How to make Sushi Rice at Home

[@deniselias5405]

It is the most japanese thing to say "please dont waste a single corn of rice" and it is so beautiful

[@wluobmai1496]

I never seen any sushi chef cook the rice with the vinegar water!! Who teach you to do like that? Oh my goodness, I can’t believe it!

[@jimwong2823]

Agree.

[@well5423]

Thank you chef - I never knew so much care goes in to making rice!

[@jenbennett4431]

I’ve been looking for a sushi rice recipe like this, I will try. Thank you

[@tungly8818]

Kimura San, thank you so much for all these instructional videos. If I ever have a chance to visit Singapore, can I work in your restaurant for 1 week to stage ?

[@sushikimurasingapore9366]

We need working visa…!😭

[@tungly8818]

@@sushikimurasingapore9366 No problem. I will visit and dine your sushi-ya anyways.

[@henrynguyen6642]

大好きです。

[@77clober]

Thank you for all your great videos. Can you please show us how you make the rice at your restaurant ?

[@leslielim93]

i think he just showed us that

[@77clober]

@@leslielim93 I think it was more a simplified version for people at home

[@Ombler87]

Hello, thanks for the video. Just want to point out a small mistake, you measured 300g of rice at the begining of video but the recipe at the end shows 200g

[@gabe5960]

He reset the scale after the vinegar

[@benchan1000]

still able to get the vinegar from you by any chance? cant see it on your website anymore. or is there anywhere i can get it in singapore pls ?

[@dimaspratama3857]

Great video!! Thank you

[@gabrielcunha7757]

Can I use normal rice vinegar?

[@fearlyenrage]

yes and more. We use apple vinegar, cost a fraktion of imported rice vinegar. But cooking the rice in vinegar is not a very usuale japanese thing to do, at least from the last 80 recipes i have seen. However every cook can do what he can sell. Standard is cooking sushi rice with less water then normal rice, so the rice becomse slightly dry after cooking. So you have a dry sticky rice to form sushi with it. And before you start rolling the sushis you prepare the rice. We prepare 300g finished rice with 1dl vinegar, 1 tbsp salt 3Tbsp sugar, desolve the salt and sugar in the vinegar and then spread it over the roomtemp warm rice. Spread the rice so the corns donst stick together and form aggregates. Each ricecorn should be seperated but thats OCD. When you cook the rice with vinegar the rice will smell like vinegar when you cook it with water it will smell like rice with vinegar. Like when you boil a chicken in a ingwer soup it will smell like ingwer chicken not a chicken with ingwer.

[@fearlyenrage]

Here are 2 recipes from 2 good cooks, i tried them both and like them. kzbin.info/www/bejne/f6KmcomJacSimNk kzbin.info/www/bejne/aGfWdn-fjs5-bZI

[@divz27]

@@fearlyenrage but he has a Michelin star so...

[@fearlyenrage]

@@divz27 yeah and in the same sentence he says "we dont do it so at work but at your home it is ok" or something likewise. Must be somekind of joke. Or he wants to see how many like that idea. I dont like it. For me it is been done best traditionaly. Cook the rice with some salt, place it in the wood barrelthingy, put some rice or every other vinegar and the sugar over it, mix it, cool it down with the fan, let it rest and then make some decent sushi. But hey as long as his funny recipe is good for some... Some are happy. Cooking is by trade a very narccesitic way of doing thing sooo... Every one do as you please. ;)

[@derMcSven]

👏👏👏

[@Whatisnottaken]

Hokkaido water 220 grams, vinegar 100 grams. Total 320 grams. The scale stopped at 224 grams. WTF

[@jimwong2823]

Sushi chef wash all the flavor away from rice😂? I never seen cooks rice with vinegar 😜😜Im sushi chef 35 yrs and own 2 high end sushi 😅😅restaurants