Introduction Quick answer: Rice becomes too sticky when there is too much water, the grains are rubbed or broken, or the cooked rice is stirred too hard. You cannot rinse cooked rice to fix it. Use this batch for a bowl, then change only one thing in the next batch. Measure dry rice and water … Read more
Introduction Quick answer: Measure the rice while it is dry. Add cool water, move the rice gently with your fingers, and pour off the cloudy water. Repeat until the water is much lighter; it does not need to become perfectly clear. Drain the rice before cooking. Do not squeeze or grind the grains. Use quick, … Read more
Quick answer: A beginner does not need seven expensive Japanese knives. Start with one sharp chef’s knife or slicing knife that feels safe in your hand. A sharp, clean blade makes smoother cuts and is easier to control than a dull blade. Use a stable cutting board. Dry the handle before cutting. Learn sharpening before … Read more
Quick answer: Choose Japanese short-grain rice marked “sushi rice” or “short-grain rice.” It should become tender and hold together, but it should not turn into paste. Long-grain rice and sweet glutinous rice will not give the same result. Start with the water directions on the bag. Change the water by only a small amount next … Read more
Quick answer: Sushi vinegar is a simple mix of rice vinegar, sugar, and salt. Warm it only enough to dissolve the sugar and salt. Do not boil it. Add it to hot cooked rice a little at a time, then fold gently so the grains stay whole. Use plain, unseasoned rice vinegar. Taste before adding … Read more
Quick answer: Good sushi rice starts with Japanese short-grain rice. Rinse it gently, cook it with the right amount of water, let it rest, and fold in sushi vinegar while the rice is hot. Do not mash the grains. Use short-grain rice, not long-grain rice. Measure the rice before rinsing it. Cool the seasoned rice … Read more