Why is my sushi rice too sticky?
I'm on a quest of learning how to prepare a more than edible sushi. I figured that with enough practice I can achieve the goal of being able to make sushi. The most important part of sushi as I see it is the rice, and that's where I'm not really sure what I am doing wrong.
Although I'm making progress with the rice, it still comes out wrong, too sticky - ie not brittle enough - after it sticks it very hard to break, becomes a sort of Plasticine.
My question is, what variables should I try to change in order to make it less Plasticine? Cook it less, put less oil, boil it less time, let it steam on low fire more etc... Or more generally put, which parameters influence the texture of the rice and how?
Best Answer
In general, the stickiness of rice can be reduced by removing some of the starch by pre-soaking and/or washing the rice. For sushi rice, chewiness can be increased by reducing the amount of cooking water.
For what do you use oil? I don't believe that is a traditional ingredient in sushi rice.
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Quick Answer about "Why is my sushi rice too sticky?"
The reason sushi rice is sticky in the first place is due to the high concentrations of moisture and starch. In fact, short-grain rice contains more starch than medium-grain and long-grain rice. That's why long-grain rice, which has the least amount of starch, can't and shouldn't be used to make sushi.How do you fix sticky sushi rice?
In general, the stickiness of rice can be reduced by removing some of the starch by pre-soaking and/or washing the rice. For sushi rice, chewiness can be increased by reducing the amount of cooking water.What do I do if my sticky rice is too sticky?
If your rice is already stickier than you'd like, you could try rinsing it under cold water to remove some of the excess starch. After rinsing, spread the rice onto a sheet tray and place in the oven at 350\xb0F for about 10 minutes to dry it out a bit.Why my Japanese rice is sticky?
Because of its high proportion of starch and moisture content, Japanese rice is characteristically clingy and sticky. Starch is itself composed of amylose and amylopectin. When the level of amylose is low and amylopectin is high, you get sticky rice. That's the kind of rice grown in Japan.Why is my sushi rice always mushy?
My rice is too mushy: -Too much water was used or the rice was covered before having a chance to cool long enough. If pressed for time, use a fan to help speed up the cooling process. -The rice was allowed to steam too long in the rice pot.How to Make Sushi Rice - The Quickest and EASY Sushi Rice!
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Answer 2
I would give you a whole lot of individual pointers, but instead I give you the Serious Eats crew guide to sushi.
That said, washing your rice, and cutting in the vinegar are the most importsnt part of rice preparation as those two steps go a long way in detrimining final mouth feel. As long as you are using a short grain, high starch rice, that is.
Answer 3
If you want to make sushi the way Japanese make it at home then follow these steps:
- Buy a decent quality bag of Japanese rice (short grain) from your asian mart or order it online.
- Buy a nice Japanese rice cooker (zojirushi brand or similar). Most have a sushi setting on the rice cooker.
- When the rice finishes use the rice spatula to break up the rice and to mix up the rice vinegar, sugar, and salt. If you break it up too much it will become way too sticky. Breaking the rice will release starch.
BTW, you don't use any oil for sushi rice. Also, when you cook the rice, mix in some sake, and place a sheet of konbu (about 2x2 inch) Add some Sake (alcohol) to the water as well.
Answer 4
Make sure your pot is sealed? I just watched a how to video because I have the same problem. He suggested putting a dish towel over the pot with the lid. I'm gonna see how it comes out this time :P
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