How To Cook Sushi Rice & Prepare Sushi Rice Vinegar

[@ArnoNoxFordSteyn]

Terada is so subtle and heavy under rated like OMG he's a amazing chef but he is so modest and not a showoff LOVE LOVE LOVE

[@ninjitsumaster80]

This recepie makes the most delicious sushi rice I have ever tasted. Thank you, Chef Hiro, for sharing this!

[@megrimlockisking]

Both Chef Hiro and the cameraman are highly knowledgeable in a sense that the cameraman asked questions that many viewers might have as well as well as giving us additional information when Chef Hiro is concentrating on the cooking.Great interaction,very informative! Would it be too much to ask to give us a full tour of your rest and kitchen? :D

[@circle4922]

I agree. Asking the right questions. And also showing what *not* to do, while explaining what to do. Great job.

[@yoselchoden5816]

Love u chief hero

[@TehOldFart]

@@yoselchoden5816 Pretty sure the cameraman is the owner of the restaurant...

[@victorrobles6666]

Yes very much so

[@henriquemiranda7425]

Thats is true 🔥🇧🇷🔥

[@donsmith9899]

Thanks Hiro for all your help with are attempt to make our own Sushi. After 24 years, my good friend and Sushi chief went back to Japan to be with his aging family. Soon here we are, looking at one of the best Chief in my Miami and that there is. Thanks Hiro and your camera man, for all you great food, that we will try again to follow your lead.

[@justinlloyd2446]

Thank you so much for making this video. It makes the prepping of sushi rice simple and clear. I am attempting to make sushi for the first time tonight and this is the most helpful video I have seen on the subject. Keep it up! Great job sir.

[@kllerblunt]

Okay 250cc Vinegar = 1 cup. 10oz Sugar = 1 1/4 sugar. 1oz Salt = 2 Tbsp salt. Thank you

[@Jessedog11]

+Modus Pwnens cups, 1 cup equals 8 OZ.

[@5illyMe]

But in the video it looks like there is more vinegar than sugar (by volume), so it's still extremely confusing.

[@yannistan639]

Can anybody convert those numbers to plain grams?..

[@CataclysmicPranks]

thank you

[@KishorTwist]

Use the Internet to convert to grams.

[@kelvinready3693]

My family loves this recipe. I am a beginner, but it tastes restaurant quality when I follow these steps. Lost this video and tried once on my own, I found out that the little things definitely matter 😂.

[@Jfalcon17]

Arroz Rico!!! the best! nice video! Saludos desde Puerto Rico! la isla de el encanto.

[@523FIFI]

My people

[@raymondwoodall3695]

Learning the way Master Hiro makes the Sushi vinegar is SWEET!! Another step in my self pickeling process!!

[@peterfuchs4596]

Always informative. I learn EVERY show old or new

[@michaelsotomayor5001]

245 grams of rice vinegar 280 grams of sugar (people were right about sugar seeming more than vinegar) 28 grams of salt total 553 grams of solution which is about 20 ounces 16 ounces of dried rice makes about 48 ounces of cooked rice (1:3 conversion) so it's 4 ounces of vinegar for 40 ounces of cooked rice.. or 10% of rice weight. (also this is 20% of the original solution which is about 56 grams of sugar in 48 ounces of rice apart which means in your individual roll you eat about 6 grams of sugar)

[@ratnacook56]

seems like the vinegar mixture for the rice is very sweet, i am going to make sushi tomorrow. thanks chef for sharing it.

[@samyang3254]

Thank you chef! I followed your exact recipes and they turned out great!! I can make sushi at home now, couldn't be happier!!!

[@luandyelam6097]

the most thorough and understandable step by step guide for sushi rice. thank you!

[@RavishingSailor]

Damn I randomly came across this channel when looking for sushi reviews. I absolutely love you channel an Chef Hiro! I have done a marathon on your videos. Total great content. Much love to you both

[@falphaugh]

Best video so far. whats the point in telling us how to make sushi rolls, when some people cant make the rice!

[@MakeMeBurrito32]

This comment is a sacred comment from the time before the crisis of the stuipd ppl commenting on the us videos on yt shorts

[@falphaugh]

@@MakeMeBurrito32 thank you friend

[@shuggaqube]

I lo♥e how humble chef Hiro is. It's just so pleasant and calming to watch him work.

