Rice, dressed with seasoned vinegar or Sushi rice, is a necessary ingredient of a variety of sushi dishes. In fact, no Sushi is complete without rice grains. If anyone serves slices of fresh without this particular ingredient, he/she is serving sashimi!
Tips And Tricks Of Sushi Rice
One can use polished short-grain Japanese rice or medium-grain California rice. These types of rice often are labeled as sushi rice or Calrose at the stores of the US.
One should wash the 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 will not give a bowl of perfect ingredients. The measured bowl of rice should be filled with fresh cold water. Then the rice should be continuously swished and stirred with hands followed by slowly draining the water. This process should be repeated until the water runs clear.
It is best to mix the seasoned vinegar with the cooked grains in a sushi-oke or an unvarnished wooden bowl. You can also use a full shallow glass or ceramic bowl. Do not use an aluminum bowl as this type of container will retain heat and give the rice a metallic taste. The prepared recipe should be stored in a cool place covered with the anaplastic wrap up to 12 hours. Do not refrigerate or freeze it as it destroys the texture.
How To Prepare Sushi-su
There are many recipes of sushi-su, the main ingredient required to cook the recipe. But all use the same essential components such as rice vinegar, sugar, and salt. Once you make your own, you can adjust the sugar as per your preference. It is delicious and tossed with baby arugula and then sprinkled with toasted sesame seeds.
Here are the proportions:
- 3 cups of cooked rice: use 1/4- 1/3 cup of sushi-su
- 4 cups of cooked rice: use 1/2 – 2/3 cup of sushi-su
- 5 cups of cooked rice: use 2/3 – 1 cup of sushi-su
Preparing Seasoned Vinegar:
The ingredients are 1 cup of rice vinegar, three tablespoons of sugar,2.5 teaspoons of salt, one piece of kombu, 2 inches square (optional). Combine the sugar, vinegar, salt and kombu in a small saucepan. Place the pot over medium-high heat and keep stirring until you dissolve the sugar and salt. Remove the bowl and keep it aside to cool when the mixture is precise. Discard the peace of kombu. You can place the Sushi-su in the refrigerator in an airtight container up to a month.
How To Make Sushi Rice?
Transfer the freshly cooked hot rice to full shallow bowl. Pour a small amount of sushi-su evenly over the grains. Toss the rice by gently cutting into it vertically with your spatula and then lift the rice and turn it over with it. While doing this, fan the rice with a handful. Add more sushi-and continue the cutting, folding, and fanning process. Towards the end, taste your grains to get an idea to decide how much sushi-su you need to add. Just cover the tested recipe with a perfect wet cloth or even via a plastic wrap until it is the time to serve.