Again this is from the Telegraph article. You've already known, if you read the article in my last blog. If so, you can pass this part, if you like.
「Are you eating sushi all wrong?」
5. Only dip the fish in soy sauce when eating nigiri (raw fish over pressed vinegared rice). Tokyo sushi chef Naomichi Yasuda says: “The most important element of sushi is rice. Rice is the main ingredient. People talk about the fish, but the fish is the second ingredient.”
So this is my topic today. The Rice "Shari", as you read the no. 5 in the article as above.
「Are you eating sushi all wrong?」
5. Only dip the fish in soy sauce when eating nigiri (raw fish over pressed vinegared rice). Tokyo sushi chef Naomichi Yasuda says: “The most important element of sushi is rice. Rice is the main ingredient. People talk about the fish, but the fish is the second ingredient.”
So this is my topic today. The Rice "Shari", as you read the no. 5 in the article as above.
This is interesting - 2. Eat sushi in one bite. It is considered rude to bite the roll in half as the chef spent time making the sushi perfect. If it is too big to eat in one go, tell the chef and he can make adjustments.
I think many sushi pieces in here are far too big. If you are in a sushi restaurant in Tokyo area, The size of sushi is relatively small. On the other hand, Kansai sushi is a bit bigger than the Tokyo sushi.
I think many sushi pieces in here are far too big. If you are in a sushi restaurant in Tokyo area, The size of sushi is relatively small. On the other hand, Kansai sushi is a bit bigger than the Tokyo sushi.
The rice is significantly different between the sushi made by properly trained chef, "Itamae 板前" and the sushi made by an instant sushi chef. Because the Itama have trained for more than 10 years, maybe more. He needs to understand how to cook the Shari-rice perfectly before started to handling the fish.
How to cook perfect sushi shari;
1 rice : 1.2~1.4 water, + 1 tbsp sake or cider and a piece of Konbu (kelp)
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| Rice is boiling in the pan with Sake and Konbu |
1 rice : 1.2~1.4 water, + 1 tbsp sake or cider and a piece of Konbu (kelp)
1- Washing the rice with little water thoroughly but not to crack the grains' rice for about 5 minutes. Change water and repeat washing 3 to 4 times until the water cleared.
2- Place the rice in the coriander and leave 30 minute.
3- Soak the rice in water for 30 minutes. Use the rice cooker or a pan.
4- Start cooking the rice high heat and bring to the boil, reduce the heart low. The rice has to be absorbed all water. Then remove from the heat.
5- Steam the cooked rice for 15 to 20 minutes.
It sound a little complicated, but the rice is most important part of the sushi making.
