If you are going to make sushi at home that you can use the bottom part too, there isn't much of a difference. If you are going to a high-end sushi place you'd want the best of the best for what you are paying tho, so every little detail counts.
while those may seem like conflicting messages, the reality is that given the nature of rice cookers the bottom bit may become slightly dry and overcooked. instead of trying to look like a smart ass maybe try taking things you hear and read with a grain of salt. its youtube, not reality after all.
As someone from Indonesia, sometimes I forgot that not everyone especially in the west owns a rice cooker. So I was confused to see several comments saying they do not have rice cooker, because this appliance is a staple in every Asian homes lol
I got a microwave rice cooker, I don't cook rice that often to warrant a expensive investment. On one side it is a bit trickier to get the rice perfect. On the other hand, the bottom part won't dry out.
Cheap rice cookers are no better than using a pot on the stove if you are capable in the kitchen. The unit they are showing in this video is about 300 dollars. Not a typical rice cooker. It has fuzzy logic controls and sensors with induction heating. Saying "just follow the recommendations of the 300USD rice cooker" isn't much of a tip. So, basically, the takeaway here is rinse, soak your rice before heating and a very minimal technique for applying the zu. Also they were unclear on "parts." Volume or weight?
hey there i will give you my tip: i dont have a rice cooker.. for 1kg of rice, you put the same amount of water( previously washed rice) the cover the pot with aluminium paper, then put the pot lid- put it in the heat at maximum, and wait until boils, then you have to turn it to minimum gas level, ( the hole process is 15 min), then you put it asside of the heat and leave it resting for another 15 min and voila you got it if you need to do less then 1kg, you keep the same proportions of time example: 500gr you tho the same but your time is shorter, 7.5min. ( the whole cooking) and 7.5 min reasting. long life to sushi!
Thanks Chefsteps for doing a mini series on sushi perfection! I personally don't have a 'robot' rice cooker, but I get very good and consistent results with my good old trusty stove pot. Rinsing and soaking step is pretty much the same. As far as cooking is concerned, I use a 2 cup rice to 2 1/4 cup water ratio. I have it on high with the lid on until boiling, then to lowest setting for 20min. After that off the plate and let it sit for another 20min. Lid stays on! Works well for me.
Damn sushi rice is the hardest part of the entire thing. From washing the rice, soaking it, cooking it, mixing it and letting it dry, the entire process is an art in itself, for the environment also plays a part in how well the rice turns out. Rice is the heart of sushi, if we have sushi for the toppings, we can have the topping through sashimi, but sushi is a complete package, with the rice at the very heart of the entire thing.
Same here. Great production, almost useless. No, useless like most how to sushi videos. In addition to robotic rice cookers ……………. A good kitchen scale. Plus they’ve are more reliable than squinting at a line on a measuring cup, using the same cup for solids and liquids. Not to mention a comparative small amount of salt. Accurate, too.
Can someone please tell me the brand of the rice cooker the sushi chef was using. It kinda looked like a higher end Zojirushi model, but this one looks a bit different from the US models. It could be a Japanese model I guess?
Rice is delicate, not to break rice, when doing shari kiri, what is the key thing to notice ? When cutting with speed, how to cut or what to feel so rice not be broken ?
Does short grain sushi rice really take that long to cook, or is it just because of the rice cooker that was used? I steam white rice (long grain, more often than not) often on a thick pot but it only takes me around 30 mins, including the cooking time off the heat, before fluffing and serving.
If it is the cooker, I wonder what temperature it cooks the rice at for it to take an hour, assuming the cooker they used cooks rice at a constant temperature from beginning (the water is still cold) to end.
Can someone please give me the exact measurements for the rice vinegar? I don't get the idea of "part" 🤔 is it a tablespoon, teaspoon or other types of measurements? Thanks!
I'm a bit late in answering this but when they say 'part', this just means that each measurement for each ingredient will be the same. For example, if you were using a tablespoon, it would be 9 tbsp of vinegar, 4 tbsp of sugar and 1 tbsp of salt 🙂
I have grown up eating and cooking all sorts of variations of rice, from risotto, to Greek pilaf, Persian Pilau, and Indian Basmati... I have never had to use a rice cooker, so if I'm already familiar cooking rice am I good just cooking the short grain rice in any way that I'm familiar with cooking it?
