Читать книгу YO Sushi: The Japanese Cookbook - Kimiko Barber - Страница 23

Good sushi begins with good sushi rice. Of course, the quality and freshness of the fish is paramount, but the importance of the sushi rice is often overlooked. At sushi restaurants, su-meshi, (literally, vinegar-flavoured rice) is called shari – an esoteric reference to the bones of Buddha, which reflects the importance of sushi rice in Japanese food culture.

To prepare sushi rice, you need less water than when cooking normal, plain-boiled rice because vinegar is added after cooking. The ratio of rice to water is 10 per cent more water than rice. See the chart below for quantities. To help the rice to cook through it must have absorbed moisture before cooking, so it is vital that the rice is washed and set aside for at least 1 hour before cooking. To make perfect sushi rice follow the 3 steps below.