Random Thoughts – Randocity!

Perfect Sushi Rice from the Microwave

Posted in cooking, howto, kitchen, tips by commorancy on December 9, 2019

sushi-rolls-2.jpgCan Sushi rice be cooked in the microwave? Yes, it certainly can. But, you do need the correct cooking tool. Let’s explore.

Electric Rice Cookers?

There are plenty of rice cookers on the market, including those very expensive electric cookers you can get in Japanese or Chinese markets. Do you need one of these very expensive cookers to cook rice? No, you do not… particularly if you already own a microwave.

The difficulty with electric rice cookers and (in general) cooking rice using heat sources is that it bakes much of the rice (and that starchy glue) onto the container surface, wasting at least some of the rice. Sometimes, even a portion may become overcooked or burned while much of the rice is just fine. However, if you cook rice in the microwave using an appropriate rice cooker, you will get 100% of the cooked rice out of the pot. Some Sushi rices can be very expensive, so throwing away a portion in the trash due to the cooking method is wasteful and expensive.

Additionally, cleaning up heated rice cookers is quite tedious. Because of the baked on starches which act like glue, it can be almost impossible to clean up this glued on starchy mess. Soaking is the usual method. How do you avoid the messy cleanup? Use a microwave cooker.

Microwave Rice Cooker

When using the microwave to cook anything, you need to use the correct cookware. You can’t just slap rice and water into a random bowl and hope for the best. You’ll end up not only with a gluey mess all over the interior of your microwave, the rice won’t actually cook properly.

Sistema Rice CookerYou definitely need to choose and use the correct cookware. For cooking rice in the microwave, I suggest this Sistema Rice Cooker a-arrow. This rice cooker cooks about 2-3 cups of rice at a time. You may only be able to cook up to 4 servings in this microwave cooker. If you need to cook a larger amount of rice than this, you may need to choose a different cooker. This is where the electric cooker sizes can be a benefit.

You’ll also want to read the instructions for this rice cooker with regards to top lid orientation. This rice cooker has two lids: an interior lid and an exterior lid. This design helps prevent some boil over. It’s not a perfect design, but it does work decently if you align the two lids in the appropriate fashion. Read the instructions for proper lid alignment.

To put this in perspective, 1 cup of uncooked Sushi rice yields enough cooked rice to produce 3 large sized California rolls or at least double this number of smaller rolls.

You don’t want to overload the cooker with too much rice or you’ll end up with a microwave mess. Speaking of …

Microwaves

How well this Sistema Rice Cooker works depends heavily on your microwave’s wattage. You’ll want a microwave of about 1000 watts. This is optimal wattage to cook rice without risk of a huge microwave mess (or worse). Wattage of 1200-1500 risks burning, melting, overcooking, boil-overs and huge starchy and sticky messes. Let’s understand why.

A 1000 watt microwave boils the rice just the right amount on max power. This means that while there might be a little dripping that comes from the cooker, it’s easily cleaned up. A 1200-1500 watt microwave will much more vigorously boil the water causing boil-overs. A high wattage can also cause the water to boil dry in the container risking a fire hazard or even melting the plastic of the cooker. You don’t want this.

Stick to a wattage that works properly for rice. You can use a 1200-1500 watt microwave as long as you set the power level to 7 or 8. It will take longer to cook, but it prevents boil-overs or the possibility for drying the rice out.

If you have the choice of a 1000 watt microwave, you’ll be happier with the final results. I’ve personally tested 1000 watt microwaves and 1500 watt microwaves. I prefer the 1000 watt microwave for cooking rice in the Sistema.

Rinsing Rice

When cooking sushi rice, you always need to rinse the rice of starches. This is an important step for this microwave cooker. Don’t skip it. You’ll need a good strainer to hold the rice while you successively performing a soaking rinse of the rice multiple times. The water won’t ever become perfectly clear while rinsing, but it will become much more clear than the first time. You want to ensure you get a good amount of the starch off the rice to avoid starch overload in the cooker. There will always be a certain amount of starch build up, but rinsing will reduce this problem.

Timing for White Sushi Rice

To cook Sushi rice properly in the microwave, you need to understand a little about rices. All rice cooks at about the same rate, but timing may have to be adjusted a little due to variances in dryness and the rice type.

Sushi rice cooks properly when using the following rice to water ratio:

  • 1 cup rice to a tad more than 1¾ cups water.

In fact, most white rice follows this same ratio in the Sistema Rice Cooker. However, brown rice will take longer to cook and will need a full 2 cups of water. For this article, I will focus on white sushi rice. If you intend to cook brown sushi rice, you will need to use a full 2 cups of water and it will need a longer cook time. You will need to experiment on timing for brown rices. I’m not a fan of brown rice, so I don’t have a definitive cooking formula for it.

