Wednesday, 1 May 2013

BASIC JAPANESE COOKING: HOW TO MAKE SUSHI RICE (SHARI OR SUSHI-MESHI)



STEP 1 - HOW TO WASH AND COOK THE RICE:
  1. Measure 2 cups of Japanese white rice (using a rice cup this weighs 320g).   
  2. Place the rice in a medium sized bowl and add cold water.
  3. Wash the rice using your hand to gently rub the rice grains against each other. The water will become cloudy from the starch.
  4. Drain the rice and add more water. Continue to do this a few times until the water runs almost clear.
  5. Add the rice to a heavy based saucepan if you don't have a rice cooker.  
  6. Add 2 cups of cold water to the rice in the saucepan (always add the same amount of water as rice).  
  7. Put the lid on the saucepan and turn the heat to maximum (it's best to use a tight lid to prevent the water escaping).
  8. When the water starts to boil reduce the heat and leave the rice cooking for about 10 minutes (try not to remove the lid).
  9. Then, turn off the heat and leave the rice standing for another 10 minutes.
STEP 2 - HOW TO PREPARE THE SUSHI RICE VINEGAR (AWASE-ZU):
  1. Pour 100ml of rice vinegar and 2 tbsp of sugar into a non-aluminium saucepan.
  2. Heat until the sugar is dissolved and then add half tsp of salt
  3. Set aside and allow to cool.
STEP 3 - HOW TO MAKE THE SUSHI RICE:
  1. Transfer the hot rice to a shallow non-metallic baking tray using a rice spatula or wooden spoon.
  2. Sprinkle 100ml of the sushi rice seasoning evenly over the rice and then gently turn and fold the rice with the spatula (try not to break the rice grains).
  3. At the same time, fan the rice using a fan (uchiwa) or a piece of cardboard to help cool the rice to room temperature and absorb the excess sushi rice seasoning.
  4. Try to use the rice as soon as possible and avoid putting in the fridge as this will harden the rice. You can cover the rice with a damp tea towel for a few hours if necessary. 
 NOTES/TIPS:
  • You have to use Japanese short grain rice to make sushi.
  • Sushi is best served at room temperature.
  • You can use bottled sushi vinegar instead of making your own. However I prefer to make my own as I can control the amount of sugar and salt that I add to the sushi vinegar.
  • When preparing sushi rice ideally you should use an untreated wooden bowl to help absorb excess moisture from the rice. A hangiri (large flat wooden bowl ) is used for this purpose. This can be bought online these days.
  • Below is a picture of the rice that I use. It's called Shinode sushi rice from Italy which is sold in Superquinn and Asian Market in Dublin, Ireland.




4 comments:

  1. Thanks for the comment. Good to get feedback on my posts!

    ReplyDelete
  2. So the hinode sushi rice is just regular japanese rice?, and you add the vinegar etc to make it actual sushi rice?

    ReplyDelete
  3. So the hinode sushi rice is just regular japanese rice?, and you add the vinegar etc to make it actual sushi rice?

    ReplyDelete

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