How To Cook Sushi Rice & Prepare Sushi Rice Vinegar

Get Your Good Afternoon Merchandise Here:
Finally, our how to make sushi rice video has arrived! Sorry it's take so long but we didn't know so many of you were interested in a tutorial on how to make sushi rice. There are many videos out there on this subject so here's Master Sushi Chef Hiroyuki Terada's version.
Here's the recipe:
250cc Rice Vinegar
10oz Sugar (by volume)
1 oz Salt (by volume)
3"x2" Seaweed sheet.
Mix in a plastic container and store in the fridge. After the sugar dissolves, it will be ready to use.
To make rice, use 16oz (by volume) of short or medium grain rice, wash 3 - 4 times, strain and then add 16oz of water. Cook in a rice cooker for 25 minutes or when done. Add 4oz of the seasoned rice vinegar and you're done!
Here's the link to the rice cooker we bought from Target:
If you have any questions with regard to this, please don't hesitate to comment below. We always try to answer each and every question so no question is a dumb question :)
We hope this video has been informative, and if it has been, please give us a "thumbs up" as well. Thanks all so much for your kind words...we look forward to seeing you in our next video!
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at [email protected] or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
www.knifemerchant.com