How To Cook Sushi Rice & Prepare Sushi Rice Vinegar

Рет қаралды 980,041

Hiroyuki Terada - Diaries of a Master Sushi Chef

9 жыл бұрын

Finally, our how to make sushi rice video has arrived! Sorry it's take so long but we didn't know so many of you were interested in a tutorial on how to make sushi rice. There are many videos out there on this subject so here's Master Sushi Chef Hiroyuki Terada's version.
Here's the recipe:
250cc Rice Vinegar
10oz Sugar (by volume)
1 oz Salt (by volume)
3"x2" Seaweed sheet.
Mix in a plastic container and store in the fridge. After the sugar dissolves, it will be ready to use.
To make rice, use 16oz (by volume) of short or medium grain rice, wash 3 - 4 times, strain and then add 16oz of water. Cook in a rice cooker for 25 minutes or when done. Add 4oz of the seasoned rice vinegar and you're done!
Here's the link to the rice cooker we bought from Target:
www.target.com/p/aroma-digital...
If you have any questions with regard to this, please don't hesitate to comment below. We always try to answer each and every question so no question is a dumb question :)
We hope this video has been informative, and if it has been, please give us a "thumbs up" as well. Thanks all so much for your kind words...we look forward to seeing you in our next video!
Follow Hiroyuki Terada:
Facebook: / 175557962456764
Instagram: / diariesofamastersushichef
Twitter: / realsushichef
Hiro's Second Channel:
/ miamispice68
Cameraman's Channel:
/ charlespreston
Watch More Hiroyuki Terada:
Recent Uploads: • Recent Uploads | Hiroy...
Popular Videos: • Popular Videos | Hiroy...
Extreme Series: • How To Respectfully, P...
Low Difficulty Recipes: • Low Difficulty Recipes...
Support our Patreon page to see exclusive content not seen on KZfaq, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds...Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you. / diariesofamastersushichef
As always, we wish to thank all of our fans for spending time here with us on KZfaq. We're all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode...
Send fan mail and products to be reviewed to:
Hiroyuki Terada
6815 Biscayne Blvd,
Suite 103-451
Miami, FL 33138
New videos every Sunday and Wednesday!
Business Inquiries: diariesofamastersushichef@gmail.com
-----------
About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on KZfaq.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
-----------
Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
www.knifemerchant.com

Пікірлер: 632

@ArnoNoxFordSteyn 9 жыл бұрын

Terada is so subtle and heavy under rated like OMG he's a amazing chef but he is so modest and not a showoff LOVE LOVE LOVE

@RavishingSailor 7 жыл бұрын

Damn I randomly came across this channel when looking for sushi reviews. I absolutely love you channel an Chef Hiro! I have done a marathon on your videos. Total great content. Much love to you both

@justinlloyd2446 7 жыл бұрын

Thank you so much for making this video. It makes the prepping of sushi rice simple and clear. I am attempting to make sushi for the first time tonight and this is the most helpful video I have seen on the subject. Keep it up! Great job sir.

@luandyelam6097 5 жыл бұрын

the most thorough and understandable step by step guide for sushi rice. thank you!

@gemini539 4 жыл бұрын

I am a new subscriber and have been so inspired by these videos. I live in a very rural part of Virginia where there are not specialty stores and these practical tips and processes on how to make sushi (which I love btw), is so very exciting and motivating for me to try. Thank you both for working so well together and answering all the questions I have in the course of the videos!!! Fantastic!!

@donsmith9899 4 жыл бұрын

Thanks Hiro for all your help with are attempt to make our own Sushi. After 24 years, my good friend and Sushi chief went back to Japan to be with his aging family. Soon here we are, looking at one of the best Chief in my Miami and that there is. Thanks Hiro and your camera man, for all you great food, that we will try again to follow your lead.

@ninjitsumaster80 Жыл бұрын

This recepie makes the most delicious sushi rice I have ever tasted. Thank you, Chef Hiro, for sharing this!

