A couple weeks ago, I suddenly wanted to learn how to make sushi. Then I started to look for videos in youtube teaching people how to make simple sushi at home. So far you are the best since you showed all the details about preparing rice for sushi and your other videos showing how to prepare the ingredients for sushi. You showed every steps so clearly. Thanks a lot.
Bro you are so good at mentioning and explaining every single little detail that beginners might phuck up I've learned more about sushi rice and sushi vinegar from this single video than all others on RUclips combined Same goes for Miso Soup video Splendid job I will go to this channel first always when I want to make something new from Japanese cuisine Greetings from Serbia
You do a really great job on your videos. Very clear instructions and great camera angles. Special touches like water level annotations were great too.
I've been using your videos for months now. The sushi turns out great every single time! You explain everything really well and show every step in a way that is easy to follow Amazing job!
Hey Kunihiro, Your videos are great! Well and easy explained. I've been a hobby sushi chef for a couple of years now and it is always fun to learn new little tips and tricks. One thing I still haven't seen on RUclips, is how to cut supermarket sized fish for sashimi and nigiri sushi.. I wish I could take apart a whole fish one day, but for the most occasions this is simply too much. Maybe It would be a fun project for you making a video about how to cut the saku out of "standard" supermarket tuna or salmon pieces.
Thank you!! I’ve tried making sushi rice before and it didn’t turn out too well, but this helped soooo much! I made hamachi nigiri for the first time using your videos and it was so amazingly delicious, thank you so much! ありがとうございます🙇♀️🙇♀️🙇♀️
Sushi vinegar recipe for about 500-600g short-medium grain rice (depending of accuracy measurement): -145 ml rice vinegar -80 g sugar -25 g salt -small piece of kelp Thank me later….
Dear Kunihiro, it is an honour to learn from you - amazing lesson. Can I ask if possible for you to share the amounts of the rise and the water, no matter in grams or ounces? Thank you in advance for your time and help.
Your videos are so amazingly helpful. I was wondering why my rice turned out a little too mushy--I was cooking it with the regular amount of water, not knowing I should've been using a little less. Thank you for sharing your knowledge!
If your rice turns out a little too soft, you can reduce the amount of sushi vinegar too. Changing a little bit of sushi vinegar amount won't affect the taste of final product. 😊
I “bumped “ into your sushi channel this morning. Your teaching is amazing. The best and detailed teaching. Many thanks for sharing. BTW I live in Canada, is it possible to show weights in grams. Thank you.
Hi kunihiro ,,,this is my firstime to watch your videos starting to learn a bout how to cooking by you ways and I really admire you,, and now I’m your subscribe to you,,,
This is the most amazing channel. I am so glad I found your videos. The detailed steps you include in your instructions makes all difference in the outcome and is really what differentiates your videos. I really appreciate all the videos you made! Thank you!!
Thank you very much for wonderful comments. Also, thank you for understanding what I am trying in RUclips. Your words encourage me to make more videos! Have a wonderful day.😊
Excellent explanations presentations ,the best! thank you so much. I like many others do not have or use a rice cooker ,we would love to see you do the rice in a pot on the stove ! We know you can do this!! So many would be grateful! 🍚🍚🍚 please please please Arigato, Arigato, Arigato
Interesting video but you should show how to make the rice without a rice cooker. I find taking the rice after rinsing it 4x in filtered water, cooking it in a sauce pan with as much water as about 1.25 x the number of cups of rice you are using works. (I skip soaking it for 30 minutes. However, sometimes the wet rinsed rice sits for a half hour before I cook it.) I let it boil and quickly cover the pan and reduce the heat to low and cook for 17 mins. Then turn off the heat and let steam for another 5 -8 mins off the burner before lifting the lid and turning it into a bowl to slice/fluff and add the seasoned vinegar. (I like the step of wetting the bottom of the bowl so the rice doesn't stick and then gathering it up into a mound with a wet towel.)
Great video, thank you! I will cool the rice down the way you showed. I wish I had a rice cooker. Would you know how to cook sushi rice if using a pot?
