What is the proper way to cool sushi rice after cooking?
I've heard a couple of suggestions for cooling the rice prior to making rolls and both seem to contradict each other. What works for you guys (and gals)?
What I do is just remove the liner from the steamer, add rice vinegar solution and fold the rice while fanning it for a few minutes, then just leave it alone for 30 minutes with a towel over the container to prevent drying. Seems to work for me, but I don't like waiting that long to start making the rolls.
Best Answer
It looks like your process is the accepted one around the web.
If you put a cool, damp (not wet), clean kitchen towel on your counter and fold the rice on top of it in front of a fan may help to cool it more quickly. Otherwise, cooling it to room temperature just seems to take a bit of time.
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Do you have to wait for sushi rice to cool?
Is sushi rice served warm? Cooling the rice as the seasoning is folded in, is a part of the process of making sushi rice. That being said, it does not need to be cooled to room temperature, and some sushi chefs like to use luke-warm rice.How long should sushi rice cool down?
Leave it for 10-15 minutes until the rice is cool to the touch, but not too cold. You are now ready to make sushi, or to freeze the rice in handy portion sizes. You can make brown sushi rice with exactly the same quantities and method.Do you rinse sushi rice after cooking?
Because Japanese rice contains much higher starch and protein than other varieties, it needs washing to remove the excess. The stickiness of rice (from the starch) is important to hold the cooked grains together so that they can be eaten with chopsticks, but if it's too sticky it becomes chewy.Should I chill my sushi rice?
Sushi should never be made with hot rice. Certain grain, consistency, and temperature must be met for sushi to be considered \u201cperfect.\u201d Therefore, sushi chefs frequently advocate using cool (rather than cold) rice or \u201cshari\u201d at room temperature.More answers regarding what is the proper way to cool sushi rice after cooking?
Answer 2
If you're impatient, you can plop it in front of a fan ad continue folding until it is cool enough to handle. It shouldn't take more than 5-10 minutes, depending on the size of your batch.
Make sure to lift the rice when folding to expose plenty of the rice to the moving air.
Answer 3
The instructions I use are out of my Sushi book...
The big difference from the other answers and what I do seems to be the container used.
- Place the hot rice in a wooden rice tub or a large, nonmetallic, flat-bottomed bowl. I actually use a 13x9 glass casserole pan. This is key - have it in something wide and shallow.
- Use a flat wooden paddle to stir the rice, slicing it across the bowl rather than normal stirring.
- Make some space in the center of the rice and slowly add the vinegar dressing.
- Continue lifting and mixing the rice with the paddle, using a slicing motion.
- Use either an electric or hand-held fan while you're doing this.
- Put rice into a rice holder that has a lid and will keep it warm.
- Spread a piece of damp cheesecloth over the top, and put the lid on.
Answer 4
I like to use a large non-metallic board (preferably unfinished wood), I spread the rice across the board so the rice is less than 2cm high.
I then add my seasoned vinegar and fold the rice over until it is well mixed.
I make sure the spread it out again and will then either let it cool alone or fan it, depending what I'm using it for.
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