[@peterfuchs4596]

Hands down #1 chef ever. For decade at least. And can cook anything from pork to lionfish to frog. Hiro a genius. I wish I knew him 25 year ago when I lived in Marshall Islands as he loves fishing. Would take him on my boat every day than help as prep person. Instant celebrity fir ambassadors of Japan China Taiwan Australia marshallese dignitaries and chiefs. Bet he can do sea turtle and whale well

[@triathletechink69]

Thank you so much to both of you for taking the time to make the video. You guys literally left nothing to wonder about. And you even put the recipes for how to make the rice and vinegar in the description. I have totally been making my sushi rice wrong, maybe that's why it doesn't taste like the sushi rice in the restaurants lol. Also to give up that secret with the kelp slices, is an extra bonus.

[@victordulerain9271]

thank you chef. i've been chided about my sushi being too sweet. ive been playing with my sushi zu to make it just right. i appreciate your knowledge and forthrightful steerage to make food the best it can be. you are truly a master. live long and prosper.

[@ALLBOUTTHUGLIFE]

Western English Dictionary should rename the Word: Hero.... To Hiro! Lol. You are the man. Love Your Channel.

[@petacores]

Thank you Hiroyuki Terada for sharing tips on the rice handling and the Sushi Rice Vinegar! I just caught this amazing video.

[@machetekid07]

I love how I’ve always watched this channel and I was curious on how to make sushi rice and this happened to pop up

[@DeeJayCreeper]

Thank you! I have been always fascinated about sushi and its history. Iv wanted to learn to do this for so long, now once i get back from overseas i will be starting, we just got a fresh fish store in my town! Keep up the amazing creations, i hope to come down to Miami one day to visit!

[@DeeJayCreeper]

I will!!

[@richiewishedicould6055]

thank you so much for this great lesson. I am on practical for a new job interview tomorrow and this will really help me.

[@doloreshunt8895]

Hiro, you are my fav. My husband and I enjoy your videos. Thank you

[@silentstrike220]

Glad this was finally put up, I've been waiting to see how you guys do your rice.

[@xForko]

This was very informative. I have had no idea that I was using the wrong kind of rice the whole time. I've been using whole grain, but the rice comes out slimy and has slime covering the pot but the rice was still crunchy too. Thank you for showing me the right way to do it!!

[@Elric509]

The slime comes from the powder on the rice (the starch), you probably haven't washed it thoroughly. On a lighter note, don't wash it if you're making rice pudding, the sucker will never set...

[@brendalayne4612]

I had to watch a lot of videos to get to this one to understand the measurements. I have 8 conversion pages up to try and figure out how many cups, tablespoons or ounces to use to make sushi rice. This one is easy. Thank you.

[@novembersky3749]

wow Hirosan u r wow!! Sushi is original Japanese food. thanks 4 sharing your recipe!

[@Adeline9418]

And he uses a Aroma rice cooker!!!!! Cool!!!!!

[@rickmartin9823]

I just can’t stop watching this man he’s my Hero 😂

[@gemini539]

I am a new subscriber and have been so inspired by these videos. I live in a very rural part of Virginia where there are not specialty stores and these practical tips and processes on how to make sushi (which I love btw), is so very exciting and motivating for me to try. Thank you both for working so well together and answering all the questions I have in the course of the videos!!! Fantastic!!

[@mikeb2546]

I mix in Pyrex. I actually use beakers, but glass is healthier than plastic, and absorbs less odor.

[@emily1125]

I've been looking for something like this for so long! Thank you! Thank you! Thank you! KZbin needs more of your "how to dos."

[@RNG-999]

Thank you, Camera Man and Hiro. I've never asked this to be done myself, but it was always on my mind how Hiro did it.

[@nikitaonassis6090]

i was taught to use 2 types vinegar, sugar, salt, daishi kombu if have, if not, also ok..to melt sugar. rover low heat in vinegar, mix to water..before add to rice after steaming rice..

[@drew6473]

much better way

[@sarispermata]

Thank you for sharing these video..it is very helpful to improve my new experiences making sushi. My family love sushi so much. Thanks again!

[@Delta1Duck]

Thank you for sharing your technique, Chef Terada!

[@juzt_fj]

This was perfect and exactly what I was looking for; thank you.