I have a rice cooker but I prefer making it in a pot, I am still learing sometimes it's to dry or too mushy. I've make sushi about 4-5 times. I keep adjusting playing with the vinegar ratios. I am going to get a pot with a thick bottom I think this is going to be a good adjustment because sometimes the rice sticks to the bottom. The point is that when i finally perfect my dish no robot is going to do it better. And every time I see a cheff making it in a rice cooker I am genuinely surprised
Can we really take this video serious by the fact he uses a metal bowl to mix the rice? Everywhere says not to do this because vinegar reacts with the metal.
I really think you're wasting a huge opportunity by not having the chefs speak in these. Seriously, consider having different people on, it really bring variety.
Did you ever find out? Looks like they have about 6 fl. oz. at the end, which assuming it's about 180 ml, means, by volume, it's about 12.8 ml of each. I don't know if they rounded that up to tablespoon of each "part", since tbsp is 15 ml.
@@abdarraafi I don't know if this will help you, but since 1 fl OZ per cup (200grams of raw rice) is around 14,5% of "seasoning", that means that if i use 200 grams of raw rice and have to have around 29 fl oz of seasoning. That it has 3 components: 9 part vinagre, 4 parts sugar and 1 part salt (14 parts in total); so now 29floz divided by 14 gives you the exact ML of 1 part (2,07) and now multiply each part of each component. In this case it would be 2,07*9 to get the vinagre part, that means 18,64 ml of vinegar per 200 grams of rice.
SSBBruce I bought a zugirushi rice cooker after a trip to Japan, its identical to the video. We use to eat rice three times a month, now it's three or four times a week, makes truly perfect rice, and great sushi rice.
Unfortunately, I'm a perfectionist so it's taken me a good 5 months to finally master the art of making perfect sushi rice. As far as the rolls, cutting, etcetera, I've mastered that part. I _skruggled_ w/ the making rice. My rice cooker saved my life.
Did anyone else mess this up by soaking the rice after cooking because it was already in the rice cooker dish and the splashiness of the water gave the impression of the rice cooking? I did 😂
@@Nunyabiz514 Yeah he does not have to. But it would had been a good idea to present both in imperial and metric units. For those of us outside of the Anglo-sphere, Oz is a magical country in a book of fiction. It does sound kinda cool though
So you take what measurement you want to use. (1 tsp, 1 cup, whatever). You make it 9 parts that for the vinegar (9 tsp vinegar, 4 tsp sugar, 1 tsp salt for example).
Can I use my joule sous vide maker to make rice? I saw one RUclips movie that did 1:1 rice to water mixture in a sous vide bag at 200 F for 25 min. I guess I want to know if I can get same results with Sous Vide and not but the fancy rice cooker?
For everyone complaining about the use of a ricecooker, if you're serious enough about making a dish with any kind of rice, you would invest in one. It is the modern standard for making rice. In this case, this modern method is better than the traditional. If you're thinking you don't want to take up any more storage space, just think of getting a pressure cooker instead since it basically does the same thing. This way you can cook more than just rice and possibly justify storing it. I got rid of my crock pot because I think it's obsolete with the addition of the pressure cooker.
The vinegar breaks down the metal bowl and you are seasoning the rice with a light and unhealthy metalic residue. You must use plastic or wood, wood tastes best.
Why people complain so much about sous vide and Joule? They spent lots of time for those thing. Of course they have to promote it. They need to make a living too.
Debieran ser más claros. Ej. Por tantos gramos o kilos de arroz, tanto de vinagre, tanto se Azúcar, tanto de sal. Como va a costar ser más claros para los que no sabemos de cocina.?
"it cooks each grain perfectly"
Discard the bottom layer though, they tend to be too dry.
... What?
I thought the same thing haha.
If you are going to make sushi at home that you can use the bottom part too, there isn't much of a difference. If you are going to a high-end sushi place you'd want the best of the best for what you are paying tho, so every little detail counts.
nani?
I caught that, too!
while those may seem like conflicting messages, the reality is that given the nature of rice cookers the bottom bit may become slightly dry and overcooked. instead of trying to look like a smart ass maybe try taking things you hear and read with a grain of salt. its youtube, not reality after all.
As someone from Indonesia, sometimes I forgot that not everyone especially in the west owns a rice cooker. So I was confused to see several comments saying they do not have rice cooker, because this appliance is a staple in every Asian homes lol
I got a microwave rice cooker, I don't cook rice that often to warrant a expensive investment. On one side it is a bit trickier to get the rice perfect. On the other hand, the bottom part won't dry out.
but rice cookers are cheap even in my currency, go to chinatown for cheap but good quality rice cookers, trust me it's a good investment
bakasheru rice cookers are like $30-60 and last a stupid long time
Hi fellow indonesian!
