How to Cook Perfect Sushi Rice Without Rice Cooker

This is how we Japanese cook sushi rice without a rice cooker. If you are actually cooking sushi, please add dried Kelp when you start heating the rice. This recipe is for plain sticky Japanese rice.

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Cooking Japanese rice takes mainly 4 process- rinse, soak, boil and steam. Following is the time required for each process : Rinse 10min / Soak 20min~1hr / Boil 20min / Sit to steam 10min

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Measure the rice precisely. The amount of water changes accordingly to how much rice you need. We measure rice with a unit of 180ml (=1 go). 1go will be a little short for 2 servings.

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Process 1. RINCE - Put the rice in a strainer and place it on a pot or bowl to receive water.

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Pour some water enough to cover the rice. Put your hand over the rice to prevent the strong tap water hit rice directly - the rice may crack with water otherwise.

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For the first rinse, stir only once and quickly lift the strainer from the water. This is to prevent the rice to soak up the smell of bran.

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Repeat the step, but you can stir the rice longer from the second rinse.

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Stir longer from the second rinse.

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Drain water - repeat the step 5, 6 & 7 for a couple of times until the water does not get too smoky.

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Pour water again.

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To rinse off the remaining bran, shake the rice in the water.

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Repeat the process until the rinsing water is this clear.

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Process 2. SOAK - Pour some water again - enough to cover the rice. Leave the rice in the water for 20min (summer) to 1 hour (winter) until the rice soaks up the water.

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Check the colour of rice to see whether the rice is ready for cooking or not. This is when I started soaking the rice. You can see some part of the rice is transparent.

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After 40min. You can see the rice is whiter and less transparent part in each of them. We are nearly there.

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When the whole rice becomes white, it's ready to cook.

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Process 3. BOIL - drain water as much as possible.

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Measure the water precisely - I used 450ml of rice (=180ml x 2.5) so I need 500ml of water (=200ml x 2.5). There are other ways of deciding the amount of water but I find this one easier.

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Pour the water into the drained rice. Shake the pod to flatten the rice. Add dried Kelp here if you are preparing rice for Sushi.

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Cover the pot with lid and place on a high fire. Leave until it starts boiling.

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When it started boiling, set the timer and keep boiling with the high fire for another 2 minutes.

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After 2 minutes, lower the heat to middle strength and simmer for 3 minutes. Use the timer again.

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After 3 minutes, lower the heat to minimum heat and keep heating for 5 to 7 minutes, until all the water has gone.

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Check if all the water's evaporated after 5 minutes. The photo is a good example - go to the next step.

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Quickly move the pot to the highest heat and heat for 20 seconds. You should hear this noise. (Excuse the ghost busters behind! I mean the clicking noise from the pot). Turn off the hob after 20sec.

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Process 4. STAND TO STEAM - Cover the pot with clean cloth and leave for 10 minutes to steam. The cloth is to prevent the water on the lid dropping on the rice.

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Dig in with a wet spoon - wooden one may be better - and turn them from the bottom.

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This is to release the steam inside.

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Serve it with Japanese, Chinese or Korean dishes. You can freeze the any remaining rice in a container and microwave for 1 min per serving.

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