Welcome back to another cooking video.
I am Chef Devaux and today I’m going to
teach you how to make sushi rice in a pot
because through the last couple years a lot
of you have commented on my videos asking
how do you cook sushi rice in a pot or pan,
because you don’t have one of these rice
cookers.
Apparently I have too many rice cookers for
my own good.
Anyway, it’s very important to know how
to cook sushi rice in a pot or pan just like
this one because then you don’t rely on
these machines, and when these machines break
you can always fall back on a reliable pot
or pan to know how to make sushi rice and
make some awesome sushi.
Alright, so let’s get going—this is how
to do it!
To start with you take some sushi rice which
is short grain rice from Japan.
It’s a very sticky rice.
I’m just going to add 500-milliliters of
this stuff and I’m going to use a sieve
and a bowl to clean it.
First I’m going to start with the sieve,
just put the rice into the sieve and then
pour water over it nice and gently.
Make sure that it’s gently just put your
hand in between the water and the rice so
you intercept the stream and slow it down.
You want to be very, very delicate with your
rice; you don’t want to break any of the
rice grains.
As you can see as I’m rinsing it there’s
a little bit of water on the bottom that’s
cloudy white and this is all the starch being
released from when the rice was milled.
It’s very important to get this stuff straight
out of it that’s why you use a sieve at
the start.
Once you’ve rinsed it and it becomes clear
just like this then you move over to the bowl
washing.
For this I’m going to get my bowl, put all
the rice into the bowl and now I’m going
to fill it up with water but make sure to
let the water hit the side of the bowl and
not directly on the rice.
Then I’m going to start washing it just
like this with my hand.
Now the technique is very simple, you just
grab the rice and let go, grab the rice and
let go, and not very hard.
The idea is to get the rice grains to rub
on each other and clean themselves.
Then also you can put your hand in and shake,
just like this.
You keep doing this until the water becomes
nice and cloudy white.
At this point you just pour it out, just like
this, make sure you don’t let any rice fall
out.
Then you add some more water again, and again
hitting the side of the bowl so it doesn’t
hit the rice directly.
If you hit the rice directly and break the
rice grain what happens is they break open
and more starch release into the water and
this will just continue the washing process,
or at the worst you’ll have starch in your
cook and then it will be very over sticky
rice, and more mushy.
You don’t want that to happen.
Also one thing to know is the water I am using
is ice cold, do not use warm water.
That is very, very important.
Just continuously do this and you’ll have
to do it about seven to eight times.
Just fill it up, clean it, make it milky and
drop out the water.
As you keep going the water will become less
and less milky every time until it should
be clear at the end of the washing cycle.
Here we go, just pour it out.
I let a couple rice grains out by accident.
Just keep rinsing it, and as you can see it’s
much more clear now, just keep doing it and
keep moving it and make sure you’re not
too rough on the rice, because otherwise like
I said they will break and it will just become
cloudy again and starchy which is not good.
At this point I think it’s clean enough
and I’m going to pour it out into a sieve
again for one last rinse and then I’m going
to let it all drain.
Here I’m going to rinse it again just to
make sure some last particles flow out.
Now just put it in a bowl and let all the
water drain out nice and slowly.
Once it’s fully drained out you add it into
your cooking pot, just like this, and then
you add 1.2 times the amount of water that
you did rice, so I used 500-milliliters of
rice, I’m going to 600-milliliters of water.
Then I’m going to let it rest and let the
water get soaked into the rice.
It will turn from a light white to a strong
opaque white and that will take about 30-minutes
and it depends slightly in what kind of climate
you’re in.
In a cold climate it will take a little bit
longer, in a hotter climate it will take a
little bit less.
Now to make the rice seasoning which is a
vinegar mix.
For this I’m going to take 200-grams of
rice vinegar and pour it into a container,
then add 90-grams of sugar, and 20-grams of
salt.
Then you take some Kombu seaweed which is
a special dried kelp seaweed that you just
tear up and you just place it inside.
You just want to let the sugar and salt dissolve
into the vinegar, and the Kombu will infuse
into the mix but it will take time.
I would suggest you make this at least two
to three days beforehand.
I usually make a big batch and then just use
it whenever I need it, and this will last
for a very long time.
