![\"\"](\"https:\/\/jurotar.fi\/blog\/wp-content\/uploads\/2026\/07\/sushi_without_rice_cooker_rice.jpg\")
![\"\"](\"https:\/\/jurotar.fi\/blog\/wp-content\/uploads\/2026\/07\/sushi_without_rice_cooker_lid_on.jpg\")
After water started boiling I lowered the temperature and put a kitchen towel and the lid on. Cooking time is about 15 minutes. I peeked in some point to check if there is still enough water left since this was my first time with this brand of rice.<\/p>\n\n\n\n
I’ve realised that I have a bad habit of using too much force on certain things. I watched a video of a chef separating grains after cooking with a wooden item. The point was that rice shouldn’t be mushed. I found a wooden butter knife from my kitchen – it wasn’t probably the most sophisticated equipment for this but got the job done! \ud83d\ude00 After rice has cooled down it was time to roll. Again – I think sometimes I’ve used too much force trying to make the rolls tight. Deep breaths and taking my time with it. I used kitchen gloves, plastic wrap and had a small bowl of cold water next to me while handling rice.<\/p>\n\n\n\n Dipping fingers in cold water before touching the rice helps with shaping the rice. Otherwise it sticks to fingers. Same idea with the plastic wrap – I take a sheet and spread in on bamboo mat that I use for rolling and put the seaweed sheet on top of the plastic wrap. Hadn’t made sushi for a while but now I had a special occasion. Wish I had better salmon available at the moment but I was curious to test Royal Tiger sushi rice and roasted seaweed from local asian market. I’m trying to improve the way I’m making rice each time and I wanted to share…<\/p>\n","protected":false},"author":2,"featured_media":2004,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[24,7],"tags":[],"class_list":["post-1998","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","category-life-it-is-what-it-is"],"yoast_head":"\n
Mixed sushi vinegar with maybe a teaspoon of salt and pinch of sugar. Tasted that combination wasn’t too much on the sweeter side before adding to warm rice. I think adding a little bit of sugar and salt enhances the flavour.<\/p>\n\n\n\n![\"\"](\"https:\/\/jurotar.fi\/blog\/wp-content\/uploads\/2026\/07\/sushi_without_ricecooker_breaking_rice.jpg\")
<\/figcaption><\/figure>\n\n\n\nWorking the rice<\/h2>\n\n\n\n
![\"\"](\"https:\/\/jurotar.fi\/blog\/wp-content\/uploads\/2026\/07\/sushi_without_ricecooker_tiger_rice.jpg\")
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Since another person eating these has FODMAP -diet I played it safe and used just gravlax salmon and cucumber filling this time. If you are making sushi with gravlax it’s good to use a bit less salt than usual since that salmon itself has already been salted. I like this Royal Tiger rice better than alternatives available at my local supermarket. I think I need to just experiment with it to get the result more fluffy – maybe a little less heat the next time so that the water doesn’t evaporate too quickly. After I finish studies and go to work I should definitely get myself a rice cooker. Really looking forward to that.
What is your favourite sushi filling? What rice are you using? Feel free to comment down below!<\/p>\n\n\n\n![\"\"](\"https:\/\/jurotar.fi\/blog\/wp-content\/uploads\/2026\/07\/sushi_without_ricecooker_result.jpg\")
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