How to Cook Sushi Rice in a Pot


Welcome back to another cooking video. I am
Chef Devaux and today I’m going to teach you how to make sushi rice in a pot because
through the last couple years a lot of you have commented on my videos asking how do
you cook sushi rice in a pot or pan, because you don’t have one of these rice cookers.
Apparently I have too many rice cookers for my own good.
Anyway, it’s very important to know how to cook sushi rice in a pot or pan just like
this one because then you don’t rely on these machines, and when these machines break
you can always fall back on a reliable pot or pan to know how to make sushi rice and
make some awesome sushi. Alright, so let’s get going—this is how
to do it! To start with you take some sushi rice which
is short grain rice from Japan. It’s a very sticky rice. I’m just going to add 500-milliliters
of this stuff and I’m going to use a sieve and a bowl to clean it. First I’m going
to start with the sieve, just put the rice into the sieve and then pour water over it
nice and gently. Make sure that it’s gently just put your hand in between the water and
the rice so you intercept the stream and slow it down. You want to be very, very delicate
with your rice; you don’t want to break any of the rice grains.
As you can see as I’m rinsing it there’s a little bit of water on the bottom that’s
cloudy white and this is all the starch being released from when the rice was milled. It’s
very important to get this stuff straight out of it that’s why you use a sieve at
the start. Once you’ve rinsed it and it becomes clear
just like this then you move over to the bowl washing. For this I’m going to get my bowl,
put all the rice into the bowl and now I’m going to fill it up with water but make sure
to let the water hit the side of the bowl and not directly on the rice. Then I’m going
to start washing it just like this with my hand.
Now the technique is very simple, you just grab the rice and let go, grab the rice and
let go, and not very hard. The idea is to get the rice grains to rub on each other and
clean themselves. Then also you can put your hand in and shake, just like this. You keep
doing this until the water becomes nice and cloudy white.
At this point you just pour it out, just like this, make sure you don’t let any rice fall
out. Then you add some more water again, and again hitting the side of the bowl so it doesn’t
hit the rice directly. If you hit the rice directly and break the rice grain what happens
is they break open and more starch release into the water and this will just continue
the washing process, or at the worst you’ll have starch in your cook and then it will
be very over sticky rice, and more mushy. You don’t want that to happen.
Also one thing to know is the water I am using is ice cold, do not use warm water. That is
very, very important. Just continuously do this and you’ll have
to do it about seven to eight times. Just fill it up, clean it, make it milky and drop
out the water. As you keep going the water will become less and less milky every time
until it should be clear at the end of the washing cycle.
Here we go, just pour it out. I let a couple rice grains out by accident. Just keep rinsing
it, and as you can see it’s much more clear now, just keep doing it and keep moving it
and make sure you’re not too rough on the rice, because otherwise like I said they will
break and it will just become cloudy again and starchy which is not good.
At this point I think it’s clean enough and I’m going to pour it out into a sieve
again for one last rinse and then I’m going to let it all drain. Here I’m going to rinse
it again just to make sure some last particles flow out.
Now just put it in a bowl and let all the water drain out nice and slowly. Once it’s
fully drained out you add it into your cooking pot, just like this, and then you add 1.2
times the amount of water that you did rice, so I used 500-milliliters of rice, I’m going
to 600-milliliters of water. Then I’m going to let it rest and let the water get soaked
into the rice. It will turn from a light white to a strong opaque white and that will take
about 30-minutes and it depends slightly in what kind of climate you’re in. In a cold
climate it will take a little bit longer, in a hotter climate it will take a little
bit less. Now to make the rice seasoning which is a
vinegar mix. For this I’m going to take 200-grams of rice vinegar and pour it into
a container, then add 90-grams of sugar, and 20-grams of salt. Then you take some Kombu
seaweed which is a special dried kelp seaweed that you just tear up and you just place it
inside. You just want to let the sugar and salt dissolve into the vinegar, and the Kombu
will infuse into the mix but it will take time. I would suggest you make this at least