It doesn’t really have an expiration date,
because you just have sugar and salt and vinegar.
Now to cook the rice, I’m just going to
put the lid onto it.
I’m going to increase the heat to medium,
and you want to keep the lid on and leave
it for 9-minutes.
After 9-minutes and you keep the lid on during
the entire process, you increase the heat
to maximum and then you cook it for a further
4-minutes.
After four minutes it will have been cooking
for 13-minutes total then you turn it off,
leave it on the stove and do not take the
lid off.
After a further 15-minutes of letting it cool
then you can take the lid off and you have
perfectly cooked sushi rice, just like this.
Then you just want to scoop it out with a
paddle, just like this, and make sure you
take only 90% of the top of sushi rice and
leave the bottom 10%.
The bottom 10% will be overcooked and most
of the time crispy and stuck to the bottom
of the pan, and you don’t want crispy rice
inside your sushi rice.
Once you’ve got all of it now it’s time
to add the rice vinegar mix, but first let’s
check out the paddle.
This is a nonstick paddle so none of the rice
sticks to it.
You can also have a wooden paddle like this,
but sometimes the rice will stick to it.
I like the nonstick best.
I am just going to take the sushi rice vinegar
mix I made before and I’m going to add it
over the sushi rice, but first hitting the
paddle and spread it around just like this.
I’ve added 20% of the volume of the uncooked
sushi rice, so if I have 500-milliliters of
rice I use 100-milliliters of rice vinegar
mix.
Here I’m going to cut the sushi rice and
separate it.
The goal here is to not damage any of the
sushi rice grains but just to separate them
enough so the rice vinegar mix can coat them
all evenly, just like this.
Once you’ve evenly spread it all out then
it’s time to fan it, and I’m going to
use the lid of a Tupperware box and I’m
going to fan it until it becomes temperature,
and then I’m going to flip it over 
and then I’m going to fan the other side,
too.
Once both sides are fanned, I’m going to
scoop it all into one corner, just like this,
just so I can reserve it for later.
I’m going to add a damp cloth over it and
that will make sure that it retains the same
moisture level it has now and doesn’t dry
out the rice while you’re waiting.
This way you can keep it for about three to
four hours.
Just put that damp cloth over your sushi rice
and then just press it lightly against it.
Alright, so once you fan the rice you’re
going to want to leave it to set for about
5 to 10 minutes, this is very important, because
otherwise the rice doesn’t stick to itself
very well, instead it will just stick to anything,
like your hands, and it will be really hard
to use.
Just leave it to set for 5 to 10 minutes and
then it will be great for molding into Nigiri
pieces or rolls, whatever you want.
Also another great tip, if you want to handle
it with your hands, you take a little bowl
of water and you add half water, half rice
vinegar, and then you just dip your hands
in that, clap off the excess moisture and
then you can pick up the sushi rice.
It sort of develops a thin barrier of liquid
between the rice and your hand, it doesn’t
really stick to your hand very well.
That’s great for if you want to mold the
rice and let go of it without it sticking
all over your hand.
Another note, if you don’t have one of these
Hangiri things, then you can just use any
other plastic thing that has a lot of surface
area that you can do the same sort of action.
Obviously it’s much nicer if you can get
one of these Hangiri’s, but if you don’t
have one don’t kill yourself trying to get
one.
Also Hangiri’s come in different qualities,
this is a very cheap one.
As you can tell the metal things aren’t
really attached to the wood, they’re just
decoration and after a while the wood will
warp and the bottom basically falls out, which
is a nice feature of the cheap ones, I must
say.
The good quality ones, they’re made of proper
wood and they last much longer but they cost
a lot more, in the hundreds instead of $20.
This is pretty good for home use, if you want
to use it a couple times and you take care
of it, the wood won’t really fall out, but
if you use it too much this will happen.
If you want one for life get this one, if
you want to use it just a couple times at
home, then just get the cheap one and it will
do the job.
Thank you for watching this video.
I hope you enjoyed it and please check out
some more of my sushi recipes and use this
sushi rice recipe to make those.
Check out all my other videos there and there
are lots of sushi recipes to try.
Thank you for watching, see you guys next
week—goodbye.
END