Cooking time for white Sushi Rice is 13 minutes and 30 seconds. Not all Microwaves are identical even with the same wattage. So, you may need to adjust this timing a little. It may take less time or it make take longer depending on the results at the end. If you find that your rice overboils, your microwave may provide higher wattage than 1000, even if it states it is 1000 watts. You may need to lower the power setting on your microwave if you find that it boils over.

Once the microwave cooking cycle has completed, the cooking is not yet complete. Remove the Sistema Rice Cooker from the microwave and allow it to rest for 5 minutes. This will allow the rice to soak up any remaining water. Resist the urge to open the cooker to take a quick look. Allow the rice to remain in the cooker unopened for the full 5 minutes. You may need to tip the cooker just a little over your sink to allow any collected water on the top to run off into the sink. You can even wipe it down with a towel if it’s a bit too messy.

If you are using older rice, it may be drier than fresh rice. This means a longer resting cycle after cooking. For extremely old rice, you may need to allow the rice to rest for at least 15 minutes undisturbed. It will cool down, yes, but it will give time for the water to soak in fully to the core. If you don’t like how the rice feels at the end of 15 minutes, try cooking the rice longer by 1-2 minutes. However, you may need to add a bit more water for this extra cooking time.

Rice Brand

While there are many short grain sushi rices available for sale, this author prefers Nishiki brand sushi ricea-arrow. This rice always cooks well, tastes great and makes awesome Nigiri and rolls. You can choose whichever brand you prefer, but it’s worth trying Nishiki brand as I’ve never made bad sushi using this rice.

Consistency

If Sushi Rice is cooked properly at the end of the cooking cycle, the rice should not have liquid water visible in the container. The rice on top will show empty holes and spaces between some of the grains. When you use a rice paddle to move the rice around, it will have a sticky appearance and clump a bit, but it should not have any loose water in the container. It should appear exactly like any other Sushi rice from any other cooker. If the rice still has liquid around it, you’ve added to much water. If the rice is too dry, you didn’t add enough water.

The rice should be moist, but also a bit sticky. Once you add rice vinegar seasoning for sushi, it will add some liquid back to the rice. The rice should have a good bite, but still be fully cooked through. You can taste test it after the 5 minutes resting period. If there is any crunch in the rice, it’s not cooked enough. A crunchy center may indicate old rice. You may need to extend your cooking time in 30 second increments to allow for full hydration of the rice. If you can’t get rid of the crunchy center, you may need to toss that rice and buy fresh rice.

Now that you have your perfectly cooked sushi rice, you’re ready to create your favorite Nigiri, sushi rolls or even your favorite Donburi. Just don’t forget to season your rice with Seasoned Rice Vinegara-arrow before making your sushi.

Cleanup

Cleaning this plastic rice cooker is a breeze so long as you do it quickly. Some warm water, dish soap and a sponge is all you need to wash it off. I highly recommend using unscented dish soapa-arrow when washing plastic to avoid tainting plastics with unnecessary perfumes. Perfumed dish soaps can leech into plastic and impart bad flavors to foods when cooked using plastic cookware. I also strongly recommend cooking ONLY rice in this rice cooker. To preserve this cooker and avoid tainting your rice, refrain from cooking foods or other savory flavored and spiced foods in this cooker, buy and use a different microwave container. Spicy and highly flavored foods, like perfumes, can impart bad flavors into your rice. Avoid this by using this cooker for rice only.

I also highly recommend washing this cooker immediately after removing the rice from the tub while the cooker is still sticky. Don’t wait until it dries on. If you wait, you’ll have to soak it to get it off. If you wash it immediately after cooking, it’s much faster and easier cleanup.

Happy Cooking!

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How to revive old Wasabi powder

Posted in food, food connoisseur, howto by commorancy on October 30, 2018

You bought some powdered Wasabi 3 years ago in a can and forgot all about it. You’ve let it sit in your pantry all that time. You need wasabi and you remember that you have some powder. When you try to mix it up, it tastes bitter and not at all like Wasabi. There is a fix. Let’s explore.

Genuine Wasabi Japonica vs Horseradish

I’d be remiss by not leading with this. Genuine Wasabi comes from the Wasabi Japonica plant. This plant is notoriously difficult to grow and is extremely persnickety when it comes to where in the world it wants to grow. Obviously, it grows well in parts of Japan. It also grows in parts of New Zealand. It looks like this when growing:

Wasabia_japonica_2

Photo courtesy of Qwert1234

Wasabi Japonica also has a long tapered cylindrical root that when grated or ground becomes the signature garnish we’ve come to know and love. The roots look like this:wasabi-root

Photo courtesy of hfordsa via Flickr

This is Wasabi Japonica.

