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anyone got a good sushi rice recepie?

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kenshin-dono:
just wondering if anyone knows a good ratio of rice vinegar/sugar/salt to make sushi rice? I havent done it in a while and last time i dug out the rice cooker for rifce balls, i screwed it up, it tasted blea. I dont see the premade sushi rice mix anywhere around here so i gotta remember how to make it myself.

I usually make it for about 2 cups or rice btw. I dont remember but i THINK i did something like 4 tablespoons of vinegar, 3 of sugar, and 2 teaspoons of salt, or something along that line in the saucepan. Anyone know what a good ratio for about 2 cups would be? Also do you guys usually throw a little piece of konbu in the sauce mixture? I usually do but didn't have any this time

Morgia:
gaaaahhhhh 2 ts of salt for only 2 cups of rice is far too much... it's best to add as little taste as possible to that stuff while it is in the process of cooking (I don't use a rice-cooker, a normal pot does the trick just fine as well). So cut those additives of yours down to about 1/4th. Half a teaspoon of salt is enough for your described amount... about he same amont of sugar and I'd just use a sip of vinegar out of the wrist... which would amount to one tablespoon in total I guess... GAHHH... you men that always need everything exactly quantified... >_>

mgz:

--- Quote from: Morgia on January 05, 2010, 09:10:45 AM ---gaaaahhhhh 2 ts of salt for only 2 cups of rice is far too much... it's best to add as little taste as possible to that stuff while it is in the process of cooking (I don't use a rice-cooker, a normal pot does the trick just fine as well). So cut those additives of yours down to about 1/4th. Half a teaspoon of salt is enough for your described amount... about he same amont of sugar and I'd just use a sip of vinegar out of the wrist... which would amount to one tablespoon in total I guess... GAHHH... you men that always need everything exactly quantified... >_>

--- End quote ---
yea silly us expecting some kind of rigid set amount for things while attempting to cook stuff to save time and money on experimenting SILLY US lol

TwEeD:

--- Quote from: Morgia on January 05, 2010, 09:10:45 AM ---GAHHH... you men that always need everything exactly quantified... >_>

--- End quote ---

lol, in most cases it is actually the opposite. I always have discussion with women about quantities when talking about recipes, "a bit of salt", "a good pinch of sugar", etc.. are mostly not acceptable terms in a women's cookbook. And then there is the "thing" that a overwhelming ratio of good cooks are actually male. I wouldn't go on bashing men in relation to cooking :D

(sry Kenshin, have no tested recipe for you (yet))

Morgia:

--- Quote from: TwEeD on January 05, 2010, 01:54:51 PM ---
lol, in most cases it is actually the opposite. I always have discussion with women about quantities when talking about recipes, "a bit of salt", "a good pinch of sugar", etc.. are mostly not acceptable terms in a women's cookbook. And then there is the "thing" that a overwhelming ratio of good cooks are actually male. I wouldn't go on bashing men in relation to cooking :D

--- End quote ---

hmm well...I'm not a woman then, since above mentioned quantities are perfectly fine with me :x

sorry about my little rant... it's just... my man left the kitchen in Hiroshima conditions this morning when he decided to use the sandwich-maker for breakfast... and I just finished cleaning.. >_> (don't ask me how you can make such a mess with a sandwich maker...I'll just point out that I found splatters of pancake dough on the floor...)

Back to the rice... as I mentioned before.. if you make it for sushi purposes you don't want the rice to have a strong taste of its own - after all you still want to enjoy the taste of high quality raw fish (which is not as strong as when the fish is cooked...and if it is really strong fishy taste, it's almost certain that the fish has gone bad). Wasabi and pickled ginger with a dash of lemon juice are all the spices you need here.

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