How to Prepare Rice to Make Homemade Sushi?

When I attended David Juarez's classes in the Tsunami restaurant , I was able to know his technique to correctly form the makis and see how he cut the fish for the nigiri or with the cut of sashimi. The usual ones, you remember that entry called learning to prepare sushi with a professional cook . Well today I'm going to tell you the most important trick, how to prepare rice to make homemade sushi .

This time I was the one who prepared it at home following the instructions of that class and the result has been great. So I hope you come well so that if you do it by following step by step the way I will tell you, greatly improve your Japanese recipes. Of course, if you have never done them, encourage yourselves to begin.

Glutinous rice

The first thing we need is to get glutinous rice . This type of rice can be found in Oriental stores and other specialty shops. As the chef told us, the best brand is Shijuma which is a Calrose-type rice , although he clarified that if we do not find it, the classic round rice will suit us perfectly to make the sushi.

Washing and preparation

With one or another rice, the first step is to wash it well, it is not worth with submerging it in water or leaving it to soak but must be rubbed hard under the tap. As at first the water is very white, full of starch, but after washing and soaking it thoroughly, - you see my hand moving? - and changing the water up to eight times makes the rice is clean and ready to cook.

step by step sushi rice

Cooking can be done in a traditional casserole or in the Xiaomi ih rice cooker, always without adding salt and in a proportion of water twice the amount of rice . I usually cook half a kilo of rice each time. After cooking the rice in the Xiaomi ih rice cooker about 22 minutes, the grains appear to rise and stand.

Sour and chilled

Now comes the next step, the vinegary process. To do this we have to prepare a mixture of white vinegar with sugar and salt. The ratio is 150ML of vinegar with 150g of sugar and 50 g of salt. We mix it well in a jar and with that amount, it will give us for four times, because with this vinegar we have for 2 kg of rice. Then we add it while we remove the rice with a wide spoon or if you want to do it in a professional plan, with the special pallet for this purpose called Shamoji .

Once the vinegar has been added, continue stirring with the paddle while fanned the rice to cool . This can be done with a fan or more comfortable, with a fan focused towards the bowl where we have the vinegary rice. With the paddle we will move the rice, leaving the hottest grains above and those that are cooling down, until everything is tempered.