Hi everyone, this is Jenny.
Today, I would like to share with you how to make sushi vinegar rice.
Round rice is generally used to make sushi. This is the peony round rice that I usually use.
Thai rice.
It's sweet and waxy, slim.It's suitable for cooking, but not for sushi.
Round rice.
soft taste, round shape. Suitable for sushi, but it can also be used for cooking.
500ml of round rice, about the amount of 3 measuring cups.
Then wash the rice.
Step one, a quick rinse to remove debris.
Step two, make a cat's paw.
Stir the rice, make the rice rub against each other, and wash away the impurities on the surface of the rice.
Wash 3 to 4 times until the water is almost clear.
500ml of water, the ratio is 1:1.
The cooked rice is slightly harder than usual.
But if you like to eat softer, you can do 1:1.2.
We can also use the electric stove to cook rice.
Choose the burner with the least firepower.
It is best to use a non-stick pot.
The same, for 500ml of rice, add 500ml of water.
Some sushi restaurants soak rice for half an hour, then cook it.
Let’s try it today.
Time is up. Turn on the heat.
When you see it comes to a boil, turn down the heat to minimum and set it for 25 minutes.
Time’s up. Turn off the heat and bake for another 10 minutes.
We can see that the cooked rice has distinct grains, and there is no crispy rice.
Let’s look at the rice cooked in the electric rice cooker.
It is also distinct, moderately soft and hard.
It tastes slightly harder when cooked in an electric stove, but the difference is not too big.
Sushi can be made with or without vinegar rice.
But vinegar can keep the rice soft, maintain freshness, and sterilize.
So, sushi restaurants usually add vinegar.
But how much vinegar is added ?
We can know whether the ratio of vinegar is appropriate by testing the pH of rice.
This is a test paper used by sushi restaurants to test the pH of rice.
It is qualified if the pH is between 3-4.
Homemade vinegar 100ml
The ratio of 100ml of vinegar to uncooked rice to vinegar is 5:1.
The rice that comes out will not be too sour, just right.
This is sushi vinegar made by myself. You can watch my other video.
Pour it evenly while it’s hot, so that it can be absorbed.
Use the edge of the spoon to shovel, cut, and mix well.
Don't use too much force to maintain the distinct taste of the rice grains.
If you have a small fan, you can blow for 2 minutes to quickly cool down and prevent the rice from becoming sticky.
Allow the rice to cool to about 36 degrees Celsius.
It's the perfect temperature for making sushi with the best taste.
After 30 minutes.
mix with water and vinegar rice in a ratio of 1:3, and throw into test paper.
Finally, we can see that it has reached 4.
The pH value between 3-4 is safe.
If it is above 4.5, you must add a little more vinegar.
The above is for commercial use, you can adjust it according to your taste at home.
In the next issue, we will make sushi with cooked rice.
Thank you for watching. See you next time.