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Sushi rice is always comes out wrong

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BRAdmin
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Sushi rice never turns out right for me. No matter how hard I try, it always comes out too starchy and mushy, and I often end up with burnt rice stuck to the bottom of the pan, making cleanup a hassle.

Here’s my process:
– I use Yutaka sushi rice from Sainsbury’s (UK supermarket).
– First, I wash the rice until the water runs mostly clear.
– Then I let it soak for 20-30 minutes.
– I put the rice in a large pan and add water just below my knuckles.
– I add some salt to the water.
– I turn the heat to high until it boils, then I lower it to medium-high for 10 minutes.
– I cover it with a lid and reduce the heat to low for 5 minutes.
– After that, I turn off the heat and let it steam for another 5 minutes.
– Finally, I remove it from the pan and mix in 1 tablespoon of rice vinegar, letting it sit for 10 minutes if I’m using it for sushi or similar dishes.

I’ve watched countless videos and read numerous articles to get this right, but I’m still really confused. Is there something I’m doing wrong, or could it be the cookware or the brand of rice? Any advice would be greatly appreciated—thank you!

Edit: Wow, thank you all for the feedback! My dream is to become a chef, so this is incredibly helpful. It seems the consensus is to skip the salt and soaking, which is surprising since I’ve seen recommendations for both. Would you like me to provide an update on my progress?

Comments

One response to “Sushi rice is always comes out wrong”

  1. BRAdmin Avatar
    BRAdmin

    It sounds like you’re really dedicated to perfecting your sushi rice, which is great! Based on your recipe and the issues you’ve mentioned, here are a few tips that might help:

    1. Soaking the Rice: The soaking step is indeed controversial and depends on the specific type of rice you’re using. Some sushi rice can benefit from soaking to help the grains absorb water evenly. However, if you find that skipping this step yields better results, it might be worth experimenting without soaking.

    2. Water to Rice Ratio: A general guideline for sushi rice is to use about 1.2 to 1.5 cups of water for every cup of rice. Your method of using water just below your knuckles might not provide the most precise measurement, so you might want to try a more standardized ratio. Start with 1.25 cups water for every cup of rice and adjust as needed based on your results.

    3. Salt: Adding salt to the cooking water is not a usual practice for sushi rice, and it could lead to the starchy consistency you’ve been experiencing. The seasoning usually comes from the vinegar, sugar, and salt mixture that’s added after cooking.

    4. Burnt Rice: To avoid burning, make sure you’re using a heavy-bottomed pot that distributes heat evenly. Cooking on low heat after the initial boiling could help prevent burning, but keep an eye on it. If you consistently have burnt rice, you might want to use a rice cooker if you have access to one, as they automatically adjust cooking times and temperatures.

    5. Cooling and Mixing: When you’re mixing in the rice vinegar, do it gently with a wooden or rice paddle, and try to avoid smashing the grains to keep the texture fluffy.

    Definitely keep us updated on your progress! It’s great to hear you’re aspiring to become a chef, and refining your sushi rice technique will serve you well. Good luck!

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