How To Make Sushi Rice Without Rice Cooker
Ever wondered how to cook sushi rice without a rice cooker? Making sushi rice is easier than you think! Follow this simple guide to cook sushi rice on the stove and bring your homemade sushi to the next level.
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Sushi Rice At Home
I love making sushi rice at home because it’s easy to prepare and incredibly versatile. Our favorite way to enjoy it is with miso-glazed salmon in a delicious salmon bowl, topped with furikake seasoning. My kids can’t get enough of this flavorful Japanese dish.
We also have a great time making sushi together as a family. The kids love rolling their own sushi rolls, making it a fun experience for everyone.
Believe it or not, making sushi rice at home is much easier than you might think. With a few tips and tricks, you can have perfect sushi rice ready in under 30 minutes. No rice cooker needed.
💡 Is Glutinous Rice Gluten-Free?
Before we dive in, let’s clear up a common misconception: if you’re following a gluten-free diet due to celiac disease or gluten intolerance, you might be concerned about glutinous rice. The good news is that despite the name, “glutinous” refers to its sticky texture, not gluten. Just like any other type of rice, glutinous rice is completely gluten-free and safe for those with gluten sensitivities.
Sushi Rice Ingredients
All you need to make sushi rice at home is rice and rice vinegar. While many recipes call for additional sugar or mirin to sweeten the rice, I’ve found that extra sugar is unnecessary because the rice is already naturally quite sweet
Best Rice For Sushi Rice
The right type of rice is crucial for perfect sushi. You’ll need Japanese Japonica short-grain sushi rice, known for its glutinous and sticky texture, which is essential for creating the perfect sushi bowl or sushi rolls.
I typically use Obento sushi rice or Sunrice Koshihikari Sushi Rice, both of which are available at Woolworths or Coles in Australia. If you have an Asian supermarket nearby, they can offer great advice on the best Japanese rice to use.
How To Cook Sushi Rice On the Stove
This is the traditional way of cooking rice, on the stove, absorption method:
WASH THE RICE
- Always start by washing the rice to remove both dirt and excess starch. I prefer using a fine-mesh strainer for this task. While some might suggest avoiding it to prevent breaking the rice grains, I’ve found that a gentle wash in a mesh colander works perfectly well.
- To wash the rice in a mesh colander, place the dry rice inside and gently rinse it under running water for a few minutes, until the water runs clear.
- Alternatively, you can wash the rice in a bowl. Add the dry rice to the bowl, cover it with water, and swirl it gently with your hand. Drain the water and repeat this process 4-5 times until the water is no longer cloudy.
COOK THE RICE
- Place the rinsed rice in a saucepan and add cold water. Bring the water to a boil, then reduce the heat to medium-low and cover the pan with a tight-fitting lid.
It’s important not to open the lid during the cooking process.
- Cook the rice for 15 minutes. If the water starts to boil over, lower the heat, but keep the lid on at all times.
- Once the cooking time is up, remove the pan from the heat and let the rice rest, covered, for an additional 10 minutes. Only after this resting period should you open the lid to add the rice vinegar.
SEASON THE RICE
- Drizzle the rice vinegar over the cooked rice. Use a wooden spoon or rice paddle to gently fold the vinegar into the rice. Be careful not to stir too vigorously, as this will break the rice grains. Fold until the seasoning is evenly distributed and the rice is glossy.
- Allow the seasoned rice to cool slightly before using it for sushi or any other dishes. It’s best served at room temperature.
Water Rice Ratio For Sushi Rice
For cooking sushi rice, the water-to-rice ratio is crucial for achieving the perfect texture. Here’s a general guideline:
- 1 cup of sushi rice typically requires 1 1/4 cups of water.
If you’re cooking more rice, maintain the same ratio:
- 2 cups of sushi rice needs 2 1/2 cups of water.
However, rice can vary slightly, so it’s always a good idea to check the cooking instructions on the package for the most accurate water-to-rice ratio.
Expert Tips:
1. Always rinse sushi rice until the water runs clear to remove excess starch. This prevents the rice from becoming too sticky and ensures a better texture for your sushi.
2. Use a heavy-bottomed pan to prevent burning and ensure even cooking.
3. Let the rice sit covered for about 10 minutes. This resting period helps the rice settle 4. When adding rice vinegar, sugar, and salt, fold the seasoning into the rice gently with a wooden spoon or rice paddle to avoid breaking the grains and to evenly distribute the flavor.
5. Allow the seasoned rice to cool to room temperature before using it for sushi. This helps the rice maintain its sticky texture and makes it easier to work with for rolling and shaping.
Frequently Asked Questions
Jasmine rice and basmati rice are not ideal for making sushi rice. They have different textures and starch content compared to Japanese Japonica short-grain rice, which is essential for the sticky consistency needed in sushi. Jasmine and basmati rice are less sticky and more fluffy, so they won’t give you the same results. For the best sushi rice, stick with Japonica short-grain rice.
I use plain rice vinegar to season my rice. However, you can buy sushi vinegar mixtures from the store. If you do, make sure to check the ingredients, as they often contain high fructose corn syrup, MSG, and preservatives, which are best avoided.
If you can’t find rice vinegar, white wine vinegar, white vinegar, and apple cider vinegar might work as alternatives. It will, of course, depend on your taste preferences. If you don’t like apple cider vinegar, it’s best to skip it 😉.
If your sushi rice is too sticky, you might have used too much water or overcooked it. If it’s too dry, you may have used too little water or not let it rest long enough. Adjust the water ratio and cooking time as needed for future batches.
📖 RECIPE
How to make sushi rice on the stove
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Ingredients
- 1 cup Japanese sushi rice
- 1¼ cups cold water
- 2 tablespoons good quality rice vinegar
Instructions
- Wash the rice in a bowl or under running water in a mesh colender.
- Transfer the rice to a medium-size heavy-bottomed sauce pan.
- Add water to the rice and bring to a boil.
- Lower the heat to medium-low, cover the saucepan with a lid, and let it simmer for 15 minutes. DO NOT OPEN THE LID. If the rice steams too much, lower the heat.
- Take the sushi rice from the heat and let it stand COVERED for 10 more minutes.
- Transfer the cooked rice into a large bowl and add rice vinegar. Using a wooden spoon, gently mix the rice without breaking it too much.
- Serve.
Notes
- Always rinse sushi rice until the water runs clear to remove excess starch. This prevents the rice from becoming too sticky and ensures a better texture for your sushi.
- Use a heavy-bottomed pan to prevent burning and ensure even cooking.
Let the rice sit covered for about 10 minutes. This resting period helps the rice settle - When adding rice vinegar, sugar, and salt, fold the seasoning into the rice gently with a wooden spoon or rice paddle to avoid breaking the grains and to evenly distribute the flavor.
- Allow the seasoned rice to cool to room temperature before using it for sushi. This helps the rice maintain its sticky texture and makes it easier to work with for rolling and shaping.
Ich mag auch Selbstgemachte Sushi ,ich habe auch immer Zucker in den Reis getan, aber ezt würde ich den nicht mehr benutzen. Ich habe gedacht das der Zucker den Reis klebrig macht .Danke für den Tipp !!!!