Sushi - what am I doing wrong?

[gemfyre]

I have always had a problem with cooking rice for sushi, whether it be regular white rice or nishiki rice (or one time I used aborio rice).

I cook it up precisely according to the directions in the rice cooker book and it always ends up dry and slightly crunchy. How on earth do I get it soft and moist?

Comments

[softpaw.livejournal.com]

add more water? thats all I can realy think of


I miss my rice cooker. my ex got it when we divorced. want to get another and a book on how to make sushi.

[princessapphire.livejournal.com]

Hmm.....whenever our cook at the old daycare cooked rice it always ended up the same way. Not to say that the cook book is wrong, but how is it telling you to cook it? Whenever I cook rice I never cover it (even though you are supposed to lol) and I always stir it frequently. Mine has always come out perfect. Which is surprising since the first time I made it I couldn't cook a darn thing!

[gemfyre.livejournal.com]

The rice cooker calls for the same amount of rice and water. Press the cook button and when it goes to warm give it a stir (it's still pretty watery at this stage although the book implies it should be cooked now). I leave it for a bit longer until the water is absorbed, but still end up with crunchy rice. :(

[stefanina.livejournal.com]

Increase the water. Rice usually takes a 2:1 water to rice ratio...

[odindeathcrush.livejournal.com]

oy!
i know you've been working on this for a while now...
so you've got the cooker and not to insult you but you are using the proper rice, yes? the japanese sticky, um, kobe? kome? i forget the name, it's all in characters anyway so i just look for the right bag. :/ the water ratio is perfect for the cooker so my only suggestions would be to make sure the rice is well well well rinsed, (till the water is clear) and try putting the rice/water in the cooker and before turning the cooker on, let it soak for 20 mins or so, then turn on the cooker. that should plump em up a bit.
good luck!

[lavender-lace.livejournal.com]

I'm not sure what the water/rice ratio is that they're giving you, but I always use 2 parts water, 1 part rice. You might want to consider doing it on the stove instead of in a cooker too. Just put the rice and water into a pot, bring to a boil, stir, cover and reduce to a simmer until the water is absorbed. After that, let it sit for 20 mintues or so. I've never had a problem with it that way.

I just looked up something on how to cook japanese rice and it said when using a rice cooker to let it soak for about an hour before cooking and then steam for 15-20 minutes after it's done, but before opening the lid. Maybe you're taking the lid off too soon?

[fade-to-green.livejournal.com]

Are you covering the pan?
If not, then all the moisture will be escaping due to evaporation.
If so, I've no fucking idea.

[gemfyre.livejournal.com]

Of course I use Nishiki rice. ;)
Although I have been known to use Aborio (hey, it's a short grain) or plain white rice when I didn't have sushi rice.

I found that adding a little more water and doing the proper sugar/salt/vinegar mix makes it perfect.