Perfect Japanese Rice Recipes

Steps:

• Wash rice in a fine sieve placed in a bowl until the water runs clear, about 3 or 4 times. Drain. Let rice rest 20 minutes.
• In a heavy-bottomed saucepan with a tight-fitting lid, add rice and 3 cups cold water. Make a well in the center of the rice. Cover, and bring to a boil over high heat. Reduce heat to medium, and simmer for 13 to 15 minutes, depending on the freshness of rice. Reduce heat to low, and cook for an additional 7 minutes. Remove from heat. Do not remove lid. Let rice rest for 15 to 20 minutes before serving.

Steps:

• The most important thing to get right when cooking sushi rice is the ratio of rice to water. It's better to use a volume measure rather than weighing. Use a cook's 250ml measuring cup if you have one, or a short glass, teacup or small mug. Once you've made one batch, you'll know how much cooked rice that measure makes - it should be about 2½ cups.
• Measure out 1 cup rice into a saucepan, rinse the rice, swirling it around the pan, then drain off the water. Try not to lose any of the rice. Add 1½ cups water (about 375ml).
• Bring the rice to a simmer quickly, put on a tight-fitting lid and reduce the heat to low. Cook for 13 mins - don't take the lid off.
• Check a couple of grains at the top - the rice should be just about cooked and the water evaporated. If not, continue to cook and check at 2 min intervals, each brand of rice will differ. Turn the heat off and leave the rice to stand with the lid on for 10 mins so all the moisture is absorbed. Add sushi rice seasoning, if you like, and serve.

Steps:

• Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Cool until cool enough to handle.
• In a small saucepan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.

Steps:

• Wash rice in a colander until water runs clear.
• Drain well and then soak for 30 minutes.
• Put rice and water in a sauce pan make sure it has a tight fitting lid and wrap a tea towel around the lid to keep the steam inside
• Heat until boiling then turn to low and steam for 15 mins finally turn the heat off and let stand for a further 15 minutes. DO NOT LIFT THE LID OFF AT THIS TIME!
• Let the rice cool enough so it is warm but won't burn your hands when picked up.
• At this point if using fillings or flavorings add them to the rice.
• Wet hands and add a little salt if you feel like it. Take some rice and shape it into a circle, triangle, cat head whatever you want.
• It is quite difficult don't worry if yours are wonky!
• Add filling and or garnish at this stage and finish with a strip of nori either round the edge or as a "napkin" at one end.