Good job on the video. The only thing I would add is it helps to cool it with a fan. And after it is ready, transfer it to a separate non-metal container while slightly warm and cover with a moist cloth for use immediately. There are two schools of thought. I subscribe to the warm rice, cool (not cold) fish school. Never refrigerate sushi rice. This is why prepackaged, refrigerated sushi tastes so bad. Remember folks, as complicated as this seems, this is a very basic sushi meshi making lesson. It is actually much more complicated than you could ever believe. I was a sushi chef for over 20 years - now retired. It took me two years to learn to make rice just to get to the basic minimum competency level - one year to go through the seasons of rice, and another to practice what I learned the first and achieve consistency. A student of sushi studies this their entire life. As such it is impossible to condense and impart the knowledge learned over many years into a video, and everyone should be aware of that. But just to give you an idea of what needs to be learned, I'll describe the process. First, one needs to learn about rice, which can be a lifetime study on its own. Next the water used for washing and cooking, the correct temperature, Ph and the minerals in it and match it to the variety of rice being cooked, (just as one matched the sharpening stone to the knife being sharpened) as this not only influences the texture of the rice, by the rate of penetration of the grain but also the taste. Then one must determine the moisture and starch content of the rice. This is determined by the season, the storage conditions, etc. as this determines how the rice will be prepared and cooked. Master chefs have also been known to blend their rice to get the exact taste and texture they are looking for. Of course his is also influenced by the season, as well as many factors. Truly making sushi rice is an artform. For example, the season of rice goes like this. Rice is harvested in the summer to fall, depending on location. Freshly harvested rice is called shinmai, which is is exceptionally sweet and delicious, but is entirely unsuitable for sushi, though it may be blended (15-20%) with komai (older rice) depending on the chef. But rice changes throughout the year. A rice labeled shinmai in December has entirely different moisture and starch content than one in February. Even two bags of identically labeled rice may cook differently depending on where it was stored and how it was handled and milled. Some finer restaurants with a high reputation either have their rice custom milled or mill it themselves. This is how much detail is required to make perfect rice every time, as consistency is the goal. And I have not even mentioned the sushi su (which varies by restaurant, but with edomaezushi always uses a special red vinegar, akazu (made from sake lees), which often blended with rice vinegar. The best is not available here, as it is aged for over 10 years and has a limited production. In fact it's not even available to lower level Japanese sushi bars. There are a few brands that are imported here, like Yokoi) that are close, and a little less expensive too. Anyway, I could bore you for days with the intricate details and precision that is required. Though actually cooking the rice has gotten much easier than using an old gas commercial Rinnai rice cooker (that I used for many years), now that modern, fuzzy logic, computerized rice cookers are available that actually learn and get better as they cook, making a home sushi chef's job much easier.
I've been cutting rice for years, and I don't think I'll ever tell myself I'm an expert. I love the depth you go in your comment, and I'm sad it isn't higher on the page. Thanks Chip.
My cousin bought a sushi restaurant last year and said the rice was the hardest part of making sushi. Every step from cleaning the rice to forming the rice for the nigiri was important and anyone who understands sushi can tell a bad batch vs good batch. Thanks for sharing the video!🍣🍣
I've been making sushi rice for years just like this. It takes some time and patience to get to this level. Thank you so much for the sushi vinegar recipe.
while i know some viewers want the "outdoor" content of this channel, i am actually glad that i am learning more sushi chef stuff here. show us all of your skills for omakase taku, we will watch them all
i just sat here and watched a 13 minute video about something i'll probably never make, and i enjoyed every second of it. what a great start to the day
Dude, why would you not? I could drop $300 at a Sushi restaurant OR I could make it myself at home for $30. If you like sushi, learn to make the rice. The rest is pretty easy and the payoff is HUGE. (But time-consuming.)
I have been helping a friend at her sushi restaurant since March. I don’t usually cook at all, but now I can confidently make sushi rice (still long way from perfection though).
Rice to water ratio : 10:9 Wash the rice 6-7times. After that let the rice dry for 10min. Them leave it soak in the water (10:9) 10min. High heat- 10min ; Center heat-10min. ;Let it rest-10min. After mix with the vinegar - let it cool down few min.; flip and let cool down few min.
I feel like I'm getting the real deal here on this subject and I feel privileged (and usually ravenous) watching you and Hiro when it comes to anything sushi. When lockdown is lifted here in South Africa I will definitely be trying your rice and vinegar recipes. Can't wait to get out on the kayak and try for a tuna to go with it!
Oh Taku !you are so amazing..! I met you yrs ago In San Francisco ...so so love your work and your vids are perfection..love you with master chef hero too ! Don't ever stop handsome man !
glad to finally find a video that breaks down all the micro steps, always see videos that make it seem like they're showing you but I can tell they're skipping steps. thanks for contributing this
Thank you, Taku! This is the best and most thorough "how to" sushi rice video I have ever come across. You have a great and natural teaching style that is easy to follow.
i'm sure it's part of taku's natural disposition but i'm sure spending time in and being humbled by nature would have that effect on people generally. nature has a way of calming the soul.
Been making sushi for 10 years but its always nice to see other chefs make it their own way their own way, I feel every chef has something they can teach you if your not an arrogant douche like many chefs are. I've taught dozens of chefs on how to make sushi but I feel I'm always learning something new when I meet another chef with the same passion. great vid brotha!
I really appreciate your content man. It’s been super clutch right now. A few weeks ago I was a little bummed out being cooped up/missing the little things like going out for sushi and I thought “you know what I’m gonna teach myself”(not only sushi but relearn cooking entirely) I started watching every sushi video I could find on here, learned a lot and got decently good. I watched a lot of Hiro and then your video with him got suggested, been watching all your stuff now. Love the foraging and catch and cooks (I do a lot of mushroom foraging), and I really enjoy these at home videos. It shows through that you’re a super genuine dude and I appreciate that, thanks for sharing your passion. All the best to you and Jocelyn, y’all be safe. 🙏💚
I make sushi like this as well in my restaurant I work at as a apprentice. Even after making it for 3 years I still learning and enjoying my time with it. Thank you for the videos, they help me get through!
Awesome SIP video. I appreciate your creative and interesting content during these challenging times. Being the nerd I am, a few other items for newbie sushi makers : rice accounts for many of the illnesses attributed to sushi. Adding vinegar is for safety reasons. Sushi rice is at room temperature and the acidification inhibits bacteria growth in the RICE. Per the FDA - "Proper preparation of acidified rice is important to ensure the rice is safe to use. Rice acidified to a pH of less than 4.6 will inhibit the growth of pathogenic bacteria. Acidification of rice should occur as soon as possible after cooking."
Here in Hawaii I was taught whenever you make rice put at least a cap full of vinegar. Often the rice sits and gets eaten throughout the day with every meal and snack.
We've eaten sushi in restaurants before and even made it ourselves a few times. But today we made the rice according to your instructions. It blew us away. It is so worth it to take these steps and to use your preparation of the vinegar. We didn't have the wooden bowl, just a glass one, but it turned out so well. The whole apartment smells from it and we're so excited to make the sushi later on.
