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You add the water cold, as for the timing it kind of depends on the water itself, the stove you are using, even the pot, kind of rice etc. As a rule of thumb it’s 12 minutes high heat, 6 minutes low heat and then take off the heat and let it steam for 6 more minutes. Also make sure the pot is very well covered so the water doesn’t escape.

@SushiSeries Thanks for the response. I saw your post on reddit, thought I'd give your channel a look. 👍

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I will make a more detailed video in the future on all the stones, different methods, removing the burr etc. Purpose of this video was to give people a simple and easy way to sharpen their knife, I'll go into more detail in a future video.

Thank you so much, appreciated 🙌

I am not one to measure much in my recipes, but for sushi rice the ratio is 120ml of water for 100g of rice. If you have 200g of rice that means 240ml water and so on. For the vinegar it's around 1/8th of the rice. So if you have 200gr of rice that means 25gr of vinegar, just divide the total amount of rice by 8 and you get the amount of vinegar you need. Hope that helps.

@@SushiSeries thanks man, you would say that 120ml for 100 is like a ratio of 1:1 cup ?

@@K.V.S.HIf I'm being honest with you, rice and sushi rice in particular is a very specific thing and every little detail can make the ratio different. I mean depending on the kind of rice, where you cook it, the inside temperature, the water you use and so on. So my suggestion to you is to go for a 1:1 ratio as a standard and then maybe adjust a bit if you like it more soft or more crispy. But overall 1:1 ratio should give you a nice rice as a baseline.