How do I into cooking rice?

>>8385070

Wash rice (Japanese rice) three times.

Add some rice vinegar. For like 1 cup of rice, all you need is like 2 TEA spoons.

You don't use sushi rice for musubis (if by sushi rice you mean the rice vinegar/sugar blend).

Invest in a rice pot. Everyone in Hawaii has one & p much every Asian household.

Rinse medium grain rice in cool water and drain. Add in equal parts water to the rice and push the button.

Use the rice plain or season lightly with salt or furikake seasoning.

I've done it the "authentic" way, and I've also just added rice vinegar to one minute white rice from a box, and it always comes out good.

Hell, I got lazy after making 4 rolls and just put the rice in a bowl with all the other ingredients mixed throughout. Cucumber, salmon, avacado, and imitation lobster.

That being said: as trashy as I am, I will never use soy sauce or sriracha on my sushi, and you shouldn't either.

>>8385100
Good to know. A rice cooker has been on my list for a very long time. I appreciate the help.

>>8385070
FoodWishes method always works for me

So today's my one year anniversary with my women and I'm making a tilapia bake and ys it was fresh caught with wild rice and steamed baby carrots any tips

>>8385104
>no soy sauce to dip the sushi in
But japs do though anon

Ugh, I used to get it perfect, but just today I overcooked a huge pot of sushi rice. I got so mad at myself I just forced my brain to pretend I'm starving and each time I eat some I think "YUM! this overcooked rice is SO GOOD"

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>>8386030
You got me all wrong, partner. I don't care about authenticity. But good sushi is like good steak or a proper hotdog. No sauce necessary.

>>8386531
Fair enough, but soy is just a seasoning – kind of flavour magnifier, like salt and pepper.

If I saw someone putting srirachia shit on sushi, I'd look down on them as a turbopleb.

>>8386030
Right but the quality of the shoyu is much better than the stuff you have...

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Zojirushi rice cooker and a mix of rice vinegar, mirin, salt and sugar for the flavoring afterwards. Quantities in the pic attached are the best I have found over the years.

Ventilate it with a fan while your incorporate the vinegar blend half at a time turning the rice with a wooden spoon so as to not crush the grain.

>>8388884
You don't know me from Adam, or what I've got in my kitchen, cunt.

>>8385765
If you don't feel like buying a rice cooker a simple pot with lid will be fine. If your rice scorched to your pot then your pot's probably too thin.

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>>8385070

Use the measurements from >>8388948

For cooking the rice follow this recipe:
1. wash rice
2. soak rice for 15 mins
3. cook rice until all water is gone (easier if you have a rice cooker)
4. let sit in pot covered with a damp cloth for 30 mins
5. add vinegar, sugar, and salt (mirin an nori optional)
6. let sit in a wide bowl (ideally a hangiri) covered with a damp cloth for 45 mins
7. ....
8. profit


if you make sushi often id recommend you invested in a hangiri as it keeps the rice on the perfect moisture level

>>8385856
Wow dude! You caught a tilapia with wild rice and carrots?

1:2 water / rice
less water if less rice (it will be mushy)
boil
then reduce heat to just above low (on my rangetop)
20 minutes then turn heat off, wait ten minutes

>>8385070
Take your finger, fill rice to first nuckle, add water to second nuckle. Any size pot.

>>8385856
Throw the fish away and order some za