[@xranger3352]

You guys still use Arroz Rico??? omg thats awesome!! its very easy to find it here since I live in Puerto Rico.. Btw am addicted to your videos, it gets me hungry every time, hope I can visit you one day and meet the master Hiro! Keep up the good work on this channel you guys deserve 1mill subs!!

[@Anonymous-pm7jf]

Awesome video. Thank you for sharing.

[@tiagovirago]

I accidentally purchased too much rice vinegar and now I am happy 😃. Now, I can make sushi vinegar!

[@hagitholtzman]

Hello. the best recipe I've tasted. really upgrades my sushi. I've made and put it in glass jar [better than plastic. no chemical reaction]. the portions make a bigger amount than I consume. How long can this vinegar be kept in fridge?

[@thivan233]

You guys are doing so many delicious dishes and sushi and are inspiring, I work with sushi too, and it's awesome to see and learn from you as well. Big thanks for your videos, they are very helpful. PS: it makes me laugh every time you ask Chef Terada, how you are you? And he never says how he is, just answer back smiling and asking how are you back. Respects Chef Terada.

[@LutzKitchenByLek]

I tried your recipe my family loves it and I will do it again today but forgot the amount of the ingredients, haha. Now I come to see you again. I have to share and subscribe to your channel I don't want to lose your video. Hope to see you again soon.

[@companymen42]

Good video! Im learning how to make sushi on youtube because its so expensive to go out for sushi.

[@Anna-kb6jn]

Same here >_

[@totalannihilation9065]

I'm a little poor but it's good to go out sometimes. It's great to learn how to make it.

[@TheMrOhTwo]

ive learned so much after going through sourcing fresh fish retailers, learning the techniques and exploring the different possibilities, even though i live in a very poor country and dont have much money myself, i can now eat to my hearts content :)

[@tutuornellas4345]

Jji

[@marzahnfouche2198]

@@totalannihilation9065 lp7svurhdu4jrkdjnrjdúk38ejďjekrjtkt

[@vanpittsenbargar889]

Very informative video. Thank you for being thorough. This makes sense and will be much easier now to create beautiful sushi rolls.

[@op3l]

This is probably the most important step. Thanks for video~

[@pappiecholo823]

Good Afternoon!

[@xXMkThunderXx]

How I wish that everyone watched this video!!! I live in Mexico and there are a lot of "sushi" restaurants which don't season their rice at all, it's such a shame, since it really makes sushi stand out. My family is of Japanese heritage and I remember that my grandmother used to say that you should mix the sushi vinegar while hot and fan the rice (with a paper fan) while mixing it to make it really shiny and beautiful... is that true???

[@segundinadouthwaite690]

SOME RESTAURANTS THEY REALLY DO NOT KNOW HOW TO PREPARE- SUSHI -- IF A PERSON ATE SUSHI IN HIGH end RESTAURANTS.THEY KNEW THAT THE SUSHI THEY EAT IS NOT PROPERLY. PREPARE.

[@KathleenHoover76]

I'm a bit confused. 250cc is 1 1/4 cups and 10oz is 1 1/4 cups, right? I never thought the vinegar and sugar were equal parts in the seasoned rice vinegar. Am I understanding this correctly?

[@DrDingsGaster]

Thank you for posting this, I have been trying to find a decent set of instructions for making sushi rice!

[@DrDingsGaster]

Again thank you, I most definitely will!

[@Bergerons_Review]

I am bit confused why do you make a 250cc mix of seasoned vinegar when he only uses up 4 oz at the end? Can I make a half batch with half of everything?

[@erasmorusso]

A simplicidade do mestre é espetacular.

[@isabellelh2268]

Love chef Hiro from France.

[@zzirjukez2899]

I recommend the rice cooker he’s using. It’s super fire I use it all the time :)

[@jasonblair1114]

Me: "Chef Hiro, what is the secret to making the perfect sushi rice?" Chef Hiro: "Good Afternoon." ;)

[@homiespaghetti1522]

I mean... Try making sushi while having a bad afternoon

[@ashishclifton5316]

Great job with all the videos, learnt a lot. Thank joy and keep em coming.

[@ElJ2691]

Totally inspired me to start making my own. Thank you guys so much. You guys are awesome

[@lavenie2009]

Hi I'm a huge fan from germany. So my question is, if you can show us a method without using a ricecooker. I haven't a ricecooker at home and normally I use a pot but than it gets a little bit too sticky.

