The secret behind delicious sushi is RICE


The secret behind delicious sushi is RICE

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.


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