Premium sushi rice is not only of a premium quality but also versatile so that it can be used in almost any dish. I have tried several recipes and this ratio of vinegar/salt/sugar is the first one that doesn’t make my sushi taste too sour or boring!

Cover and pressure cook on high for 5 minutes, followed by a 10 minute natural release, followed by a quick release. 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. In one hand, use a rice paddle to gently fold the vinegar into a rice, while using a fan in the other hand to blow away the steam and cool the rice. Sushi rice is a type of short-grain, Japanese rice that is usually mixed with a vinegar-based seasoning. Rice Cooker Instructions: Briefly stir the rice and water together in the bowl of a rice cooker, then place the kombu on top of the rice.I’ve included instructions below for how to cook the rice in either a rice cooker, pressure cooker or on the stovetop. After having experimented with various traditional and non-traditional methods for making sushi rice, this is the basic method I’ve landed on. But no matter if in a pot, rice cooker, or even in the microwave, here are some tips to get make perfect sushi rice. I noticed there is a lot of starch dust in it when washing, however you obviously wash your rice so that is not an issue. Disclaimer: Although we make every effort to ensure product information is correct and up-to-date, we are not responsible for typos, inaccuracies or mis-information on this site.

The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. 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. Use the rice immediately in a recipe, or transfer to an airtight food storage container and refrigerate for up to 3 days. When I added the sugar and everything to the rice I panicked thinking it tasted too sweet, but then the rice absorbed it and the flavour became more subtle like it was meant to be. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.Content on this site is not intended to substitute for advice given by medical practitioner, pharmacist, or other licensed health-care professional. Please always read the labels, warnings, and directions provided with the product before using or consuming a product.

White rice is generally measured as the same volume of rice to water for the absorption method – sushi rice uses another 10-25 per cent water (see below). jasmine rice, including brands such as Green Dragon Thai Fragrant Rice, Royal Umbrella Thai Fragrant Rice and Tilda Jasmine Rice. I admittedly go the non-traditional route and just use a basic mixing bowl and spatula for the rice-folding process, which is a method that has always works just fine for us.uk/Grocery-Household/Food-Cupboard/Pasta-Rice-Noodles/Phoenix-Premium-Sushi-Rice-10kg/p/153876" on this server. Use about 120ml brown or white Japanese rice vinegar, 3 tbsp sugar and a pinch of salt per 450g rice.