The recipe and utensils to prepare Japanese rice, sumeshi or shari
For cooking rice, all Japanese families have a pressure cooker but we will see here a cooking in a pot.
Ingredients
- 16 lb of Japanese round rice (450g)
- 60 cl water
For the sushi vinegar: (there are ready-made ones in liquid or powder)
- 5 tbsp of rice vinegar
- 1,5 tablespoon of sugar
- 1,5 teaspoon of salt
Instructions
- Rinse the rice in a bowl and fill it with water.
- Stir the rice by hand and drain the water. Repeat this operation several times (3-4 times) until the water is almost clear.
- Let the rice drain for at least 30 minutes in a colander.
- Place your rice in the pot with the 60 cl of water, bring to a boil covered, then turn down the heat for 12 minutes still covered. Remove the pan from the heat and let the rice rest for 10 minutes covered.
- While the rice is cooking, you can prepare the sushi vinegar: just mix the vinegar, sugar and salt and heat it until the sugar is dissolved.
- Once the rice is cooked, spread it out in the hangiri with the rice spatula. Slice the rice evenly to separate the grains and keep it from clumping while sprinkling it with the rice vinegar. Lift and turn the rice as if you were stirring in egg whites.
- With the rice fan, cool the rice but not too much or it will become hard. If you do steps 4 and 5 simultaneously, you will get a shiny and slightly sticky rice.
- Then keep the rice under a damp cloth so that the rice does not dry out.
