Serves four To make the sushi-su, put 125ml rice vinegar, 3 tbsp sugar and 1 tbsp salt into a pan and leave on a low heat until the sugar and salt have dissolved. Wash 450g of Japanese rice thoroughly in a sieve for four minutes. Drain and place it into a pan with 540ml water. Leave it to stand for a minimum of 30 minutes. One hour is recommended. Bring the rice to the boil, put the lid on and simmer for eight to nine minutes. Turn the heat off and let it stand with the lid on for a further 15 minutes. Do not open the lid. Put the rice into a wide, flat dish and fold the sushi-su carefully into the rice, being careful not to damage the grains. Use a hairdryer on the coolest setting to speed up the cooling process. The sushi-su gives the rice more flavour and that familiar sticky, glazed look. Cover with cling film until ready to use. It will keep for a day. ’Sushi at Home’, by Yuki Gomi, is out now (Fig Tree; £18.99)Home > Food & Beverages > Vinegar What is Rice Vinegar?

RICE VINEGAR – or Kome Su is a brewed rice vinegar which has a mild flavor and is slightly sweet. Naturally, it’s a perfect flavor match to make Sushi rice. GRAIN VINEGAR – is defined as a vinegar containing more than 40 grams of grain per one liter. The clean taste is most suitable for Japanese cuisine, and adaptable for Western and Chinese dishes.yo sushi voucher jan 2013 BLENDED VINEGAR – is a mixture of grain and rice vinegar. how to cook sushi rice water ratioThis has a wide range of applications.play sushi go round online SUSHI VINEGAR – is ready-to-use, pre-mixed vinegar for Sushi rice. order sushi online vancouver

The Kansai Western Japan style is a sweeter blend than the Kanto Eastern Japan style. Rice Vinegar by : Mizkan, Yokoi Grain Vinegar by: Mizkan, Yokoi Blended Vinegar by: Mizkan Sushi Vinegar by : Miyako, Mizkan Home > Food & Beverages > Vinegar Search Japanese Sake & Food Distributer | Ryujin Kakushi Ginjo Nama Genshu 19th ANNUAL FOOD SHOW – JUNE 15th 2016 Jump to: navigation, search Sushi rice, termed sushi meshi or shari in Japanese, is a key ingredient for sushi and a staple of Japanese cooking. It consists of short-grain rice dressed with seasoned vinegar called sushisu. The rice is then cooled and dried for easy manipulation and to give a glistening appearance. 2 Gō (300 g) of uncooked, washed, short-grain Japanese rice (The Japanese measure their uncooked rice using a measurement called a Gō. This is roughly equivalent to 150 grams when used to measure Japanese rice. One Gō is also the standard size of a rice cooker's measuring cup)

400 mL of water 1 small sheet of Kombu (optional) 1 metric tablespoon (15 mL) of Sake (optional) Sushisu (Seasoned rice vinegar dressing): 3 metric tablespoons (45 mL) of rice vinegar 1 to 2 metric tablespoons (12 to 24 g) of sugar (depending on how sweet you prefer it) 1 to 1.5 metric teaspoons of sea salt Hangari (rice barrel), optional Shamoji (rice paddle), optional About 30 minutes before starting, fill the hangiri with water and let it stand. The water saturates the wood, which prevents the rice from sticking to it. Mix the vinegar, sugar, and salt. Heat the mixture in a sauce pan until everything is dissolved, but do not boil. Set aside to cool.Put the rice in the cooking pot, half filled with cold water, and swirl it around with your hand. The water will turn chalky white. Carefully drain off the water, and repeat the process several times, until the water remains clear. Allow the rice to stand for 30 minutes.

Some recipes say the rice should remain in the cooking pot submerged in its cooking water; others say to transfer it temporarily to a colander to drain. Add a 8cm-sized sheet of kombu to the cooking pot, and the sake if you are using it. Boil the water in the cooking pot. Remove the kombu from the cooking pot just as the water boils, and reduce the heat. Simmer the water and rice in the cooking pot for 20 minutes. Turn off the heat but do not remove cover from the cooking pot for 10 minutes (no peeking). Note: A rice-cooker is often used instead of a cooking pot; these generally produce good, consistent results. The manufacturer's directions will generally be similar to the above. Add the dressing to the rice. The rice and sushisu should be mixed immediately after the rice is finished cooking with sushisu at room temperature. Transfer the rice from the cooking pot to the hangiri; if you do not have one, use a large bowl or cookie sheet. Cut the sushisu gently into rice with the paddle, trying not to break the kernels.

(For Western chefs: this "cutting" motion is similar to the cut-and-fold used for gentle treatment of egg whites.) When finished, the rice is evenly coated with the dressing, giving it a shiny appearance. Cover the rice with a cloth for a couple of minutes so the dressing is absorbed. Cool the rice to body temperature by fanning it, while continuing to cut it with the spatula. A traditional hand fan or modern battery-powered fan may be used. Note: Some sushi chefs prefer natural cooling, rather than fanning, and instead let the rice rest in the hangiri for fifteen minutes, then re-cut the rice, and continue with this process until the rice is cool. According to some, the faster the rice cools, the better (but see above about natural cooling, which yields a slightly different texture). The rice is best if used quickly: you can use it to make sushi for a few hours; it certainly cannot be prepared a day early.The perfect seasoning for sushi rice prepared in your own kitchen.