Sumeshi (Seasoned Sushi Rice) Recipe

In Japanese, the phrase “sushi” actually interprets to “bitter rice” and refers to an historical preservation approach used to retailer fish earlier than refrigeration was out there. Usually, when sushi is talked about, sliced uncooked fish—be it a fatty piece of tuna or salmon—involves thoughts. And the car for that fish, the rice, is usually missed. That is the precise reverse of how a talented sushi chef thinks, for whom making nice sushi is basically in regards to the rice. No matter how contemporary and scrumptious the seafood is, the sushi will finally undergo if the rice isn’t as much as par. Contemplate the simplicity of a bit of nigiri sushi, the place there are sometimes solely 4 parts (the rice, fish, soy sauce, and wasabi). There merely is not any method to masks unhealthy sushi rice.

Whereas the recipe I share right here is meant for the house prepare dinner, it’s knowledgeable by my very own skilled expertise cooking in among the greatest sushi eating places on the earth, together with three and a half years at Masa in New York Metropolis, and now Joji, an omakase restaurant in midtown helmed by George Ruan, a Masa veteran and alum. A number of the particulars on this recipe could seem a bit nitpicky—actually extra fastidious than many sushi rice recipes you are more likely to see on-line—however they’re particulars that I promise will make a distinction. There is no query that it could actually take years of centered examine and observe to turn out to be an knowledgeable within the artwork of sushi and rice, however even in novice palms, these rice-making strategies are value making use of for greatest outcomes.

Selecting Rice for Sushi

For sumeshi, you’ll need to use Japanese short-grain rice, similar to koshihikari, one of the well-known and extremely regarded varieties. There are various different artisanal sorts of short-grain sushi rice out there, however koshihikari is extensively out there whereas nonetheless being a really high-quality product. It’s vital to make use of short-grain rice as a result of its larger ranges of extra glutinous amylopectin starch (versus the dryer-cooking amylose present in fluffy varieties like jasmine and basmati) permit the rice to stay collectively, and its small, plump form permits it to soak up liquid a lot better than thinner medium and long-grain rice varieties. (For those who actually need to do a deep dive into Japanese heirloom grains, take a look at The Rice Factory in upstate New York. They import and mill Japanese varieties which may be troublesome to seek out elsewhere, like yumepirika, oboruzuki, and nanatsuboshi.)

The Significance Water

Although typically missed, the water wherein the rice is cooked is vital. In rice cookery, there are solely two components—rice and water—and it’s value taking the time to ensure each are good high quality. In my very own time as a prepare dinner in sushi eating places, I do know of no less than one elite sushi chef in New York Metropolis who solely makes use of Evian water to prepare dinner his rice, because of the water’s exacting nature of a 7.2 pH stage and pure minerality. I’m not saying that that you must get all Invoice Nye and measure the pH of your water to make sushi rice at dwelling, however I do advocate that you simply prepare dinner with water that’s filtered, drinkable, and tastes good. When doubtful, simply use your favourite model of bottled water or filtered faucet water.

Sushi Rice Seasoning Vinegar

As soon as the rice is cooked, it must be seasoned with seasoned vinegar—sushi, whether or not nigiri, maki, or hand rolls, just isn’t made with plain rice. There are as many sushi vinegar recipes as there are sushi eating places, and the way it’s made finally will depend on that individual chef’s preferences; it isn’t unusual for some sushi cooks to deal with their seasoned vinegar recipe as a carefully guarded secret. The important components of sushi vinegar are salt, sugar, and kombu, a dried kelp that accommodates pure salinity and minerality from the ocean. The salt and sugar are there to steadiness the sharpness and acidity of the vinegar whereas the kombu offers an umami undertone that provides a component of savory taste. How every recipe tends to vary from the following lies within the particular ratios of these components, and the precise kind and model of every.

Some sushi vinegar recipes name for conventional mild rice vinegar, however there are different sorts of vinegar one can use, similar to darker pink ones referred to as akazu. Made with sake lees, akazu carries a premium price ticket and provides a special taste profile and darker pigment for the rice. The recipe I am sharing right here makes use of mild rice vinegar, which produces a flexible sushi rice that can be utilized in any software. Akazu, alternatively, is extra explicit and particularly helpful when making an attempt to intensify sure sorts of fish. For instance, if a restaurant serves plenty of hikarimono (silver-skinned fish like mackerel), akazu-seasoned rice could also be used only for these sorts of fish. In fact, these are simply generalizations and the precise selections will depend upon the sushi chef, however for many dwelling cooks, I feel primary mild rice vinegar is the best way to go.

Methods to Season Sushi Rice

When mixing and seasoning sushi rice, it’s vital to be as fast and environment friendly as attainable. Time and temperature are key, because the rice is at peak absorption ranges when it’s freshly out of the cooking vessel and nonetheless scorching. As quickly because the vinegar hits the rice, your work begins. The aim is to include the seasoned vinegar into the rice as evenly as attainable with out overworking or damaging the rice. The precise approach depends on a rice paddle or wood spoon to deftly lower by and switch the rice, not mash it into submission. Your grip ought to be agency, however the strokes mild and intentional, and your eyes ought to be zeroing in on any clumps of rice that must be damaged up, whereas avoiding any already-mixed parts in order to not overwork them. This may end in rice that’s evenly seasoned, has no clumps or damaged grains, and is ethereal and light-weight, versus starchy, damp, and heavy.

In the long run, this is similar course of I take advantage of to make sushi rice at work, simply with extra simply accessible, although nonetheless good-quality, components. In time, chances are you’ll would possibly need to experiment with components like akazu vinegar, johakuto (a advantageous, barely moist white sugar), or yakishio (roasted sea salt), however you don’t essentially want probably the most premium merchandise so long as you’ve bought the approach down.