Читать книгу YO Sushi: The Japanese Cookbook - Kimiko Barber - Страница 26

In Japan a broad and shallow cedarwood tub called a hangiri is used to mix sushi rice. It is hard to find outside Japan, however, and a shallow wooden salad bowl with a flat base makes an excellent substitute. Alternatively use a shallow, flat-based dish. You will also need a spatula (a flat wooden one is ideal) and a hand-held fan, although a piece of cardboard or a magazine will do.

Transfer the hot cooked rice to a moistened bowl or dish and use a moistened spatula to break up the mound of rice and to spread it evenly in the bowl or dish. Using the back of the spatula, sprinkle the sushi vinegar mixture over the rice (see opposite for quantity of vinegar to rice). Use the spatula to cut through the rice and turn it over in sections to distribute the vinegar throughout. Hold the fan in one hand as you turn the rice using the other, fanning it to cool it as quickly as possible. (This is easier if you have someone who can fan the rice for you as you turn it.) The rice will become glossy as it absorbs the vinegar mixture. Do not stir or mix the rice – this will make it mushy.

If you are not making sushi straight away, cover the rice with a dampened tea towel to stop it drying out and stand it in a cool part of the kitchen out of direct sunlight.

Prepared sushi rice will keep at room temperature for up to 4 hours – use the same day and do not refrigerate.