[@thrasyvoulostheboss8390]

Hello Hiroyuki-san I would like to ask you where can we find nori and if it is not for a sushi bar how can we store it so it will not be "destroyed" and you are my inspiration

[@jagernhojfernandez7001]

Kudos chef hiro..your the best!

[@evank1802]

How do you store the rice after cooking and how long does it stay there/usable? It looks like you have a large plastic bin to store it in when making it in bulk. Thanks! I appreciate and enjoy your videos they are extremely helpful!

[@atlenta1]

Thank you so much for sharing your technique. I have seen some videos say that after you rinse the rice and then add the water you should let it rest for 30 minutes before cooking it. What is your take on this?

[@32_Ronin]

Thank you guys so much, Ive been having trouble making sushi rice, now I know ! I hope to visit you guys when I make a trip down there

[@fahmed70021]

Great video chef. never realized to let vinegar mixture sit that long

[@fahmed70021]

+Hiroyuki Terada - Diaries of a Master Sushi Chef watched a lot of sushi making vids too can't wait to get in my kitchen after holidays. keep up good work chef

[@flaviof9282]

You are not a chief, you are a Wizard.

[@kaylee1902]

wow, him saying "i use about 2 oz per roll" thank you, im just once person and each time i make a recipe it always makes too much so its really awesome to know the amount of rice just to make 1 roll

[@frankperri2209]

What is the best way to preserve the sushi rice for safe and effective use for the next day?

[@frankperri2209]

So the presence of vinegar and removing the starch in the cleaning process should prevent bacterial growth from leaving it out?

[@frankperri2209]

***** Yeah i figured a restaurant would not keep rice over night. But for people who live alone, like myself, making a batch of rice is too much for one meal. Even if I only cook 1 cup of rice it's good for 4 rolls. But thank you for your wisdom and prompt answer, I will keep my rice overnight with peace of mind! :)

[@ningunoag]

Thanks for the nice video! My Question: How long can you store the sushi-vinegar in the refrigrator?

[@leithagrover9116]

ningunoag good question because we only use 4 oz of it lol

[@umami6462]

you shouldn't refrigerate rice vinegar, it will lose its taste. store in a non-humid place, away from the sun. another recipe said that you could keep it for 1 year, but idk

[@sarahgraves6759]

It's heavily vinegar based, the low pH level will keep growth from happening, but the vinegar can darken and change flavor over time. So it won't become dangerous to consume but it won't taste as fresh.

[@riswandewa9179]

from A to Z, i am learning about sushi from your youtube channel. thanks Chef

[@some5672]

can you do a video on making sushi with brown rice? I know it sounds silly but my family doesn't eat white rice !

[@danr.5017]

I'd just cook the rice as you would for a pilaf. The problem is that with the hull on it won't be as sticky so I'd always go nori on the outside to hold it together. You'd have to use a more moist filling, to keep the rolls from being dry hence Katsu rolls would be a poor choice for brown rice. Other than that it's essentially the same.

[@Linnox1]

Hiro greetings, I have some questions, it is convenient to dissolve the sugar and salt over low heat vinegar? or just dissolve in cold ?, I'll be grateful for your answer. greetings from Chile

[@shiny_greninjax1131]

Just in case you don't use cups: 250 cc Vinegar = 250 mL 10 oz Sugar = 283.5 g 1 oz Salt = 28.35 g Have fun making sushi!

[@oshintaoo]

Omfg that recipe is so wrong….>_< you can’t mix those amounts of sugar and salt

[@wills8288]

@@oshintaoo Exactly right. That is more than double the sugar for any normal sushi rice recipe. The common ratios in Japan are 4:2:1 (Vinegar: Sugar: Salt) by volume.

[@lucytran1555]

I think the sugar is bit too much ( more than half is enough) and little salty reduce sugar & salt

[@riccardoagneessens8878]

Hi guys, this tutorial was very useful for finally nailing down the rice!! could you tell me the name of the seaweed you put into the vinegar, salt and sugar mix? thanks:)

[@llamawayne6944]

It's just dried kelp, brand doesn't matter

[@risenride8580]

kombu dashi. sometimes theu only write kombu seaweed

[@funfam53879]

Used the same rice cooker, used sushi rice specifically and just halved the recipe rice and vinegar mixture and it didn't work too much liquid and way to sweet !