The person that quit while learning to cook sushi rice probably did your BOH a favor. Definitely don’t want someone with that kind of work ethic handling food. Thanks for the vid, Taku! I’m about to hit up my Mitsua and stock up on okonomiyaki ingredients!
I've been watching Sushi Rice recipes on and off for probably over a decade now just to see how it has evolved over the years and how people make it differently. One thing that I've noticed mostly is the Seasoned Vinegar to Rice ratio. I know that Sushi basically means "it's sour," and your ratio of 3:1 is pretty sour! I personally don't like mine that sour, and that much Seasoned Vinegar comes with a very hefty amount of sodium. I put about 2.5 Tbsp per 1.5C of Rice. That is perfect for me.
I was taught by a man (named Teruo) from Okinawa how to make sushi rice about 30 years ago and follow the process he showed me to this day. Most of it matches up with what you say (especilly in regards to washing and inspecting the rice before cooking it and the addition of the best quality of konbu that you can get for the water), except for two things. One, he said that you should NEVER have browned/heat discolored rice show up in the hangiri for Sushi rice that you're going to serve to someone other than family members, and that when you're incorporating the sushi rice dressing (that's what he called it... not just sushi vinegar) (the mixture he used included raw unfiltered sake, sugar, home made rice vinegar among other ingredients) he said it was imperative that while you're cutting the rice, that you have a second person using a hand fan (or electric fan) blowing on the rice in the at the same time to give it that pearlescent sheen that the best sushi rice acquires. What's your opinion on those two points? (that it should not have discolored rice in the sushi rice, and that it should be fanned as you incorporate the dressing into the rice to give it that glossy pearllike shine it gets) I've noticed a difference in the mouth feel and taste of the sushi rice when it's fanned, it gets a stronger bite to the vinegar because it seems to evaporate on the outside of the rice grains faster, keeps the rice from sticking better, and the rice (to me at least) tastes creamier when you chew.
Steven, were the cook times the same that you learned? 10 mins on high seems really long which would explain the browned heat discolored rice?! I have seen bring to slow boil(just starts to bubble on the edges) then cook 10 mins on super low and then immediately dump it and cut in sushi rice dressing.
I don’t think the scorched rice was on purpose. I don’t think he had the pot he would prefer cause he it’s just a cheap Walmart one that’s now the good one he would use in a restaurant.
I use a different set of time in my process than he did, but to each their own I suppose. I saw that scorched rice too, and was shocked that he put it into the hangiri, and proceeded to cut it. I like that you mention the bite, the toothiness of the bite is important.
This turned out to be the best sushi rice I have ever made. I didn’t follow every single step to a T but I came close. Honestly so delicious and proper. Thanks for the effort brother.
I love your videos, but this sushi series is next level!! Appreciate you sharing the tips and tricks on sushi making so we can all make at home. Can't wait for the soy sauce recipe coz that's one of the keys to having great sushi at home! Keep up the good work!
I followed this recipe to a tee. Even bought a digital scale and it turned out like the sushi rice I get from the top local restaurants, only at a fraction of the price. Really amazing recipe and the homemade vinegar is top notch! Thanks for sharing!
You've motivated me to learn how to make great sushi rice! Today is day 1! Let's see if I can manage to make something worthy for Taku within a few weeks.
@@penguin0101 hey, thanks for asking! I’ve come very far (I don’t have to look at the recipe anymore 😂). I make it almost weekly and I’ve gotta say... it’s pretty dang good!
That’s a surprisingly detailed technique. I was half expecting to be told at the end of the video that we were being punked. And it looks terrific, now I wish for sushi.
Congratulations! You have leveled up 10 levels on your sushi rice skill after watching "Expert Level Sushi Rice | The Most Difficult Rice To Make". You are now capable of beating 99% of the population at making sushi rice. Great Job!
Great methods of making sushi rice Taku! I’ve been a sushi chef for 10 years I actually find making sushi rice the easiest part of sushi. Like anything else once u learn it, piece of cake! If ur a home cook or have culinary background u can pick this up like a day haha. Does not need years of training. Good video!
Burned rice.... 10min on high heat seems rather long. I've always seen it done on high until it starts boiling and then move it to low for 20min. similar results in the same amount of time. obviously it's a bit different with home stoves as high heat on a home stove is going to be way higher than that camp stove
thank you for the tip , i also noticed the brown rice, and makes sense what you said, i tried it today and the rice color and stickyness was rly good, just the rice wasnt compleatly done (had some raw rice core) eventho i followed the same recipe, next time will add some more water and see
That really doesn't look that bad to do at home. I appreciate that you give weights for everything. beyond the basic pots, pans, and knives, I'd say a good thermometer and scale are probably the next most important items to have to cook well and consistently.
Your sushi vinegar to rice ratio is WAY bigger than what I've seen elsewhere. Generally I see 10% - 12%, your saying to do around triple that! I'll have to give this a shot
I have made sushi rice with Jasmine rice. In fact I ONLY use Jasmine rice. I never knew it was a long grain rice until I watched your video and decided to look it up. I think *it is probably a myth that you can't make sticky sushi rice with long grain rice*. I make it with Jasmine rice every time. All I do is rinse the rice about 4 times. Let it dry out a little. Put it in a heavy sauce pan and barely cover it with water. Bring it to a boil; cover it and reduce the heat to low and simmer it for 15-17 minutes. Then turn the heat off and let it sit on the glass topped electric stove burner for another 3-5 minutes while it cools down. Then remove it from the stove (still with the cover on) and let it sit another 2-5 minutes. Then I remove the lid, fluff the rice and move it to another dish to add the vinegar mixture like you show in the video. It comes out very well every time. It is perfectly sticky requiring that you wet your fingers with water to pick any up without it sticking and yet it sticks nicely to the nori sheets.
This is my 5th video on how to make sushi. I am beyond confused. All sushi rice recipes and sushi experts cook with different amounts of water/ rice ratio, clean the rice more or less, use different ratio with the vinegar mixture and cook the rice with different cooking times and methods!!! it's a fricking mindfield!
I just measured everything by eye and made the vinegar to how I liked it. I feel like what he did is doing too much for at home sushi but I guess that’s how they do it at restaurants 🤷🏻♀️
Hi Outdoor Chef Life, just chicking in. I saw this dude, he goes with The Sushi Man name... lame. He copied all of your instructions. Let me remind you that you're THE MAN. Don't let stuff like this gets through your way. You're better than that. Love you Outdoor Chef Life, you make my life happier. XOXO
Actually, when they taught me how to make rice (my masters) when you put the rice on the fire and the first boil starts, you lower the heat and count for 20 minutes and that's it, it is perfect and the bottom doesn't burn.
I saw that too. He edited the video so the brown parts were underneath on the next clip so you couldn’t see it. I was actually surprised when I noticed the wide vent in the pot he used before he put the heat on as well as when he put the lid on, he had the vented part of the lid (holes in it) lined up with the pot vent. I couldn’t imagine why he would make rice in that pot. Anyway what happened was he lost too much moisture too fast which caused the bottom to brown.
Love this episode. I remember watching Gordon Ramsay in "The F Word" when he visited a sushi restaurant in London. The sushi chef had spent his first three years there just washing the rice before moving on to other tasks. Americans just don't have that kind of patience.
