Hi , I'm Mario Corado with the chopping block .
And today I'm gonna show you guys how to make some perfect sushi rice .
All right .
So we're gonna start with our rice here .
This is our sushi rice .
It is a short grain rice .
So it's kind of oval in shape and a little bit smaller than what we may used to be seeing with like a jasmine or long grain or basmati .
The first step in making our sushi rice is we're gonna wash it .
So we're gonna start with some cold water and we're really going to get our hands in here and agitate the rice very aggressively .
We want to get all the starch and the what's called TK out of the rice .
Now , the reason we need to remove that is it is going to inhibit the stickiness that we can get out of our rice .
And we want some really nice sticky sushi rice .
Thank you .
Once the bowl is filled up , we're going to just gently pour out the water .
So we get all of that out and then we're gonna repeat that process about three times and we're gonna keep doing this till our water is nice and clear .
Now that our water is nice and clear .
We're going to just pour a little bit off .
We need to make sure that the rice stays covered .
We're now going to let it sit and soak .
That's going to be our second step to making our sushi rice is letting the rice soak .
This is one of the very important steps because now we've already introduced some water to the rice , but it all has a very different water content .
So when we let it sit and soak , it's all going to soak up as much cold water as it can and then it's all gonna have the same water content .
So it will all cook very evenly that way .
All right .
Now that we've got our rice nice and soaked , we can see the grains are all plumped up just a little bit and , and solid white .
So this is what we started with .
This is what we end up with after we soak it .
Now that we've got our rice soaked , we're gonna go ahead and cook it .
So I'm gonna place it in my pot here .
I did strain off all of the or poured off all the soaking water .
We're going to level out the rice and I'm going to add some fresh water to this , to cook it .
Now , to get the proper amount of water .
I'm actually going to place my hand in here and pour the water until it just comes up above the first knuckle of my first finger .
Yeah , just a little bit more .
All right , that's the perfect amount .
Now , I'm gonna place this on the range .
We're going to start it on high heat .
Now that the rice has come to a boil , we're gonna go ahead and put the lid on .
We're going to turn our burner down to low and we're going to let it cook for about 15 minutes .
Once our timer for 15 minutes goes off , we're going to turn the burner off and let it sit for an additional 15 minutes .
Now that we've got our rice cooked , we're going to go ahead and mix it with our sow .
Now , the sow is a mixture of rice , vinegar , sugar and a little bit of water .
I wanna get my rice out of our pot here and I'm just using a large salad bowl .
It's gonna give us plenty of room to mix and help us cool this down a little bit .
Now , I'm gonna add the stew and I'm just gonna gently pour it over my little rice spoon here .
If you don't have one of these , a wooden spoon will work just fine .
Get all that in there and I'm gonna mix that sow into the rice .
We want to be as gentle as we can .
We don't want to crush the rice or break it up , but we do want to get that sow mixed evenly around .
So it will both flavor the rice and be part of the uh the mixture that will hold this rice together .
All right .
And there you have perfect sushi rice .