Steaming Sushi Rice: Bamboo Steamer Secrets

Cooking sushi rice in a bamboo steamer is a gentle way of preparing rice without losing its flavour, shape, and nutrients. Bamboo steamers are designed with bottoms made of thin, parallel slats that allow steam to waft through them, and latticed lids that contain the steam. This feature allows the steam to circulate throughout the rice grains without stirring them or releasing enough starch to cause stickiness. To cook sushi rice in a bamboo steamer, first, rinse the rice in a sieve under cold running water to remove some starch. Then, soak the rice in a bowl of cold water for about 10–12 hours. Next, drain the rice and place it in the bamboo steamer, which should be lined with muslin, a moist steaming cloth, or large vegetable leaves. Place the lid on the basket and steam the rice for about 35 minutes, adding water to the pot as it evaporates. Finally, remove the steamer and use a wooden spoon to turn the rice over.

Rinse the rice grains under cold water

Rinsing the rice grains under cold water is an important first step in preparing sushi rice in a bamboo steamer. This process helps to remove excess starch from the surface of the rice, reducing the stickiness of the cooked grain. It is recommended to rinse the rice at least three times, or until the water runs clear, to ensure that the majority of the starch is washed away.

After rinsing, the rice should then be soaked in cold water for an extended period. Most sources recommend soaking for at least two to eight hours, with some suggesting that soaking for up to 12 hours will yield the best results. Soaking the rice for an adequate amount of time helps to soften the outer shell, allowing the grain to cook more evenly and reducing the cooking time required.

During the soaking process, you can also add whole spices to the water to infuse the rice with additional aroma and flavour. This step is entirely optional but can add a unique and delicious twist to your sushi rice.

Once the rice has been adequately soaked, it should be drained and is then ready to be placed in the bamboo steamer for cooking.

Soak the rice for 8+ hours

Soaking the rice for 8+ hours is an important step in the process of cooking sushi rice in a bamboo steamer. This step helps to soften the outer shell of the rice grain, allowing it to cook more evenly and reducing the steaming time required. The ideal soaking time for sushi rice is between two and eight hours, with longer soaking times resulting in shorter steaming times.

To soak the rice, first measure out the desired amount of rice into a mesh colander. It is important to use only short-grain rice for this recipe. Rinse the rice grains thoroughly under cold running water to remove excess starch and prevent stickiness after cooking. Repeat this rinsing process at least three times, or until the water runs clear.

After rinsing, transfer the rice grains to a bowl and cover them with cold water. Cover the bowl and let the rice soak for the desired amount of time, between two and eight hours, or even overnight. The longer the rice soaks, the softer the outer shell will become, resulting in a shorter steaming time.

Once the rice has soaked for the desired amount of time, it is ready to be drained and prepared for steaming in the bamboo steamer. Remember to line the steamer with a damp cloth or parchment paper to prevent the rice from falling through the slats and to retain moisture during the cooking process.

By soaking the rice for an extended period, you are not only ensuring even cooking but also preparing the rice to better absorb the flavours of the vinegar, mirin, and sugar mixture that will be folded into the hot rice after steaming. This step is crucial in achieving the desired texture and taste of sushi rice.

Prepare the bamboo steamer

Firstly, you will need to gather your equipment. For this method, you will need a bamboo steamer, a wok or stainless steel pot, and two dish cloths or muslin. You will also need parchment paper or cheesecloth to line the steamer basket.

Before you begin, take the lid and upper baskets off of the bamboo steamer. If your bamboo steamer is of two tiers, use the bottom tier. Soak the steamer in clean water for about 10 to 15 minutes to remove any smells from previous recipes.

Now, you need to prepare the rice. Measure out the amount of rice you want to cook into a mesh colander. Rinse the rice grains under cold running water three times to remove some starch. This will lessen the stickiness after cooking. Place the rice in a bowl and cover it with cold water. Allow the rice to soak for two to eight hours, or overnight. The longer the rice soaks, the shorter the steaming time. If you want to add flavour to the rice, add whole spices to the water while it soaks.

Drain the rice and pour the grains into the steamer basket, which has been lined with a clean, damp cloth. A dish cloth or muslin works well. Spread the rice grains out to make a thin layer. Place another damp cloth on top of the grains, folding the corners towards the centre.

Alternative method

An alternative method is to line the steamer basket with parchment paper or cheesecloth. Secure the paper with clothes pegs, then add the rice, patting it down into an even layer. Remove the clothes pegs before steaming.

Steam the rice for 30-45 minutes

Steaming the rice is the most important step in the process of making sushi rice in a bamboo steamer. It is crucial to ensure that the rice is cooked evenly and thoroughly for the perfect texture and taste. Here is a detailed guide to help you master the steaming process:

Before placing the rice in the steamer, it is essential to prepare the steamer and the rice adequately. Start by lining the bottom basket of the bamboo steamer with a clean, damp cloth, such as a dishcloth. This helps to create a moist environment for the rice to cook evenly. Additionally, ensure that you have rinsed the rice grains in cold water at least three times and soaked them for two to eight hours. The longer the soaking time, the shorter the steaming time will be.

Now, let's begin the steaming process:

Place the drained rice grains into the prepared bamboo steamer, spreading them out evenly. It is important to ensure that the rice is not packed too tightly, as this can affect the steaming process. Cover the rice with another damp cloth, folding the corners towards the centre, and secure the lid on the basket. This setup helps to trap the steam and ensure even cooking.

Next, fill a wok or a large pot halfway with water and place it on the stove. Bring the water to a rolling boil. Carefully place the bamboo steamer on top of the wok, ensuring that the steamer is not immersed in the water. The steamer should be above the water line to cook the rice with steam, not direct heat.

Maintain a steady boil and steam the rice for 30 to 45 minutes. The duration may vary depending on the desired softness and the amount of rice you are cooking. It is crucial to check the rice periodically, ideally every 10 minutes, to ensure that the water has not evaporated and that the cloth has not dried out. To maintain the necessary moisture, you can pour a small amount of water over the cloth every 10 minutes. This step is crucial to prevent the rice from drying out and ensure it cooks evenly.

After 15 minutes, you can check the rice for doneness. If the rice is not yet tender, continue steaming and keep checking every few minutes to prevent overcooking. The rice is ready when it is tender but still firm, with a chewy texture.

Once the rice has reached the desired texture, carefully remove the bamboo steamer from the pot. Be cautious, as both the steamer and the rice will be very hot. Place the cooked rice into a large bowl or tray and use a long-handled utensil to fluff it up and distribute the moisture evenly.

Finally, cover the bowl of rice with a well-moistened cloth to prevent it from drying out before serving. Your sushi rice is now ready to be used in your favourite recipes!

Fold in the vinegar mixture

Once your rice is cooked, you'll want to fold in the vinegar mixture. This is a combination of vinegar, mirin, and sugar. Heat this mixture until it is very hot but not boiling. Then, fold it into the hot rice. You should add enough of the mixture to give the rice a tart and sweet taste. The rice should be shiny, but not mushy.

After folding in the vinegar mixture, carefully clean the inside rim of the bowl with a damp cloth. Then, cover the rice and let it rest for 30 minutes before using it.

If you want to add extra flavor to the rice, you can steam it with vegetable or meat broth instead of plain water. You can also add a subtle flavor by lining the bamboo steamer with banana leaves, grape leaves, or corn husks.

Frequently asked questions