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Sushi chefs train for years and spend the first few years of their career perfecting the rice. To achieve perfection this may be necessary. But let me inform you it
is possible and is, in fact, quite easy to make good sushi. And I mean to the standard that I have eaten in restaurants in the UK. You don't need any special equipment just a saucepan with a tight fitting lid (and a sushi rolling mat later). In Japan most households would use an electric rice cooker. The rice used for sushi is a short grained rice that has a high gluten content allowing it to stick together. If you are unsure which rice to buy always buy rice that is labelled 'sushi rice' or 'Japanese rice'. It may have been grown in the U.S. but it will still be labelled Japanese rice There are many recipes out there for sushi rice. They vary in the ingredients that are used. They differ in how long the rice is cooked for. And they differ in the amount of water used. If you are trying to make sushi for the first time it can be quite bewildering. There is something, however, that is true of all of the recipes the rice is always seasoned after cooking with rice vinegar, salt and sugar. So you are trying to achieve a balance between sweet, sour and salty - three of the main tastes of the tongue. Tastes vary between people which may account for why the recipes vary so much! Always bear this balance in mind.If you think it needs a little more salt add some. More sugar - add some and so on. The recipe I present in this book is the one I have been using for ten years. Fortunately, in my case, ignorance was bliss and I only had one recipe given to me buy a chef from New Zealand so I couldn't be confused. Sometimes too much information can be a bad thing. Use my recipe as a starting point and move on from there if you are not happy with the result. The key thing is to just get in there and give it a go. It's very exciting when you cut your first roll of sushi and eat it. | ||