@megrimlockisking 9 жыл бұрын

Both Chef Hiro and the cameraman are highly knowledgeable in a sense that the cameraman asked questions that many viewers might have as well as well as giving us additional information when Chef Hiro is concentrating on the cooking.Great interaction,very informative! Would it be too much to ask to give us a full tour of your rest and kitchen? :D

@circle4922 5 жыл бұрын

I agree. Asking the right questions. And also showing what *not* to do, while explaining what to do. Great job.

@yoselchoden5816 4 жыл бұрын

Love u chief hero

@TehOldFart 3 жыл бұрын

@@yoselchoden5816 Pretty sure the cameraman is the owner of the restaurant...

@victorrobles6666 3 жыл бұрын

Yes very much so

@henriquemiranda7425 2 жыл бұрын

Thats is true 🔥🇧🇷🔥

@petacores 5 жыл бұрын

Thank you Hiroyuki Terada for sharing tips on the rice handling and the Sushi Rice Vinegar! I just caught this amazing video.

@samyang3254 2 жыл бұрын

Thank you chef! I followed your exact recipes and they turned out great!! I can make sushi at home now, couldn't be happier!!!

@Jfalcon17 8 жыл бұрын

Arroz Rico!!! the best! nice video! Saludos desde Puerto Rico! la isla de el encanto.

@523FIFI 8 жыл бұрын

My people

@silentstrike220 9 жыл бұрын

Glad this was finally put up, I've been waiting to see how you guys do your rice.

@emily1125 6 жыл бұрын

I've been looking for something like this for so long! Thank you! Thank you! Thank you! KZfaq needs more of your "how to dos."

@thivan233 8 жыл бұрын

You guys are doing so many delicious dishes and sushi and are inspiring, I work with sushi too, and it's awesome to see and learn from you as well. Big thanks for your videos, they are very helpful. PS: it makes me laugh every time you ask Chef Terada, how you are you? And he never says how he is, just answer back smiling and asking how are you back. Respects Chef Terada.

@raymondwoodall3695 8 жыл бұрын

Learning the way Master Hiro makes the Sushi vinegar is SWEET!! Another step in my self pickeling process!!

@juzt_fj 8 жыл бұрын

This was perfect and exactly what I was looking for; thank you.

@sarispermata 7 жыл бұрын

Thank you for sharing these video..it is very helpful to improve my new experiences making sushi. My family love sushi so much. Thanks again!

@michaelsotomayor5001 5 жыл бұрын

245 grams of rice vinegar 280 grams of sugar (people were right about sugar seeming more than vinegar) 28 grams of salt total 553 grams of solution which is about 20 ounces 16 ounces of dried rice makes about 48 ounces of cooked rice (1:3 conversion) so it's 4 ounces of vinegar for 40 ounces of cooked rice.. or 10% of rice weight. (also this is 20% of the original solution which is about 56 grams of sugar in 48 ounces of rice apart which means in your individual roll you eat about 6 grams of sugar)

@victordulerain9271 5 жыл бұрын

thank you chef. i've been chided about my sushi being too sweet. ive been playing with my sushi zu to make it just right. i appreciate your knowledge and forthrightful steerage to make food the best it can be. you are truly a master. live long and prosper.

@vanpittsenbargar889 7 жыл бұрын

Very informative video. Thank you for being thorough. This makes sense and will be much easier now to create beautiful sushi rolls.

@Adeline9418 4 жыл бұрын

And he uses a Aroma rice cooker!!!!! Cool!!!!!

@Anonymous-pm7jf 8 жыл бұрын

Awesome video. Thank you for sharing.

@kllerblunt 9 жыл бұрын

Okay 250cc Vinegar = 1 cup. 10oz Sugar = 1 1/4 sugar. 1oz Salt = 2 Tbsp salt. Thank you

@Jessedog11 9 жыл бұрын

+Modus Pwnens cups, 1 cup equals 8 OZ.

@5illyMe 7 жыл бұрын

But in the video it looks like there is more vinegar than sugar (by volume), so it's still extremely confusing.

@yannistan639 7 жыл бұрын

Can anybody convert those numbers to plain grams?..

@CataclysmicPranks 7 жыл бұрын

thank you

@amazingdany 6 жыл бұрын

Use the Internet to convert to grams.