I need to practice. It's been a long long time since last time I cooked rice in a pot. I' ll make a video of it when I figure out how to cook delicious rice with a pot.😊
Thank you for the detailed explanations of making sushi rice. What size is your bowl for mixing the 3 cups uncooked rice which becomes how many cups cooked rice with the vinegar? 9 cups? Probably I will not make more than 3 cups raw rice sushi rice. Will a wood bowl of 10.5 inches diameter be too narrow? Is it better to have a wider bowl so the rice can be spread wider?
Ohayo gosaimasou Kunhhiro- san.... Your job is excellent and I have learnt a lot of tips from you. I was lived in Tokyo for 3 years and I admire the Japanese cooking. Please I would like to know some details for cooking aburi sushi. If you like in a next video. Arigato gosaimasou...!!!
@@sushibykunihiro7534 one question about making the rice…the rice vinegar mixture to be used the next day (do we need to keep in the fridge or at room temperature? 1000 Thanks all the way from Germany 😍
I've never used brown sugar for sushi vinegar before. I always use regular granulated sugar. If you live in Hawaii, you can find Japanese sugar (JYOUHAKUTOU) in Japanese grocery stores. With that sugar, your sushi vinegar becomes even tastier. Also, your sushi vinegar needs to be chilled in the fridge. After two or three days, please take the konbu out. Konbu makes the vinegar go bad more quickly. Without konbu, you can keep it in the fridge for a few months. Thank you very much for watching.😊
Every time. It doesn't matter if you cook rice for sushi or not. Only difference is the amount of water. When cooking for sushi, you have to use less water. Thank you for watching.😊
Thank you for the video, I will for sure try it as soon as possible. I just bought a whole salmon, followed all the steps in your salmon video and it turned out great! I don't have a rice cooker, only a stove and a pot. How would you make rice in that? The water ratio should be less than 1:1, I get that, how long would you cook it for? I usually do 15 minutes and 2:3 ratio (rice:water), so do you think that 15 minutes would be fine? Cheers!
Hi, Kunihiro. When you say 3 cups, do you mean 3 standard US cups or 3 cupfuls of the cup that comes with a rice cooker? Because my rice cup is only about 0.75 cups. So if you say 3 cups, do you mean 3 actual cups or 3 rice cups, which comes to about 2.25 cups?
Yet again another great video. Do you have any recommendations for the cooking time and temperature if not using a rice cooker? I usually use a pan on the stove or a steamer box for my microwave. Would an instantpot be good for Sushi rice?
I haven't cooked rice on the stove for a long time. But, I think an instant pot cooks good rice. But I suggest you would use less water than it suggests when cooking rice for sushi rice.
Very simple and clear ways to make sushi rice! I have a question, as for restaurant use, need to prep sushi rice before customers come. Now how to preserve the vinegared rice until make-to-order? And how long it is able to be preserved?
We use special jar to keep the temperature of sushi rice. So the rice is good for a few hours. I always get it ready right before open. And when I make sushi at home, I usually use it right away. Once rice gets cold, it won’t be as good as when it’s warm.
I prefer much less sugar in mine. My 'standard' rice vinegar mix for 2 cups of rice is... 4 tablespoons of rice vinegar, 2 tablespoons of sugar and 1/2 teaspoon of salt. _(If I'm eating a strong fish like mackerel, I'll increase the salt to a full teaspoon)_
I know! There are too many choices. Panasonic and Zojirushi are great brands for rice cooker. Mine is Panasonic SR-ZS 105 electric 5 cups rice cooker. And it works great.
Hi Kunihiro, Rice Vinegar have Two kinds 1st Rice vinegar - No seasoning and 2ed Rice vinegar- with Seasoned Which kind of rice vinegar should I use for make Sushi rice ?
Kunihiro i am your fans for long years, now i am a new sushi apprentice. Can you teach me how to cut sushi neatly into 8 pieces? The sushi I cut now is crooked
Yes, I will do it someday. But, by the time I finish the video, You are already able to cut a roll nicely. If you are cutting rolls at a restaurant everyday, you'll be better in a week or two. You just need to understand the shape of your knife's blade and how it cuts fish and rolls. You need a little time to get used to a single bevel knife in the beginning.
