Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, sushi rice (shari, sumeshi, sushimeshi). One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Head this way » Note: konbu is dried Japanese sea kelp. It is available in any Japanese supermarket. Aim a fan set to low.
Sushi Rice (Shari, Sumeshi, Sushimeshi) is one of the most popular of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Sushi Rice (Shari, Sumeshi, Sushimeshi) is something that I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can cook sushi rice (shari, sumeshi, sushimeshi) using 4 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Sushi Rice (Shari, Sumeshi, Sushimeshi):
- Prepare 2 gou (=360ml or 300g) Short grain rice (turn into approx. 1.5 lb Sushi Rice)
- Make ready 3-4 tbsps Rice vinegar or White wine vinegar
- Make ready 2 tbsps Sugar
- Prepare 1 teaspoon Salt
Vegan Sushi at Sushi Ko, Shizuoka City I've been asked for some time about the secrets of making sushi rice, or "shari/シャリ in Japanese, but actually there are no real secrets, only a method. Vegan Sushi at Sushi Ko, Shizuoka City.. Japanse rice properly, perfect sushi rice, called sushimeshi (すし飯) or shari (しゃり). Sushi rice is what makes sushi sushi - the topppings and things mixed in are Sushi rice step by step.
Instructions to make Sushi Rice (Shari, Sumeshi, Sushimeshi):
- Put the rice into a bowl and pour cold water. Shape your hand like holing a tennis ball then rinse the rice drawing circles gently but quickly 10 times. Dispose the water. Repeat 4-5 times until the water gets semitransparent. Drain with the strainer.
- A tip: Some decades ago, they said you had to wash or scrub the rice to remove the smell. But because of development of rice-milling technology today, it's recommended to rinse it gently. If not, grains are likely to chip and run gooey after steam. Rice for Sushi must be cooked slightly harder than normal steamed rice.
- Put rinsed rice into the rice cooker and pour 400ml water. Or follow the scale inside if yours has it. Cook as usual, or if there's a menu for Sushi rice, you might be able to try to use it I haven't use this function ever though:)
- When the rice is done, swiftly add sugar, vinegar and salt on the rice and mix well. Not to crush the individual grains while mixing. Spread the seasoned rice onto a plate to cool down. If possible please fan to cook faster, so that the sushi rice gets shining.
- Just for your reference… the dinner of the day. Futo-maki sushi with this rice, Chilled tofu, Simmered squash with minced pork, Pea-tip salad.
Here is another tip from my mother: as long as the rice is piping hot, there's no need to heat up the vinegar. Sushi (すし, 寿司, 鮨, pronounced [sɯɕiꜜ] or [sɯꜜɕi]) is a traditional Japanese dish of prepared vinegared rice (鮨飯, sushi-meshi), usually with some sugar and salt. Homemade sushi rice recipe, simple instructions on how to make sushi rice with dashi kombu This authentic sushi rice recipe is easy to make at home. Follow my basic tutorial for perfect sushi rice. In Japanese, we call sushi rice Sushi-meshi 鮨飯, Su-meshi (酢飯), or shari (シャリ).
So that is going to wrap this up for this exceptional food sushi rice (shari, sumeshi, sushimeshi) recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
