Rice is the foundation of all Japanese cuisine. Growing rice is a labour intensive ordeal that is highly regarded and respected in Japan.
Sumeshi, or Sushi Rice, refers to rice that is specifically prepared and consists of a fluffy, moist and chewy texture. This texture makes it easier to eat with chopsticks or form into Maki (Sushi Rolls).
Here I will explain how to prepare sumeshi in a more traditional way, but I would highly recommend a rice cooker for a more convenient method. I bought one for $15 at Walmart and haven't looked back since. Hand preparing sumeshi is a very interesting and rewarding experience, but those with no patience (this is me raising my hand frantically in the air) will definitely benefit from a cooker.
Sumeshi Trad Method
Tools:
- a pot
- a wooden spatula
- fan (electric or otherwise)
- sauce pan
- large pan for spreading the rice (nothing metal)
- a large bowl and metal strainer (make sure the mesh is small enough to keep the rice in)
*INGREDIENT RATIO*:
- for every portion of rice you need 1 1/2 times as much water and 1/2 as much rice vinegar (tbsp), 3/4 as much sugar (tbsp) and the same amount of salt (tsp)
- one cup of rice is sufficient for 2 servings, so I'll post ingredient amounts for 1 and 2 servings
Ingredients:
One Serving: | Two Servings: |
Method:
(*tip* Always rinse hands with cool vinegared water every time you handle the rice)
1. In the strainer, rinse the rice by submerging it in a large bowl of cold water. Drain the cloudy water and repeat until the water is clear. Drain and let sit for 30 minutes.
2. Put the rice in pot, add cold water, cover and bring to a boil. Once at a boil, lower the heat to medium and cook for 5 minutes. Reduce the heat to low and simmer until the water is absorbed. Remove from heat, remove lid and spread a piece of papertowel (or a clean dish cloth) over the pot and replace lid. Let stand for 15 minutes. (You'll know the rice is cooking properly when little craters or dents begin to form.)
3. If preparing the Sushi Vinegar, combine vinegar, sugar and salt in small sauce pan. Heat slowly until the sugar and salt dissolve, always stirring. Remove from heat and set aside.
4. Empty rice into large non-metal pan and spread evenly. Place electric fan so that it blows onto the rice, or good luck coordinating a paper fan motion with the rest of the instructions :). Slice the rice with the wooden spatula in a horizontal motion to separate the grains. Add a little Sushi Vinegar at a time while continuing to slice. If the rice gets mushy, don't add anymore liquid. Continue until the rice looks glossy and has cooled. (Give yourself about 10 minutes.)
5. DO NOT REFRIGERATE!!!
Sumeshi Lazy Method
Tools:
- rice cooker
- wooden spatula
- non-metal pan
- electric fan
Ingredients: (See Above)
Method:
1. combine rice and water in rice cooker
2. cook
3. spread in pan
4. add vinegar while slicing with wooden spatula and cooling with fan
5. done
What's great about rice cookers is that the weight of the rice determines the cooking length. There's no guess work into how long to boil or steam, it does it all for you. Rice cookers are also great for any kind of rice! Basmati, Jasmine, long grain, you name it!
Source:
"The Little Black Book of Sushi: The Essential Guide to the World of Sushi" by Day Zschock
Also Check Out:
http://japanesefood.about.com/od/sushiforbeginner/ss/howtosushirice.htm