@machetekid07 3 жыл бұрын

I love how I’ve always watched this channel and I was curious on how to make sushi rice and this happened to pop up

@ashishclifton5316 8 жыл бұрын

Great job with all the videos, learnt a lot. Thank joy and keep em coming.

@kelvinready3693 Жыл бұрын

My family loves this recipe. I am a beginner, but it tastes restaurant quality when I follow these steps. Lost this video and tried once on my own, I found out that the little things definitely matter 😂.

@ElJ2691 9 жыл бұрын

Totally inspired me to start making my own. Thank you guys so much. You guys are awesome

@xForko 9 жыл бұрын

This was very informative. I have had no idea that I was using the wrong kind of rice the whole time. I've been using whole grain, but the rice comes out slimy and has slime covering the pot but the rice was still crunchy too. Thank you for showing me the right way to do it!!

@Elric509 9 жыл бұрын

The slime comes from the powder on the rice (the starch), you probably haven't washed it thoroughly. On a lighter note, don't wash it if you're making rice pudding, the sucker will never set...

@Delta1Duck 3 жыл бұрын

Thank you for sharing your technique, Chef Terada!

@doloreshunt8895 5 жыл бұрын

Hiro, you are my fav. My husband and I enjoy your videos. Thank you

@32_Ronin 9 жыл бұрын

Thank you guys so much, Ive been having trouble making sushi rice, now I know ! I hope to visit you guys when I make a trip down there

@ratnacook56 3 жыл бұрын

seems like the vinegar mixture for the rice is very sweet, i am going to make sushi tomorrow. thanks chef for sharing it.

@DeeJayCreeper 7 жыл бұрын

Thank you! I have been always fascinated about sushi and its history. Iv wanted to learn to do this for so long, now once i get back from overseas i will be starting, we just got a fresh fish store in my town! Keep up the amazing creations, i hope to come down to Miami one day to visit!

@DeeJayCreeper 7 жыл бұрын

I will!!

@victhemagic 9 жыл бұрын

Thank you for taking into consideration my comment!!! Really helpful

@peterfuchs4596 Жыл бұрын

Always informative. I learn EVERY show old or new

@LutzKitchenByLek 3 жыл бұрын

I tried your recipe my family loves it and I will do it again today but forgot the amount of the ingredients, haha. Now I come to see you again. I have to share and subscribe to your channel I don't want to lose your video. Hope to see you again soon.

@novembersky3749 4 жыл бұрын

wow Hirosan u r wow!! Sushi is original Japanese food. thanks 4 sharing your recipe!

@richiewishedicould6055 3 жыл бұрын

thank you so much for this great lesson. I am on practical for a new job interview tomorrow and this will really help me.

@Ripper7620 4 жыл бұрын

Thank you Chef Hiro, I believe this is something even I can do.

@cameronshuck230 7 жыл бұрын

Thank you Hiro! Bought a T shirt from your channel the other day, can't wait for it to come in the mail :)

@matthewlambdin8169 9 жыл бұрын

Great video. Used your method and it worked perfectly.

@mariamlubana9936 7 жыл бұрын

I really appreciate and enjoyed watching your video. Thanks!

@ALLBOUTTHUGLIFE 5 жыл бұрын

Western English Dictionary should rename the Word: Hero.... To Hiro! Lol. You are the man. Love Your Channel.

@atlenta1 3 жыл бұрын

Thank you so much for sharing your technique. I have seen some videos say that after you rinse the rice and then add the water you should let it rest for 30 minutes before cooking it. What is your take on this?

@brendalayne4612 8 жыл бұрын

I had to watch a lot of videos to get to this one to understand the measurements. I have 8 conversion pages up to try and figure out how many cups, tablespoons or ounces to use to make sushi rice. This one is easy. Thank you.

@jagernhojfernandez7001 4 жыл бұрын

Kudos chef hiro..your the best!

@erasmorusso 2 жыл бұрын

A simplicidade do mestre é espetacular.

@DrDingsGaster 9 жыл бұрын

Thank you for posting this, I have been trying to find a decent set of instructions for making sushi rice!

