Cara Membuat Nasi Sushi (untuk Resep Sushi)

Name: Cara Membuat Nasi Sushi (untuk Resep Sushi)
Prep time: 10 min
Cook time: 60 min
Total time: 90 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1½ cups uncooked Japanese short-grain white rice; 1½ cups water ((360 ml)); 1 piece kombu (dried kelp) ((5 g per piece; 2 x 2 inches, 5 x 5 cm; optional, for a nice aroma!)); 4 Tbsp rice vinegar (unseasoned) ((or use the same amount of bottled, pre-seasoned sushi vinegar and skip the sugar and salt)); 2 Tbsp sugar ((skip if using bottled sushi vinegar)); 1 tsp Diamond Crystal kosher salt ((skip if using bottled sushi vinegar)); 2¼ cups uncooked Japanese short-grain white rice; 2¼ cups water ((540 ml)); 1 piece kombu (dried kelp) ((5 g per piece; 2 x 2 inches, 5 x 5 cm; optional, for a nice aroma!)); ⅓ cup rice vinegar (unseasoned) ((or use the same amount of bottled, pre-seasoned sushi vinegar and skip the sugar and salt)); 3 Tbsp sugar ((skip if using bottled sushi vinegar)); 1½ tsp Diamond Crystal kosher salt ((skip if using bottled sushi vinegar))

Learn how to make sushi rice perfectly so you can dish up your favorite sushi rolls at home! In this recipe, I'll share my secrets for how to cook the rice and season it well for delicious, mouth-watering results every time.

⏱️ 90 menit 🔪 Persiapan: 10 menit 🔥 Masak: 60 menit 📊 Sulit ⭐ 4.6 (500) 👁️ 2 dilihat

👨‍🍳 Mulai Masak

Cara Membuat Nasi Sushi (untuk Resep Sushi)

Foto: Just One Cookbook

Bahan-bahan

4 porsi

1½ cups uncooked Japanese short-grain white rice
1½ cups water ((360 ml))
1 piece kombu (dried kelp) ((5 g per piece; 2 x 2 inches, 5 x 5 cm; optional, for a nice aroma!))
4 Tbsp rice vinegar (unseasoned) ((or use the same amount of bottled, pre-seasoned sushi vinegar and skip the sugar and salt))
2 Tbsp sugar ((skip if using bottled sushi vinegar))
1 tsp Diamond Crystal kosher salt ((skip if using bottled sushi vinegar))
2¼ cups uncooked Japanese short-grain white rice
2¼ cups water ((540 ml))
1 piece kombu (dried kelp) ((5 g per piece; 2 x 2 inches, 5 x 5 cm; optional, for a nice aroma!))
⅓ cup rice vinegar (unseasoned) ((or use the same amount of bottled, pre-seasoned sushi vinegar and skip the sugar and salt))
3 Tbsp sugar ((skip if using bottled sushi vinegar))
1½ tsp Diamond Crystal kosher salt ((skip if using bottled sushi vinegar))

Langkah-langkah

DO NOT use scaling (x 2 or x 3) for this recipe. For guidance on how much rice to make for your sushi recipe, please see the Notes at the end of the recipe.
How to Measure Rice: Overfill uncooked short-grain white rice in a ¾ cup measuring cup or a plastic rice cooker cup and level it off. Pour the rice in a large bowl. Repeat until you have the amount you need. Nami's Tip: You must use Japanese short-grain white rice or your sushi will fall apart.
Now, gather all the ingredients.
Quick Rinse: Add just enough water to the bowl to submerge the rice, then pour it off immediately. Nami's Tip: Rice absorbs water quickly at first, so discard this water right away. This helps rinse off impurities and reduce absorption of the milky water.
Wash: Gently agitate the wet grains in a circular motion with your fingers for 10–15 seconds. Nami's Tip: Using very little water allows the grains to rub against each other and reduces the absorption of impurities.
Rinse: Add water to cover the grains and immediately discard the cloudy water. Repeat wash and rinse (steps 2 and 3) two more times.
Drain Well: When the water is almost clear, drain the rice thoroughly in a fine-mesh sieve. Shake off any excess water.
Put the well-drained rice in the inner pot of a rice cooker. Then, add the measured amount of water. Nami's Tip: Use 1 part rice to 1 part water for sushi rice—less liquid than for regular steamed rice—to account for absorbing the sushi vinegar later. For easy measuring, you can use your rice cooker's Sushi Rice mode and add water to the line for the number of rice cups you're cooking (1 rice cup = ¾ cup). Or, use the White Rice mode and add water to just under that line.
If you see any dirt particles on the kombu, gently wipe them off with a damp cloth and place the kombu on top of the rice. (This is the traditional method, but kombu is fairly clean these days). DO NOT wipe off the white powdery substance, as it contributes to the umami flavor. NEVER wash kombu!
Soak the rice and kombu for 20–30 minutes, then start cooking. You can also cook the rice in a pot over the stove, Instant Pot, or donabe with the same amount of water I specified.
If you are not using bottled sushi vinegar (seasoned rice vinegar), here's how to make it at home: Combine the rice vinegar, sugar, and salt in a small saucepan.
Heat it over medium-high heat until it's nearly simmering while whisking until the sugar is dissolved. Alternatively, you can heat the ingredients in a microwave-safe bowl for 1 minute or until the sugar dissolves. Set aside and cool.
Moisten a wooden sushi oke (hangiri) with running water, drain, and dry it with a clean towel. You can also use a baking sheet moistened with water. Nami's Tip: This wooden tub helps absorb excess moisture, whereas a baking sheet does not.
When the rice is done cooking, discard the used kombu (or repurpose it to make Kombu Tsukudani (simmered kombu)).
Transfer the hot cooked rice to the sushi oke. Spread out the rice evenly with a rice paddle so it will cool faster.
While the rice is hot, pour the cooled sushi vinegar over it.
Gently “slice” the rice with the rice paddle at a 45-degree angle to incorporate the seasoned vinegar and separate the rice chunks. Do not stir or mix because that may break the grains and make it mushy. As you slice, vigorously fan the rice to cool it with a paddle fan or another fan.Nami's Tip: Fanning wicks away the excess moisture and makes the rice shine.
Gently flip a scoop of rice after every few slices.
Continue until the rice has cooled to the temperature of human skin. Your sushi rice is now ready to use in your favorite sushi recipes.
Cover the sushi rice with a damp towel (or paper towel) and keep it at room temperature for up to a few hours. To store it longer, see below.
Freeze the leftovers in an airtight container for up to a month. To use, defrost it overnight in the fridge, then bring it to room temperature (not hot) in the microwave. Rice gets hard and dry in the refrigerator from the cold air, so I don't recommend storing it there. If you really want to refrigerate it, cover the container with a thick kitchen towel so the rice stays cool but doesn't become cold.