Sushi Rice

Shari

Sushi rice aka sticky rice is the most import ingredients in sushi. Like many ingredients in sushi, it is masterfully selected and prepared. The rice needs to be nurtured from preparation until it is finally seasoned and ready to use. This is usually the duty of the masters' apprentice, but this does not mean it a less important task. In fact one of the main judgments of a good sushi bar is the quality of its rice.

Typically sushi rice is medium gain. It differs to normal rice because of its unique stickiness which allows the rice to be bonded together and shaped. The consistency of the rice should be slightly harder than normal rice if cooked right. I wouldn't recommend that anyone use other varieties of rice such as American long grain rice as a substitute.

The seasoning for sushi rice is a mixture of rice vinegar, sugar and salt. The amounts of sugar and salt vary depending on the chef and of course there are many varieties of rice vinegar which can be used. If you're making your own sushi rice at home you can buy seasoning readily made in bottles of make your own. If you decide to make your own it is very quick and easy and you can tailor the seasoning to match your diet and taste.

How to make sushi rice:

1. Wash the sushi rice with cold water several times until the water runs clear.

2. Drain the rice well and let dry out for a couple of hours if possible. Most people use a colander, traditionally a bamboo strainer called a zaru is used.

3. Place the rice in a sealed pan or a rice cooker. Match 1 cup of rice to 1.2 cups of water. The water should be slightly more than just covering the rice.

4. Simmer until the water has evaporated and turn off the heat. Be careful, the rice will burn if all the water has evaporated and you continue to cook.

5. The rice should still be slightly under cooked. This is good. Quickly remove the lid and turn the rice. Now place a clean dry cloth over the pan and put the lid back on. The rice will not finish cooking itself after resting for about 15 minutes.

6. Spread the rice out in a bowl and add your seasoning. Cut into the rice and turn using your spoon or rice paddle to ensure all the rice is seasoned. Do stir the rice as damages the grains and will spoil the rice.

7. Allow your seasoned rice to cool down until it is no longer hot but warm. The traditional wooden Hangari is the best bowl to use, but a glass bowl will do the job.

8. Your rice is ready!

Remember if you let the get cold it will be very difficult to use. The rice is most pliable when it is warm, so keep the bowl covered with a clean cloth if you're not using it right away.