The difficulty with this green garnish is that it can be readily mimicked by horseradish, hot mustard and green food coloring when dried into a powder. Some people call this “fake” Wasabi. I simply call it “wasabi” with a lower case ‘W’.

This ‘wasabi’ version is most often the powdered form that you’ll find in supermarkets and is what is most often served at Sushi restaurants in the U.S. (read the label or ask your sushi chef). If you live in North America,  “wasabi” (horseradish) is typically what you’ll find 99% of the time. The 1% of the time where you find genuine Wasabi Japonica is a rarity and it means the Sushi restaurant understands the subtle, important difference in flavor between the genuine article and the horseradish version. I’ve even found fresh cut Wasabi Japonica at one sushi restaurant. That was a treat!

The most often cited reason for using horseradish over genuine Wasabi Japonica is cost. While that may be mostly true, the truth is that it’s actually much more difficult to get genuine Wasabi in the US simply because it’s notoriously difficult to grow. This, of course, raises the price because you have to import it.

This means importing Wasabi Japonica from places like Japan or New Zealand and there is a monetary cost to importing produce. However, the flavor profile between the horseradish version and genuine Wasabi Japonica is markedly different. Even though they both produce the signature nose heat we know and love, Wasabi Japonica simply tastes different.

Powdered Wasabi

Dried and powdered wasabi, whether genuine or horseradish must be rehydrated to be useful in all of its green pasty glory. The difficulty with its powdered form is that, depending on the powder’s age, it takes longer and longer to hydrate fully to bring back its signature heat. This is called blooming.

For example, if you hydrate wasabi powder and immediately taste it, you’ll notice no heat at all. It’ll only taste bitter. This means that the wasabi has not yet bloomed. You must wait a period of time before the wasabi has fully bloomed back into its signature hot flavor and lost that bitterness.

How long that bloom takes depends entirely on the ….

Age of Powdered Wasabi

Let’s get back to that old powder you have sitting in your cupboard. The longer the wasabi sits in a zippered bag, can or jar, the longer it takes to rehydrate. As I said above, it will take time to bloom back into its signature flavor. How long it takes depends on how old your wasabi powder is. So, don’t throw your powder away if you rehydrate the powder and it still tastes bitter 10 minutes later. You might be thinking that because it’s bitter it’s bad. It isn’t bad. It’s just super dry.

Sure, fresh powder hydrates to full strength in about 8-10 minutes. If you need some wasabi quick, getting fresh powder from the store may be your best answer. If you can plan ahead a little, your aged wasabi powder may take up to 24 hours to reach full flavor.

For several year old powder, simply mix it up, place it into a closed container and let it finish blooming in the fridge. I personally have some aged wasabi powder that now takes up to 24 hours to bloom. This is a horseradish + hot mustard version. I keep a small amount ready in the fridge as a condiment. When it gets low, I hydrate more and let it bloom overnight. I do have some genuine Wasabi Japonica powder which blooms fully in about 8 minutes. But, I only use that for special occasions or if I need some quick. I use the horseradish version when I’m mixing it into ketchup, mayonnaise or mustard or for any other recipe purposes.

Don’t throw out your older powder thinking it’s bad because it appears to remain bitter. You just need to wait longer to let the flavor work its way back out. The fix to old powder is that might take up to 24 hours in the fridge to fully bloom! However, it also means you need to plan ahead when using older wasabi powder.

Heating Wasabi Powder

You might be thinking you can heat the hydrating bitter wasabi and make it hydrate faster. Never do this. It doesn’t work. It will make the wasabi gluey and useless. It will become bad and you will have to toss it. Do not heat wasabi powder when hydrating it. Instead, mix it up with water and let it rehydrate in the fridge overnight.

Rehydrating wasabi Powder

If you’re new to wasabi and you’re wondering how to rehydrate it, it’s simple. Grab a small container and put a teaspoon of powder in the container. Now, fill your teaspoon with water and pour about half in and begin mixing. If the powder is still too dry and thick, add a little more water to bring it to a paste consistency you like. If you like being able to shape it into a ball with your fingers, then you’ll want it a little dryer. If you like it a little more runny, then add more water.

The consistency of the paste doesn’t play a part in blooming speed. The water does need to be mixed in thoroughly, though. The paste simply needs to sit to fully bloom and that takes time. Speaking of hot mustard, this problem also applies to cans of hot mustard powder as well.

Itadakimasu!


As always, if you have found this Randocity article useful and it helped you revive some old wasabi powder, please leave a comment below.

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