Importance of Skilful Sushi Rice Preparation
Fresh from the delectable Japanese traditional cuisine, sushi is one of the most popular dishes that made it way into many Aussie’s favourites. You can find cheap sushi trays and platters as a quick takeaway lunch or dinner, or make your way to a fine dining restaurant where you will be serves gourmet sushi. Either way, these little morsels of fresh flavours have become mainstream and a common part of Australian diet.
In fact, the love of sushi has even convinced many connoisseurs of the fair food to brave the craft of preparing it at home. Many do it under the impression that since the ingredients sound simple enough, they can do it easily. They only need some seaweed, rice, veggies and fish. But what they don’t realise is that perfect sushi preparation requires a ton of practice and skills to perfect.
The Itamae, or head chef, is an extremely prestigious position to hold as they are responsible for the preparation and presentation of each dish that goes out to the customer. Their main task is to ensure perfection in each piece of sushi and use every skill they have learned from their mentors, which alone is not an easy task. In fact, in traditional Japanese culture, a sushi chef can take up to 10 years of rigorous training to get to an expert level.
Washing Sushi Rice
One of the most important skills they learn is the cleaning and preparation of sushi rice. You might think that it would just be like cooking any other type of rice, but it is not so easy. The rice has to be the right consistency of stickiness to stay in the sushi form.
Getting the rice to its perfection begins with proper rinsing and washing to clean it of starch, and dirt.
The first importance requires only common sense to discover as rice can have dust particles. Giving it a thorough rinse with gentle a stir will remove any dust particles stuck to the grains and dissolve in the water. Plus as stated in the sushi-handling guideline, it will kill off any bacteria festering in the rice.
Besides cleaning the rice for sanitary reasons, many sushi experts use a specialized tool like the SushiMachine rice cleaning machine to remove the powdery starch substance off the grains. If you leave starch on sushi it rice, it will only create sludge similar to wet glue when mixed with sushi vinegar mixture. This means that the grains will be tacky enough to stick to everything else, except other rice grains. Meaning that when you try to make wrap rice around the fish or veggies, they won’t form a uniform structure and it will fall apart.
If you miss this step before cooking the rice, you will end up with sushi that falls apart easily. So remember to rinse your rice gently, drain the water and repeat the process until the water runs clear.
Preparing Sushi Rice the Right Way
After cleaning the rice properly, the way it’s cooked will determine how good the end product will be. If it’s undercooked or overcooked, it will not only ruin the taste and texture of the end product but also make it difficult to shape it.
As suggested by a famed sushi chef, after cleaning the rice let it soak in cold water for 15 minutes. Then cook it according to the package instructions, making sure that it sticks to itself when it’s done cooking. After that, you can use it to make any type of sushi you lik