It was like watching my grandma making rice. She had an old white porcelain tub she would bring out for this. Every New Years I would stay up late making the sushi. My favorite had a fried tofu shell. Thank you for the memories.
Update on my results! Everything turned out perfectly with the rice! I just made a little more but basically followed the same tips as you provided down to the ratio with rice vinegar. My lady and everyone in my house loved it! There was a funny moment when my brother was questioning about the rice not having enough water or it looking like too much evaporated (we're cambodian so you know how we all make rice is pretty common lmfao) Anyways the rice was my biggest concern for everything and also bought a Hangiri as well because I did not want to settle for a mixing bowl surface area. ♥♥ much love man and thank for leveling me up
Ahhhh finally! A more reliable way to make sushi rice at the perfect texture and flavor at the professional level when you don’t have a big commercial rice cooker like they do at restaurants (they’re very expensive and don’t sell a lot of them anymore). So that particular equipment most likely gets passed down from previous owners of sushi restaurants or your startup budget is really high. I hated making sushi rice at home because the equipment and tools you got at restaurants are so much better and easier to work with but now you’ve given me a sure fire way to recreate good restaurant quality at home. Thanks man! 👍
Greetings from germany. Damn now I know what I did wrong all the tim. EVERYTHING! A while ago I stardet testing making sushi for dinner and I failed everytime. After a couple of months we bought a microwave tupperware thingy for cooking (well it's reads pretty bad I know but this thing can make such good vegis and rice, my kitchen is very small so it was more for using space more efficincy) and it turned out, that the rice would come out much better then using a pot. With that, I started to make much better sushi formyself but... well it was still a hughe mess and not so tasty like in a restaurant. Now I know why. Because of the space problem I need to look out how to use this wooden bowl and where to store it but I think my next rice will be so much better... waaaaaay better. Thank your for sharing, here is my thumb and my abo! And
Pretty much goes along with my childhood memories of helping dear 'ol mum in the kitchen making what is today called "california rolls" cept we used sake.
he totally did. I thought to myself when he said 10 minutes of cooking on high heat "This is never gonna work out" and I was right. I think since he said he didn't have much time (or that he was running late or something) that he didn't have time to do it properly which is kinda ironic.
Yesterday i make my first sushi ever and i didn't satisfied enough with rice. I watch few tutorials of making it but none od them were that precised. Thanks for tips, now i am sure to do it better next time.
When you find yourself looking for ways to cook better rice... that's when you know... You know how to cook. It's the little stuff that a good cook pays attention to... Mind the small stuff, and you will for sure mind the big stuff....
I have a question about the ratio of seasoning to rice. I see you use 1/3. Some recipes use 1/4 or 1/5. When Morimoto demonstrates his method he uses a ratio of 1/10. Is this somehow linked to the ratio of vinegar to sugar? Are there other things that determines the ratio of seasoning to rice or does it come down to personal preference?
@@lyingcat9022 Haven't yet. Lately I have been using 1/5 when making nigiri. Maybe a little less when I'm making maki. I found that this recipe (if I read correctly) was too salty. Imo it didn't work at all when making maki with 1/5 ratio. Maybe it is better when making nigiri. I ended up adding more sugar and vinegar. The recipe on my mizkan vinegar bottle is 60 ml vinegar, 45g sugar and 10 g salt.
With sushi I feel like you guys pride yourself on the best taste. In order to create that you need to appreciate the steps needed to create a editable wrap.
Some of the steps are redundant, like picking through broken rice grains. The brunt spots on the bottom of rice is not acceptable, there is a technique you can eliminate that.
By the grace of God came across to your RUclips channel sometimes, we watch 100's recipe and we failed 1000's but, your way to do and explain sushi rice is on point. I am a big fan of different cuisines love food because learning flavors make me feel connected to my fellow's root. Rice is something that I grew up eating and cooking after so , I am very meticulous with my rice. I do appreciate everyone's rice cooking but, magic happens when a dish involve rice meaning you can't screw it. It is a 90/10 to a 50/50 so, if my meal involves rice better be good cuz chances are I won't be serving another portion or might not even finish my plate. You right to say about the saggy rice we get in our sushi today. I can't enjoy sushi in Brooklyn restaurants no more and I haven't gone to Manhattan restaurants in a while. Between the saggy rice and the absolutely horrible way to mistreat the fish I am now down to making my own. As a person that grew up eating rice I understand the process that involves cooking the right rice so, wasn't hard or tedious to understand sushi rice. You make me understand why I can't enjoy my sushior sashimi when the rice is so gooey now all over the sudden makes sense thank you. BTW do you own a restaurant in NYC?
I’ve been trying to make the perfect rice for almost 10 years. I tried this recipe and I was really amazed, it was delicious. Best for you Taku from Argentina, u rock!!!!!!
After you've added water to the rice: 1. Place your index finger inside the pot. Stop when your finger touches the *top* of the rice (not the bottom of the pot). 2. The water level should reach the first line on your index finger. This goes for any amount of rice, large or small. 3. Put pot on stove, turn heat to maximum. Wait for the water to start boiling. 4. Let rice boil for 3-5 minutes. *Note: If most of the water has boiled out, the rice has been left on high for too long and will be very hard. One can add water to try and "salvage" it, but it's best to start over if this happens. 5. Turn stove to medium heat. Place tinfoil over pot and add lid. Leave rice on medium to steam for 10-15 minutes. 6. Turn stove to low heat for 5-10 minutes. 7. Turn stove off, let rice rest. *Timings may vary depending on stove, quantity of rice, and type of pot used. Amazingly, this video is super similar to how we steam make rice in Jamaica lol. Rice is staple of many people's diets so we're taught how to make it from an early age (my parents taught me cooking + how to make rice when I was 11yo). Keep practicing with small pots of rice, everyone burns theirs a few times while learning. You'll get there! :)
I dont think so... I think he may have messed up, a little, but not sure. My guess, is the pot and stove are very different from what he uses in the restaurant, and how to cook rice is very dependent on equipment. I have seen shifts as big as 1:1 to 2:1 water to rice ratios, depending on different pots and stoves. You can even see his familiarity with the pot and lid, because he was not aware that it was letting a lot of steam out. That escaping steam was one reason it had some browned color on the bottom. I would suggest just not going as long in the high heat. maybe 2-4 minutes, and then simmer, for 12 rest for 12, or something like that.
Thank you so much for sharing! I was always wondering why my sushi turned out mediocre now I know that it’s all in the rice. Keep up the great work. Best cooking channel that exists
Sir - I'm a sushi instructor. I've been a sushi instructor and tour guide to Japan for 15 years. I greatly, greatly appreciate your video, however, I definitely disagree with a few critical spots. But thank you again for posting. BTW - you and I have the same sushi vinegar (seasoning) recipe, although I will use Uchibori Mino or even top quality akazu when its available from Akitakomachi, Japan. thank you again for posting.