@@sushibykunihiro7534 All your videos are great.😊 Please let me ask you a question. I usually prepare 450gr rice using 45gr rice vinegar, 30gr sugar and 15gr salt. I like it but I know that the proportions are wrong. What quantities of vinegar, sugar and salt do you recommend for 450gr of rice? Thanks again!
Ok I used these proportions for 450gr rice considering that 1 Cup mean 125 gr: 540gr water 174gr rice vinegar 78gr sugar 24gr salt I dont know if the proportions are right but if they are, i dont like the taste of rice 😪 Too much vinegar and sugar. I instead usually used the following proportions for 450gr rice 60gr rice vinegar 30gr sugar 10gr salt What do you think about it? Greetings from Italy 🤗😊😊
Mine is 145 ml of rice vinegar, 80 g of sugar, and 25 g of salt. So the ratio of your sushi vinegar is almost same as mine. You can always adjust the amount of sushi vinegar, depending on your liking and doneness of rice.
Konnichiwa Kunihiro San, thank you for your videos. I have been following your videos for more than a month now since I got back from visiting my cousins in Japan. I spent most of my time there in Ojiya, Niigata and got to taste exemplary local cooking. when I got back I bumped into your videos as I was looking for something 'close' to what I experienced and my family now has been looking forward to what I am going to cook next because of your videos. :-)). The only frustration I have is that I should have brought cooking tools with me. I assumed too much that I could get them here in Canada, I could but shipping costs are way too restrictive. Nevertheless, my question is, what size is your sushi hangiri? Is it 11inch or 12inch? Kindly let me know. Thanks in advance.
My Hangiri is 14.2 inches. I just checked the purchase history at Amazon US. It costs $44.95 now. It costed less than $30 back in 2019.. It's a big bump up..😢
@UCv8NdVA9vhqr2mO-a662Ruw thanks for your prompt response. much appreciated. yes prices have gone up indeed. will try to find one here in bc, canada. thanks again.
If you want to keep it overnight, wrap sushi rice entirely and keep it in the fridge. ( Make it even thickness. Not too thick or thin. ) Then you can microwave it on the next day. You can try for 20 to 30 seconds first and check how warm your sushi rice becomes. And repeat the same thing a few more times. But please don't make the rice hot. In my opinion, the best temperature is between warm and hot. Once sushi rice is warmed up, put it in a bowl and separate the grains with a rice paddle, with a slicing motion. ( Please wet the rice paddle slightly with water before you do it. ) That's it. Of course, second-day sushi rice is not as good as the first day one. But, still enjoyable. We shouldn't waste any food. Thank you very much for watching.😊
Dear Kunihiro Sensei, I've tried with 0.87oz of salt, that should be like 25 grams, ad it tasted too salty for me, so I reduced to 16 grams and now looks perfect, did I miss the conversion? Or I'm just getting it wrong? I mean if the rice is perfectly plain, it makes sense that the condiment should be a bit salty, but I was kinda scared of how salty it tasted to me. Love from Italy!
Thank you for watching my videos. The complete sushi vinegar is supposed to be bit salty too.But, once you mix with steamed rice, you won't taste the as much saltiness. Did you taste the rice after mixed with sushi vinegar? Let me know. 😊
@@sushibykunihiro7534 Finally I used it and it was awesome! My sushi have never been tastier!!! You were totally right, thank you! And since we're here, I've got some video requests :) I'm getting good at salmon and mackarel sushi, but here in Italy we have some other fantastic fishes, in particular sea bream and sea bass, and we have some fantastic red shrimps. Could you make some specific video? I really don't know how to get the most of those fishes! Thank you again for your videos and above all for your kind attention!
A couple weeks ago, I suddenly wanted to learn how to make sushi. Then I started to look for videos in youtube teaching people how to make simple sushi at home. So far you are the best since you showed all the details about preparing rice for sushi and your other videos showing how to prepare the ingredients for sushi. You showed every steps so clearly. Thanks a lot.
Omg me too, now I can’t get enough sushi at home!
100% agree with this, so helpful!
