Sushi - How to Make Sushi - How to Cook Rice with a Pot
How to Cook Rice
with a Pot
Cooking rice with a pot is very easy. A
non-stick pot is recommended, but not necessary. If you get some rice
the surface of your pot, simply put water in it and let it soak for
half an hour, and it will easily come off. The modern state of the art
cookers that use induction heating, and special alloy pots can cook the
fluffier, and chewier, but rice was always cooked with a pot before the
cooker was invented. It just requires more attention while cooking it.
For sushi rice, less water is used than
cooking ordinary rice, since sushi vinegar is added later. The rule of
for cooking rice for sushi is to use 25% more water than the rice
if you are cooking 1cup of rice, then use 1 1/4 cups of water. (New
that are available in the autumn may only need 22~23% because they have
water content). Many people say that the water level should be at the
of your hand’, but that depends on the thickness of your hand, so it is
to stick to accurate measurements until you get used to it.
Begin by measuring the amount of rice you want to cook and put in the pot. Add water
just enough to barely cover the rice.
Wash (polish) the rice by rotating your hand around the rice, and grasping it loosely. The
rice should escape through your fingers while scrubing themselves. Repeat this
'mix and grasp' movement for about 10 sec.
Rinse with water, and then discard
completely. (You can wash the rice in a fine
colander (right image) if you find it difficult to drain the rice.)
Repeat this two more
Japanese rice does not require much polishing as before, for it is done
manufacturer for most of them. They should be labeled “musenmai”
or “non-wash rice”. Only quick and light polishing is
required for these.
Measure, and add water
for cooking. Let the
rice soak for about 10 min.
Place lid on top, and
set on high heat. (If
you have a hole on your lid for the purpose of
venting, try to seal it
aluminum foil, or anything that works.)
When the rice starts to
boil (don’t worry
over flows), quickly set to low heat. Let it
simmer for 15~20 min.
You have to be very
alert near this point, or
you will burn the rice if your timing is off. When
no more water, or
are seen turn the heat off. You are now done cooking the rice.
(If you don’t have a see through lid,
inside very quickly and try not to let too much
cooking rice for ordinary use, roughly
3% more water is required. When the rice is cooked, turn the heat off
over the rice inside the pot and place the lid back on and let it rest for
Continue on to: How to Make Sushi Rice.