@@otroflores91 1:1, depending on the type of rice. An exquisite rice like Akitakomachi will require less water while Koshihikari or Tamaki Gold will require 1:1. And I am sorry to say this - but I use the ratios to the tiniest degree. I'm really, really specific with the rice.
american measurements: 3 1/3 cup rice vinegar 1 1/4 cup brown sugar 2/3 cup salt alternatively, half the amount 1 3/4 cup rice vinegar 2/3 cup brown sugar 1/3 cup salt for me to remember :)
It seemed burnt for me too. I too find it odd that he did 10 mins on high heat, seems like too much. But on his defense it seems like he wasn't used to that pot and the strainer on the lid let a lot of steam out before he noticed.
Thank you, I didn't know the ratio, that helps a lot. I paid $5 for a triangular type sushi at a restaurant and decided to try to make my own, now i have a sushi kit but have no idea what the triangular sushi is called. The kit came with small plastic forms
Thanks for video. Even though I am not an expert but many non-chain/non-fast food rice-serving Asian restaurants have their distinctive ways of preparing and cooking rice (mixing 'old'/'new' rice from different regions, cooking rice with certain types of water...etc). Separately, I always save those rice washing water because my mom told me that they are very nutritious for plants!
yeah I'd love for him to mention this and how to solve it. I'm sure it was because he wasn't using his usual pot. For me 10 mins high heat is too much. I only do 2 mins boil, 10 mins low, 10 mins simmer and it works on my pot
Gracias Viejo, (thank you bro) i started making sushi 6 months ago because the covid I lost my job and well im try to do my best but now i learnt to mucho from you, thank you, i will do it tomorror as you show it in your video. Thanks for all
they arent scaled up that much, i work in a high class sushi bar and its basically the same as hes doing. just alot more rice lol, the techniques are exactly the same. something as tricky as rice cant be done faster in any way it wont come out at its best!
@@TheMasterchef123 thanks for your response. So it's just a lot more rinsing and time. Would it be done before the restaurant opens? Or during hours? Or both?
@@tavishbryan1317 well 99 percent of restaurants, we get there about an hour early before we open for customers to do prep, but if we have enough rice then we will wash and rinse during the day for the next day, in some cases it’s really busy we will cook rice 2-3 times a day. It’s just one of those things you adapt to and learn when it needs to be done, I have a story from when a nearby restaurant actually ordered 20 orders of white rice from us because they ran out and didn’t wash any ;) and one time we ran out of sushi rice and had to use the white kitchen rice with sushi vinegar , yes it happens to everyone and nobody’s proud of it lol.
Thank for the video mate. I can concur on your method. I was taught by a sushi-chef friend of mine who runs a lovely place in Kyoto. Having not made it for years, I had forgotten if the drying method was before the 10 min soaking or after. Thanks for the reminder. 教えて頂いた方法に同意します。昔、僕が京都寿司屋を経営している友人に同じ作り方を強制的に身につけられた。(笑）ただ、水を切るタイミングが思い出せなくってこっちに来ました。素晴らしいビデオありがとうございます。
The rice burned. Adjust the heat lower than 100%. Common sense, perhaps, but for me following the instructions without questioning, this was the result.
I was in the mood to fast one day and used minute rice for some cheap rolls with just avocado, thin sliced carrot, and cucumber. Just for a quick fix and to see. It wasn't that bad. I was happier with my roll than some gas station sushi.
when making rice for myself i just polish each grain by hand 1 time until it shines and no problem
You need a bench buffer from harbor freight my man, you're taking the long way. Reminds me to ad more calrose rouge to my list.
Same it works for me especially when I separate all the grains when breaking it up it’s real quick
Sir
😂 sir? Sir!!🤣
Thanks for these tips. My sushi journey is elevating 😁
Good job on the video. The only thing I would add is it helps to cool it with a fan. And after it is ready, transfer it to a separate non-metal container while slightly warm and cover with a moist cloth for use immediately. There are two schools of thought. I subscribe to the warm rice, cool (not cold) fish school. Never refrigerate sushi rice. This is why prepackaged, refrigerated sushi tastes so bad.
Remember folks, as complicated as this seems, this is a very basic sushi meshi making lesson. It is actually much more complicated than you could ever believe. I was a sushi chef for over 20 years - now retired. It took me two years to learn to make rice just to get to the basic minimum competency level - one year to go through the seasons of rice, and another to practice what I learned the first and achieve consistency. A student of sushi studies this their entire life.
As such it is impossible to condense and impart the knowledge learned over many years into a video, and everyone should be aware of that. But just to give you an idea of what needs to be learned, I'll describe the process. First, one needs to learn about rice, which can be a lifetime study on its own. Next the water used for washing and cooking, the correct temperature, Ph and the minerals in it and match it to the variety of rice being cooked, (just as one matched the sharpening stone to the knife being sharpened) as this not only influences the texture of the rice, by the rate of penetration of the grain but also the taste. Then one must determine the moisture and starch content of the rice. This is determined by the season, the storage conditions, etc. as this determines how the rice will be prepared and cooked. Master chefs have also been known to blend their rice to get the exact taste and texture they are looking for. Of course his is also influenced by the season, as well as many factors. Truly making sushi rice is an artform.
For example, the season of rice goes like this. Rice is harvested in the summer to fall, depending on location. Freshly harvested rice is called shinmai, which is is exceptionally sweet and delicious, but is entirely unsuitable for sushi, though it may be blended (15-20%) with komai (older rice) depending on the chef. But rice changes throughout the year. A rice labeled shinmai in December has entirely different moisture and starch content than one in February. Even two bags of identically labeled rice may cook differently depending on where it was stored and how it was handled and milled. Some finer restaurants with a high reputation either have their rice custom milled or mill it themselves. This is how much detail is required to make perfect rice every time, as consistency is the goal.
And I have not even mentioned the sushi su (which varies by restaurant, but with edomaezushi always uses a special red vinegar, akazu (made from sake lees), which often blended with rice vinegar. The best is not available here, as it is aged for over 10 years and has a limited production. In fact it's not even available to lower level Japanese sushi bars. There are a few brands that are imported here, like Yokoi) that are close, and a little less expensive too. Anyway, I could bore you for days with the intricate details and precision that is required. Though actually cooking the rice has gotten much easier than using an old gas commercial Rinnai rice cooker (that I used for many years), now that modern, fuzzy logic, computerized rice cookers are available that actually learn and get better as they cook, making a home sushi chef's job much easier.
I've been cutting rice for years, and I don't think I'll ever tell myself I'm an expert. I love the depth you go in your comment, and I'm sad it isn't higher on the page. Thanks Chip.
Chip, I’m late into this but your comment should have been pinned. Thank you.
This is awesome! Thank you so much for sharing!!
This is super informative, thanks for sharing!
My cousin bought a sushi restaurant last year and said the rice was the hardest part of making sushi. Every step from cleaning the rice to forming the rice for the nigiri was important and anyone who understands sushi can tell a bad batch vs good batch. Thanks for sharing the video!🍣🍣
Mulgogi Fishing Easily the hardest part of making sushi. It makes or breaks how good the sushi is
@@thedaviddabrow You put the rice in your tesla and drive to oregon
I've been making sushi rice for years just like this.
It takes some time and patience to get to this level.