Excellent lessons. Thanks for sharing
Bro you are so good at mentioning and explaining every single little detail that beginners might phuck up
I've learned more about sushi rice and sushi vinegar from this single video than all others on RUclips combined
Same goes for Miso Soup video
Splendid job
I will go to this channel first always when I want to make something new from Japanese cuisine
Greetings from Serbia
I'm glad you enjoyed my explanations. When I make my videos, I always think of people who don't have much access to Japanese food. 😊
your sushi videos are the best i've seen on youtube. and i think i've watched them all. thanks for making these.
Thank you very much for a great comment. I'll do my best to make more videos!!😊
Thank you for all you do on your channel! I feel like this is the best, most helpful sushi channel on youtube
Very helpful, step-by-step instructions! Thank you!
Showed step by step, with the proper explanations. You even gave the ingredients with weight. 10/10
Please enjoy tasty sushi at home.😋
You do a really great job on your videos. Very clear instructions and great camera angles. Special touches like water level annotations were great too.
I'm glad you liked the video😊. Thank you very much for watching.
I've been using your videos for months now. The sushi turns out great every single time!
You explain everything really well and show every step in a way that is easy to follow
Amazing job!
Great to hear! Thank you so much. 😊
thank you very much. So far your the most simple and accurate chef to do the sushi. Keep safe and healthy always. God bless.
Making sushi rice is one of the fundamental! Thank you for sharing! 🙌
It really is! I hope you enjoyed it. Thank you.😊
Thank you for explaining it so clearly, I have watched few other channels but I am grateful that finally found yours
Glad you found me.😊 Thank you very much.
Hey Kunihiro,
Your videos are great! Well and easy explained. I've been a hobby sushi chef for a couple of years now and it is always fun to learn new little tips and tricks. One thing I still haven't seen on RUclips, is how to cut supermarket sized fish for sashimi and nigiri sushi..
I wish I could take apart a whole fish one day, but for the most occasions this is simply too much.
Maybe It would be a fun project for you making a video about how to cut the saku out of "standard" supermarket tuna or salmon pieces.
Thank you for the great idea.😊 I'll definitely do it in the future.
When I read the title I'm so excited to make Sushi rice but after watching the procedure, I've decided to buy in a restaurant
So easy to understand! Thank you!
Thank you. So clearly explained and very easy to understand.
Thank you!! I’ve tried making sushi rice before and it didn’t turn out too well, but this helped soooo much! I made hamachi nigiri for the first time using your videos and it was so amazingly delicious, thank you so much! ありがとうございます🙇♀️🙇♀️🙇♀️
I'm so happy to hear that it turned out delicious. Thank you for letting me know.😊
You are a great teacher. Thank you so much!
Thank you again for watching. Please enjoy making Japanese food.😊 Good luck.
Sushi vinegar recipe for about 500-600g short-medium grain rice (depending of accuracy measurement):
-145 ml rice vinegar
-80 g sugar
-25 g salt
-small piece of kelp
Thank me later….
Dear Kunihiro, it is an honour to learn from you - amazing lesson. Can I ask if possible for you to share the amounts of the rise and the water, no matter in grams or ounces? Thank you in advance for your time and help.
Thank you great video I’ve been doing rice wrong all this time
first time doing this method my results were 100 times better
That's great! Very happy to hear that. Thank you for letting me know.😊
Your videos are so amazingly helpful. I was wondering why my rice turned out a little too mushy--I was cooking it with the regular amount of water, not knowing I should've been using a little less. Thank you for sharing your knowledge!
If your rice turns out a little too soft, you can reduce the amount of sushi vinegar too. Changing a little bit of sushi vinegar amount won't affect the taste of final product. 😊
Where did you buy your cutting board? I like it!
I “bumped “ into your sushi channel this morning. Your teaching is amazing. The best and detailed teaching. Many thanks for sharing. BTW I live in Canada, is it possible to show weights in grams. Thank you.
Wonderful! So often, I get untreated sushi rice. It makes SUCH a difference. Thank you.
Thank you very much for the comment. Please try this sushi rice. This is the same recipe as my restaurant 's. 😊
Hi kunihiro ,,,this is my firstime to watch your videos starting to learn a bout how to cooking by you ways and I really admire you,, and now I’m your subscribe to you,,,
Thank you ❤ , you are great , I will following your Channel ❤️❤️ Thanks again ,
This is the most amazing channel. I am so glad I found your videos. The detailed steps you include in your instructions makes all difference in the outcome and is really what differentiates your videos. I really appreciate all the videos you made! Thank you!!
