How to Make Sushi Rice

Rice is the most important ingredient in sushi and from what all KAIZEN Chef’s have learned is that Sushi Rice is the main cause for tragedy when someone decides to make their own sushi. This is why we have decided to share our knowledge on making the perfect sushi rice “THE KAIZEN WAY”.

There are literally over 40,000 different kinds of rice grown all over the world, except Antarctica. However, despite myths only one kind of rice can/should be used for making sushi: SUSHI RICE. So when you purchase your “Sushi Rice” be certain that the words “Sushi Rice” is on the face of the bag.

Also be sure to purchase ” Seasoned Vinegar for Sushi”, you can use regular white vinegar, but this would mean you have to risk adding the sugar, salt and lemon juice in to the rice mix to ease the white vinegar. Basically it is easier and wiser to just buy “Seasoned Vinegar for Sushi” which can be found in any Asian grocer.

Ingredients

• 3 cups Sushi rice
• 3 1/4 cups water
• 1/3 cup Seasoned Vinegar for sushi rice

Sushi Rice the Kaizen Way (Makes 4-6 servings)

1. Wash the sushi rice with a sushi strainer under cold running water, until water runs completly clear.
2. Place the rice in to a pan with your water, cover the pan and bring to a boil as quickly as you can (using a rice cooker is the ultimate trick for quickly serving rice).
3. Once rice is bowling, turn the heat down and let simmer for 10 mins. (Do not at any point remove the lid)
4. Put the rice in a “sushi-oke” (a large, very shallow bowl * using a large bamboo bowl is superb).
5. Evenly spread the sugar, water, and vinger over rice while hot.
6. Genltly stir/mix the rice with a “shamoji” (wooden spatula) be cautious on breaking the gains of rice.
7. Cover the bowl of rice and allow to cool until room tempature

Your sushi rice should be sticky, and not too soft, almost dough like. Enjoy! We also posted this video from youtube.com, which can further your understanding of making sushi rice.

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