SushiMaker.org

Sushi rice gets sticky after cooking, so it is easy to form.  If you do not have sushi rice available, you can substitute round grain rice, but other types of rice will not work.

From Wikipedia (http://en.wikipedia.org/wiki/Sushi_rice#Sushi_rice):

Sushi is made with white, short-grained, Japanese rice mixed with a dressing made of rice vinegar, sugar, salt, and occasionally kombu & sake. It is usually cooled to room temperature before being used for a filling in a sushi. In some fusion cuisine restaurants, short grain brown rice and wild rice are also used.

Sushi rice (sushi-meshi) is prepared with short-grain Japanese rice, which has a consistency that differs from long-grain strains such as India. The essential quality is its stickiness. Rice that is too sticky has a mushy texture; if not sticky enough, it feels dry. Freshly harvested rice (shinmai) typically has too much water, and requires extra time to drain the rice cooker after washing.

There are regional variations in sushi rice and, of course, individual chefs have their individual methods. Most of the variations are in the rice vinegar dressing: “the Tokyo version of the dressing commonly uses more salt; in Osaka, the dressing has more sugar.”

---

(No Ratings Yet - Be the First!)

 Loading ...