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anyone got a good sushi rice recepie?

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kenshin-dono:
ah shoulda been a bit clearer. I wasn't asking for ratios for water to rice. As morgia pointed out, I was asking for ratio of sugar to vinegar/salt for seasoning the rice once its out of the cooker. Hell, the cooker itself plainly says not to throw seasoning in it while its cooking =) One thing odd about my cooker though is that the cup it came with and tells you to use is not actually a full cup. its about 6 OZ. It specifically tells you to only use the cup provided so i always assumed you use one of their full cup for all the ratios listed. i wonder if ive been using too little rice by 2oz's this entire time?

As i said this is for onigiri not actual sushi. Actually, do people even traditionally even add a sushi seasoning/vinegar mix to regular rice balls? I just tend to prefer it because it makes it taste a bit sweeter. I am aware the stickiness has nothing to do with the seasoning added after cooking, i just like the taste it gives and it makes it a bit easier to pat into the balls. The rice tends to come outa the cooker quite sticky as is.

Has anyone ever tried using glutinous/sweet rice? I considered trying that but i think you use that stuff to make mochi, so id imagine it would be absurdly gooey/sticky. Im really not sure what its consistancy/flavor is like. Plus i never see it around here id have to look online. I think its also called Thai sticky rice. Spin mentions trying arborio rice for fun. Ive never used that i looked it up and it looks like a really chewy type?

oh and also @spin. I should clarify, i dont actually boil the mixture, it really is just to heat it up and melt the sugar, as well as blend the flavors better. If you boiled it it would probably ruin the flavor. Ohhh benito flakes, that sounds good. unfortunately i never see that around here anywhere. I can sometimes find the Konbu though and like i said i do throw a pice of that in there.

maybe i should try the setting for the glutinous rice with the regular rice on the cooker and see how goopey that makes it, lol.I usually just use the plain rice/short grain setting on soft

TwEeD:

--- Quote from: kenshin-dono on January 06, 2010, 08:07:11 PM ---As i said this is for onigiri not actual sushi. Actually, do people even traditionally even add a sushi seasoning/vinegar mix to regular rice balls?

--- End quote ---

Nope, apart from salt no seasoning/vinegar is traditionally added

TwEeD:

--- Quote from: kenshin-dono on January 06, 2010, 08:07:11 PM ---it makes it a bit easier to pat into the balls.
--- End quote ---

Well there is a method that I always use that makes it easy to make the shape if you don't have moulds or having trouble doing it barehanded:

I use a small bowl which I put a plastic foodwrap in. Just wet it a bit with salted water (so the rice doesn't stick to the wrap), remove the excess moisture and put the rice in. If you'restuffing it just make a hole in the middle for it, add the stuffing and cover with rice. Take the wrap out of the bowl by the sides overlapping the bowl and twist it at the top until you end up with a wrapped ball with all the air out. This should make it easier now to make the triangular shape with your hands, the rice will be better compressed/sticked together and no chance it falls apart before your finished with it. Also it helps to counter the heat if the rice is still very warm

Btw: Stickyness isn't altered by seasoning afaik, what is important is washing it the right way (rinse 3-4 times, after that gently put pressure on the rice between your palms but not so much that the grains completely break, proceed with rinsing again until the water gets clear, let the rice dry for a half hour and then let it soak in water for another half-hour/hour) and letting the rice rest for 10 mins after cooking (I don't use a rice cooker so I put a tea-towel over my pot after cooking)

spinsane:
Onigiri, right. Sorry. I get excited when someone mentions food...


--- Quote from: Morgia on January 06, 2010, 10:13:47 AM ---spinsane... we were never talking about pre-seasoned rice. We were barely talking about the ingredients that you add into the water in which the rice is boiled. Ever asked yourself why you boil pasta and rice in salted water? One reason is the flavor of the endproduct of course, since salt will be allowed to be absorbed during the cooking process.. but another reason is that salt actually has an effect on the boiling temperature of water. Since usually neither of us lives on absolute zero height, water in our kitchens doesn't boil at 100°C, but rather at around 95-98°C. Salt lowers that boiling temperature even further, so as to achieve a "perfect" cooking temperature for aforementioned food at around 85-89°C (merely adding salt won't usually lower the boiling point that far unless you use A LOT, but it achieves a good middle).
And I really doubt that the vinegar was added for storage reasons. If you want to store rice, you store it in its dry form. Rice is usually cooked in just the amount you need. So it's really more of a taste thingy. Plus the extra fertility of the added sugar would ruin the storage effect of vinegar anyway. (Unless you use a huge amount of sugar and produce sirup... that's too much - even for fungus :P )

--- End quote ---

Shushi rice is basically the equivalent of pickled rice- historically, restaurants make large batches of rice that wont always be consumed all the way, a little vinegar will allow it to last a bit longer than normal. I said that traditionally they would not have used sugar at all, but it would be added in the future to create a contrast with the vinegar flavor to make it more palatable. Right on the salt thing, if I implied otherwise then it's my bad. "All ingredients added to "sushi rice" is done so AFTER it is done cooking" doesn't mean that salt should be excluded from boiling. Salting to taste and salting boiling water is a different thing entirely.

Arc-sama:
Well I don't make rice balls (Onigiri) ... but more like a sushi roll.

I lightly toast the nori on the stove to get it crispy.  Then I apply a layer or rice to about 75 to 80% of the nori.  The more rice that is added the thicker your roll will be.  Add salt to taste, roll from the edge that has all the rice.  The edge that has none is the end part.  I wet the edge of the nori with water using my finger then seal & eat.

I don't use any seasonings or prepping the rice prior to making my rolls.

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