Basic Sushi Rice (Shari)

All of the dishes in thie chapter use the following basic sushi rice recipe. It yields approximately 6 cups of sushi rice.

Please read these instructions carefully. Your sushi rice may end up lumpy and sticky if you overlook three seemingly unimportant steps. First, when making sushi rice, be sure that your cooked rice is steaming hot as you sprinkle it with the vinegar mixture. Second, toss the rice gently, with a damp wooden spoon, being careful not to mash it. Third, it is critically important that as you sprinkle the vinegar mixture onto the rice, a little at a time, you fan the rice (with a magazine or a fan) to cool it and to disperse the vapors of the vinegar. These things are all quick and easy to do — and easy to overlook. They are a part of the sushi rhythm and essential for sauccess. If you have a helper, it's nice to involve him in the work, fannning while you toss the rice.

The sushi vinegar mixture should be adapted to your palate. Use a teaspoon of sugar according to taste. An additional half teaspoon of salt will alter the taste without making it too salty. Seasoned rice vinegar is available in Japanese markets, but I recommend that you prepare your own, fresh, as the ready-made vinegar contains artificial ingredints.

2½ cups short-grain white rice
1 strip konbu seaweed, about 2" long
2¾ cups water
2 tbsp sake
Sushi Vinegar Mixture
¼ cup rice vinegar
3 tbsp sugar
1½ tsp salt

Wash rice in water by swishing and swirling it with your hands or a wooden spoon in a large bowl. Drain off the cloudy water. This washing removes powdery surface film from the rice. Repeat several times. Drain. Let stand 1 hour.

Clean konbu seaweed with a damp paper towel. Make a few slits in the seaweed with a sharp knife. (This allows the juices to come out.)

Combine rice, konbu seaweed, measured water, and sake in a heavy pot. Cover and bring to a boil over high heat. Once the rice has reached a boil, remove the seaweed with a fork or chopsticks, recover, and reduce heat to low. Cook covered for 12 more minutes. Remove from heat and let stand uncovered for 10 minutes.

Spread the rice in a large shallow rectangular pan or on a 9×12 baking sheet. Sprinkle on the sushi vinegar mixture, while fanning the rice. This keeps the rice from getting sticky. Use a damp wooden spoon to toss the rice.

Cover the rice with a well-wrung damp cloth and store in a cool place until it is ready for use. Do not refrigerate. Sushi rice keeps for only one day.

p 145