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SUSHI RICE

Updated: Dec 23, 2023


SUSHI RICE PROCEDURE


INGREDIENTS

  • rice ( rinsed )

  • cooking water

  • MIOLA GOLD "sushi rice powder" ( 1 scoop per batch ) mix in with "cooking water"

  • ( see NOTE: at bottom of page RE: Miola Gold)

  • kombu leaf ( 4" piece per batch )

  • sushi su


UPDATED RECIPE DEC - 11

WASHING The RICE:


WASH IN COLD WATER IN LARGE BOWL AGITATING WITH HAND AND DRAINING UNTIL ALMOST ALL CLEAR WATER APPEARS.

LEAVE WATER RUNNING ON RICE UNTIL WATER IS CLEAR, APPROX 10 MIN.

LEAVE IN COLD WATER TO SOAK FOR 10 Minutes

DRAIN WATER AND LEAVE TO DRY IN STAINLESS STRAINER FOR 10 MIN.


COOKING The RICE:

  • rice

  • water

  • miola rice powder

  • kombu

WASHED RICE INTO RICE COOKING NET

1 scoop of MIOLA Magic Sushi Rice Powder ( per batch ) mix in with measured water

1 piece of kombu ( cut kombu into 4" pieces, appx 4" x 4" ) place on TOP of cooking net

POUR WATER INTO RICE COOKER,

COOKING TIME WILL BE appx 52 MIN for Standard Double Batch

( cooking time varys with batch size )


When timer goes off immendiately remove from rice cooker. Allowing it to stay on rice cooker for more time will result in mushy rice. Its important to get it out of the cooker quickly and immediately begin the cooling and seasoning process.


COOLING & SEASONING The RICE:

  • cooked rice

  • sushi su

TAKE RICE OUT OF COOKER AND PLACE DIRECTLY INTO LARGE Wooden hangiri BOWL.

MEASURE OUT SUSHI SU.

POUR SLOWLY OVER RICE WITH RICE PADDLE.

ONCE VINEGAR IS ON RICE START TO CUT RICE AT A 45 DEGREE BREAKING UP ALL CLUMPS AND ROTATING BOWL TO SPREAD EVENLY.

ONCE FULLY MIXED IN, LET SIT FOR 15 MIN.

after 15 minutes repeat the mixing process and let stand for another 15 minutes


after the 2nd 15 minutes ( 35 min total resting time )

place rice into the rice storage containers


LABEL in the cooler with a piece of tape indicating the time the process was finished.


Discard rice after 4 hours


do not save rice overnight


NOTE : MIOLA POWDER

Miola Suihan is a rice cooking powder that contains enzymes that help rice absorb water. This makes the rice shinier, moister, and less likely to stick to the pan. Miola also improves water convection while cooking.


if you do NOT use the Miola Powder the recipe and proportions for amount of water & cooking time will change.




 


OLD RICE RECIPES ( for reference only! use recipe at top )


from Matt

200oz rice ( 5.67 kg )

235oz water ( 6.6 kg )

48 minutes ( cook time )

40oz Sushi Su ( 1200 ml )



OLD RECIPE - DEC 7th


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