Why does rice at sushi restaurants taste better than at home?

Question

i was just at a sushi restaurant and the rice was really sweet and delicious and when i make rice at home its so plain??

Answer 1

Well, your rice is plain because you just boil the rice in water and that's it, right?

Well, at Japanese restaurants, sushi rice is made with a special sushi rice. They make it just like we do in rice cookers, except after it's done, they add some ingredients to make it taste sweet and delicious. They mix a little sugar with some rice wine vinegar and they add this to the rice while it's hot. Then they mix it together and let it cool. This is the rice that they use to make their maki (rolls that are cut into 8 pieces) and sushi (oval shaped rice ball with slice of fish on top). Now you know. Happy cooking!

Answer 2

The people in the sushi restaurant, use medium grain rice for their rice. Then after it is soaked and cooked, rice vinegar, salt and sugar is added to the rice. Then it is fanned until it turns shinny. That is the flavor that makes the rice so good.

Answer 3

they put rice vinegar and some sugar  and salt after the rice is cooked and cooled.

Answer 4

The Japanese use their feet to wash the rice. It adds a very distinct "Asian/Japanese" flavor to the rice. If you are lucky enough, then you can get the rice washed by someone who has toe jam, it adds more flavor and texture! Yum yum!

Answer 5

Depends on the quality & type of rice and methods of cooking/ steaming it.

Some resto steamed rice w/ leaf(not sure what its called) to make it moist and smells sweet.

Answer 6

Yup.. they add vinegar to it but mind you these people are professionals and they have mastered the art of making the rice in terms of how much ingredients to add and all so don't be discouraged if ur rice still turns out a bit different than theirs. Keep trying until u get ur own signature rice..good luck..  

Answer 7

Yeah I just saw on Food Network that a sushi chef/master basically just learns how to make rice for a rediculas amount of time (10-20). They do add stuff but each chef will do it differently.

Answer 8

they use sake grade vinegar, and better quality rice with professional grade rice cooker

Answer 9

i don't have an answer... if anyone knows this maybe they'll know this too- why is fried rice at a restaurant dry and doesn't clump? when i make fried rice it is always sticky, no matter what brand i use... do they actually FRY it rather than boil it? doesn't seem like that would work...

Answer 10

Nogah,

   It's all about the type of rice, and how they make it.  First - you can buy sushi rice.  Texmati brand makes some that you can get in alot of grocery stores.  Otherwise, check into a gourmet food store.  

  When you make it, take the amount you plan to cook, and put it in a strainer.  Rinse it with cold water until the water is totally clear. When you start, it will be milky.   When the water is clear, it's ready to cook.  

  When you cook it, bring it to a boil, boil it until it starts to thicken some (10 minutes maybe),  then put a tight lid on it, and turn the heat down as far as it will go and leave it for 20 minutes.  Don't cheat, don't peek, and don't stir it.  

   IF you do exactly the steps above, it will be perfect.

-Kevin