Thank you very much for wonderful comments. Also, thank you for understanding what I am trying in RUclips. Your words encourage me to make more videos!
Have a wonderful day.😊
Thank you very much, you're the only one on RUclips who show the secret of making sushi, you're a honest man.
Thank you so much for a compliment. I'm trying very hard to be a honest man everyday.😄
Excellent explanations presentations ,the best!
thank you so much. I like many others do not have or use a rice cooker ,we would love to see you do the rice in a pot on the stove ! We know you can do this!! So many would be grateful! 🍚🍚🍚 please please please Arigato, Arigato, Arigato
I'll definitely make a video of it. Thank you for the suggestion.😊
nice video, you you do 10 cups in that same bow ltoo? Or would you need a bigger bowl?
Interesting video but you should show how to make the rice without a rice cooker. I find taking the rice after rinsing it 4x in filtered water, cooking it in a sauce pan with as much water as about 1.25 x the number of cups of rice you are using works. (I skip soaking it for 30 minutes. However, sometimes the wet rinsed rice sits for a half hour before I cook it.) I let it boil and quickly cover the pan and reduce the heat to low and cook for 17 mins. Then turn off the heat and let steam for another 5 -8 mins off the burner before lifting the lid and turning it into a bowl to slice/fluff and add the seasoned vinegar. (I like the step of wetting the bottom of the bowl so the rice doesn't stick and then gathering it up into a mound with a wet towel.)
Best instructions for making sushi rice. Thank you!!!
Glad it was helpful! Thank you very much for watching.😊
Great video, thank you! I will cool the rice down the way you showed. I wish I had a rice cooker. Would you know how to cook sushi rice if using a pot?
I need to practice. It's been a long long time since last time I cooked rice in a pot. I' ll make a video of it when I figure out how to cook delicious rice with a pot.😊
Thanks for great video it’s much appreciated, can sense the love and respect in how you handle everything with care!
Love your channel. This all is really going to help me. Thank you great job.
I'm glad my video helped. Thank you for watching.😊
Thank you for the detailed explanations of making sushi rice. What size is your bowl for mixing the 3 cups uncooked rice which becomes how many cups cooked rice with the vinegar? 9 cups? Probably I will not make more than 3 cups raw rice sushi rice. Will a wood bowl of 10.5 inches diameter be too narrow? Is it better to have a wider bowl so the rice can be spread wider?
Mine is 14.2 inches. It's perfect size for 3 or 4 cups of rice. 😊
Ohayo gosaimasou Kunhhiro- san.... Your job is excellent and I have learnt a lot of tips from you. I was lived in Tokyo for 3 years and I admire the Japanese cooking. Please I would like to know some details for cooking aburi sushi. If you like in a next video. Arigato gosaimasou...!!!
Hi. Thank you for the comment. I'll definitely make a video of aburi sushi in near future. 😊
Thanks for sharing the details 😊 love it
Loved the way you explained the process! Will try to do it! 💓
I'm glad you liked the video. Thank you so much for watching.😊
@@sushibykunihiro7534 one question about making the rice…the rice vinegar mixture to be used the next day (do we need to keep in the fridge or at room temperature? 1000 Thanks all the way from Germany 😍
Please keep it in the fridge. And, if you keep it more than a week, take the dashi konbu out of the sushi vinegar when a week passed.
@@sushibykunihiro7534 thank you👍
Fantastic instructions!
Glad it was helpful! Please enjoy delicious sushi at home.😊
Thank you very very much for watching.
Loved this! Thanks Kunihiro and H - Taylor and Lou
I miss you......
Arigato, I thought I need to use short grain rice which is what I have. Your method is more involved and I will try it next time I make Sushi
Both short grain and medium grain rice make tasty sushi rice. 😊
Thank you for watching. I hope you'll enjoy delicious sushi at home.
