stove top.

  • This process is easy too, and that's what we're going to do here.

  • You need a large pan, and a stainless steel bowl.

  • In addition to short grain rice, you need the following seasonings.

  • Rice vinegar, sugar, salt.

  • Step One: Rinse the rice.

  • Put the rice in the pan, and rinse it under the faucet.

  • Run cold water over it until the water that runs out of it is almost clear.

  • This takes a few minutes.

  • Step Two: Bring the water, and the rice, to a boil.

  • Add water to the pan using the amount required for the

  • number of cups of rice you're cooking.

  • Turn the burner heat to high, and bring the water and rice to a boil,

  • and cover with a lid.

  • Reduce the heat, and simmer for 20 minutes.

  • After 20 minutes, turn off the heat, and leave covered for 10 minutes.

  • Don't peak at the rice, it's still cooking even though the heat is off.

  • If you lift the lid, you let out heat.

  • Step Three: Add Seasonings.

  • Sushi rice is seasoned with rice vinegar, sugar, and salt.

  • Mix together these 3 ingredients into a small bowl.

  • You can experiment with the ratios to find the taste you like.

  • We're using 5 tablespoons of rice vinegar,

  • and 2 tablespoons each of sugar and salt.

  • Step Four: Mix the seasonings with the rice.

  • Transfer the cooked rice into a large bowl, and gently add

  • the vinegar mix.

  • Add the liquid a little at a time.

  • Mix it gently into the rice with a wooden spatula using a slicing motion.

  • Don't stir or beat the rice, or you will make it too sticky.

  • Cover the bowl with a clean damp towel, and let it cool for 30 to 60 minutes.

  • Your sushi rice is ready for making sushi!

  • See the consistency; it's a little sticky, but nice and fluffy.

  • Sometimes sushi is called sticky rice, which perfectly explains the

  • the consistency you want for sushi.

  • A not about quantities: if you're making rice,

  • make about a cup per person.

  • You'll have enough to make sushi, and some left over for a quick stir-fry.

  • Great sushi starts with great rice. Now you're ready to get rolling.

Great sushi starts with great rice.

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B1 中級

壽司飯的製作方法 (How to Make Sushi Rice)

  • 160 20
    黃駿祐 發佈於 2021 年 01 月 14 日
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