Minado's Perfect Sushi Rice
This is the recipe for Sushi rice that I have learned from my father, the Sushi chef at Minado sushi. It's not really a secret recipe, many restaurants prepare rice this way, but it produces really great rice. More of a technique than anything. This is a response to a request in the forum and I hope you guys like it!
Reviews
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Without doubt the best, most detailed Sushi Rice technique I've ever heard of. Perfect results every time and the flavour is something else entirely!
Outstanding effort. Thanks so much for sharing!
Cameron.
Edinburgh, Scotland, UK. -
Made sushi for the first time,thank you for giving such detailed directions.I followed the recipe exactly and the rice was wonderful!
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After reading the reviews I incorporated some of the sugggestion & the rice turned out PERFECT. The sugar didn't dissolve in the liquid so I zapped it in the microwave & solved that problem. I took the suggestion of cooling the rice in a 9x13 Pyrex which made it easy to drizzle the liquid & blend. I used the EXACT ratio of rice/water; rinsed the rice only 3 times; & cooked as directed. Please use Google to see mirin vs rice vinegar & get yourself a bottle of mirin @ any Asian food mart....you won't be sorry. If you're going to the trouble of making sushi rolls why not do it right? And the person who thought this way too salty....I can't imagine why....it's only 1/4 tsp per cup....unless they measured wrong. Bon Appetite!
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Unless you like very salty al-dente rice, this tastes awful. I washed off the finished product added a couple of cups of water and am trying to fix it now. I should have been suspicious with the low cook time and the amount of salt (2 tsp for 2 C rice). Don't get all the good reviews but maybe lack of sushi experience?
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I've actually been making this sushi rice for a while now. It always comes out perfect. The directions are easy to follow and if you follow it to a T, you'll have the best sushi rice ever!
