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Making sushi is a fine art that requires knowledge and skill. This can at first seem a bit daunting, but with a little practice almost anyone can make a passable simple sushi dish.
One of the most important factors when making sushi is the rice. You must use the right kind of rice and prepare it in the right way otherwise your sushi won't really be sushi at all. Here's how it's done, followed by a few tips on shaping. Good luck! |
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Choosing the right kind of rice
For sushi, it is essential to use white, short-grained (japonica) rice. There are different types of sushi rice available in supermarkets so if you're in any doubt, use one of these.
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Sushi vinegar for 450g rice
4tbsp Japanese vinegar 2 tbsp sugar 3/4 tbsp salt
These ingredients should be mixed well. You can vary the amount of vinegar according to taste, and when making seafood sushi it is advisable to use less sugar for a lighter flavoured rice. |
Washing the rice
 Measure the rice accurately and put it into a bowl. Pour a generous amount of water over it and stir swiftly with one hand, then immediately discard the water. Stir the rice thoroughly with the tips of the fingers then add more water, mix, and again discard the water. Repeat this procedure 4-5 times until the water runs clear then drain well in a sieve.
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 1.Once the rice is cooked and while it is still hot, put it in a flat-bottomed bowl and pour the sushi vinegar into it.
 2.Mix in the sushi vinegar thoroughly with a flat, wooden spatula. Use the spatula with even pressure, and a 'scooping' motion, taking care not to 'mash' the rice and make it too sticky.
 3.Cool the rice down quickly using a paper fan (or substitute), while gently turning the rice with the spatula. Fanning the rice prevents it from becoming too sticky, and also adds lustre to it.
Tips for shaping the rice for sushi
Before you begin shaping the rice, prepare some vinegared water (3 tbsp vinegar to 240 ml water). Keep your hands wet with this mixture during shaping as this prevents the rice sticking to them. In order to ensure your sushi is as fresh as possible, prepare all the ingredients before you begin shaping and keep your work area well ordered. |
Cooking the rice
 After washing the rice in the prescribed way, put it with water (630ml water to 450g rice) in a heavy-based pan - the heavy base makes it less likely to boil over, allowing the rice to simmer well. Put the lid on and bring to the boil. When the lid starts to clatter, wait 15-20 seconds and then lower the heat.
 2.Leave the rice to cook on a low heat for a further 13-15 minutes, raising the heat just before cooking is complete. Leave the pan covered for 10 minutes then remove the lid. If the grains on the surface have risen slightly, the rice is nicely cooked.
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Find out all about Original Sushi Competition 2003 