@DrDingsGaster 9 жыл бұрын

Again thank you, I most definitely will!

@latinohero2012 8 жыл бұрын

Wow....very informative...you guys are awesome.

@riswandewa9179 7 жыл бұрын

from A to Z, i am learning about sushi from your youtube channel. thanks Chef

@krigabr 9 жыл бұрын

Love ur videos! keep it up!! Regards from Brazil

@piggster1234 7 жыл бұрын

thank you very much for this one. you've definitely taught me a lot.

@cinnabeld8284 7 жыл бұрын

can I use one of the seaweed sheets for the vinegar, the one normally used for the roll instead of that kelp?

@georgeneckrock7575 4 жыл бұрын

Always fantastic. Thank you !

@GotrekGurninsson 6 жыл бұрын

Just made sushi rice for the first time thank you for your videos!

@pappiecholo823 7 жыл бұрын

Good Afternoon!

@sonsaraeronnow4404 3 жыл бұрын

Thank you finally I got the answer I needed about cooking setting!!

@ryanfreedman6348 8 жыл бұрын

How do I get started making sushi? I'd love to make it just for me and my family. Is there a best dish to begin with?

@thetrishter13 6 жыл бұрын

Hi there! I recently stumbled upon this channel and I am loving it! I have a quick question though - how long will the sushi vinegar keep in the fridge, and do I leave the kelp in or take it out after a while? Thank you!!

@adventsociety5382 9 жыл бұрын

Love the longer videos!

@falphaugh 9 жыл бұрын

Best video so far. whats the point in telling us how to make sushi rolls, when some people cant make the rice!

@MakeMeBurrito32 3 жыл бұрын

This comment is a sacred comment from the time before the crisis of the stuipd ppl commenting on the us videos on yt shorts

@falphaugh 3 жыл бұрын

@@MakeMeBurrito32 thank you friend

@bomaomaar3579 7 жыл бұрын

then what if I make less than your dose, I want to use a dose of 250 (9.0oz) grams of rice, and how the right size for me include, the dose of (kombu kelp,and dose of sushi vinegar ingredients) thanks if you answering, Hiro

@likehell5803 2 жыл бұрын

This was great, and super clear. Thank you!

@tiagovirago 5 жыл бұрын

I accidentally purchased too much rice vinegar and now I am happy 😃. Now, I can make sushi vinegar!

@hadeel2086 6 жыл бұрын

Chief, how can we keep the seaweed for a long time after opening the package?

@G.r.717 7 жыл бұрын

great job! thank you for your help 👍

@jayyreyes6107 5 жыл бұрын

Is there anything you’d do differently in the process if you do not have a rice cooker ? Currently trying to make sushi rice with some kinpira gobo 🔥

@rickmartin9823 Жыл бұрын

I just can’t stop watching this man he’s my Hero 😂

@DoM0110 8 жыл бұрын

Ado I news to do the first few steps if I bought grain flavored distilled vinegar?

@isabellelh2268 9 жыл бұрын

Love chef Hiro from France.

@evank1802 8 жыл бұрын

How do you store the rice after cooking and how long does it stay there/usable? It looks like you have a large plastic bin to store it in when making it in bulk. Thanks! I appreciate and enjoy your videos they are extremely helpful!

@hagitholtzman 7 жыл бұрын

Hello. the best recipe I've tasted. really upgrades my sushi. I've made and put it in glass jar [better than plastic. no chemical reaction]. the portions make a bigger amount than I consume. How long can this vinegar be kept in fridge?

@xTehAeRo 9 жыл бұрын

Finally a real basics video :D

@davidgamache3035 4 жыл бұрын

Great info Chef! Thanks.

@azurahaiknight8765 8 жыл бұрын

Simple and informative. Thanks for the vid.

@azurahaiknight8765 8 жыл бұрын

Yup thanks a lot :D.

@TheSpitsFan 8 жыл бұрын

Hey Hiro, what is your process with the seaweed? Do you usually we it when making rolls or do you leave it dry? I have been told to wet it by gently spreading water over it, but I would greatly appreciate your advice!

@PhillipWedding 9 жыл бұрын

Brilliant! Thanks guys!!

