Sumeshi (Seasoned Sushi Rice) Recipe

In Japanese, the phrase “sushi” actually interprets to “bitter rice” and refers to an historic preservation approach used to retailer fish earlier than refrigeration was accessible. Sometimes, 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 commonly missed. That is the precise reverse of how a talented sushi chef thinks, for whom making nice sushi is essentially in regards to the rice. No matter how recent and scrumptious the seafood is, the sushi will finally endure if the rice isn’t as much as par. Take into account the simplicity of a bit of nigiri sushi, the place there are sometimes solely 4 elements (the rice, fish, soy sauce, and wasabi). There merely is not any technique to masks dangerous 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 finest 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. Among the particulars on this recipe could seem a bit nitpicky—actually extra fastidious than many sushi rice recipes you are prone to see on-line—however they’re particulars that I promise will make a distinction. There is no query that it might take years of targeted research and follow to develop into an professional within the artwork of sushi and rice, however even in novice arms, these rice-making strategies are value making use of for finest outcomes.

Selecting Rice for Sushi

For sumeshi, you’ll need to use Japanese short-grain rice, comparable to koshihikari, some of the well-known and extremely regarded varieties. There are a lot of different artisanal styles of short-grain sushi rice accessible, however koshihikari is broadly accessible whereas nonetheless being a really high-quality product. It’s essential to make use of short-grain rice as a result of its greater ranges of extra glutinous amylopectin starch (versus the dryer-cooking amylose present in fluffy varieties like jasmine and basmati) enable 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. (If you happen to 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 search out elsewhere, like yumepirika, oboruzuki, and nanatsuboshi.)

The Significance Water

Although typically missed, the water during which the rice is cooked is essential. In rice cookery, there are solely two elements—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 it is advisable to 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, is just not made with plain rice. There are as many sushi vinegar recipes as there are sushi eating places, and the way it’s made finally is dependent upon that specific 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 elements of sushi vinegar are salt, sugar, and kombu, a dried kelp that comprises pure salinity and minerality from the ocean. The salt and sugar are there to stability the sharpness and acidity of the vinegar whereas the kombu supplies an umami undertone that provides a component of savory taste. How every recipe tends to vary from the subsequent lies within the particular ratios of these elements, and the precise sort and model of every.

Some sushi vinegar recipes name for conventional mild rice vinegar, however there are different varieties of vinegar one can use, comparable to darker crimson ones known 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 utility. Akazu, alternatively, is extra explicit and particularly helpful when making an attempt to intensify sure varieties 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 varieties of fish. After all, these are simply generalizations and the particular decisions will rely upon the sushi chef, however for many dwelling cooks, I believe fundamental mild rice vinegar is the way in which to go.

Easy methods to Season Sushi Rice

When mixing and seasoning sushi rice, it’s essential to be as fast and environment friendly as potential. 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 potential with out overworking or damaging the rice. The precise approach depends on a rice paddle or picket spoon to deftly reduce by means of 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. It will end in rice that’s evenly seasoned, has no clumps or damaged grains, and is ethereal and lightweight, 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, elements. In time, you could may need to experiment with elements like akazu vinegar, johakuto (a high-quality, 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 acquired the approach down.