How to make sushi rice without Japanese rice

Sushi rice

The main ingredients for making sushi is sushi rice. However, not all types of rice can be processed into good sushi rice. One of the conditions to make the right sushi rice is the level of stickiness of the rice type.

Usually, sushi rice is made from Japanese rice that texture is similar with glutinous.

To deal with the difficulty of getting Japanese rice, we could try to use the ordinary rice. We do need to pay attention to differences in the texture of both types of rice. The difference lies in its level of tenderness and stickiness. So, to make ordinary rice similar with Japanese rice, choose fluffier and good quality rice. Then, mix a little glutinous to the rice when it cooked. In order to fit the level of its stickiness and make it still fluffier, then the comparison of rice and glutinous that used is 1 kg: 100 gr.

Beside that, the sushi rice that made from Japanese rice has a characteristic of slightly sour taste. To produce a slightly sour rice, then some mixture of salt, vinegar, and sugar, should be mixed into the rice. Comparison of rice, vinegar, salt, and sugar used is 1 kg of rice mixed with 150 cc of vinegar rice, 25 grams of salt, and 50 grams of sugar.

For vinegar, use the original Japanese rice vinegar. Because common vinegar has a very high level of acidity, so the flavor of sushi would be very acidic.