The first thing to do is to determine the rice-to-water ratio.
So, when cooking rice for sushi, the ideal ratio of rice to water should be 1:1 or 1:1.1 – by volume, not by weight (this is important!). This means that if you cook a cup of rice, you cook it with the same cup of water. But before cooking, you need to rinse the rice well until the water is clear, trying not to damage a single grain of rice.
Mistake #1. Too soft rice.
Very often people cook too soft rice for sushi. And all this happens because they cooked it with a lot of water.
Remember that the rice you prepare for sushi will then be mixed with the liquid (sushi vinegar). And this means that rice should be cooked hard enough.
When rice is cooked this way, it may look a little hard, but it’s actually perfect for sushi.
The second is how and how much to cook rice for sushi.
Place the saucepan over medium heat, cover with a lid, and do not lift until the end of cooking. From the moment of boiling, the rice will be ready in 15 minutes. After that, the pan can be covered with a towel and a lid, so leave for another 5-10 minutes to remove excess moisture.
Third – how to season the rice.
It is necessary to observe the proportions of vinegar, salt and sugar.
Proportions are calculated based on the amount of rice. For example, if you have 250 grams of rice, you need 42 ml of rice vinegar, 13 grams of sugar and 7 grams of salt.
Mistake #2: Too much vinegar.
If you add more vinegar than necessary, the rice will become too watery and lose its stickiness, making it difficult to shape well for rolls or nigiri.
Before mixing vinegar with rice, make sure the sugar and salt are completely dissolved in the vinegar. To do this, you can leave this mixture for a while, and to speed up this process, you can heat it, but not higher than 50 ° C. Otherwise, the vinegar will lose its acidity. So no boiling!