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The
secret to perfect sushi rice
Sushi
rice is
NOT some special 'sticky' rice variety! The gloss, stickiness and
flavour of sushi rice, are created
with a special preparation method, that is easy with the right equipment.
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There
are three basic processes that together will result in perfect sushi
rice.
1.
Before cooking - choose a good-quality short grain rice variety.
Wash it well to remove excess starch and polishing agents. Drain
it thoroughly.
2.
During cooking - use the absorption method in a heavy based
saucepan or rice cooker.
3.
After cooking - Remove excess water vapour by fluffing the
rice to release steam and then covering with a teatowel under the
saucepan lid. Then
use a wooden Sushi Rice Tub to remove remaining water vapour and
mix in seasoned vinegar.
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Why
should I use a Sushi Rice Tub?
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What
about a flat tray made of glass, ceramic, plastic or metal? |
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traditional Sushi Rice Tub was purpose-designed for the job. It has
been in use for over a hundred years because it works and is easy
to use.
Its shape - shallow, flat and wide- allows steam to escape and maximum
surface area is exposed to a rice-cooling
fan. The bare timber draws away excess water rather than
sweating the rice. The natural timber imparts its own subtle flavour
(in the same way wine barrels affect wine) and becomes seasoned
with use. So your sushi rice will taste better and better.
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Metal
is never recommended as it can react with the vinegar, while plastic
can impart odours from other foods. Glass or ceramic are the least
undesireable of these choices, but all of these containers will
make the hot rice sweat.
This
means your rice can't absorb as much vinegar. So you either add
less vinegar and get bland rice (which is what most people do),
or you add all the vinegar and your rice becomes slippery, the grains
separate and your sushi is a flop.
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can't I use a wooden salad bowl? |
Can
I refrigerate sushi rice?
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A
normal bowl shape creates a hot spot at the base where steam can't
escape, resulting in mushy rice. Most wooden bowls are varnished
or finished in some way, which will make the rice sweat - see right.
Step-by-step
Sushi Rice>>
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Not
before you have rolled, formed or pressed your sushi. Refrigerated
sushi rice will go hard and the grains will separate, making it
unworkable.
Leave
your prepared sushi rice in the Sushi Rice Tub covered with a damp
cloth in a cool spot. The damp timber and cloth will stop the rice
drying out. The timber has an antibacterial effect and keeps sushi
rice safely at room temperature for several hours.
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