two to three days beforehand. I usually make a big batch and then just use it whenever
I need it, and this will last for a very long time. It doesn’t really have an expiration
date, because you just have sugar and salt and vinegar.
Now to cook the rice, I’m just going to put the lid onto it. I’m going to increase
the heat to medium, and you want to keep the lid on and leave it for 9-minutes.
After 9-minutes and you keep the lid on during the entire process, you increase the heat
to maximum and then you cook it for a further 4-minutes.
After four minutes it will have been cooking for 13-minutes total then you turn it off,
leave it on the stove and do not take the lid off. After a further 15-minutes of letting
it cool then you can take the lid off and you have perfectly cooked sushi rice, just
like this. Then you just want to scoop it out with a
paddle, just like this, and make sure you take only 90% of the top of sushi rice and
leave the bottom 10%. The bottom 10% will be overcooked and most of the time crispy
and stuck to the bottom of the pan, and you don’t want crispy rice inside your sushi
rice. Once you’ve got all of it now it’s time
to add the rice vinegar mix, but first let’s check out the paddle. This is a nonstick paddle
so none of the rice sticks to it. You can also have a wooden paddle like this, but sometimes
the rice will stick to it. I like the nonstick best.
I am just going to take the sushi rice vinegar mix I made before and I’m going to add it
over the sushi rice, but first hitting the paddle and spread it around just like this.
I’ve added 20% of the volume of the uncooked sushi rice, so if I have 500-milliliters of
rice I use 100-milliliters of rice vinegar mix. Here I’m going to cut the sushi rice
and separate it. The goal here is to not damage any of the sushi rice grains but just to separate
them enough so the rice vinegar mix can coat them all evenly, just like this.
Once you’ve evenly spread it all out then it’s time to fan it, and I’m going to
use the lid of a Tupperware box and I’m going to fan it until it becomes temperature,
and then I’m going to flip it over
and then I’m going to fan the other side, too.
Once both sides are fanned, I’m going to scoop it all into one corner, just like this,
just so I can reserve it for later. I’m going to add a damp cloth over it and that
will make sure that it retains the same moisture level it has now and doesn’t dry out the
rice while you’re waiting. This way you can keep it for about three to four hours.
Just put that damp cloth over your sushi rice and then just press it lightly against it.
Alright, so once you fan the rice you’re going to want to leave it to set for about
5 to 10 minutes, this is very important, because otherwise the rice doesn’t stick to itself
very well, instead it will just stick to anything, like your hands, and it will be really hard
to use. Just leave it to set for 5 to 10 minutes and then it will be great for molding into
Nigiri pieces or rolls, whatever you want. Also another great tip, if you want to handle
it with your hands, you take a little bowl of water and you add half water, half rice
vinegar, and then you just dip your hands in that, clap off the excess moisture and
then you can pick up the sushi rice. It sort of develops a thin barrier of liquid between
the rice and your hand, it doesn’t really stick to your hand very well. That’s great
for if you want to mold the rice and let go of it without it sticking all over your hand.
Another note, if you don’t have one of these Hangiri things, then you can just use any
other plastic thing that has a lot of surface area that you can do the same sort of action.
Obviously it’s much nicer if you can get one of these Hangiri’s, but if you don’t
have one don’t kill yourself trying to get one.
Also Hangiri’s come in different qualities, this is a very cheap one. As you can tell
the metal things aren’t really attached to the wood, they’re just decoration and
after a while the wood will warp and the bottom basically falls out, which is a nice feature
of the cheap ones, I must say. The good quality ones, they’re made of proper
wood and they last much longer but they cost a lot more, in the hundreds instead of $20.
This is pretty good for home use, if you want to use it a couple times and you take care
of it, the wood won’t really fall out, but if you use it too much this will happen. If
you want one for life get this one, if you want to use it just a couple times at home,
then just get the cheap one and it will do the job.
Thank you for watching this video. I hope you enjoyed it and please check out some more
of my sushi recipes and use this sushi rice recipe to make those. Check out all my other
videos there and there are lots of sushi recipes to try.
Thank you for watching, see you guys next week—goodbye.
END

