How to Make SUSHI RICE (Updated Video) with The Sushi Man

[@PaulCiura]

Just did our first DIY sushi dinner with the kids. Not gonna lie, first roll or two were questionable looking 😂, but we got better over time. Cutting them was the tricky part to figure out. Just got your book, so looking forward to making more soon! Keep the videos coming.

[@TheSushiMan]

Making sushi is always a fun time with kids 😊 Keep practicing and I'm sure it'll get much better! Glad you're enjoying the channel and book!

[@D4ch5hund]

Just used this video and your book to make a tasty sushi dinner for my family. Thank you for your fantastic and helpful content!

[@TheSushiMan]

Glad you're enjoying the channel and book!

[@BDL090754]

Man, do you know how to film and make a tutorial video correctly...I have NEVER seen anything as good as this in any of the thousands of tutorial videos I have seen - The Absolute Best, Thankyou - Subscribed :)

[@TheSushiMan]

Thank you for the kind words and glad you found the video helpful!

[@gregoryallen5839]

Thanks for all the great video instruction. I’ve watched the majority of them and am making my first batch of sushi tonight. Very excited to see how they turn out! Starting simple with some cucumber and imitation crab. Starting simple as this is the first time I’ve made sushi rice. Going to try a couple of inside out rolls topped with your spicy mayo and unagi sauce. Sounds like you are in Denver from a few things I’ve read. Quick question…where do you source Hamachi locally? Tuna, eel, and salmon are readily available, but I haven’t found yellowtail.

[@TheSushiMan]

Glad you're finding my channel helpful! You can usually find frozen hamachi at Asian markets. I know Pacific Mercantile in downtown or H Mart typically carries them too.

[@stefanbergmann8190]

Wonderful video. How long will the rice hold, meaning can I prepare it the night before and use it the next day or so?

[@TheSushiMan]

Glad you enjoyed the video! I recommend making sushi rice the day of, four hours in advance at most. You can leave it in the fridge overnight, however it will harden quite a bit. Popping it in the microwave to warm it up a bit will help bring it back to it's original texture but you do lose a lot of the flavor that way as well. Hope that helps!

[@samsonchua381]

Wonderful video - I was wondering what difference it make for cooking rice when you see in Japan they have this wood rice steamer in restaurants?

[@TheSushiMan]

Glad you enjoyed the video! Are you talking about an actual wooden steamer or was it just a wooden warmer to keep the rice at the right temperature?

[@samsonchua381]

I think a lot wooden cooker like the one in jiro dreams of sushi

[@DavidJones-jv9vs]

What if you don’t have a wooden bowl to mix your rice in? I know it would be preferable but is there a good alternative? Also, I have an inexpensive rice cooker, what brand would you recommend that can be purchased easily. Mine does ok but I wouldn’t mind upgrading. Thanks always enjoy and 👍🏻 your videos!

[@TheSushiMan]

You can just use a large bowl or a deep pan. Zojirushi is the brand that I recommend and swear by, at least when it comes to rice cookers. And there's a bunch of different models ranging in all different price points.

[@quitsevensix]

Mr Nakajima if I use Marukan sushi su how much of this do I add to already cooked rice from the Zojirushi like whats the ratio

[@TheSushiMan]

I'm not a 100% sure with Marukan specifically but in general I recommend using 1 ounce of sushi vinegar per 1 rice cooker cup of uncooked rice. So if you cooked 3 rice cooker cups of rice in your Zojirushi rice cooker, then use 3 ounces of sushi vinegar. Hope that helps!

[@quitsevensix]

@ どうもありがとう

[@DaltonGordon-w2f]

Is there a good way to store leftover sushi rice?

[@TheSushiMan]

Short answer is no, not really. Sushi rice loses it's flavor and consistency as it get's cold so I recommend using it right away. But if you do need to store it, you can either freeze it or store it in an airtight container in the fridge. Hope that helps!

[@benedmundson334]

In your belly

[@ericb22]

Is the ratio of vinegar the same for brown and black rice vinegar?

[@TheSushiMan]

I've never used brown or black rice vinegar for sushi so honestly I'm not sure. I'm thinking the flavor will be a bit different but let me know if you give it a try.

[@icardeveryone01]

Oh, I can smell the aroma, Jun! [don't tell, but I always sneak a bite while it's warm - shhh] I love the Sushi Oke I bought with the link above! Thanks for the refresher course! =]

[@TheSushiMan]

Thanks Michele, glad you enjoyed the video!

[@icardeveryone01]

@@TheSushiMan My new sushi rice has arrived - tomorrow seems like the perfect day for its maiden voyage! Thanks, Jun!

[@TheRooster1337]

I prefer this newer version without the loud music

[@TheSushiMan]

Yup, that was one of the main reasons why I made an updated video 😆

[@fialee8ca132]

Short grain rice is very expensive. Most mid priced Japanese restaurants use medium grain rice. We are talking about 4x or more the price difference.