Thank you so much for the sushi vinegar recipe.
while i know some viewers want the "outdoor" content of this channel, i am actually glad that i am learning more sushi chef stuff here. show us all of your skills for omakase taku, we will watch them all
Glad some people like these!!
Ytuuuttutuuuuttuuiuttuut
💯
I've literally watched all of these videos in like 3 days. no regrets this is where its at
i just sat here and watched a 13 minute video about something i'll probably never make, and i enjoyed every second of it. what a great start to the day
But one day you may be called upon to make this and you shall rise to the occasion.
Couldn’t have said it better
it's honestly good content, well laid out, well represented, clear and concise demonstration as well as dialogue.
Dude, why would you not? I could drop $300 at a Sushi restaurant OR I could make it myself at home for $30. If you like sushi, learn to make the rice. The rest is pretty easy and the payoff is HUGE. (But time-consuming.)
I have been helping a friend at her sushi restaurant since March. I don’t usually cook at all, but now I can confidently make sushi rice (still long way from perfection though).
Rice to water ratio : 10:9
Wash the rice 6-7times.
After that let the rice dry for 10min.
Them leave it soak in the water (10:9) 10min.
High heat- 10min ; Center heat-10min. ;Let it rest-10min.
After mix with the vinegar - let it cool down few min.; flip and let cool down few min.
Missing a big step
@@dylanharris5991 which one?
@@baucasascasas4015removing the broken rice grains, after washing it
I feel like I'm getting the real deal here on this subject and I feel privileged (and usually ravenous) watching you and Hiro when it comes to anything sushi. When lockdown is lifted here in South Africa I will definitely be trying your rice and vinegar recipes. Can't wait to get out on the kayak and try for a tuna to go with it!
Oh Taku !you are so amazing..! I met you yrs ago In San Francisco ...so so love your work and your vids are perfection..love you with master chef hero too ! Don't ever stop handsome man !
what king of venigae u are using i can buy anyware in market or u make something y? become brouwn
glad to finally find a video that breaks down all the micro steps, always see videos that make it seem like they're showing you but I can tell they're skipping steps. thanks for contributing this
Thank you, Taku! This is the best and most thorough "how to" sushi rice video I have ever come across. You have a great and natural teaching style that is easy to follow.
this guy has the most calmest vibe and soothing voice
i'm sure it's part of taku's natural disposition but i'm sure spending time in and being humbled by nature would have that effect on people generally. nature has a way of calming the soul.
Whoever keeps downvoting your videos is probably that guy that quit lol!
😂 100%
Most definitely hahahaha XD
Been making sushi for 10 years but its always nice to see other chefs make it their own way their own way, I feel every chef has something they can teach you if your not an arrogant douche like many chefs are. I've taught dozens of chefs on how to make sushi but I feel I'm always learning something new when I meet another chef with the same passion. great vid brotha!
I really appreciate your content man. It’s been super clutch right now. A few weeks ago I was a little bummed out being cooped up/missing the little things like going out for sushi and I thought “you know what I’m gonna teach myself”(not only sushi but relearn cooking entirely) I started watching every sushi video I could find on here, learned a lot and got decently good. I watched a lot of Hiro and then your video with him got suggested, been watching all your stuff now. Love the foraging and catch and cooks (I do a lot of mushroom foraging), and I really enjoy these at home videos. It shows through that you’re a super genuine dude and I appreciate that, thanks for sharing your passion. All the best to you and Jocelyn, y’all be safe. 🙏💚
Awesome! Glad I can help!!
"you can see there's still a little murkyness to the water and that's ok"
Me: :)
"cause we're not done yet"
Me: 0_0
Gordan: "How much longer for the rice"
Tako: "3 hours chef"
Gordan: "F*cking hell"
I make sushi like this as well in my restaurant I work at as a apprentice. Even after making it for 3 years I still learning and enjoying my time with it. Thank you for the videos, they help me get through!
Awesome SIP video. I appreciate your creative and interesting content during these challenging times. Being the nerd I am, a few other items for newbie sushi makers : rice accounts for many of the illnesses attributed to sushi. Adding vinegar is for safety reasons. Sushi rice is at room temperature and the acidification inhibits bacteria growth in the RICE. Per the FDA - "Proper preparation of acidified rice is important to ensure the rice is safe to use. Rice acidified to a pH of less than 4.6 will inhibit the growth of pathogenic bacteria. Acidification of rice should occur as soon as possible after cooking."
Yes!
Here in Hawaii I was taught whenever you make rice put at least a cap full of vinegar. Often the rice sits and gets eaten throughout the day with every meal and snack.
We've eaten sushi in restaurants before and even made it ourselves a few times. But today we made the rice according to your instructions. It blew us away. It is so worth it to take these steps and to use your preparation of the vinegar. We didn't have the wooden bowl, just a glass one, but it turned out so well. The whole apartment smells from it and we're so excited to make the sushi later on.
The person that quit while learning to cook sushi rice probably did your BOH a favor. Definitely don’t want someone with that kind of work ethic handling food.
Thanks for the vid, Taku! I’m about to hit up my Mitsua and stock up on okonomiyaki ingredients!
tbh i finished watching and im just wondering how is this complicated enough that he quits....
I've been watching Sushi Rice recipes on and off for probably over a decade now just to see how it has evolved over the years and how people make it differently. One thing that I've noticed mostly is the Seasoned Vinegar to Rice ratio. I know that Sushi basically means "it's sour," and your ratio of 3:1 is pretty sour! I personally don't like mine that sour, and that much Seasoned Vinegar comes with a very hefty amount of sodium. I put about 2.5 Tbsp per 1.5C of Rice. That is perfect for me.
"you dont wanna crush the rice, now you see that small clump here? were gonna cru....."
he meant break apart the ball, not crush the grains
I thought the same thing Hehe 😆
hahahahaha fuck that made me crack up
the man is all about enjoying his life and his food and omg he does it so well. a pleasure to watch so thanks for the experience.
I was taught by a man (named Teruo) from Okinawa how to make sushi rice about 30 years ago and follow the process he showed me to this day. Most of it matches up with what you say (especilly in regards to washing and inspecting the rice before cooking it and the addition of the best quality of konbu that you can get for the water), except for two things. One, he said that you should NEVER have browned/heat discolored rice show up in the hangiri for Sushi rice that you're going to serve to someone other than family members, and that when you're incorporating the sushi rice dressing (that's what he called it... not just sushi vinegar) (the mixture he used included raw unfiltered sake, sugar, home made rice vinegar among other ingredients) he said it was imperative that while you're cutting the rice, that you have a second person using a hand fan (or electric fan) blowing on the rice in the at the same time to give it that pearlescent sheen that the best sushi rice acquires. What's your opinion on those two points? (that it should not have discolored rice in the sushi rice, and that it should be fanned as you incorporate the dressing into the rice to give it that glossy pearllike shine it gets) I've noticed a difference in the mouth feel and taste of the sushi rice when it's fanned, it gets a stronger bite to the vinegar because it seems to evaporate on the outside of the rice grains faster, keeps the rice from sticking better, and the rice (to me at least) tastes creamier when you chew.