100 thoughts on “How to Cook Sushi Rice in a Pot

  1. I was planning on making sushi and doing it right but I don't have this sort of patience… I'll just buy the shitty stuff from tescos. COOL VIDEO THOUGHT THANK!

  2. Thank you very much. Your way of cooking sushi rice worked the first time i tried. I just love sushi. Usually i go to a running sushi bar on the other side of my city, but now i can make my own sushi. I can also put inside whatever i want. :DDD

  3. thanks for advice on how cook the rice and other videos. Good job, good quality of video, thumbs up. It's always nice when professional share their skills for free.

  4. my name is Joshua William walker when I was in my school years my aunt got me to try sushi and I love it thanks to her and my mother I know that sea weed helps prevent cancer

  5. I have seen recipes where they add the rice vinegar mixture to the rice only when it has cooled to avoid making it overly sticky. In this recipe and many others the rice vinegar mixture is added to the rice as soon as it comes out of the pot. Does that make a difference?

  6. If you cook sushi rice in rice cooker, will you also have harder rice on the bottom that you need to discard or does this only happen in a stove-top pot?

  7. Question for anyone in the comments here. I have "Nakano" Rice Vinegar. It says its seaonsed. Do I need to add sugar and salt and seaweed? Ingredients on the label say Rice Vinegar, water, glucose-fructose, salt, brown sugar, diluted with water to 4.1% acidity. Please help I want to make tonight!!!

  8. Going to add my experience to this video in case it helps anyone.

    We've been making sushi for a while now in our house because everyone
    loves sushi and its just too expensive to eat out too often. But most of
    the time our rice doesn't come out very nice. Usually it's too mushy.
    So I thought we'd try something different and follow this gent's
    process.

    And it came out nigh-perfect. So here is what I did.

    First of all, Chef Devaux is making about 2 cups of rice, or about 500mL
    of (uncooked) sushi. We usually make about the same amount and it's
    never enough, so I went for 3 cups, or about 750mL. This was a bit of a
    concern as I wasn't sure cooking times would work out, so I monitored
    the whole thing very closely and in the end it didn't make a big
    difference.

    I'm going to start with the basic steps I took, then explain them more fully later on.

    1. Strain 3 cups of sushi rice and put it in a bowl. I used cold water.

    2. Continually rinse the rice and drain, as in the video (again I still
    use cold water), until water is mostly clear. I rinsed and drained about
    10 times.

    3. Strain and put into a pot. Add 900mL of cold water.

    4. Let sit for about 30 minutes.

    5. Cover pot and set temp to medium heat.  Leave for 10 minutes.

    6. Turn stove to high. Leave for 4 minutes.

    7. Turn stove off. Leave on same burner for 15 minutes.

    8. Dump rice in wooden bowl.

    9. Stir nice and soft like you're petting a loving pussy. I call this folding.

    10. Add 300mL of sushi vinegar mixture.

    11. Continue to stir nice and soft. Put electric fan on mixture and continue folding until room temperature.

    12. Let sit for about 15 minutes. If you're going to let sit longer, do damp cloth as in video.

    Okay now for more detail. These steps correspond with the steps above:

    1. My strainer wasn't big enough to hold 3 cups of rice so I didn't
    actually strain that much. I filled the strainer twice, ran some water
    through it, then dumped it in my bowl. PS: I actually measured out 3
    cups of rice and put it in a measuring cup, then noted the mL. Yes it
    was 750mL or close enough.

    2. Rinsing/draining was just the same as the video. Let some water into
    the bowl (I ran it over my hand so as not to hit the rice directly) then
    gently squished and swirled. Then hold the rice and dump the milky
    fluid in the sink. Repeat. About 10 times. Was still slightly milky in
    the end, but mostly watery.

    3. Again, my strainer wasn't big enough. I did it in portions. Spooned
    some rice from my bowl into the strainer, shook for about 10 seconds,
    then into the pot. Repeat until all the rice is in the pot. I added
    exactly 900mL of cold water (1.2 x rice).

