Sushi Rice, the Secret Behind Delicious Sushi I am finally delivering on my promise to talk about seasoned vinegar (sushi-su) and sushi rice (sumeshi).  Sushi rice, or rice dressed with a seasoned vinegar, is an essential component of a variety of sushi dishes.  In fact, sushi wouldn’t be sushi without this rice.  If you are serving slices of fresh uncooked fish without any sushi rice, you are serving sashimi!  My experience is that semi-decent sushi can be ruined by bad sushi rice.  If you can make good sushi rice, there is no reason why you can’t make delicious sushi at home! Sushi Rice Tips & Tricks Use polished (white) short-grain Japanese rice (japonica) or medium-grain California rice.  These types of rice are often labeled as sushi rice or Calrose rice at the store here in the US. Wash your rice to get rid of the starchy powder that clings to the grains. This starchy powder will prevent proper absorption of the sushi-su and give you less than perfect rice. 

To wash rice, place your measured rice into a bowl and cover it with fresh cold water.  Use your hand to swish and stir the rice around and then carefully drain the water (I use a fine-mesh strainer to do this).  Repeat this process until the water runs clear. If you eat a lot of rice, a rice cooker is a wonderful investment because it eliminates timing problems, makes perfect rice, and many cookers offer a warming function that keeps rice fresh ahd warm for 24 hours.  My favorite that I’ve personally used is Zojirushi’s Neuro Fuzzy Logic.  But again, it’s an investment! It is best to mix the seasoned vinegar with the cooked rice  in a sushi-oke or an unvarnished wooden bowl, but you can also use a wide shallow glass or ceramic bowl.  I use a wide shallow glass mixing bowl, because that is what I have on hand.  Do not, however, use an aluminum bowl, as this type of bowl will retain heat differently and give the rice a metallic taste. Prepared sushi rice should be stored at cool room temperature, covered with a moist cloth or plastic wrap.

It will keep this way for up to 12 hours.  Do not refrigerate it or freeze it, as this destroys the texture. How to Make Sushi-su (Seasoned Vinegar for Sushi Rice) There are many recipes for sushi-su (seasoned vinegar), but all use the same basic components: rice vinegar, sugar, and salt.  Some recipes also through in a small piece of kombu, which adds more depth of flavor, but this is optional.  sushi train online gameI prefer my sushi-su to be not as sweet as some.  how to eat sushi jokeOnce you make your own, you can adjust the sugar to suit your personal taste!  games online sushi go roundThis recipe makes 1 cup of sushi-su.  sushi london ontario dundas

I like to make extra sushi-su so that I can use it as a salad dressing (you can add some sesame or olive oil, but I like it without).  It is delicious tossed with baby arugula and then sprinkled with toasted sesame seeds. The sushi-su to rice proportions that I like to use are: 3 cups cooked rice: use 1/4 – 1/3 cup sushi-su 4 cups cooked rice: use 1/2 – 2/3 cup sushi-sucooking sushi rice how much water 5 cups cooked rice: use 2/3 – 1 cup sushi-susushi cat 3 free online game Sushi-Su (Seasoned Vinegar for Sushi Rice)where to buy live eels 1 cup rice vinegar 2 1/2 teaspoons salt 1 piece kombu, 2-inches square (optional) Combine the vinegar, sugar, salt, and kombu in a small saucepan. 

Place the saucepan over medium-high heat and cook, stirring until the sugar and salt dissolve.  When the mixture is clear, remove the saucepan from the heat and set it aside to cool.  Discard the piece of kombu.  Sushi-su can be stored in an airtight container in the refrigerator for up to 1 month. How to Make Sushi Rice 1. Transfer the freshly cooked hot rice to a wide shallow bowl.  Pour a small amount of the sushi-su evenly over the rice.  Toss the rice by gently cutting into it vertically with your rice paddle (or spatula), and then lifting the rice and turning it over.  As you do this, fan the rice with a hand fan or piece of cardboard (or get someone to help you).  Add more of the sushi-su and continue the cutting, folding, and fanning process.  Fanning the rice facilitates quick cooling, which gelatinizes the surface of the rice and gives a glossy finish to the rice.   Towards the end, taste the rice occasionally to decide how much of you sushi-su you want to add.

2. Cover the seasoned rice with a moist cloth or plastic wrap until ready to use. Now that you’ve got delicious sushi rice, you can start making sushi! Here are some ideas to get you started: Smoked Salmon, Creeam Cheese, & Jalapeno Temaki Sushi FM’s Quick & Easy Chirashi Sushi See the blog Sushi Day for more yummy ideas! Previous post: A Weekend in the Woods—Camp Blogaway May 2010 Next post: Miso Pickled Garlic (Ninniku Miso-zuke)—All you need is 3 ingredients and a glass jar!This recipe appears in: Sushi Week Part 5: How to Make Chirashizushi Sushi Week Part 4: How to Make Nigiri Sushi Week Part 3: How to Make Temaki (Hand Rolls) Want to read more about sumeshi? Head this way » Note: konbu is dried Japanese sea kelp. It is available in any Japanese supermarket. Look for pieces that are wide and flat with a distinct powdery white deposit on the surface. Make sure that the rice vinegar you are using is not labeled "seasoned" rice vinegar, which already has sugar added to it.

I like my rice relatively highly seasoned, but the sugar and vinegar levels can be adjusted to taste. 3 cups short grain sushi rice 3 1/3 cups water 1 piece of konbu, about 4 by 3 inches (see note) 3/4 cup rice vinegar (see note) 3 teaspoons kosher salt Place rice in fine mesh strainer and rinse under cold running water, gently agitating with hands until liquid runs clear. Add rinsed rice and water to rice cooker and cook. Alternatively, place in a heavy-bottomed 2 quart saucepot with a tight-fitting lid. Bring to a boil over high heat, cover, turn heat to lowest setting, and cook for 15 minutes. Remove from heat and let stand 10 minutes until all liquid is absorbed and rice is tender. Meanwhile, combine konbu, vinegar, sugar, and salt in a small saucepan and cook over medium heat, stirring constantly, until sugar and salt are dissolved. Transfer rice to a 13-inch by 9-inch nonreactive casserole dish (like a pyrex) and spread gently into an even layer using a rice paddle.