I should probably call the “course” SushiRice 501 because it’s a graduate level skill. I practiced for at least a year by making it on a daily basis. My friends were well fed and it also gave me a chance to play around with making food art.
Early on I recall reading the comment – sushi rice may take years to master but it’s only good to keep for a few hours. So Tip #1 is don’t keep the rice around or save it for later. The texture changes quickly!
Hopefully the tips I share will get you making excellent rice a lot sooner than it took me. In many aspects of making the rice attention to detail is critical. At the same time you’ll develop a little bit of an intuitive sense to when it’s ready (or what you did wrong).
I’ll be covering two methods for making sushi rice. The first is a bit more involved, somewhat more traditional, and nets slightly better results. The second is the method I started using recently. I tried a new type of sushi rice and used the recipe on the bag. It’s a time and water saver and the results can be really great.
Method One Ingredients
Organic Rice Vinegar
Organic Cane Sugar