The World-Wide Sushi Restaurant Reference
Sushi. Anything made with vinegared rice.
- ``[On making rice for sushi]
- Use a short grain rice such as Nishiki or Kokoho Rose brands. These will be available from your nearest asian market.
- Rinse the rice until the water runs clear. You can also swirl the rice in a wire collinadar/strainer to help speed the process. This will make the rice less starchy. Some people like to soak the rice for an hour before cooking, but I don't bother.
- Use slightly less water than recommended on the package. You want your rice to be slightly "al dente".
- After the rice has finished cooking, you will need to dump it into a large bowl, or onto a large dish (like a ceramic tart pan). I prefer the dish, but it really doesn't matter.
- Next, using either a hand-held fan or an electric fan you want to start cooling the rice.
- At the same time (it helps to have an assistant do the fanning), you will be "cutting in" some seasoned rice vinegar. The cutting should be done with a bamboo rice paddle, and should be done very gently so as to not crush the rice grains. If you crush the grains, your rice will be too sticky and mushy.
- You can either make your own seasoned rice vinegar (from rice vinegar and sugar), or you can buy seasoned rice vinegar for sushi already pre-packaged in a bottle. I would suggest that you start with the pre-packaged stuff.
- When adding the seasoned vinegar you will want to drizzle it in very slowly (keep the fan going!). This is best done by placing your thumb over the end of the bottle. Before you attempt this you should go out to see your local sushi-meister. Order some nigiri sushi and remove the bottom half from one of the rice pads. Taste the rice. Can you taste the seasoning? Sushi chefs generally use more seasoning in the summer than in the winter. Is the rice over-cooked? Check it's firmness to the bite. See how sticky it is. When you apply seasoning to your rice be careful not to use too much. If you do the rice will taste too strong, and it will be too wet.
- Keep fanning! The fanning cools the rice, and the seasoned vinegar. The cooled sugar results in a nice sheen or gloss to your rice. The rice should not be used warm. It should be at room temperature. If you are done adding the vinegar, and fanning til glossy, you can cover the rice with a damp dish towel and let it set until room temperature. Do not refrigerate the rice.
Disclaimer. Make sure you have read the
located in the overview to this restaurant guide. Basically: I
cannot vouch for the accuracy of any information on this
page; remember that the comments are no more than the opinions of
strangers; before you venture out to explore the places listed here,
it would be a good idea to make sure they are still open, and to
verify their exact
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