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.