cooking sushi rice

Is it a must to buy a rice cooker for cooking sushi rice?

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You do not a must to buy a rice cooker to cook sushi rice.

Rice cooker is a great tool for cooking all types of rice. However, it is not a “must” to go out and buy a rice cooker if sushi rice is only to be cooked for 2-4 people. You can cook tasty sushi rice by only using an ordinary pot. However, you need to keep a little more eye on a pot than a rice cooker.

The disadvantage of a rice cooker is that the rice can burn and the pot in the rice cooker can be difficult to clean.

Where a rice cooker is a must is in a sushi restaurant. Most sushi restaurants in Denmark cook approx. 10 kilos of rice a day. When cooking such large amounts of rice, it is important that the rice is cooked in a pot, where the heat is evenly distributed throughout the pot. A rice cooker really comes into its own.

Read more about Sushi course for beginners

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Zoë has lectured and held sushi courses for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

Can sushi rice be used the next day?

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There are many people who store cooked rice for the next day. It’s a really bad idea to save sushi rice for the next day.

Sushi differs from other rice dishes such as the dish meatballs and Curry.
Sushi is not a dish that is cooked on a pan or in the oven and, this means that the quality of the ingredients used for sushi should be as good as possible.
If sushi rice is more than 1 day old or that vegetables have become a bit slack, then it can be tasted when used for sushi. You will make sushi of a poorer quality.

What happens to sushi rice when stored for the next day is that they become drier and looser in consistency while the rice kernel itself becomes harder.
Besides the fact that it is harder to make sushi with day-old sushi rice, it can also be tasted if the sushi rice is not freshly made.
This is not necessarily the case with day-old rice which is used for Meatball and Curry, as it is the sauce that hides the rice and its taste.

Read more about Sushi course for beginners

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Zoë has lectured and held sushi courses for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

How is sushi rated in Japan?

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Sushi in Japan is assessed in a different way than in Denmark and Europe.
In Japan, sushi chefs and customers have a slightly different view of sushi. Other criteria are used for whether sushi tastes good, is well cooked and the overall sushi experience.

What is most emphasized in Japan is the quality of the cooked rice. If the sushi rice is not cooked to perfection, the thumb is turned down. In Japan, no one wants to eat sushi where the rice has got too much and has the consistency of porridge. It affects the other ingredients in the making of sushi and, the finished sushi pieces. It will be a smattering experience.

Conversely, the rice can also be cooked in a way so that the rice is raw inside. It provides a hard core where the full benefit of the rice ‘taste and consistency is not present.

Sushi rice is not the easiest to cook, but when it succeeds it tastes so nice.

Read more about Sushi course for beginners

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Zoë has lectured and held sushi courses for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

Why is some sushi rice harder to cook?

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Some sushi rice is harder to cook because of the quality of the rice.

In Japan, there are many different types of sushi rice. Some types of rice are very exclusive because the quality is very high. Other types of rice are of normal quality with an average quality.

Some of the exclusive rice types are much harder to cook because; they lump more than other rice. This means that it is harder to cook sushi rice to perfection.

In the actual finishing of the cooked sushi rice, more and more advanced techniques must be used to prepare the rice for sushi.

The cooked sushi rice should be firm and soft at the same time. The rice grains must not be raw inside, but they must also not be cooked so much that they have a consistency like porridge. It is a balancing act that can be difficult to hit.

These are some of the reasons why sushi rice is harder to cook.

At the Sushi course for beginners, you get the shortcuts you need to be able to cook sushi rice to perfection at home.

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Zoë has lectured and held sushi courses for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

Is there a big difference in rice for sushi?

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There is a big difference in sushi rice.

There are many countries that grow sushi rice. Japan, the United States, China and Korea grow large quantities of sushi rice every single year.

Within each country there are many different types of sushi rice. It can be compared to if you buy a bottle of white wine from France. In France, there is not just one who produces white wines. No, there are many different types of grape and wineries that produce white wines.

Like grapes for white wines, there are also types of sushi rice that are complex, ie. very difficult to cook and that has an impact on sushi restaurants, but also for you at home who want to make cook quality sushi rice.

In the Sushi course for beginners, you learn step by step how to cook sushi rice, so that the rice you cook at home is of a quality that is suitable for sushi.

Read more about Sushi course for beginners

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Zoë has lectured and held sushi courses for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

Why is it difficult to cook sushi rice?

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There are several reasons why it is difficult to cook sushi ris. You use less water compare to “normal” rice which means that it only that it takes very little to get them wrong.
The perfect sushi rice is solid but at the same time soft. It very diffcult to cook perfect sushi rice.

Another factor that has a major influence on cooking sushi rice is the weather. If it rains, snow or a hot summer day it will affect the process of cooking of sushi rice.

It means that you might have to change the way you cook the rice every time.

Read more about the class Sushi course for beginners

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Zoë har holdt foredrag og afholdt sushikurser for A.P. Møller – Mærsk, Hugo Boss Nordic, Novo Nordisk, Novartis,Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup og mange flere.

Are there any advantages to using Japanese ingredients?

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Without a doubt yes.
Ingredients have different flavors and taste according to the world they come from. The fewest are aware that Japan, Korea and China produce seaweed to sushi.

Here I think the variety used to produce the tang, the taste and the quality. The same applies when it comes to pickled ginger, soy sauce and vinegar.

Sushi is a nice and delicate eating so it is worth paying to buy ingredients that emphasize the fine shades of the food without dodging or dominating.

Read more about Sushi course for beginners

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Zoë has held sushi courses and cooking classes for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.