Steven, were the cook times the same that you learned? 10 mins on high seems really long which would explain the browned heat discolored rice?! I have seen bring to slow boil(just starts to bubble on the edges) then cook 10 mins on super low and then immediately dump it and cut in sushi rice dressing.
I don’t think the scorched rice was on purpose. I don’t think he had the pot he would prefer cause he it’s just a cheap Walmart one that’s now the good one he would use in a restaurant.
@@evanwiltse6127 it was the technique... All that high heat boiling, it doesn't matter how nice your pot is. It'll scorch that rice.
I use a different set of time in my process than he did, but to each their own I suppose.
I saw that scorched rice too, and was shocked that he put it into the hangiri, and proceeded to cut it.
I like that you mention the bite, the toothiness of the bite is important.
It feels like "The ceremony of making rice". I love it!
Great video, I've probably watched a dozen rice making videos and this one was the easiest to understand as it included all the steps as well as why.
Just tried this. Great advice especially the 8:10 water to rice ratio. And the gentle washing. I used to wash the rice like I’m washing my dog.
This is fantastic! I appreciate the restaurant techniques. So much attention to detail. More videos like this!!
This turned out to be the best sushi rice I have ever made. I didn’t follow every single step to a T but I came close. Honestly so delicious and proper. Thanks for the effort brother.
I love your videos, but this sushi series is next level!! Appreciate you sharing the tips and tricks on sushi making so we can all make at home. Can't wait for the soy sauce recipe coz that's one of the keys to having great sushi at home! Keep up the good work!
It is very rare to find such quality cooking video on youtube. Thank you.
That's the real deal. Love watching you work Taku.
I followed this recipe to a tee. Even bought a digital scale and it turned out like the sushi rice I get from the top local restaurants, only at a fraction of the price. Really amazing recipe and the homemade vinegar is top notch! Thanks for sharing!
You've motivated me to learn how to make great sushi rice! Today is day 1! Let's see if I can manage to make something worthy for Taku within a few weeks.
Update! Hows ur sushi rice?
@@penguin0101 hey, thanks for asking! I’ve come very far (I don’t have to look at the recipe anymore 😂). I make it almost weekly and I’ve gotta say... it’s pretty dang good!
Finelly someone that properly explained how to make a perfect traditional sushi rice! Thank you so much taku, U R THE BEST!!!
"You want to just crush - seperate lightly" nice catch
That’s a surprisingly detailed technique. I was half expecting to be told at the end of the video that we were being punked.
And it looks terrific, now I wish for sushi.
thank you again! my sushi rice has considerably improved with this video
Congratulations! You have leveled up 10 levels on your sushi rice skill after watching "Expert Level Sushi Rice | The Most Difficult Rice To Make". You are now capable of beating 99% of the population at making sushi rice. Great Job!
Great methods of making sushi rice Taku! I’ve been a sushi chef for 10 years I actually find making sushi rice the easiest part of sushi. Like anything else once u learn it, piece of cake! If ur a home cook or have culinary background u can pick this up like a day haha. Does not need years of training. Good video!
Burned rice.... 10min on high heat seems rather long. I've always seen it done on high until it starts boiling and then move it to low for 20min. similar results in the same amount of time. obviously it's a bit different with home stoves as high heat on a home stove is going to be way higher than that camp stove
thank you for the tip , i also noticed the brown rice, and makes sense what you said, i tried it today and the rice color and stickyness was rly good, just the rice wasnt compleatly done (had some raw rice core) eventho i followed the same recipe, next time will add some more water and see
That really doesn't look that bad to do at home. I appreciate that you give weights for everything. beyond the basic pots, pans, and knives, I'd say a good thermometer and scale are probably the next most important items to have to cook well and consistently.
this basically artists preparing the best canvas for the most epic painting.
I've been trying to figure out how those top chefs make their rice for forever! Thank you so much!
The more step there is, the more fun cooking is! that just my opinion.
I add in a little short grain sweet rice to increase the sticky. Great explanation and technique!
Love this channel. Wish you said that you burnt the rice rather than covering it up. Then we would know what to do when it happens to us.
Your sushi vinegar to rice ratio is WAY bigger than what I've seen elsewhere. Generally I see 10% - 12%, your saying to do around triple that! I'll have to give this a shot
The sound of the alarm brings terrible flashbacks😂😂
Thanks Taku pointing how the importance of the rice in detail. It’s a shame everyone only cares about the fish in sushi
Can’t wait for the ponzu and soy sauce vid! Love ur work! 👍
I have made sushi rice with Jasmine rice. In fact I ONLY use Jasmine rice. I never knew it was a long grain rice until I watched your video and decided to look it up. I think *it is probably a myth that you can't make sticky sushi rice with long grain rice*. I make it with Jasmine rice every time. All I do is rinse the rice about 4 times. Let it dry out a little. Put it in a heavy sauce pan and barely cover it with water. Bring it to a boil; cover it and reduce the heat to low and simmer it for 15-17 minutes. Then turn the heat off and let it sit on the glass topped electric stove burner for another 3-5 minutes while it cools down. Then remove it from the stove (still with the cover on) and let it sit another 2-5 minutes. Then I remove the lid, fluff the rice and move it to another dish to add the vinegar mixture like you show in the video. It comes out very well every time. It is perfectly sticky requiring that you wet your fingers with water to pick any up without it sticking and yet it sticks nicely to the nori sheets.
I was like heck yeah I’m gonna be a professional chef! ( I burnt the rice and my mom had to step in and do it right...but great video!)
Just buy rice cooker.cooking rice with a stove requires skill and finesse and estimation that is developed by cooking rice over and over again.
Bro his rice was burnt too
Glad I bought the right rice. Knew I needed short grain, ended up with the koshihikari strain. Nice.
7:50 Burned rice... for that crunchy scorched texture we all love in rice... right?
This is hands down the best sushi rice guide on RUclips! This recipe is delicious!
This is my 5th video on how to make sushi. I am beyond confused. All sushi rice recipes and sushi experts cook with different amounts of water/ rice ratio, clean the rice more or less, use different ratio with the vinegar mixture and cook the rice with different cooking times and methods!!! it's a fricking mindfield!
I just measured everything by eye and made the vinegar to how I liked it. I feel like what he did is doing too much for at home sushi but I guess that’s how they do it at restaurants 🤷🏻♀️
That's true!
Hi Outdoor Chef Life, just chicking in. I saw this dude, he goes with The Sushi Man name... lame. He copied all of your instructions. Let me remind you that you're THE MAN. Don't let stuff like this gets through your way. You're better than that. Love you Outdoor Chef Life, you make my life happier. XOXO
7:50 Was the rice a little scorched on the bottom or is that something else?
🚒
I saw the same
Actually, when they taught me how to make rice (my masters) when you put the rice on the fire and the first boil starts, you lower the heat and count for 20 minutes and that's it, it is perfect and the bottom doesn't burn.
I saw that too. He edited the video so the brown parts were underneath on the next clip so you couldn’t see it.
I was actually surprised when I noticed the wide vent in the pot he used before he put the heat on as well as when he put the lid on, he had the vented part of the lid (holes in it) lined up with the pot vent. I couldn’t imagine why he would make rice in that pot. Anyway what happened was he lost too much moisture too fast which caused the bottom to brown.
