What Do I.Give My 3 Yr Old.That Has The Croop The Best Authentic Japanese Sushi Rice Recipe On the Planet!

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The Best Authentic Japanese Sushi Rice Recipe On the Planet!

This sushi rice recipe was passed down to me by my now 80-year-old Japanese mother, who passed it down to her from her mother in the 1940s.

My mother, who was always looking for ways to improve her own recipes, talked to many popular sushi chefs in Japan (mainly in Osaka and Nagasaki) to try to gather the “secret” to their sushi rice to improve her own. recipe

Have those sushi chefs always shared? No. Most were very protective of their prescriptions. But… some did… even if it was just a “suggestion”…

So what started as a family sushi rice recipe that was passed down to my mother by her mother and then to me, was also one that was tweaked and perfected over the decades resulting in what I think is the best sushi rice recipe on the planet. .

And now, here it is for you.

My 80-year-old Japanese Mother’s Sushi Rice Recipe

Ingredients and supplies you will need:

2 cups of Japanese Short Grain White Rice

2 Tablespoons of Sake (like Gekkeikan) plus enough water to fill a 2 cup measure

4 x 6 inches of Kombu (Dashi Kombu/Dried Seaweed)

4 Tablespoons of plain Japanese Rice Vinegar (such as Marukan or Mizkan)

5 spoons of sugar

1/2 teaspoon of salt

Small electric fan or hand fan, regular pot or rice cooker, rice paddle

We have to talk a little bit about each of these ingredients just a little bit and the importance of not skipping one of them.

Japanese Short Grain White Rice

The Japanese short grain is the most glutinous and is the best to use for this recipe. If you can’t find short grain, then medium grain can be used in a pinch, but the result won’t be as good. Also, look for rice that is no more than a year old, if possible. Ask your Japanese grocer for “Shinmai,” which means “the current year’s harvest.”

The reason you want “Shinmai” is because the older rice gets the more water it takes to soften it. With current year harvest the measure of rice to water normally is 1 cup of rice to 1 cup of water.

When rice is more than a year old, it is more difficult to maintain consistency in cooking because it has to be evaluated. how much more water you need to add to soften it to the right texture.

Shinmai takes care of that.

You’ll also need to get the type you need to wash, not the pre-washed variety. Again this is for consistency. The prewash cooking requirements differ from the type you need to wash. We don’t want to have any problems with that. Get one that you have to wash.

Japanese Rice Vinegar

Get the plain rice vinegar here, not the pre-made sushi seasoning. Making the best sushi rice requires making your own sushi rice.

Kombu

Usually used to make dashi, kombu is also great for making sushi rice. This is one of my mother’s secrets. Do not skip this item.

Sake

Sake is another “secret” ingredient in this recipe. Gekkeikan is good enough for this and is readily available in most liquor stores. Don’t skip this item either.

Sugar and regular table salt are pretty self-explanatory.

Making the Sushi Rice Condiment

Add the 4 tablespoons of rice vinegar, 5 tablespoons of sugar, and 1/2 teaspoon of salt to a bowl. Mix this vigorously until all the sugar is dissolved. What you can do is mix it periodically as you wash, soak and cook the rice in the following steps.

Washing the Rice

Place the rice in a regular heavy-bottomed pot or rice cooker and cover with cool tap water. Stir the rice with your hand to wash it. The water will turn white. Drain the water and repeat this washing process anywhere from 4 to 6 times or until the water comes out mostly clear.

Let the rice drain in a colander for 30 minutes.

Soak the Rice

I’m going to assume you’re using a regular pot or a simple rice cooker. With a “fancy” rice cooker (the ones with all the bells and whistles) sometimes there is no need to soak the rice beforehand and let it steam at the end. If you have one of those, follow the instructions for that rice cooker.

1. After your rice has drained in the colander, add it to your pot.

2. Now, add the 2 tablespoons of sake to a 2-cup measure and fill the rest with water. I recommend using bottled water, especially if you have tap water that has a weird taste. This again adds to the consistency of your sushi rice. Add the water to your pot.

3. Remove the Kombu slightly and place it in the pot with the rice and water. Press it down into the rice to keep it under the water and not float on top.

4. Let this rice soak for 20 minutes.

5. At the end of the 20 minutes the rice should be “white”. This is what we want.

Cook the Rice

1. If you are using a simple rice cooker, turn it on. If you’re using a regular pot, turn up the heat until it starts to boil, then turn it down to low and put the lid on.

2. Cook this rice on low for 15 minutes and then turn off the eye of the stove. Your rice cooker will turn itself off at this point.

3. Let the rice sit in the pot or the rice cooker now for 20 minutes. This is important. This allows the rice to “steam”. Do not remove the top of the pot or rice cooker at any time during this cooking and steaming process.

4. At the end of the 20 minute steaming period, take off the lid and use a wooden spoon or rice paddle to turn the rice a few times to mix it and fluff it up.

5. Put the top back on for 5 more minutes.

Mixing the Sushi Rice

The next steps will need to be done quickly when you add all the ingredients together in the hangiri or bowl so be prepared. You will also need to have a constant wind source blowing over the rice such as from a small electric fan or hand fan while you mix the rice with the sushi rice seasoning.

1. Point a small electric fan over the mixing bowl and turn it on (or be prepared to use a small hand fan).

2. Dump the hot rice into a hangiri or bowl (remove the kombu) and then pour the sushi rice seasoning all over the rice.

3. Start turning the rice continuously with a wooden spoon or rice paddle, being careful not to poke the rice grains. At the same time fan the rice or have the electric fan blow over the rice as you mix it.

4. Continue to mix the rice until all the liquid is completely absorbed and the rice has a nice sheen to it. If in doubt, keep chilling and mixing the rice until you’re sure.

When all of the liquid is absorbed, your sushi rice will be ready to use in any sushi recipe you desire.

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