Читать книгу Sushi Secrets - Marisa Baggett - Страница 13

Making Perfect Sushi Rice

Sushi Rice is the foundation of all great sushi. In fact, a dish can only be considered sushi if it includes Sushi Rice. Though ingredients and the freshness play a very important part in the process, it is truly the rice that forms the foundation of the uniqueness, quality, and deliciousness of each sushi dish created.

The careful six-step preparation of Sushi Rice should yield sufficiently seasoned, toothsome grains that are glossy. Each grain should easily separate from the others yet remain simultaneously sticky. Properly prepared rice will spread quickly across nori and stick to itself easily. After a bite is taken, the individual grains should disperse evenly across the tongue giving way for the other ingredients to be experienced. Also, with flavorful rice, the amount of additional sauces for seasoning is lessened and sometimes eliminated altogether.

For best results, wash your hands thoroughly to remove any trace of lotions or hand creams, as the rice will pick up the scents. Remove bracelets, rings, and watches so that the rice or its residue doesn’t get stuck to them.

Buying the Right Kind of Rice

Sushi Rice Purchasing the proper rice for sushi is essential. Short or medium grain white Sushi Rice must be used. Do not attempt to use jasmine, white long grain, or quick cook varieties. Short grain Sushi Rice is generally labeled premium while the medium grain Sushi Rice is easily found on most grocer’s shelves. Beginning home sushi chefs may find that medium grain rice is easier to work with. When purchasing Sushi Rice, consider buying in bulk to maximize savings. Long Grain Brown Rice The use of brown rice for preparing sushi is becoming more popular. While many sources suggest the use of short grain brown rice, I find that using long grain brown rice produces better results. The starches in the long grain rice help keep the rice sticky. Purchase 1 pound (500 g) bags for convenient measuring.