    4. I literally let it sit on the stove (no lid) for 30 minutes.

    5. I put the lid on and set the stove for medium. Actually, no, I set
    the stove for about 3/5. In my experience with my stove, every
    temperature except high is just slightly low. So I set it a little
    higher. YMMV. Ok here's some more detail: I have a set of 4 x good SS
    pots that go from small to large. I was using the 3rd largest in the
    set. These have a thick copper bottom that spreads heat very well. This
    is probably very important in the process. Though this step (in the
    video) is supposed to last 9 minutes, I was worried it wouldn't be
    enough given the fact I was making a larger amount. But watching the
    stove and listening to the pot, at 10 minutes I was ready to go to the
    next step. I can't really explain why. I will mention here that I did
    lift the lid for a split second around the 9 minute mark to inspect.
    Bubbles were just starting to form.

    6. Turned stove to high, set my timer for 4 minutes. Here I thought I
    might have to add an extra minute or two given the larger amount of
    rice, but the thing was boiling after 3 minutes (I was surprised at
    that), so I turned the stove off at exactly 4 minutes.

    7. Stove is off. I let it sit, on the same burner, for 15 minutes. About
    10 minutes in I lifted the lid again for a split second to check, and
    it was looking really good.

    8. I took the lid off and scooped rice into a wooden bowl. The only
    wooden bowl I have is a salad bowl which is quite big, but nowhere near
    as large as the hangiri in the video. Also, I didn't have nearly as much
    bad rice in the bottom of my pot as in the video. I only left a bit. I
    take that as a sign that: a) my cooking time was nearly perfect and b)
    my thick-bottomed copper pot doesn't burn stuff like normal pots. Still,
    there was a bit in the bottom when I was done. My wooden bowl was
    almost 3/4 full of rice.

    9. My stirring was pretty simple. With a wide wooden spoon, I would
    scoop from the bottom, place on top, then gently tap it to break it
    apart. Just slightly more aggressive to get the corners. Repeat a lot.

    10. Instead of mixing my own vinegar, I bought this ready mix called
    "Bento at home – Sushi seasoning" from a grocer in Canada called Sobey's
    (at their sushi counter). Checked the ingredients and it has everything
    that should be in the mix so I thought, what the hey.

    Having read about other nightmares when it comes to using too much
    vinegar, I added about 75mL of vinegar at a time, checking consistency
    and tasting. As it turns out, 300mL was the perfect amount (20% of
    rice).

    11. I continued to stir rice, or fold, as above, as the rice came up to
    room temperature. As it was so thick in the wooden bowl, I grabbed a
    small fan to blow on the rice as I folded. This worked great. I felt and
    tasted the rice as I went, checking for temperature and taste.

    12. I let sit, uncovered, 15 minutes.

    The result was a nice, fresh, sticky rice. Our sushi came out perfect.
    It was so good we ate like pigs and still ran out of rice (despite
    having more rice than we've ever had). Next time I will try 4 cups, or
    about 1L. I will post my results if I can.

    Thanks to Chef Devaux.

  9. For some reason, I missed this video and found it just now.
    I was actually one of the first who asked for this video.
    Thanks a lot! 🙂

  10. I have a different method. I go by eye and have about 2 cm of water above the rice in the pot. Then i turn on the burner on max. just as the rice starts to boil i cover with a lid and turn down the heat to medium low and set the timer for 10 minutes. at the 10 minute mark i turn of the burner and lift the lid for about 5 seconds. put the lid back and set timer for five minutes. Then the rice turns out perfect and no bits are stuck on the bottom. give it a try and tell me what you think. 🙂

  11. 1:10 I've seen professional Japanese sushi chefs scrub the rice between their hands like a mad-woman. this is a new approach to me

    6:12 I've also seen them starting off with a high heat, waiting it to just start bubbling, covering the pot with a clean cloth, lowering the heat, then placing the lid back on. they leave it like this on the lowest burner setting for 20 minutes and they encourage you not to remove the lid no matter how tempting it may be. after 20 minutes is up, they remove the heat, take it off the stove-top, but leave the lid on for another 10 minutes. finally, they find a clean wooden board and dump the rice pot upside down, spilling the cooked rice grains on the surface. they add the vinegar mix, and let it cool.
    by using this method ^ I have never had rice stick to the bottom of the pot, nor does it ever end up crispy or overcooked. you could literally take the newly used empty pot, put it back on the clean-dishes shelf, and no one would know the difference.