Mission completed! 🙂
Thanks and greetings from Spain
Thank you too. Stay safe and enjoy sushi.😊
This guy is amazing just started watching his videos
Thanks a lot!😊
We need more altruistic Chef on the net like you, am pretty sure your Video will gain better hit soon, keep it up
Thank you very much!!😊
Aloha from Hawaii Kunihiro. Excellent tutorial video. Can you use brown sugar and any extra sushi vinegar mix need to be chilled?
I've never used brown sugar for sushi vinegar before. I always use regular granulated sugar. If you live in Hawaii, you can find Japanese sugar (JYOUHAKUTOU) in Japanese grocery stores. With that sugar, your sushi vinegar becomes even tastier.
Also, your sushi vinegar needs to be chilled in the fridge. After two or three days, please take the konbu out. Konbu makes the vinegar go bad more quickly. Without konbu, you can keep it in the fridge for a few months.
Thank you very much for watching.😊
Do you wash your rice like that for everything or just to make sushi?
Love the videos! Thanks 🙏
Every time. It doesn't matter if you cook rice for sushi or not. Only difference is the amount of water. When cooking for sushi, you have to use less water.
Thank you for watching.😊
Superb sushi rice video. The very detailed explanation that is well presented. Instant subscribe.
Thanks for the sub!
One of the clearest and idiot-proof how-to videos out there right now.
Thank you for the video, I will for sure try it as soon as possible. I just bought a whole salmon, followed all the steps in your salmon video and it turned out great! I don't have a rice cooker, only a stove and a pot. How would you make rice in that? The water ratio should be less than 1:1, I get that, how long would you cook it for? I usually do 15 minutes and 2:3 ratio (rice:water), so do you think that 15 minutes would be fine? Cheers!
Wonderful recipe!
Glad you liked it. Please enjoy delicious sushi at home.😊
Thank you for the videos. They are excellent.
Could you please add a screenshot of the ingredients on one page. Thanks again!
Sorry, I can’t add a screenshot into the video. But I wrote ingredients in the description below the video. I hope it’ll help. Thank you.
Finally a good tutorial, thank you my sushi brother!
Happy to help! Thank you for watching.
very nice, i don ´t need to change hangiri to another container? it´s more easy your way! thanks
Thank you very much for watching. Hangiri makes best sushi rice. 😊
WELL DONE! I am going to see the rest of your vids!
Thank you very much for the comment. It helps me a lot.🙏😊
Happy holidays.
Best video for sushi rice 🙏🏻🙏🏻🙏🏻
Glad you found the video.😊
ขอบคุณค่ะอาจารย์ ที่แนะนำเทคนิคในการหุงข้าวญี่ปุ่นแบบต้นตำรับ
I ❤ how he he uses the Pikachu fan to cool down the rice 😆
Hi, Kunihiro. When you say 3 cups, do you mean 3 standard US cups or 3 cupfuls of the cup that comes with a rice cooker? Because my rice cup is only about 0.75 cups. So if you say 3 cups, do you mean 3 actual cups or 3 rice cups, which comes to about 2.25 cups?
I meant 3 rice cups that comes with a rice cookers. And water level is a little below the 3 cups line of the jar. I hope it'll help.
Yet again another great video. Do you have any recommendations for the cooking time and temperature if not using a rice cooker? I usually use a pan on the stove or a steamer box for my microwave. Would an instantpot be good for Sushi rice?
I haven't cooked rice on the stove for a long time. But, I think an instant pot cooks good rice. But I suggest you would use less water than it suggests when cooking rice for sushi rice.
Wow. Yes. A masterpiece.
I'm glad you enjoyed the video. Thank you very much for watching.😊
Can i replace with white distilled vinegar?
thanks for recipe! I wish he made one using normal pot at home 🙏😊
Thank you very very much.😊🙏
Very helpful! Thank you!
Very simple and clear ways to make sushi rice! I have a question, as for restaurant use, need to prep sushi rice before customers come. Now how to preserve the vinegared rice until make-to-order? And how long it is able to be preserved?
We use special jar to keep the temperature of sushi rice. So the rice is good for a few hours. I always get it ready right before open. And when I make sushi at home, I usually use it right away. Once rice gets cold, it won’t be as good as when it’s warm.