Best sushi rice making video. Very thorough. Please give us more thorough sushi videos.
Who hooked you up with the haircut 💇♂️
His gf
Nah it wasn't Jocelyn. I've been cutting my own hair since middle school. No barber, no problem. It's nothing new to me!
@@OutdoorChefLife Looks good man.
That’s a nice cut. Maybe Taklyn The World needs to do a “how to” video?
Love this episode. I remember watching Gordon Ramsay in "The F Word" when he visited a sushi restaurant in London. The sushi chef had spent his first three years there just washing the rice before moving on to other tasks. Americans just don't have that kind of patience.
It was like watching my grandma making rice. She had an old white porcelain tub she would bring out for this. Every New Years I would stay up late making the sushi. My favorite had a fried tofu shell. Thank you for the memories.
Update on my results!
Everything turned out perfectly with the rice!
I just made a little more but basically followed the same tips as you provided down to the ratio with rice vinegar.
My lady and everyone in my house loved it!
There was a funny moment when my brother was questioning about the rice not having enough water or it looking like too much evaporated (we're cambodian so you know how we all make rice is pretty common lmfao)
Anyways the rice was my biggest concern for everything and also bought a Hangiri as well because I did not want to settle for a mixing bowl surface area.
♥♥ much love man and thank for leveling me up
Taku taught me sushi is all about the rice, not the raw ingredients! Ty Taku, enjoy your videos and appreciate all you and Joselyn do.
The rice looked slightly brown at the bottom of the pan, was that intentional? I've personally always removed the brown part if it happens.
I am also curious about this!
It's slightly brown because it's slightly burned.
@@martianlemon6245 I wouldn't say burned, but definitely toasted and you don't want any toasted rice on your sushi
@@chinoka but it tastes so good! Definitely not for sushi but for snacking later on heh
@@swcsomeonewhocares8707 i love that tosted rice too! just not in sushi.
Ahhhh finally! A more reliable way to make sushi rice at the perfect texture and flavor at the professional level when you don’t have a big commercial rice cooker like they do at restaurants (they’re very expensive and don’t sell a lot of them anymore). So that particular equipment most likely gets passed down from previous owners of sushi restaurants or your startup budget is really high. I hated making sushi rice at home because the equipment and tools you got at restaurants are so much better and easier to work with but now you’ve given me a sure fire way to recreate good restaurant quality at home. Thanks man! 👍
Greetings from germany. Damn now I know what I did wrong all the tim. EVERYTHING!
A while ago I stardet testing making sushi for dinner and I failed everytime. After a couple of months we bought a microwave tupperware thingy for cooking (well it's reads pretty bad I know but this thing can make such good vegis and rice, my kitchen is very small so it was more for using space more efficincy) and it turned out, that the rice would come out much better then using a pot. With that, I started to make much better sushi formyself but... well it was still a hughe mess and not so tasty like in a restaurant. Now I know why.
Because of the space problem I need to look out how to use this wooden bowl and where to store it but I think my next rice will be so much better... waaaaaay better.
Thank your for sharing, here is my thumb and my abo! And
I skip soaking for 10mins and i failed! So now i have to make another one!😣😭 it turned out undercooked rice😂.
Pretty much goes along with my childhood memories of helping dear 'ol mum in the kitchen making what is today called "california rolls" cept we used sake.
I think he just burnt the rice"😂 never the less it still came out just fine😌👌
he totally did. I thought to myself when he said 10 minutes of cooking on high heat "This is never gonna work out" and I was right. I think since he said he didn't have much time (or that he was running late or something) that he didn't have time to do it properly which is kinda ironic.
Ha ha ha. I thought so too. And I think he was trying to hide it under the properly cooked ones.
Yesterday i make my first sushi ever and i didn't satisfied enough with rice. I watch few tutorials of making it but none od them were that precised. Thanks for tips, now i am sure to do it better next time.
That guy quit because he knew learning the recipe wouldn’t stick.
Take your like and get out.
When you find yourself looking for ways to cook better rice... that's when you know... You know how to cook. It's the little stuff that a good cook pays attention to... Mind the small stuff, and you will for sure mind the big stuff....
I have a question about the ratio of seasoning to rice. I see you use 1/3. Some recipes use 1/4 or 1/5. When Morimoto demonstrates his method he uses a ratio of 1/10. Is this somehow linked to the ratio of vinegar to sugar? Are there other things that determines the ratio of seasoning to rice or does it come down to personal preference?
Have you found the answer? I’m also curious… it will take a lot of experimentation to find out on my own.
@@lyingcat9022 Haven't yet. Lately I have been using 1/5 when making nigiri. Maybe a little less when I'm making maki. I found that this recipe (if I read correctly) was too salty. Imo it didn't work at all when making maki with 1/5 ratio. Maybe it is better when making nigiri. I ended up adding more sugar and vinegar. The recipe on my mizkan vinegar bottle is 60 ml vinegar, 45g sugar and 10 g salt.
@@orroz1 thanks for the info! I will try that :) Not a fan of salt.
With sushi I feel like you guys pride yourself on the best taste. In order to create that you need to appreciate the steps needed to create a editable wrap.
Some of the steps are redundant, like picking through broken rice grains. The brunt spots on the bottom of rice is not acceptable, there is a technique you can eliminate that.
By the grace of God came across to your RUclips channel sometimes, we watch 100's recipe and we failed 1000's but, your way to do and explain sushi rice is on point. I am a big fan of different cuisines love food because learning flavors make me feel connected to my fellow's root. Rice is something that I grew up eating and cooking after so , I am very meticulous with my rice. I do appreciate everyone's rice cooking but, magic happens when a dish involve rice meaning you can't screw it. It is a 90/10 to a 50/50 so, if my meal involves rice better be good cuz chances are I won't be serving another portion or might not even finish my plate. You right to say about the saggy rice we get in our sushi today. I can't enjoy sushi in Brooklyn restaurants no more and I haven't gone to Manhattan restaurants in a while. Between the saggy rice and the absolutely horrible way to mistreat the fish I am now down to making my own. As a person that grew up eating rice I understand the process that involves cooking the right rice so, wasn't hard or tedious to understand sushi rice. You make me understand why I can't enjoy my sushior sashimi when the rice is so gooey now all over the sudden makes sense thank you. BTW do you own a restaurant in NYC?
Washed rice 20 times, still managed to burned it and killed mild flavour.
iamHoshi so is it burned or not?
@@dilbyjones when rice is brown straight off the pot, you can safely say it 's burned...
@@dimitris7368 scorched rice
yup i burned it as well. maybe my pan is too cheap for this method.
@@hulk7280 this is the part that takes practice . I've worked and worked at it
I’ve been trying to make the perfect rice for almost 10 years. I tried this recipe and I was really amazed, it was delicious. Best for you Taku from Argentina, u rock!!!!!!
7:50 is it normal to get burnt rice in the process? Just a honest serious question.
After you've added water to the rice:
1. Place your index finger inside the pot. Stop when your finger touches the *top* of the rice (not the bottom of the pot).