  12. to hiroshi hayakawa back off and jack off youcouldnt even speak english when i help you through thick n thin your only words in english were i'll get you back i i i always backed you up you betrayed me my counaudo brother

  13. Well I am a Chinese and I know how to cook rice correctly and perfectly. I try my own way which is normal way to cook sushi rice, and I am telling you guys, it doesn't work… And that's the reason I am here to watch this video. Sushi rice does special…

  14. After many attempts at making sushi rice with poor results I watched this video…. I tried it and made the best sushi rice I have ever made to date. Thank You so much for sharing your knowledge with us!

  15. If i make TOO much rice can I store it in fridge? or any suggestion where to store it so that I can use it next day? I'm really enjoying the videos and learning a lot, look forward to hearing from you. Leah from London 🙂

  16. You could try to cook the rice in a pressure cooker. That's my preferred method: the rice gets evenly cooked and nothing sticks to the ground. Also you use much less energy, since at the moment the pressure cooks starts to steam, you can go down to 1 and let it go for the rest of the time: at 1 cup of rice with 1-1.2 cup of water (more = softer), Cook until steam starts to come. Keep on cooking for 7 more minutes on lowest heat. Withdraw from fire, wait 10 minutes, make sure the pressure is gone and enjoy perfectly cooked rice.

  17. I love sushi and it smells great but the rice vinegar tho ! Smells disgusting I tried to make sushi rice twice and it still smells really bad ! What should I do the whole kitchen smells like rice vinegar 🙁

  18. Hi there! what´s the brand name of the bigger rice cooker? the silver one? and how many cups can you cook there? Thanks!

  19. no need to waste all that water, you send the wrong message to you audience, recycle using all that water in the garden or grass!

  20. Wow, following this video made the rice much better compared to doing it the way the rice package recommends. It's fluffier and holds together much better when it's rolled up. To anyone wondering, ditch whatever your instructions tell you and follow this video instead. You won't regret it.

  21. What a waste of rice. What a waste of time spent in the rice. There has to be a more economical way to prepare this.

  22. Whaaaaaat is this a magnetic spice rack im the bsckground?

    this is amazing !!!!!

    Oh my god if you ever decide to do a world tour ill be the first ome to buy a ticket 😀

  23. Came out perfect, cooked it in a pressure cooker (not under pressure) and didnt burn or stick. Maybe the pan he used wasnt as thick ? Many thanks !

  24. You have just saved my dinner! Wasted half of my Japanese rice following another rice recipe and had only 500g left, so one more mistake and that was it, sushi night for my friends ruined. Followed your recipe and rice was amazing. Thank you very much

  25. For anyone else who is watching sugar intake. I make it this way but just leave the sugar completely out of it. And it is perfectly ok. My friends love it and do not even notice the difference.

  26. I'm gonna do it in a few days, right now I have bought the rice vinegar and the kombu, but I don't know how much rice I should buy for 6 hungry (the "all you can eat" type of hungry) guys… Any help?

  27. I used exact measurements and methods from this video- and I must say- the rice came out BEAUTIFULLY! I have never been able to cook rice before, so thank you! EXCELLENT video.

  28. Ok, did the washing as described and the 30 minute soak. Did the ratio of rice to water BY WEIGHT 1:1.25. Had to adjust cooking time and temp because … well you know why. Excellent rice in the end, just excellent. Now it's a little firm, cooked nicely all the way, but firm. I like it firm (twss), but would not mind to know how to make it more soft.

  29. Oh my word, I love your tutorials BUT MY HEART BREAKS AT HOW YOU WASTE WATER. In Africa we have drastic water shortages and the waste is heartbreaking. Please try be more conservative with our precious water.