Cheap rice cookers are no better than using a pot on the stove if you are capable in the kitchen. The unit they are showing in this video is about 300 dollars. Not a typical rice cooker. It has fuzzy logic controls and sensors with induction heating.
Saying "just follow the recommendations of the 300USD rice cooker" isn't much of a tip.
So, basically, the takeaway here is rinse, soak your rice before heating and a very minimal technique for applying the zu. Also they were unclear on "parts." Volume or weight?
"Perfect sushi rice is surprisingly tricky"
... No, I kinda expected it to be tricky, actually.
Ironic, the arrogance of assuming everyone's arrogance.
hey there i will give you my tip: i dont have a rice cooker.. for 1kg of rice, you put the same amount of water( previously washed rice) the cover the pot with aluminium paper, then put the pot lid- put it in the heat at maximum, and wait until boils, then you have to turn it to minimum gas level, ( the hole process is 15 min), then you put it asside of the heat and leave it resting for another 15 min and voila you got it
if you need to do less then 1kg, you keep the same proportions of time example: 500gr you tho the same but your time is shorter, 7.5min. ( the whole cooking) and 7.5 min reasting.
long life to sushi!
So how much water for 500g of rice?
the music here is amazing!!! in addition to the cinematography i love it!
Hate when restaurants don't do the vinegar part.
Sushi is literally vinegared rice
Thanks Chefsteps for doing a mini series on sushi perfection! I personally don't have a 'robot' rice cooker, but I get very good and consistent results with my good old trusty stove pot. Rinsing and soaking step is pretty much the same. As far as cooking is concerned, I use a 2 cup rice to 2 1/4 cup water ratio. I have it on high with the lid on until boiling, then to lowest setting for 20min. After that off the plate and let it sit for another 20min. Lid stays on! Works well for me.
Yes, indeed! There is an art to the perfect rice!
Soon as I read seattle my ears perked up. Lived in Washington for 23 years and I miss Seattle food so much! 😭
GREAT!! No boring chit chat - cut to the chase, great tips. I also learned something new for cooking ANY rice - pre-soak for 15 minutes.
Well done. I learned a few things. Thanks.
Thanks for sharing this! Super helpful!
Damn sushi rice is the hardest part of the entire thing. From washing the rice, soaking it, cooking it, mixing it and letting it dry, the entire process is an art in itself, for the environment also plays a part in how well the rice turns out. Rice is the heart of sushi, if we have sushi for the toppings, we can have the topping through sashimi, but sushi is a complete package, with the rice at the very heart of the entire thing.
You're being really dramatic
@@weatheredtomesome people just are passionate about flavor, leave him alone
gotta love that chefsteps sense of humor. really nicely made video, good job!
washing rice, turns bubbling starchy hell into quietly cooking rice.
its the most important step for rice preparation, by far.
no video in 3 weeks and in one week 2 videos!!! I love it! keep them coming Chef steps!!
give me moarrrrrrrrrr cheftsteps!!! I've been missing your old videos like this. love it!!
Excellent thanks guys.
Hi There, May i ask couple questions about the ingredient, what is 9 parts of rice vinegar means? it base on how much rice? 2 scopes?
Same here. Great production, almost useless. No, useless like most how to sushi videos. In addition to robotic rice cookers ……………. A good kitchen scale. Plus they’ve are more reliable than squinting at a line on a measuring cup, using the same cup for solids and liquids. Not to mention a comparative small amount of salt. Accurate, too.
Just at a party and playing this just for the music 👌
Wonderful!
Sushi - this is from what began my love to cook,
then i loved other cuisine =)
Ty guys!
Didn’t you use the regular white rice setting when started cooking instead of the sushi rice?
How many cups of rice grains was used in this video to make 6 cups of cook rice?
Can someone please tell me the brand of the rice cooker the sushi chef was using. It kinda looked like a higher end Zojirushi model, but this one looks a bit different from the US models. It could be a Japanese model I guess?
Rice is delicate, not to break rice, when doing shari kiri, what is the key thing to notice ? When cutting with speed, how to cut or what to feel so rice not be broken ?
Simple, great tips. Thanks!!
I don't even know why I watch these videos I just find them fun for some reason
I love you so much!!!! Thank you!!!!
Your best Video yet, it's really awesome!
awesome. worked out very good :)
Hi 👋,may I know the amount of the water that are need to be use to cook the rice ,such as 1 cup of rice equal with how much cup of water ?
love this channel
Discard the bottom layer, with a USD400 IH rice cooker? Thank for showing this. I'll buy a mid range rice cooker instead.