@liliantaha3251 7 жыл бұрын

Hi hiroyuki , i would like to ask if i can cook the rice normally because i don't have a rice cooker? And how much time do i need to cook it ?

@SweatShow 8 жыл бұрын

I lost it when you said "a two-inch by three-inch piece of sheet." Oh man that was hilarious. This channel is great.

@brandensoutdoorb-channel8084 4 жыл бұрын

Should have said 2 pieces the size of playing cards

@mattpascualjr.2710 7 жыл бұрын

Chef Hiro do you use this rice mix in all your sushi rolls or do you use plane rice too?

@thrasyvoulostheboss8390 8 жыл бұрын

Hello Hiroyuki-san I would like to ask you where can we find nori and if it is not for a sushi bar how can we store it so it will not be "destroyed" and you are my inspiration

@christianjosephcunanan2870 7 жыл бұрын

what difference does it make if i rinse the rice for atleast 30mins more before cooking it? thank you, and are you familiar on how to make anago sauce?

@cliffcheney4768 8 жыл бұрын

thanks hiro now I can start making sushi your awesome man :)

@jenlynnp2558 6 жыл бұрын

Used the same rice cooker, used sushi rice specifically and just halved the recipe rice and vinegar mixture and it didn't work too much liquid and way to sweet !

@MrPerry37 8 жыл бұрын

I am a new fan and I found this video super helpful after the california roll video. Gonna try this out and see if I can conveniently have home made sushi more often! Thanks Hiro! p.s. is there a simpler alternative to the dried kelp that you could use? I imagine you'd have to buy the kelp in large bags like in the video and for someone like me who won't be making sushi rice everyday it might be a bit much.

@DylanWarren1 6 жыл бұрын

Would you prepare rice in the same method for Onigiri/rice balls, Vinegar and all, or just cook it normally.

@spahirider15 9 жыл бұрын

Hey NoVe Awesome video!! Could you post a link to the rice cooker from a retail store?

@mikeb2546 5 жыл бұрын

I mix in Pyrex. I actually use beakers, but glass is healthier than plastic, and absorbs less odor.

@jammer220 9 жыл бұрын

You're the man Hiro

@prabingurung7292 8 жыл бұрын

hi i have a question people add except these thing sake alcohal and one more other liquid may be the honey and it will get heated is that right also

@gonzaloluna3313 8 жыл бұрын

hola muy buenos videos...que proporciones son para un kilo de arroz?

@shuggaqube 9 жыл бұрын

I lo♥e how humble chef Hiro is. It's just so pleasant and calming to watch him work.

@peterfuchs4596 Жыл бұрын

Hands down #1 chef ever. For decade at least. And can cook anything from pork to lionfish to frog. Hiro a genius. I wish I knew him 25 year ago when I lived in Marshall Islands as he loves fishing. Would take him on my boat every day than help as prep person. Instant celebrity fir ambassadors of Japan China Taiwan Australia marshallese dignitaries and chiefs. Bet he can do sea turtle and whale well

@Linnoxstudios 8 жыл бұрын

Hiro greetings, I have some questions, it is convenient to dissolve the sugar and salt over low heat vinegar? or just dissolve in cold ?, I'll be grateful for your answer. greetings from Chile

@nikitaonassis6090 8 жыл бұрын

i was taught to use 2 types vinegar, sugar, salt, daishi kombu if have, if not, also ok..to melt sugar. rover low heat in vinegar, mix to water..before add to rice after steaming rice..

@drew6473 4 жыл бұрын

much better way

@Nanoci62 4 жыл бұрын

What’s the difference between the ohitsu and the hangiri ? And which one is the best choice ?

@Yanbock98 7 жыл бұрын

Arroz Rico, el mejor de Puerto Rico! ARROZ RICOOO!!

@mommac4374 4 жыл бұрын

Thank you Chef for teaching how to make Sushi rice

@kaylee1902 3 жыл бұрын

wow, him saying "i use about 2 oz per roll" thank you, im just once person and each time i make a recipe it always makes too much so its really awesome to know the amount of rice just to make 1 roll