It may not be the most exciting part of sushi, but the vinegared rice or sushimeshi (鮨飯) is what makes sushi sushi. By some accounts, the word sushi is a contraction of the words su which means "vinegar" and meshi which means "rice". Another creation legend is that the kanji character for sushi "鮨" resembles the Chinese character for salted fish "鮓" and so perhaps the origins of sushi lay somewhere in southern China. In any case, raw fish without the rice is just sashimi.In Japan, where hundreds of varieties of fresh sashimi-grade fish are flown in from around the world to local fish markets, the best sushi restaurants differentiate themselves based on their technique, not just the variety and freshness of their fish. The rice in particular is what separates the truly extraordinary sushi restaurants from the merely good, and how they make it is a closely guarded secret.Great sushi rice teeters the line between tender and hard. Each grain of rice retains its original shape, and yet they magically stick together, without being gluey or gummy.

The seasoning is a balancing act between sweet, sour and salt, well seasoned, but not so much so that it detracts from the fish. Most importantly the grains sport a lustrous shine that would make a shampoo model jealous.While it may surprise some, not all rice is not created equally. Even amongst short-grain rices there are huge variations in texture, color and shine based on the species, where it was made, what the weather was like, how it was milled, and even how fresh it is. A pound of recently harvested premium rice can fetch upwards of $20 in Japan. Unfortunately we don't have quite the selection of rice here in the US, but lookng for rice labelled as "new crop" is a good start. How the rice is washed, cooked, and seasoned are equally important, so here's my technique for getting the best sushi meshi out of the rice you have available to you.Lastly, if you're looking for great quality fish thats safe to eat raw, Luxe Gourmets has a good selection of salmon, hamachi and tuna that's the best I've seen in the US.

Since the fish they carry is intended to be eaten raw, and handled by experts who know how the fish is going to be used, the fish is better quality and safer to eat than most stores outside Japan.Recommended products Previous Next4 servings Based on your location, units have been adjusted to Metric measuring system. order sushi o shanghaiStepsNOTE: A rice cooker cup does not equal 1 US cup. sushi online jogoIf you don't have a rice cooker, use the weight measure.yo sushi dubai order onlineIf you're using a rice cooker, add the rice to the bowl of the rice cooker and add cold water to just under the 2 cup line (you want the rice to be on the firm side as you'll be adding the seasoned vinegar after the rice is cooked). sushi conveyor belt tokyo

If you don't have a rice cooker, add the rice to a large heavy bottomed non-stick pot, then add 1 1/2 cups of cold water.Let the rice sit in the water for at least 30 minutes. juegos online gratis sushiThis allows the grains of rice to soak up some water before cooking, which results in shinier rice with a better texture.juegos sushi bar gratisIf you are using a rice cooker, turn it on and let it do it's thing. what sushi to order for beginnersIf you are doing this on the stove, turn the heat onto high and bring the rice to a boil (be careful not to let it boil over). Turn down the heat to low and cover with a lid. Set a timer for 15 minutes. Once the rice is done, turn off the heat and let the rice steam for 10 minutes.

The rice is done when the surface is no longer wet and slippery, the rice is fluffy, and each grain is very shiny. It will still be a little warm, but it should not be hot. Spread the rice out over the surface of your bowl, and cover with a damp towel until you're ready to use it.Learning how to make sushi rice is one of the first things that a sushi chef will teach you. It is rumored that a chef will only allow the apprentice to make sushi rice for several years – before ever allowing them to touch a piece of fish! Luckily, you don’t have to do that at home! In fact, if you follow these simple steps you will be creating amazing sushi-grade rice in no time. For this tutorial, you will need: Every time you make rice for sushi, you must wash it. Washing the rice will ensure that it isn’t too starchy. This is a vital step to ensure consistency, texture and flavor. I always do at least three full washes/rinses for every 1 cup of rice I am cooking. Each rice cooker will come with a metal bowl that has measurements on the inside.

Remove the bowl and fill it with the desired amount on rice. I normally make between 2-4 cups at a time. 1 cup of cooked rice makes approximately 3 rolls. Here’s how you wash the rice: Traditionally, sushi chefs would wash the rice until the water ran clear. But that is a little bit extreme, it could take up to 30 min., and it’s not necessary for good tasting rice. I usually wash my rice until the water is barely cloudy. Once your rice is washed, fill the bowl to the marked line that corresponds with the amount of rice you put in. For example: if I added 3 cups of rice, I would fill the bowl to the line marked 3. **Note: Rice cookers can be vastly different. Some even come with their own, proprietary measuring cup. Please read the manual that comes with your rice cooker before making a batch of rice. If the measuring cup that came with your rice cooker doesn’t use the same measurement system of your country, then use the proprietary measuring cup for measuring your rice – not the measuring cup you already have.