How To Cook Sushi Rice & Prepare Sushi Rice Vinegar

Finally, our how to make sushi rice video has arrived! Sorry it's take so long but we didn't know so many of you were interested in a tutorial on how to make sushi rice. There are many videos out there on this subject so here's Master Sushi Chef Hiroyuki Terada's version.
Here's the recipe:
250cc Rice Vinegar
10oz Sugar (by volume)
1 oz Salt (by volume)
3"x2" Seaweed sheet.
Mix in a plastic container and store in the fridge. After the sugar dissolves, it will be ready to use.
To make rice, use 16oz (by volume) of short or medium grain rice, wash 3 - 4 times, strain and then add 16oz of water. Cook in a rice cooker for 25 minutes or when done. Add 4oz of the seasoned rice vinegar and you're done!
Here's the link to the rice cooker we bought from Target:
www.target.com/p/aroma-digital...
If you have any questions with regard to this, please don't hesitate to comment below. We always try to answer each and every question so no question is a dumb question :)
We hope this video has been informative, and if it has been, please give us a "thumbs up" as well. Thanks all so much for your kind words...we look forward to seeing you in our next video!
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/ miamispice68
Cameraman's Channel:
/ charlespreston
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As always, we wish to thank all of our fans for spending time here with us on KZbin. We're all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode...
Send fan mail and products to be reviewed to:
Hiroyuki Terada
6815 Biscayne Blvd,
Suite 103-451
Miami, FL 33138
New videos every Sunday and Wednesday!
Business Inquiries: [e-mail]
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on KZbin.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at [e-mail] or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
www.knifemerchant.com

[@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

[@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.

[@luandyelam6097]

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

[@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!!!

[@ninjitsumaster80]

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

[@juzt_fj]

This was perfect and exactly what I was looking for; 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

[@petacores]

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

[@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!

[@silentstrike220]

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

[@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 🔥🇧🇷🔥

[@raymondwoodall3695]

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

[@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."

[@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!!

[@Jfalcon17]

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

[@523FIFI]

My people

[@vanpittsenbargar889]

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

[@Delta1Duck]

Thank you for sharing your technique, Chef Terada!

[@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)

[@ElJ2691]

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

[@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.

[@Anonymous-pm7jf]

Awesome video. Thank you for sharing.

[@ashishclifton5316]

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

[@Ripper7620]

Thank you Chef Hiro, I believe this is something even I can do.

[@ronin_3254]

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

[@peterfuchs4596]

Always informative. I learn EVERY show old or new

[@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.

[@ratnacook56]

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

[@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.

[@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

[@doloreshunt8895]

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

[@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.

[@matthewlambdin8169]

Great video. Used your method and it worked perfectly.

[@sonsaraeronnow4404]

Thank you finally I got the answer I needed about cooking setting!!

[@novembersky3749]

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

[@mariamlubana9936]

I really appreciate and enjoyed watching your video. Thanks!

[@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 😂.

[@piggster1234]

thank you very much for this one. you've definitely taught me a lot.

[@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!!

[@likehell5803]

This was great, and super clear. Thank you!

[@riswandewa9179]

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

[@jagernhojfernandez7001]

Kudos chef hiro..your the best!

[@GotrekGurninsson]

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

[@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!

[@erasmorusso]

A simplicidade do mestre é espetacular.

[@georgeneckrock7575]

Always fantastic. Thank you !

[@victhemagic]

Thank you for taking into consideration my comment!!! Really helpful

[@latinohero2012]

Wow....very informative...you guys are awesome.

[@azurahaiknight8765]

Simple and informative. Thanks for the vid.

[@azurahaiknight8765]

Yup thanks a lot :D.

[@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

[@krigabr]

Love ur videos! keep it up!! Regards from Brazil

[@cameronshuck230]

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

[@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

[@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...

[@G.r.717]

great job! thank you for your help 👍

[@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.

[@isabellelh2268]

Love chef Hiro from France.

[@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.

[@Adeline9418]

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

[@davidgamache3035]

Great info Chef! Thanks.

[@rickmartin9823]

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

[@adventsociety5382]

Love the longer videos!

[@PhillipWedding]

Brilliant! Thanks guys!!

[@xTehAeRo]

Finally a real basics video :D

[@tiagovirago]

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

[@op3l]

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

[@mommac4374]

Thank you Chef for teaching how to make Sushi rice

[@jusbeemeephotography2952]

Thank you for going step by step

[@zzirjukez2899]

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

[@jammer220]

You're the man Hiro

[@shayshay106]

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

[@pappiecholo823]

Good Afternoon!

[@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.

[@cliffcheney4768]

thanks hiro now I can start making sushi your awesome man :)

[@Yanbock98]

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

[@terryb3388]

outstanding video!

[@UrbanTiger74]

now I know how to season the rice. thx guys!!!!

[@jenlynnp2558]

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 !

[@trangle5851]

Thank you so much for sharing

[@ALLBOUTTHUGLIFE]

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

[@armywife2248]

Thanks for posting!!

[@tutikfardliyah5133]

j

[@thetrishter13]

Hi there! I recently stumbled upon this channel and I am loving it! I have a quick question though - how long will the sushi vinegar keep in the fridge, and do I leave the kelp in or take it out after a while? Thank you!!

[@johnconnolly3635]

Thank you for the information

[@mikeb2546]

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

[@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.

[@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

[@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

[@yaellemche9962]

Thank you. My sushi rice was perfect!

[@MrPerry37]

I am a new fan and I found this video super helpful after the california roll video. Gonna try this out and see if I can conveniently have home made sushi more often! Thanks Hiro! p.s. is there a simpler alternative to the dried kelp that you could use? I imagine you'd have to buy the kelp in large bags like in the video and for someone like me who won't be making sushi rice everyday it might be a bit much.

[@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

[@DarkGaming251]

Thank you sensei.

[@killerpizza5241]

very help full

[@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?

[@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.

[@felecitasnava3629]

Nice demo😊😊😊

[@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?

[@AngelicDreamscape]

amazing video

[@novembersky3749]

cam. man asked good questions thanks man : )

[@sandhyaranichingakham440]

Thank you Chef

[@thomaslee1476]

thank you very much!