Nishiki, a California-grown brand of medium-grain rice (technically, its a longer-than-average short-grain rice), is processed using a new milling technology called musenmai. The musenmai process blends heated tapioca with the rice kernels; when moisturized, the tapioca and bran stick to each other, rise to the surface, and both are removed, leaving behind a bright, fresh-tasting, cleaned rice which does not need to be rinsed again before cooking. Water-saving rice… whats not to love?
Pour rice into a sieve, and rinse under cold tap water, gently swishing the rice around with your fingers until the water is almost clear, 1 minute. (Do not overrinse, as you need to retain some starch in the rice.) To dry, spread the rice up and around the sides of the sieve, exposing as much of it as possible to the air. Let sit for about 30 minutes, until the rice is completely dry. Place the rice and 4 cups water in a rice cooker, and set to Cook. While the rice is steaming, make the dressing: In a small saucepan over low heat, stir the vinegar, sugar and salt until the sugar and salt dissolve. (or, you can microwave on High for 60 seconds). Do not let the mixture boil. Set aside to cool. If you’re making this ahead, pour into a screw-top jar and refrigerate. When the rice is cooked, remove it to a sushi-oke or a large shallow wooden bowl, like a salad bowl, or large glass baking dish. Set the rice cooker insert aside — you’ll be putting the rice back into it. Spread out the hot rice with the edge of a paddle, evenly over the bottom of the bowl, in a slashing motion. Holding the paddle perpendicular to the rice, drizzle the dressing over the back of the paddle evenly over the rice surface. With the paddle, slice and fold the dressing through the rice until the grains are coated and glossy. Place the dressed sushi rice back in the rice cooker and cover with a clean, damp kitchen towel to keep in the moisture. Click the cooker button on Warm. Sushi rice is easier to handle when it’s warm. It doesn’t have to be warm when you serve it, just when you’re forming the rolls.
Compared to long-grain rice, which takes two cups of water for every one cup of rice, Nishiki rice takes two cups of water for 1.5 cups of rice. In a rice cooker or on the stovetop, if left to steam (with the lid on) for 15 minutes after the cooking is complete, the rice becomes slightly sticky, which is ideal for maki, temaki, and inarizushi, but also perfect for serving with stir-fry dishes, because its easy to pick up with chopsticks.
I cannot resist the piles of woks, spatulas, skimmers and spiders (not the creepy-crawly kind, but the ones you use to remove food from a fryer), spice toasters, clay pots, dumpling rollers, bamboo steamers, cleavers, chopping blocks, sushi mats and ladles. I have had all of these in my pantry at one time or another, along with three — yes, three — rice cookers, each slightly different, that begged to come home with me.
Various Methods for Cooking Japanese Rice
There are different methods to cook Japanese rice at home. Each method has its own benefits, and Japanese households frequently have a variety of cooking utensils and gadgets for various needs.
What Type of Rice to Use for Cooking Japanese Food
Japanese rice is a short, plump, rounded-oval variety of Japonica short grain rice. It’s important to note that Japanese rice is frequently marketed as sushi rice outside of Japan. However, the rice is used to prepare daily Japanese dishes in addition to sushi.
Japanese rice has a higher water content than long-grain varieties like basmati or jasmine rice, which results in a more starchy, tender, and sticky texture.
When cooked correctly, the rice grains adhere to one another without becoming mushy, making it simple to pick up with chopsticks. A lovely glossy sheen would also be visible on the rice’s surface.
Because of its distinctively sticky texture, Japanese rice is occasionally referred to as “sticky rice,” but sticky rice is actually a different variety of rice known as Japanese sweet rice (or glutinous rice), which is used to make mochi.
I would suggest the Koshihikari variety of rice, which is offered in various brands at Japanese grocery stores, if you want high-quality Japanese rice. It is the most popular variety in Japan and is distinguished by its sweet flavor and fragrance.