Does short grain sushi rice really take that long to cook, or is it just because of the rice cooker that was used? I steam white rice (long grain, more often than not) often on a thick pot but it only takes me around 30 mins, including the cooking time off the heat, before fluffing and serving.
Yup, it's the cooker. I don't take more than 20 minutes.
If it is the cooker, I wonder what temperature it cooks the rice at for it to take an hour, assuming the cooker they used cooks rice at a constant temperature from beginning (the water is still cold) to end.
The music on this video is sweet
Thank you sensei
Can someone please give me the exact measurements for the rice vinegar? I don't get the idea of "part" 🤔 is it a tablespoon, teaspoon or other types of measurements? Thanks!
I'm a bit late in answering this but when they say 'part', this just means that each measurement for each ingredient will be the same. For example, if you were using a tablespoon, it would be 9 tbsp of vinegar, 4 tbsp of sugar and 1 tbsp of salt 🙂
I wish there was measurements more specific for the rice vinegar sauce?
This was great, thanks for the share. The proportion of vinegar to sugar was perfect for making temaki rolls!
I have grown up eating and cooking all sorts of variations of rice, from risotto, to Greek pilaf, Persian Pilau, and Indian Basmati... I have never had to use a rice cooker, so if I'm already familiar cooking rice am I good just cooking the short grain rice in any way that I'm familiar with cooking it?
Noor-Al-Deen P
you should be just fine. Rice cookers are just insanely consistent.
I have a question: The cook time (video info) 45 to 60 minutes, to cook time japonica sushi rice is correct ?
I have a rice cooker but I prefer making it in a pot, I am still learing sometimes it's to dry or too mushy. I've make sushi about 4-5 times. I keep adjusting playing with the vinegar ratios. I am going to get a pot with a thick bottom I think this is going to be a good adjustment because sometimes the rice sticks to the bottom. The point is that when i finally perfect my dish no robot is going to do it better. And every time I see a cheff making it in a rice cooker I am genuinely surprised
What's the brand of the rice cooker the chef is using?
Can we really take this video serious by the fact he uses a metal bowl to mix the rice? Everywhere says not to do this because vinegar reacts with the metal.
It's stainless steel so nope.
Its also about the heat in the steel bowl. Wood is the way to go!!!
Is short grain sushi rice and normal white rice are different? Just asking 😊
yes
I really think you're wasting a huge opportunity by not having the chefs speak in these. Seriously, consider having different people on, it really bring variety.
Beautiful
is it 9 parts to 4 to 1 by weight or by volume?
Did you ever find out? Looks like they have about 6 fl. oz. at the end, which assuming it's about 180 ml, means, by volume, it's about 12.8 ml of each. I don't know if they rounded that up to tablespoon of each "part", since tbsp is 15 ml.
@@abdarraafi I don't know if this will help you, but since 1 fl OZ per cup (200grams of raw rice) is around 14,5% of "seasoning", that means that if i use 200 grams of raw rice and have to have around 29 fl oz of seasoning. That it has 3 components: 9 part vinagre, 4 parts sugar and 1 part salt (14 parts in total); so now 29floz divided by 14 gives you the exact ML of 1 part (2,07) and now multiply each part of each component. In this case it would be 2,07*9 to get the vinagre part, that means 18,64 ml of vinegar per 200 grams of rice.
@@SouLr0x m so confused 😭
Almost everyone has a rice cooker here in East Asia though
SSBBruce I bought a zugirushi rice cooker after a trip to Japan, its identical to the video. We use to eat rice three times a month, now it's three or four times a week, makes truly perfect rice, and great sushi rice.
Unfortunately, I'm a perfectionist so it's taken me a good 5 months to finally master the art of making perfect sushi rice. As far as the rolls, cutting, etcetera, I've mastered that part. I _skruggled_ w/ the making rice. My rice cooker saved my life.
Did anyone else mess this up by soaking the rice after cooking because it was already in the rice cooker dish and the splashiness of the water gave the impression of the rice cooking?
I did 😂
Can I sub with Palm suger (The pucks)
Its not a normal rice cooker. Its a Induction Heated one, it makes all the difference.
its $1000
I would like to see sushi rice being made as it used to be made. By letting the rice ferment.
Why do you guys post 2 videos in roughly ruffly one day. When you havent posted anything in more than a month? Not hating just a question
wait what is the ratio of the rice to water again?
