When you order sushi, especially nigiri, it may seem almost miraculous that the rice can hold its form so well without feeling sticky in your mouth. The secret is all in how the rice is prepared. Sushi rice has largely been made the same way for centuries, with only a few changes here and there depending on the chef’s own preferences. But how is it made?
Sushi rice is first prepared similarly to any other kind of rice. First, the rice has to be washed. While doing so provides the benefit of getting rid of any dried leaves or other parts of the rice plant that made it into the bag of rice, it also has a second benefit: Washing rice eliminates a lot of the excess starch that would otherwise ruin the texture.
After rinsing, the rice is soaked to begin the process of absorbing water. Then, it is boiled and steamed until it is soft and ready to eat. At this point, the rice can be served on its own or with additional toppings. But for sushi rice, a few more steps are required.
The word “sushi” refers to vinegared rice. That rice vinegar has always been a vital part of preparing sushi. Getting the right proportions of vinegar to rice every time is one of the signs a sushi chef is an expert. In addition to adding the right proportion of vinegar, the rice must also be cooled correctly as it is being mixed to remove excess moisture. However, having it cool too quickly can ruin the texture.
While there are plenty of recipes online for sushi rice, it takes a true master to get it right, every single time. At RuSans, our chefs have years of training to ensure they are creating the highest quality of sushi every single time, whether it’s for an individual order or our lunch buffet. Come enjoy our full sushi menu at the best Japanese seafood restaurant in the Kennesaw area!