I-Shushi Premium Sushi Rice 10 kg

£9.9
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I-Shushi Premium Sushi Rice 10 kg

I-Shushi Premium Sushi Rice 10 kg

RRP: £99
Price: £9.9
£9.9 FREE Shipping

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Description

I usually use a Rice Cookerany time I need to make rice. It cooks the rice evenly and it requires minimal cleanup! Second, do not scrape the rice out from the bottom of the pot. If it comes out easily, that is great. Otherwise, do not use it. The rice will taste bad. Put it in wooden or plastic bowls to chill. It is also important not to use the cup that comes with the rice cooker because they are all different sizes. To follow the recipe accurately, use a standard measuring cup (240ml). For 3 cups of dry sushi rice, use 0.5 cup of rice vinegar, 2 tablespoons of sugar and 2 teaspoons of salt. Use only rice vinegar! Any other kind of vinegar will taste bad. Alternatively, you could use Sushi rice seasoning powder.

Close your eyes and imagine the last time you savored sushi at a favorite sushi restaurant: what did the sushi rice taste like? Can you feel and taste the moist and soft but firm texture and sweet, creamy flavor? And what about the rice itself? It should be short, plump and lush. Wouldn’t you agree? What Is Sushi Rice? Editor’s Note: You can buy sushi vinegar at the supermarket, but it’s easy to make your own. It keeps well in the refrigerator for up to a month. Step 2: Rinse the rice In a small saucepan, heat ½ cup rice vinegar, ¼ cup granulated sugar and ½ teaspoon salt over low heat until the sugar and salt are fully dissolved. Set aside to cool.Technically, 'sushi rice' is cooked rice flavoured with vinegar and seasoning, not raw rice. The rice used to make sushi is short-grain, but a specific type that has a unique flavour to other short-grained rice and behaves differently when cooked. Look for Japonica rice, cultivated in Japan and Korea – it has a short, rounder grain and a texture that makes it perfect for shaping into sushi. You can find Japanese short-grain rice, commonly labeled as sushi rice, in major grocery stores these days. Some standard, affordable brands like Kokuho Rose and Nishiki are medium-grain rice. Let the rice cool down for a few minutes until it reaches room temperature. Don’t put the rice in the fridge to make it cool faster – that will damage the rice. You can however use a fan, A/C or put it by the window. If you’re looking for imported, high-quality rice from Japan, I would recommend the Koshihikari variety, which is available from various brands at Japanese grocery stores. Known for its sweet taste and fragrance, it is the most popular variety in Japan.

Sometime between the 1300s and 1500s, the Japanese slowly stopped using fermented rice and instead added vinegar to the rice to further increase its shelf life. The vinegar ended up improving the flavor of the rice so they started eating the fish and the rice together, which evolved to today’s sushi. Cook the rice with kombu. Kombu (dried kelp) gives a subtle fragrance and umami taste to the sushi rice. Different brands of rice may drier than others, so adjust the water quantity if needed – you’ll have to cook a batch of rice to see whether this is necessary However, when making sushi rice (for all kinds of sushi recipes), it is very important to leave room for the sushi vinegar to soak into the cooked rice. For that reason, the amount of water to cook the short-grain rice is slightly moderated.

Final thoughts

Even so, it is important to use a little less water than normal to cook the rice when using a rice cooker. You need less water because later the rice will be combined with vinegar mixture and will absorb this too. When sushi rice is hard to find, use medium-grain rice from California. (Have leftover medium-grain rice on hand? Learn how to cook rice for other recipes, too!) What happens if you don’t wash sushi rice? You can make sushi rice up to a few hours in advance. Cover it with a clean, damp towel, and leave it on the counter at room temperature. Refrigeration might cause the rice to dry out, so we recommend making the exact amount you want to eat and finishing it that day for optimal results. A 180ml measure (rice cookers may come with a cup this size) will help you cook good sushi rice. As a general rule, use one scoop rice with one scoop water plus another 25ml water for two servings of cooked rice (about 330g in total). You can also soak the rice, drain and weigh it. Then, use the same weight in water as the rice



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