Sushi style rice?

Question

I'm looking for a recipe that will allow me to cook (or steams) rice that you would normally find in Sushi restaurants. I want it for the way it sticks together and can easily be picked up with chopsticks.

I know Tai culture has a recipe for "sticky rice" and would like that recipe also. I believe it's made with Caro Syrup but what else??

Answer 1

Sushi rice is cooked from short grained or medium grained rice, which is naturally stickier than long grain rice.



Also, rice used to make sushi is coated with with a mixture of rice wine vinegar, salt and sugar... sometimes mirin (sweetened Japanese rice wine) so the rice has a vinegary, sweetness to it



From the link below...

Sushi Rice Recipe - Japanese Recipe



Japanese rice is a medium-grained rice and gets sticky when it is cooked. The long-grained American rice isn't proper for sushi because it is drier and doesn't stick together.



INGREDIENTS:

3 cups Japanese-style rice

3 1/4 cups water

1/3 cup rice wine vinegar

3 tbsp sugar

1 tsp salt



PREPARATION:

After washing the rice well, cook it by pan or rice cooker.



Prepare sushi vinegar (sushi-zu) by mixing rice vinegar, sugar, and salt in a small pan.



Put the pan on low heat and heat until the sugar dissolves. Cool the vinegar mixture.



Spread the hot steamed rice into a large plate (if you have it, use a wooden bowl called sushi-oke) by shamoji (spatula).



Sprinkle the vinegar mixture over the rice and fold the rice by shamoji very quickly. Be careful not to smash the rice.



To cool and remove the moisture of the rice well, use a fan as you mix sushi rice. This will give sushi rice a shiny look. It's best to use sushi rice right away.

Makes 4-6 servings.

Answer 2

The best "authentic" sushi is the kind that is properly prepared, using the correct and freshest ingredients with the sushi chef serving the patron immediately after preparation. That means you must sit at the sushi bar. You must interact and converse with the sushi chef. You must know what you like or at least be willing to try what he/she suggests. Whether or not you drink alcohol, you should also buy a drink for the person preparing your food! There are no complex American traditions to sushi. Don't let anyone tell you that there is. When you talk about sauces, I presume that you're refering to the highly sweetened sauces that are often found on fancy rolls with numerous ingredients such as catapillar roll or inside out roll with tobiko, avocado and unagi sauce. You will rarely find these types of rolls in "traditional" sushi-yas. The rolls that you find in Japan tend to be very simple and are cut into bite size pieces. Traditional Japanese style sushi is very simple. A small amount of seasoned sushi rice is squeezed to form somewhat of a rectangle. A dab of wasabi is place on the rice and then a piece of raw fish, is laid over the wasabi. That piece of sushi is now ready for consumption. No additional seasoning should be necessary. If you want, you can dip the fish side of the sushi into a small saucer of soy sauce. NEVER dip the rice in or it will fall apart. That is the correct way. In a fine dining Japanese Sushi-ya, the chef will also advise you if another sauce such as Ponzu may be more appropriate than soy sauce. Another thing that we do that does'nt typically occur in Japan is that in the United States, we tend to place our entire order before the meal even begins. In a sushi-ya in Japan, you might order a few items to start but it's more proper to order as you go and let your taste buds or the sushi chef guide you. The biggest compliment that you can pay to a Japanese Sushi Chef is to call a day ahead and order Omekase for your party. Not all restaurants offer this. Omekase is basically, Chef's Choice. They will ask you how much you want to spend per person and whether or not there are food allergies or anything that you absolutely will not eat. By ordering omekase, you are saying that you trust the chef to prepare a special meal for you and your guests based on the ingredients which can be found fresh that day. Oishii!

Answer 3

I love sticky rice, it is ail I ever make.

Invest a few bucks in a rice cooker.

Use short grain rice. I use Cal Rose.

Rinse the rice 4 or 5 times until the water is pretty clear. Drain as much as you can. Let stand about a half hour.

Follow the directions that came with the cooker for the amount of rice and water.

Answer 4

just buy sushi rice- i got mine from kroger so probably everyone has it