Add bonito flake in vinegar
1 fl oz? Why cant you use the metric system like most of the planet
Cause he doesn’t have to. Convert it. It’s not hard.
@@Nunyabiz514 Yeah he does not have to. But it would had been a good idea to present both in imperial and metric units.
For those of us outside of the Anglo-sphere, Oz is a magical country in a book of fiction.
It does sound kinda cool though
Bro liquid oz is fine
@@Slater6977 Maybe if you just want to see the Wizard.
Stopped the video when I saw 1fl oz, wtf is this system
what is the name of this song? or the link to where I can find it!
How is this video different from the one in ChefSteps Premium?
SONG ID:
True Ripper - Truth (Instrumental)
how much water use?
What is the seasoning?
Nice 👍
An award winning sushi chef prepares sushi rice in a metal bowl?
Me: How to make sushi rice
This guide: Use rice cooker
素晴らしい!
What rice cooker is he using?
Cristina Serrano zugirushi
the guy from Chefsteps that suggested this is ready to be fired for not making it sous vide
can someone pls get me a link to where i can find this song plssss
Or watch Hiroyuki Terada his sushi videos are so cool
Lol, i didn't even knew that there is a special machine for cooking rice
9 part of vinegar ? How many grams ??
So you take what measurement you want to use. (1 tsp, 1 cup, whatever). You make it 9 parts that for the vinegar (9 tsp vinegar, 4 tsp sugar, 1 tsp salt for example).
If you are making really small amounts of sushi, 9 grams of vinegar, 4 grams sugar, 1 gram salt.
came here for the music
Music is great as usual. But measuring I wish to see measuring were properly given, not in cups and bacons.
Make a sacrifice for the perfect rice!
what type of vingar?
Rice Vinegar. I like the seasoned Rice Vinegar by Kikkoman.
But will it sous-vide?
I sous vide my cooked rice to maintain body temp and it turned to mush... so no.
Song name pls
I'm liking this Disclosure music vibe I'm getting.
white text on white background really makes it hard to see at times.
"perfect" sushi rice made by a "robot" rice cooker...hmm really shows your skill
Can I use my joule sous vide maker to make rice? I saw one RUclips movie that did 1:1 rice to water mixture in a sous vide bag at 200 F for 25 min. I guess I want to know if I can get same results with Sous Vide and not but the fancy rice cooker?
What does 9 parts means???
No Kombu?
For everyone complaining about the use of a ricecooker, if you're serious enough about making a dish with any kind of rice, you would invest in one. It is the modern standard for making rice. In this case, this modern method is better than the traditional. If you're thinking you don't want to take up any more storage space, just think of getting a pressure cooker instead since it basically does the same thing. This way you can cook more than just rice and possibly justify storing it. I got rid of my crock pot because I think it's obsolete with the addition of the pressure cooker.
Never knew about soaking rice before you cook it. I'll have to give it a try.
What, no rice fanning?!?! Ive never had to discard any rice from my Zoji
Thank you but I don't have a rice cooker washing machine
Thank god the sushi rice is not cooked in Sous vide
At least theres no sous vide here
"Secrets to Perfect Sushi Rice" - rice cooker. lol
I don't get your point. A rice cooker is literally specifically made to cool perfect rice, why wouldn't it be perfect?
So 3/4 cup of sharizu for two cups of uncooked rice? I mean, who goes through the effort of measuring the rice after it's cooked?
RBuckminsterFuller one cup of raw rice = three cups of cooked rice (usually)
The vinegar breaks down the metal bowl and you are seasoning the rice with a light and unhealthy metalic residue. You must use plastic or wood, wood tastes best.
Where's the Kombu?
I swear if this is a another promotion for joule...
It's not... =)
Buuut you will have to get a rice cooker :D
dun fret bout dat, mate.. gordon ramsay taught how 2 cook rice with juz a saucepan.. =)
Why people complain so much about sous vide and Joule? They spent lots of time for those thing. Of course they have to promote it. They need to make a living too.
yes, but it is 90% of what the team uploads now, aside from "other people's ideas"
Debieran ser más claros. Ej. Por tantos gramos o kilos de arroz, tanto de vinagre, tanto se Azúcar, tanto de sal.
Como va a costar ser más claros para los que no sabemos de cocina.?
Rice raconteur? ChefSteps, I love you and I love alliteration, but what?! Come on lolol that's just nonsensical XD
wth is 1 fl oz
I just hate that weight loss ad