Rinsing the rice makes it less sticky and less likely to burn at the bottom of the pot while it cooks.
If you have a rice cooker, you can use that instead of your stovetop. If you want to cook sushi rice in a rice cooker, you should take water according to the size of the rice. For example, if you cook Japanese short-grain rice, use water in a ratio of one to one. You can use more water for medium or long-grain rice.
If you leave the water boiling for too long, you could burn your rice. Keep an eye on your pot so this doesn’t happen!
A soggy pot means that your rice isn’t cooked all the way, so it might be a little crunchy.
This step is also vital in making sure that your rice isn’t too sticky, so don’t skip it!
These ingredients will give your rice a little extra flavor and make the rice stick together so it’s easier to form.
If you don’t want to deal with a pot on the stove, you can also heat your ingredients in the microwave for 30 seconds at a time until the sugar dissolves.
When you first combine your ingredient with the rice, it’ll probably look too wet. Just keep stirring—it will combine eventually. Once you’ve made your rice, you can set it aside and start preparing the main part of your sushi.
If you aren’t sure that your fish is high quality enough to eat raw, you can grill, roast, or bake the fish before slicing it up.
This sounds really hard to do, but it does get easier with practice. And if you’re only making sushi for your friends or family, it doesn’t have to look perfect anyway. The most important thing to worry about when slicing is making the pieces bite-sized. Anything beyond that is purely for style and presentation.
Traditionally, this water and vinegar mixture is called “su water. ” You can dip your hands in the water any time they start to feel dry or sticky.
Your rice should be cool enough to work with at this point, so you don’t have to worry about burning your hands.
You can find wasabi at most grocery stores. If you aren’t a fan of wasabi, you can skip this step. If you really love wasabi, feel free to add some more.
This final shaping is what gives the sushi its classic “cup” shape, so it’s very important.
You don’t need the seeds anymore, so you can throw them away.
The peppers will be replacing the fish in your sushi, so make sure they look really tasty.
The peppers might be hot, so use caution!
To give the peppers even more flavor, let them marinate overnight (if you have the patience).
If your hands get dry or sticky, dip them back into the su water.
Since the bell peppers are red (or orange) they’ll even look a bit like raw fish.
