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 15, 2024
WASHING The RICE:
USE SUSHI RICE"NET" 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 15 Minutes
DRAIN WATER AND LEAVE TO DRY IN STAINLESS STRAINER FOR 5 MIN.
COOKING The RICE:
rice ( 6000g )
water ( 2750ml )
miola rice powder ( 2 scoops )
WASHED RICE INTO RICE COOKER ( leave in net )
2 scoop of MIOLA Magic Sushi Rice Powder ( per batch ) mix in with measured water
POUR WATER INTO RICE COOKER,
COOKING TIME WILL BE appx 45 MIN for Standard Batch
( cooking time slightly shorter for 1/2 batch )
When timer goes off immediately 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 )
COREY's RECIPE BELOW.... from 2021....
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