Soak the rice: As mentioned above, you are also welcome to soak the rice its cooking water for 20-30 minutes before cooking. Cooked in the rice cooker it turned out perfectly, not quite as sticky as white sushi rice but a lovely nutty flavour, yet to be tested on the grand children. The other important factor is to try and cool the rice down as quickly as possible, so spread the rice out on a tray, but cover it with a damp towel of kitchen paper. Then use a large spatula to spread out and gently fold the rice repeatedly for a few minutes until it reaches room temperature. You sushi rice is ready for you to transform it into tasty little rolls, with seaweed, avocado or salmon!

Simply use sushi rice as a base and add vegetables, fish or tofu, toppings of your choice, soy sauce and rice vinegar.

The KoRo sushi rice scores with the perfect stickiness, so that you can now become a sushi master yourself at home and make your own sushi creations. China and India lead the global production, but a lot of rice is also grown in other Asian countries and in South and North America, as well as in Europe. Cool the rice the traditional way: Transfer the rice to a wooden hangiri once it has finished cooking and drizzle the sushi vinegar evenly onto the rice. Information about personalization, the use of your data, and options to unsubscribe can be found in our privacy policy. Depending on the variety, it takes between three and eight months until rice is ready to be harvested.

Also, I highly recommend opting for the rice cooker or Instant Pot methods, as they are the simplest and most foolproof here with sometimes-temperamental short grain rice.I found that using the frozen wild caught salmon and tuna at BJ’s or Sam’s is a really good alternative. This classic vinegared (“sushi” literally means “sour-tasting” in Japanese), firm, sticky, short-grain white rice is the foundation for all sushi.

Sushi rice is a type of short-grain, Japanese rice that is usually mixed with a vinegar-based seasoning. Cover the mixing bowl with a damp towel so that it is touching the surface of the rice, which will help prevent the rice from drying out.Japanese-style short-grain white rice: This uniquely sticky, plump and firm-textured variety of rice is essential for making good sushi rice! I've actually made it a few times because I think it's such a refreshing meal and it's so fun to make with family and friends as a relaxed fun evening. Some rice cookers have a specific sushi rice setting, which often factors in a 10-minute soak before the cooking starts, so check the timing on your machine. I trusted it and should have gone with my instincts as no other time have I seen rice cooked 1:1 with water instead 1:2, 1:3, even 1:4 depending on the consistency desired or type of rice.