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Speaker: Hi! My name is Yaas. I am from Lemieux New York City, Japanese restaurant. I will be teaching you Japanese sushi rice. This is Japanese rice. They are shorter grain, Japanese rice is not like American long grain. Exactly a mug; not further over a mug and not less a mug, exactly flat. Okay, this cup is one cup.
This Japanese rice have to wash, not like American rice. First wash your rice, quickly changing water. Then second time, then wash. See enough white water still then keep changing the water. Last one, one more time. Then starting to cook.
This is rice cooker. Go inside. Sushi rice is supposed to be like harder, it is not soft, not too much harder but light. An opinion, this is one cup rice, same amount of water. Starting cooking. 20 minutes for the cook then 20 minutes stay, it is for like steam. After cooking the rice, we have to mix the sushi vinegar.
Sushi vinegar has inside of sugar, salt and a slice of vinegar. One tablespoon for the sugar and one tablespoon of salt. We have to mix up that vinegar. As lightly, gently, don't be too hard, don't be too slow, be light. After you mix, you got to cool it down a few minutes. One side, turn the rice. They are ready.
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