Omg you’re awesome!! I love your videos
Thank you so much!! I hope my video helps.😊
Excellent tutorial
Please make a video on how to cook. Kamameshi rice. Thanks
Charmander!!!
Thank you for your videos!!!
Please enjoy tasty sushi at home. Thank you so much for watching.😊
I didn’t know sushi rice had so much sugar, no wonder I love it so much
Great instructions
Glad it was helpful!
Hi Chef, is the cup you use to measure the rice a standard U.S. cup (240ml) or is it a rice cooker cup (180ml)?
Please use the cup your rice cooker provide. So it's 180ml.
Thank you for watching.😊
Good video with a clear explanation 👍
Glad it was helpful! 😊
Hello Kunihiro! I was wondering what size Oke do you have for the 3 cups you made in your video? 30cm? About to buy one on amazon haha thankyou!
Mine is about 30cm. I think this size is good for until 5 to 6 cups of rice.😊
Great video! But just curious as to how much sushi and/or maki does this much rice make?
Sorry for late reply. I can't tell you exact pieces since I never counted before but it feeds three adults.
Thank you so much for a comment.😊
@@sushibykunihiro7534 Great, thank you!
The pikachu fan.....!!
I have purchased a hangiri, paddle and a fan. Sadly, it's not a Pikachu fan.
Charmander fans work best.
@@philochristos Hahaha!
Nice tutorial, very helpful
Glad to hear that. Thank you.😊
Can you put the measurements in American units? I have no idea how to get those milliliters measured correctly. Thank you!!!
Thaank you, where can I get ingredients….
Thank you so much.Amazing 👍
You're welcome 😊
I prefer much less sugar in mine.
My 'standard' rice vinegar mix for 2 cups of rice is... 4 tablespoons of rice vinegar, 2 tablespoons of sugar and 1/2 teaspoon of salt. _(If I'm eating a strong fish like mackerel, I'll increase the salt to a full teaspoon)_
That's great. I'll try your recipe next time. Thank you for sharing.😊
Great video, I love your work! One question: how much rice is one plastic cup? Thank you very much!
It's 150g. Thank you for watching. 😊
@@sushibykunihiro7534 Thank you again chef. So, just to be sure, the full quantity is 450 gr.
@@rotalianu Yes. 😊
I lovvvvve your channel 😍😍😍👍🏻👍🏻👍🏻
Thank you sooooo much!!😊
Does it mean you are using 200 ml of vinegar seasoning for 540 gms of dry rice?
Which rice cooker do you recommend? There are so many out there!
I know! There are too many choices. Panasonic and Zojirushi are great brands for rice cooker.
Mine is Panasonic SR-ZS 105 electric 5 cups rice cooker. And it works great.
@@sushibykunihiro7534, thank you!
Another great video thanks!
Thank you very much for wonderful comments. I hope you'll enjoy sushi and miso soup.😄
@@sushibykunihiro7534 I tried your method yesterday and it's the best sushi rice that I've done so far! Thanks :)
Hi Kunihiro, Rice Vinegar have Two kinds 1st Rice vinegar - No seasoning and 2ed Rice vinegar- with Seasoned
Which kind of rice vinegar should I use for make Sushi rice ?
Please use unseasoned rice vinegar. Seasoned rice vinegar is already sweet.
How to make siomai? Dumpling? And soup with this?
mine looked a lot more different. are you sure its 145ml of vinegar? feel like i should have added a lot more
Kunihiro i am your fans for long years, now i am a new sushi apprentice. Can you teach me how to cut sushi neatly into 8 pieces? The sushi I cut now is crooked
Yes, I will do it someday. But, by the time I finish the video, You are already able to cut a roll nicely. If you are cutting rolls at a restaurant everyday, you'll be better in a week or two. You just need to understand the shape of your knife's blade and how it cuts fish and rolls. You need a little time to get used to a single bevel knife in the beginning.
Simply the Best one. Thank you Sir.
Thank you very much. 😊 I hope you enjoy it.
@@sushibykunihiro7534 All your videos are great.😊 Please let me ask you a question. I usually prepare 450gr rice using 45gr rice vinegar, 30gr sugar and 15gr salt.
I like it but I know that the proportions are wrong.
