Preparing Sushi Rice[su-meshi]

Good sushi begins with good sushi rice.In UK, you can find Japanese style sushi rice easily from large supermarkets and Japanese food shops. Su-meshi means vinegar-flavoured rice,which is also calle shari- an esoteric reference to the bones of Buddha.It reflects the importance of sushi rice in Japanese cuisine.

The sushi rice is first cooked , then flavoured with a mixture of vinegar,sugar and salt.To prepare sushi rice, you need less water than normal as vinegar is added after cooking.The ration of rice to water is about 10 percent more water than rice.. Here below are four simple steps can help you make perfect sushi rice.

Step One:Washing the Rice


It is vital that the sushi rice is washed as the absorbed moisture can help cook through.
Put the measured rice into a large bowl. Add plenty of cold water and stir vigorously then drain the milky water water through a fine-meshed sieve.Return the rinsed rice to the bowl and repeat until the water runs clear.Normally it will take 3-5 washes, and then the rice become slightly opaque as it begins to absorb moisture. Drain the water and set is aside the rice in the sieve to drain for 0.5-1 hour.

Step Two: Boiling the Rice 

1. Put the Rice and the measured amount of water (refer to above chart) into a heavy bottomed saucepan with a tight-fitting lid. 
2. Add a postcard-size piece of kombu.Make a few tears in it to help release its flavour as it cooks. The Kombu here is optional but it does give a extra flavour to the rice.
3. Put the sauce pan over a medium heat and bring it to the boil.Try to resist the temptation to lift the lid to see how it is cooking, as you want to keep all the stam inside.You can listen for boiling sounds instead. Adjust the heat ,if necessary, to prevent the water boiling over.
4. Depending on the amount of rice you are cooking,it should take 5-7 minutes. 
5. Reduce the temperature to low and simmer for a further 5-7 minutes.
6. Remove the saucepan from from the heat and leave to stand for 10 minutes.
7. Lift the lid and discard the kombu.

Step Three: Making the Seasoning Mixture

Sushi vinegar is added to cooked rice while it is still hot.You can buy the 'sushi no ko' the powder vinegar package from Japanese stores,but it mor economical to make your own and flavour will be superior.The amount of sugar varies, depending on personal taste and what the vinegar will be used for.The general rule for seasoning mixture is the stronger the filling or topping served with, the more salty and less sweet the seasoning mixture.For example, a less-sweet seasoning mixture is suitable for raw fish whereas more strongly flavoured or cooked ingredients such as eels, marinated mackerels, eggs and seasoned vegetables are better with a sweeter sushi vinegar.

To make the seasoning mixture, combine the rice vinegar, sugar and salt in a non-aluminium saucepan,stirring until the sugar and alt have dissolved.Do not boil it.Remove the saucepan from heat and set aside to cool.

Step Four: Mixing the Rice with Seasoning Mixture

1. Transfer the hot cooked rice to a pre-soaked wooden bowl. 
2. Use a moistened spatula break up the mount of rice and spread it evenly in the bowl.
3. Pour a little of the seasoning mixture over the spatula into the rice. 
4. Use the spatula by a slicing action to coat the grains of rice and separate them.Make sure the seasoning mixture is evenly throughout.Do not stir or mix the rice as it will make it mushy.
5. Hold the fan in one hand as you turn the rice,fanning is cool as soon as possible.It is easier if you ask someone help you to fan it)
6. Continue to fold the seasoning mixture into the rice until it begins to look glossy and cooled to room temperature.

Tips: 
1.If you are not making sushi straight away, cover the rice with a clean dampened tea towel to stop it dring out and stand it in a cool part of the kitchen out of direct sunlight.
2.prepared sushi rice will keep at room temperature for up to 4 hours.Use the same day and do not refrigerate.