Sushi Rice (Shari, Sumeshi, Sushimeshi)
Sushi Rice (Shari, Sumeshi, Sushimeshi)

Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, sushi rice (shari, sumeshi, sushimeshi). One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Sushi Rice (Shari, Sumeshi, Sushimeshi) is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Sushi Rice (Shari, Sumeshi, Sushimeshi) is something that I have loved my whole life. They are fine and they look fantastic.

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. Now that you know how to cook 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 almost secondary.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook sushi rice (shari, sumeshi, sushimeshi) using 4 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Sushi Rice (Shari, Sumeshi, Sushimeshi):
  1. Take 2 gou (=360ml or 300g) Short grain rice (turn into approx. 1.5 lb Sushi Rice)
  2. Get 3-4 tbsps Rice vinegar or White wine vinegar
  3. Prepare 2 tbsps Sugar
  4. Prepare 1 teaspoon Salt

Place the rice in a medium sized bowl and add cold water. Wash the rice using your hand to gently rub the rice grains against each other. The water will become cloudy from the starch. Hanagiri (wooden bowl) is useful for mixing sushi rice.

Instructions to make Sushi Rice (Shari, Sumeshi, Sushimeshi):
  1. 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.
  2. 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.
  3. 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:)
  4. 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.
  5. 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.

The water will become cloudy from the starch. Hanagiri (wooden bowl) is useful for mixing sushi rice. As soon as the rice is ready, take out the kombu and add the rice to the hanagiri. Mix the sushi meshi with a rice paddle and cut the rice. Don't smash the rice with the flat side of the paddle.

So that is going to wrap it up with this special food sushi rice (shari, sumeshi, sushimeshi) recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!