[@MonitoSmith]

genio total... ! amo a este tipo. si yo no fuera tan pobre pinche iria a su lugar de trabajo aunque sea para comer lo que tira a la basura....

[@nikitaonassis6090]

Rice is delicate, not to break rice, when doing shari kiri, what is the key thing to notice ? When cutting with speed, how to cut or what to feel so rice not be broken ? Should spatula brush top of rice with bottom of spatula rather than side edge of spatula cutting into rice ? Thanks !

[@GotrekGurninsson]

Just made sushi rice for the first time thank you for your videos!

[@bomaomaar3579]

then what if I make less than your dose, I want to use a dose of 250 (9.0oz) grams of rice, and how the right size for me include, the dose of (kombu kelp,and dose of sushi vinegar ingredients) thanks if you answering, Hiro

[@shayshay106]

Hello chef Hiro thank and the cameraman videos are good and informative

[@gonzaloluna3313]

hola muy buenos videos...que proporciones son para un kilo de arroz?

[@Yanbock98]

Arroz Rico, el mejor de Puerto Rico! ARROZ RICOOO!!

[@shelly5596]

Is storing any leftover prepared rice in a glass dish with a lid in the fridge ok or leave it at room temperature? I'm making it for one person, just myself and would enjoy having sushi rolls during the week, for breakfast, lunch, dinner or a snak. I couldn't eat 8 oz prepared rice in a day let alone 16 oz. You said 2 oz per roll. That's 4 rolls if I made 8 oz rice. If I make the rolls how well do they store and how would you recommend storing them?

[@kille6525]

This is very nice info also I am wondering how to make spam masubi I plan to make it for my grandma.

[@DylanWarren1]

Would you prepare rice in the same method for Onigiri/rice balls, Vinegar and all, or just cook it normally.

[@LordZanba]

Hello, everyone at NoVe. I am a long-time viewer but a first time poster. You mentioned how short grain rice is not always easy to find. If you could find it, would Chef Hiroyuki use it instead in his recipe, or would the recipe need some adjusting for short grain rice?

[@jonathandoreck7467]

So I used to have Zojirushi NS-LAC05XT with fuzzy logic. Unfortunately, it died but I absolutely loved the thing. Is it really necessary to invest in that brand, or is a less expensive model just as good. It did play a little song in the beginning and end of cooking. What does the master use?

[@sebablacks]

Hello Chef, congratulation for these videos. When I prepare the vinegar I melt the sugar and the salt in a pot on a light fire (I saw this procedure on several videos), but you did not; why? Moreover I did not understand what you have told about the sea weeds sides. Can you explain me better? Thank you.

[@sebablacks]

Thank you chef, but for the seaweed I don't understand what you have told about the rough part, that if I don't mistake is where you put the rice...

[@sebablacks]

Thank you chef for these important advices.

[@camcorder911]

Thank you Hiro! Bought a T shirt from your channel the other day, can't wait for it to come in the mail :)

[@PeteDaAggieGuy316]

Could you give us a recipe as well as an instruction video on how to make hibachi style fried rice? I cannot for the life of me perfect that style or taste of rice. It would be very helpful if y'all could start from the begging (making the white rice) to the end. Thank you very much. Love the channel and keep up the great work.

[@chadrabelau88]

would 1:1 ratio of rice and water not make the rice too mushy once the vinegar is added? or would the heat just evaporate most of the moisture?

[@mariamlubana9936]

I really appreciate and enjoyed watching your video. Thanks!

[@hadeel2086]

Chief, how can we keep the seaweed for a long time after opening the package?

[@gardenerboy4412]

Is there a possibility in a selection of Rice’s fit for sushi? What about brown rice or what else?

[@terryb3388]

outstanding video!

[@DominicForgione10]

How long should you let the rice cool down after making it? Just till it's room temperature?

[@TheSpitsFan]

Hey Hiro, what is your process with the seaweed? Do you usually we it when making rolls or do you leave it dry? I have been told to wet it by gently spreading water over it, but I would greatly appreciate your advice!

[@SweatShow]

I lost it when you said "a two-inch by three-inch piece of sheet." Oh man that was hilarious. This channel is great.

[@brandensoutdoorb-channel8084]

Should have said 2 pieces the size of playing cards

[@jayyreyes6107]

Is there anything you’d do differently in the process if you do not have a rice cooker ? Currently trying to make sushi rice with some kinpira gobo 🔥