My mother, who was continually searching for approaches to improve her own plans, conversed with numerous well known sushi gourmet specialists in Japan (chiefly in the Osaka and Nagasaki zones) to attempt to accumulate the “secret” to their sushi rice to improve her own recipe.
Did those sushi cooks' consistently share? Not a chance. Most were defensive of their plans. Yet… some did… regardless of whether it was just a “hint”…
So what started as a family sushi rice formula that was given to my mom by her mom and afterward on to me, was likewise one that got changed and culminated throughout the many years bringing about what I believe is the best sushi rice formula on the planet.
And now, here it is for you.
My 80 year old Japanese Mother's Sushi Rice Recipe
Ingredients and supplies you will need:
2 cups Japanese Short Grain White Rice
2 Tablespoons of Sake (like Gekkeikan) in addition to enough water to fill a 2 cup measure
4 x 6 inch piece of Kombu (Dashi Kombu/Dried Seaweed)
4 Tablespoons plain Japanese Rice Vinegar (like Marukan or Mizkan)
5 Tablespoons of sugar
1/2 teaspoon of Salt
Small electric fan or hand fan, normal pot or rice cooker, rice paddle
We need to speak somewhat about every one of these fixings only a tad and the significance of not skirting a solitary one of them.
Japanese Short Grain White Rice
The Japanese short grain is the most glutinous and is the awesome use for this formula. On the off chance that you can't track down a short grain, a medium grain can be utilized when there's no other option except for the outcome will not be as great. Likewise, search for rice that isn't longer than a year old if conceivable. Ask your Japanese merchant for “Shinmai”, which signify “momentum year's crop”.
The reason you need “Shinmai” is on the grounds that the more seasoned a rice gets the more water it takes to mellow it. With a momentum year's harvest the proportion of rice to water typically is 1 cup of rice to 1 cup of water.
When a rice gets longer than a year old, it is more earnestly to keep up consistency in cooking it since you need to check how much more water you need to include request to mellow it to the privilege texture.
Shinmai deals with that.
You will likewise have to get the sort that you need to wash, not the pre-washed assortment. Again this is for consistency. The pre-washed cooking necessities are unique in relation to the kind you need to wash. We would prefer not to have issues with that. Get the benevolent you need to wash.
Japanese Rice Vinegar
Get the plain rice vinegar here, not the pre-made sushi preparing. To make the best sushi rice requires making your own sushi rice seasoning.
Normally utilized in making dashi, kombu is additionally great for making sushi rice. This is one of my mom's mysteries. Try not to avoid this item.
Sake is another “secret” fixing in this formula. Gekkeikan is sufficient purpose for this and is promptly accessible in most alcohol stores. Try not to skirt this thing either.
Sugar and standard table salt are quite self-explanatory.
Making the Sushi Rice Seasoning
Add the 4 tablespoons of rice vinegar, 5 tablespoons of sugar and 1/2 teaspoon of salt to a bowl. Blend this vivaciously until the entirety of the sugar is broken up. What you can do is intermittently blend it while you are washing, drenching and cooking the rice in the accompanying steps.
Washing the Rice
Put the rice in a standard substantial lined pot or a rice cooker pot and cover it with cool faucet water. Wash the rice around with your hand to wash it. The water will become white. Channel the water and rehash this washing interaction somewhere in the range of 4 to multiple times or until the water comes out generally clear.
Let the rice channel in a strainer for 30 minutes.
Soaking the Rice
I will accept that you are utilizing a customary pot or basic rice cooker. With a “extravagant” rice cooker (the ones with the entirety of the fancy odds and ends) it is now and then not important to drench the rice previously and let it steam toward the end. In the event that you have one of those adhere to the guidelines on that rice cooker.
1. After your rice has depleted in the sifter, add it to your pot.
2. Presently, add the 2 tablespoons of purpose to a 2-cup measure and fill the rest with water. I suggest utilizing filtered water, particularly on the off chance that you have faucet water that has an odd taste. This again adds to the consistency of your sushi rice. Add the water to your pot.
3. Forget about the Kombu a little and put it into the pot with the rice and water. Push it down into the rice to hold it under the water and not drifting on top.
4. Allow this rice to drench for 20 minutes.
5. Toward the finish of the 20 minutes the rice ought to have turned “white”. This is the thing that we want.
Cooking the Rice
1. On the off chance that utilizing a basic rice cooker, turn it on. On the off chance that you are utilizing a normal pot, turn the warmth up to high until it starts to reduce and afterward turn it back down to low and put the cover on top.
2. Cook this rice on low for 15 minutes and afterward turn the oven eye off. Your rice cooker now will kill on its own.
3. Allow the rice to sit in the pot or the rice cooker now for 20 minutes. This is important. This permits the rice to “steam”. Try not to remove the top from the pot or rice cooker whenever during this cooking and steaming process.
4. Toward the finish of the 20 moment steaming period, take the top off and utilize a wooden spoon or rice oar to turn the rice over a couple of times to blend it up and cushion it.
5. Set the top back on for 5 seriously minutes.
Mixing the Sushi Rice
The following advances should be done immediately when you add the entirety of the fixings together in the hangiri or bowl so be readied. You will likewise must have a consistent breeze source blowing over the rice like from a little electric fan or hand fan while you are blending the rice in with the sushi rice seasoning.
1. Point a little electric fan over the blending bowl and turn it on (or be prepared to utilize a little hand fan).
2. Dump the hot rice in a hangiri or bowl (eliminate the kombu) and afterward pour the sushi rice preparing everywhere on the rice.
3. Begin turning the rice once again continually with a wooden spoon or rice paddle being mindful so as not to pound the grains of rice. Simultaneously fan the rice or have the electric fan blowing over the rice while you are blending it.
4. Continue to blend the rice until all of the liquid is completely ingested and the rice has a pleasant sheen to it. If all else fails, continue cooling and blending the rice until you are sure.
When the entirety of the fluid is retained, your sushi rice will be prepared to use in any sushi formula you desire.
Source by David Guthrie