Mitsuko's Perfect Sushi Rice

Recipe courtesy Emeril Lagasse, 2001

Show: The Essence of EmerilEpisode: Sushi

Rated: 4 stars out of 5Rate itRead users' reviews (8)

RECIPE
COMMENTS & REVIEWS(8)

Cook Time:
1 hr 10 min
Level:
--
Yield:
enough rice for at least 7 lar

Times:

Prep: 25 min
Inactive Prep: --
Cook: 1 hr 10 min
Total:: 1 hr 35 min

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Ingredients

3 3/4 cups Japanese rice, such as Nishiki (or 5 rice maker cups)
3 3/4 cups water (or 5 rice maker cups)
1/2 cup rice vinegar
4 tablespoons sugar
1 teaspoon salt

Directions

In a large bowl, add rice and cover with lots of water. Stir rice in water with your hands, then pour off most of the water, and agitate 10 to 15 times by quickly moving your hand back and forth, swishing rice against side of bowl. Rinse the rice several more times, until the water that drains off of the rice is almost clear. Transfer the rice to a colander and let drain for 1 hour, undisturbed. Transfer the rice to a rice cooker, add the water, cover, and cook as directed by manufacturer's directions.

While the rice is cooking, bring rice vinegar to a boil in a small saucepan, and then remove from the heat. Add sugar and salt and stir until dissolved. Allow to cool to room temperature.

When rice is done, allow cooked rice to remain in rice cooker for 10 minutes. Transfer rice to a large shallow mixing bowl (traditionally a wooden tub, called a hangiri), so that rice forms a mound in the center of the bowl. Using a diagonal slicing motion, gently cut into rice with a wooden paddle (called a kijakushi), and pour cooled vinegar mixture over top of rice. "Cut" rice several times to evenly distribute vinegar mixture, then allow to cool. Gently turn rice over from time to time with paddle so that rice cools evenly. You might want to consider using a fan if time is of the essence. When rice has cooled to body temperature, it is ready to use for sushi rolls. Rice can be kept at the proper temperature by placing it in an insulated container such as a small ice chest, covered with a damp kitchen towel.

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Comments & Reviews

recipe Mitsuko's Perfect Sushi Rice
James St. Paul, MN 11-05-2009
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Good Recipe
Rated: 4 stars out of 5

What did Emeril do to the poster that called him a "knuckle-dragger". I have many Japanese friends and they all put sugar in... the sushi vinegar along with a little salt. Without this step the rice doesn't have that glazed look that I see on the rice I get at my local Manhattan Japanese restaurants. I have several Japanese cookbooks and they all list sugar as at least an optional ingredient in the vinegar mixture. So Emeril has an accent, not everyone speaks perfect english. A know nothing bad cook with a long list of limitations sees a bit harsh, no. I am not a big fan of his flamboyant style but I think he is at the very least competent. Read more
recipe Mitsuko's Perfect Sushi Rice
Megan Arroyo Grande, CA 05-20-2009
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Despite harsh reviews, it wins my vote
Rated: 5 stars out of 5

I almost didn't make this rice when I read the reviews... obviously it's not as authentic as some people may wish. However,... growing up on American sushi, I thought it tasted just like the rice from my favorite Japanese restaurants. I've made it three times now to use in rolls, and it's been wonderful. There's plenty left over to do fried rice the next day too! This recipe is definitely a winner in my book.Read more
recipe Mitsuko's Perfect Sushi Rice
Masahiro Private, CA 12-31-2008
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Strange Recipe
Rated: 1 stars out of 5

You should NEVER, EVER, EVER add sugar to your sushi rice. Quality Japanese rice will be sweet enough - all you need is... vinegar. It's hard to believe Emeril would do such a thing - I can only imagine he is trying to "Americanize" sushi by making it "sweet" with sugar, but all he is doing is ruining the recipe. Read more
recipe Mitsuko's Perfect Sushi Rice
Sabrina Nashville, TN 04-19-2007
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dissapointed
Rated: 3 stars out of 5

Emeril does not know to cook. The way he made sushi is awful!
recipe Mitsuko's Perfect Sushi Rice
Ellen East Rockaway, NY 09-20-2006
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PERFECT EVERY TIME!!!
Rated: 5 stars out of 5

Finally, someone made it easy to do. Perfect sushi rice everytime we make it. Emeril showed us the technique his Japanese... friend/owner of a Japanese restaurant in New Orleans. We have been having sushi parties at least once a month, making rolls and sushi. It's easy to get sushi grade fish in New York, at least. Christopher, from CA, I read your review and trust me, you are no brain surgeon. Emeril is a trained chef (Johnson & Wales) not an English professor and an unbelievable humanitarian. Can you say the same?? You've been watching for years...why haven't you changed the channel??Read more
recipe Mitsuko's Perfect Sushi Rice
JOHN Eden Prairie, MN 01-18-2006
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Dyno Sushi Rice
Rated: 5 stars out of 5

Rolls great, easy to use and tastes wonderful. SKOL.