What quantities of vinegar, sugar and salt do you recommend for 450gr of rice?
Thanks again!
Ok I used these proportions for 450gr rice considering that 1 Cup mean 125 gr:
540gr water
174gr rice vinegar
78gr sugar
24gr salt
I dont know if the proportions are right but if they are, i dont like the taste of rice 😪
Too much vinegar and sugar.
I instead usually used the following proportions for 450gr rice
60gr rice vinegar
30gr sugar
10gr salt
What do you think about it?
Greetings from Italy 🤗😊😊
Mine is 145 ml of rice vinegar, 80 g of sugar, and 25 g of salt. So the ratio of your sushi vinegar is almost same as mine. You can always adjust the amount of sushi vinegar, depending on your liking and doneness of rice.
@@sushibykunihiro7534 Great! Well.. my wife and I hope one day to visit your wonderful country , with you as Virgil.. Thanks again 😊
This will be a challenge for me but I like a challenge.😊🙏🏻
@@coolabah-blue You can do it!😊
Brilliant!
Thank you for spending a lot of time watching my videos. I really appreciate it.☺️
Konnichiwa Kunihiro San, thank you for your videos. I have been following your videos for more than a month now since I got back from visiting my cousins in Japan. I spent most of my time there in Ojiya, Niigata and got to taste exemplary local cooking. when I got back I bumped into your videos as I was looking for something 'close' to what I experienced and my family now has been looking forward to what I am going to cook next because of your videos. :-)). The only frustration I have is that I should have brought cooking tools with me. I assumed too much that I could get them here in Canada, I could but shipping costs are way too restrictive. Nevertheless, my question is, what size is your sushi hangiri? Is it 11inch or 12inch? Kindly let me know. Thanks in advance.
My Hangiri is 14.2 inches. I just checked the purchase history at Amazon US. It costs $44.95 now.
It costed less than $30 back in 2019.. It's a big bump up..😢
@UCv8NdVA9vhqr2mO-a662Ruw thanks for your prompt response. much appreciated. yes prices have gone up indeed. will try to find one here in bc, canada. thanks again.
Can I keep the rice overnight? Will it turn hard? Should I store them inside the fridge? Thank you in advance.
If you want to keep it overnight, wrap sushi rice entirely and keep it in the fridge. ( Make it even thickness. Not too thick or thin. ) Then you can microwave it on the next day. You can try for 20 to 30 seconds first and check how warm your sushi rice becomes. And repeat the same thing a few more times. But please don't make the rice hot. In my opinion, the best temperature is between warm and hot. Once sushi rice is warmed up, put it in a bowl and separate the grains with a rice paddle, with a slicing motion. ( Please wet the rice paddle slightly with water before you do it. ) That's it.
Of course, second-day sushi rice is not as good as the first day one. But, still enjoyable. We shouldn't waste any food.
Thank you very much for watching.😊
love this guy
Please enjoy delicious sushi at home. Thank you for watching.😊
You are the best
Thank you very much. Please enjoy delicious sushi.😊
Dear Kunihiro Sensei, I've tried with 0.87oz of salt, that should be like 25 grams, ad it tasted too salty for me, so I reduced to 16 grams and now looks perfect, did I miss the conversion? Or I'm just getting it wrong? I mean if the rice is perfectly plain, it makes sense that the condiment should be a bit salty, but I was kinda scared of how salty it tasted to me. Love from Italy!
Thank you for watching my videos. The complete sushi vinegar is supposed to be bit salty too.But, once you mix with steamed rice, you won't taste the as much saltiness. Did you taste the rice after mixed with sushi vinegar? Let me know. 😊
@@sushibykunihiro7534 Finally I used it and it was awesome! My sushi have never been tastier!!! You were totally right, thank you! And since we're here, I've got some video requests :) I'm getting good at salmon and mackarel sushi, but here in Italy we have some other fantastic fishes, in particular sea bream and sea bass, and we have some fantastic red shrimps. Could you make some specific video? I really don't know how to get the most of those fishes! Thank you again for your videos and above all for your kind attention!
@@amicojeko I’m so glad it came out great.😊
I like to watch.
Thank you very much.😊