  30. Thank you , is this sushi bazoka falls apart into 2 side pieces or stay together ? most of them spread apart and its hard to put them back together when they full , please let me know , thank you

  31. Best video to sushi rice ever watched (and i watched dozens of them)…after year of break i look for this wideo for half hour 🙂

  32. Did not work for me. i burned the rice, on my old electric top. 🙁 but i have another batch.. so i will try another video, about, high heat first and then simmer down to low heat when it boils.. for another 20 min.. we will see if this work.. i give feed back.. wish my self good luck.. By the way i am buying a rice cooker!

  33. @howtomakesushi Why is it bad that being more agressive to the rice will remove more starch? From my understanding the starch and bleach is terrible from a health standpoint. I don't mind washing rice twice as much to remove it. Is there a more important aspect to keeping the starch? Thank you!

  34. Sushi rice:
    2 cups of uncooked sushi rice – about 500mL OR
    3 cups – about 750mL. Either way, cooking times are about same. 

    First basic steps:

    1. Strain your cups of sushi rice and put it in a bowl. Use cold water only.

    2. Continually rinse the rice and drain, as in the video until water is mostly clear to about 8 times.

    3. Strain and put into a pot. Add 600ml or 900mL of cold water for 2cups rice or 3 cups rice respectively.

    4. Let sit for about 30 minutes.

    5. Cover pot and set temp to medium heat. Let cook for exactly 10 minutes.

    6. Turn stove to high. Leave for exactly 4 minutes.

    7. Turn stove off. Leave on same burner for 15 minutes.

    8. Dump rice in wooden bowl.

    9. Stir nice and soft like you're petting your cat. This is done by gently folding. 

    10. Add sushi vinegar mixture according to the size of rice (see DETAILS below).

    11. Continue to stir nice and soft. Manually fan mixture and continue folding until rice is at room temperature.

    12. Let sit for about 15 minutes. If you're going to let sit longer, cover with damp cloth as in video.

    DETAILS : These steps correspond with the steps above:

    1. Fill strainer, run some water through it until clear, then dump rice in bowl.

    2i. Rinsing/draining same as the video: let some water into the bowl by running the water over your hand so as not to hit the rice directly, then gently squish and swirl. Then hold the rice and dump the milky fluid in the sink. Repeat. About 8 times. Will likely be slightly milky in the end but mostly clear.

    2ii. Strain all water from rice by letting sit in strainer for water to drain.

    3. Add strained rice to rice pot with exactly 1.2 x rice ie 600ml for 2 cups rice of 900ml for 3.

    4. Let sit on stove (no lid) until slightly milky (about 15 to 30 minutes)

    5. Put lid on and set stove for medium heat and cook for 9 minutes. Do not open the cover.

    6. Turned stove to high, set timer for 4 minutes. Do not open cover.  PS: thin-bottom pots will not be great for this as likely to burn 🙁 

    7. Stove is off; let sit on the same burner for 15 minutes.

    8. Finally take off lid and scoop rice into a wooden hangiri bowl. Wooden salad bowl  would do. Make sure to leave a bit in the bottom of pot so as to avoid crunchy bottom rice. This should reasonably be about 1/8 of your rice. (PS: You can also eat this crunchy rice later!)

    9. Begin gently stirring with wide wooden spoon by scooping from the bottom to top, then gently tap to break it apart. Repeat.

    10. Mix in your vinegar mixture of rice vinegar, kombu seaweed, sugar and salt solution as per chef’s vinegar mixture recipe. You can also buy ready mix eg “Bento at home – Sushi seasoning" from  Sobey's a Canadian store).

    Add vinegar mixture slowly, checking consistency and tasting. Eg: 150mL of mix for 750ml rice and 100ml for 500ml rice (i.e 20% of rice). If not, taste and add and stir gently and taste, etc, accordingly.

    11. Continue to fold rice and manually fan to bring rice up to room temperature as per chef’s demonstration in video.

    12. Let sit uncovered for 15 minutes.

    13. Cover with clean wet cloth. Should keep in this way for up to 4hours as you make your sushi!

    The above is a cleaned up, updated write up from ‘raspberry rock – off grid cabin’’s version below in comment section
    Thanks to the chef delveaux

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