2. The water level should reach the first line on your index finger. This goes for any amount of rice, large or small.
3. Put pot on stove, turn heat to maximum. Wait for the water to start boiling.
4. Let rice boil for 3-5 minutes. *Note: If most of the water has boiled out, the rice has been left on high for too long and will be very hard. One can add water to try and "salvage" it, but it's best to start over if this happens.
5. Turn stove to medium heat. Place tinfoil over pot and add lid. Leave rice on medium to steam for 10-15 minutes.
6. Turn stove to low heat for 5-10 minutes.
7. Turn stove off, let rice rest.
*Timings may vary depending on stove, quantity of rice, and type of pot used.
Amazingly, this video is super similar to how we steam make rice in Jamaica lol. Rice is staple of many people's diets so we're taught how to make it from an early age (my parents taught me cooking + how to make rice when I was 11yo). Keep practicing with small pots of rice, everyone burns theirs a few times while learning. You'll get there! :)
With such a small amount of water on high heat. It burned like hell within the first 90 seconds. Guess I need to do all that crazy washing again
Oh and I need to spend an awful amount of time removing the burned rice from the bottom of my pot. Oops
I dont think so... I think he may have messed up, a little, but not sure. My guess, is the pot and stove are very different from what he uses in the restaurant, and how to cook rice is very dependent on equipment. I have seen shifts as big as 1:1 to 2:1 water to rice ratios, depending on different pots and stoves.
You can even see his familiarity with the pot and lid, because he was not aware that it was letting a lot of steam out. That escaping steam was one reason it had some browned color on the bottom. I would suggest just not going as long in the high heat. maybe 2-4 minutes, and then simmer, for 12 rest for 12, or something like that.
@@johnandbuddy I'll give it a thought for next time. Thank you for sharing as my rice skills have always been rather ordinary
Thank you so much for sharing! I was always wondering why my sushi turned out mediocre now I know that it’s all in the rice. Keep up the great work. Best cooking channel that exists
Just like when washing the frijoles u take out the broken bits .
I love that you give ratios and give them in metric with the scale. I have now seen a few of your videos and have subscribed! 👏 bravo!
7:51 did he ... burn the rice? looks kinda brown. and he adds the vinegar after, so ...
The best how to make sushi rice video on RUclips!! Thank you for making this video!!!
are we supposed to scorch the rice like how you did it?
Sir - I'm a sushi instructor. I've been a sushi instructor and tour guide to Japan for 15 years. I greatly, greatly appreciate your video, however, I definitely disagree with a few critical spots. But thank you again for posting. BTW - you and I have the same sushi vinegar (seasoning) recipe, although I will use Uchibori Mino or even top quality akazu when its available from Akitakomachi, Japan. thank you again for posting.
What's your method? Or rice to water ratio.
@@otroflores91 1:1, depending on the type of rice. An exquisite rice like Akitakomachi will require less water while Koshihikari or Tamaki Gold will require 1:1. And I am sorry to say this - but I use the ratios to the tiniest degree. I'm really, really specific with the rice.
"had a guy quit on me"
Me: o_o aight I'm out.
me too
american measurements:
3 1/3 cup rice vinegar
1 1/4 cup brown sugar
2/3 cup salt
alternatively, half the amount
1 3/4 cup rice vinegar
2/3 cup brown sugar
1/3 cup salt
for me to remember :)
7:49 the rice got burnt! High heat for 10 minutes? When I cook koshihikari, I'm using 1.33 : 1 water : rice (by weight).
also, 2 mins high heat until it starts simmering, then 12 mins simmering and 12 mins resting works perfect for me.
It seemed burnt for me too. I too find it odd that he did 10 mins on high heat, seems like too much. But on his defense it seems like he wasn't used to that pot and the strainer on the lid let a lot of steam out before he noticed.
Thank you, I didn't know the ratio, that helps a lot. I paid $5 for a triangular type sushi at a restaurant and decided to try to make my own, now i have a sushi kit but have no idea what the triangular sushi is called. The kit came with small plastic forms
Since I’ve tried Koshihikari, I’ve become a poorer man.
Thanks for video. Even though I am not an expert but many non-chain/non-fast food rice-serving Asian restaurants have their distinctive ways of preparing and cooking rice (mixing 'old'/'new' rice from different regions, cooking rice with certain types of water...etc). Separately, I always save those rice washing water because my mom told me that they are very nutritious for plants!
did u notice how he burned the bottom of the rice and then cut it of the video 😂
yeah I'd love for him to mention this and how to solve it. I'm sure it was because he wasn't using his usual pot. For me 10 mins high heat is too much. I only do 2 mins boil, 10 mins low, 10 mins simmer and it works on my pot
Gracias Viejo, (thank you bro) i started making sushi 6 months ago because the covid
I lost my job and well im try to do my best but now i learnt to mucho from you, thank you, i will do it tomorror as you show it in your video. Thanks for all
This takes so long. I'm always so curious how time consuming and nuanced processes like this are scaled up for restaurant work
they arent scaled up that much, i work in a high class sushi bar and its basically the same as hes doing. just alot more rice lol, the techniques are exactly the same. something as tricky as rice cant be done faster in any way it wont come out at its best!
@@TheMasterchef123 thanks for your response. So it's just a lot more rinsing and time. Would it be done before the restaurant opens? Or during hours? Or both?
@@tavishbryan1317 well 99 percent of restaurants, we get there about an hour early before we open for customers to do prep, but if we have enough rice then we will wash and rinse during the day for the next day, in some cases it’s really busy we will cook rice 2-3 times a day. It’s just one of those things you adapt to and learn when it needs to be done, I have a story from when a nearby restaurant actually ordered 20 orders of white rice from us because they ran out and didn’t wash any ;) and one time we ran out of sushi rice and had to use the white kitchen rice with sushi vinegar , yes it happens to everyone and nobody’s proud of it lol.
Stop being a little girl about it
Thank for the video mate. I can concur on your method. I was taught by a sushi-chef friend of mine who runs a lovely place in Kyoto. Having not made it for years, I had forgotten if the drying method was before the 10 min soaking or after. Thanks for the reminder.
教えて頂いた方法に同意します。昔、僕が京都寿司屋を経営している友人に同じ作り方を強制的に身につけられた。(笑）ただ、水を切るタイミングが思い出せなくってこっちに来ました。素晴らしいビデオありがとうございます。
Wow, how this rice expert just messed up his rice...
I’ll trust a Japanese sushi chef over some random slob’s RUclips comment.
lol i didn’t recognize it at first until i saw your comment and found it weird how he edited the part out where he dumps the rice to mix
how? i see a perfect result
the grains are very seprated and looks perfectly cooked
Cheers bro!!! I was literally just talking to my wife about making some sushi rice with our fish and broccoli. Hop all is well!🤙🍻
The rice burned. Adjust the heat lower than 100%. Common sense, perhaps, but for me following the instructions without questioning, this was the result.
His rice was burnt as well on the bottom. I don’t think this guy is a good sushi chef…
I was in the mood to fast one day and used minute rice for some cheap rolls with just avocado, thin sliced carrot, and cucumber. Just for a quick fix and to see. It wasn't that bad. I was happier with my roll than some gas station sushi.