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Sushi meshi


"Sushimeshi" is made of freshly cooked rice and vinegar mixed. There are two important points. One is cooking rice correctly, this is the foundation of sushi. The other is to change the mixing ratio subtly in the vinegar mix depending on toppings and fillings.

Rice

Cook rice correct firmness so that it shines.

  1. Wash rice one hour prior to cooking add correct amount of water and pieces of dried kelp in rice cooker.
  2. Remove kelp right before cooking, add sake or mirin, correct water level.
  3. Let set with cover on for ten minutes before placing rice into sushi mixing bowl (hangiri).
  4. Sprinkle vingar mix evenly over rice, with wooden spoon cut into rice thouroghly to mix. Let rice set for five minutes covered with a damp cheese cloth.
  5. Fan to cool it down.
The wooden sushi-mixing bowl (hangiri) and wooden spoon (kijakushi) should be damp but not too wet.
Mixing bowl (hangiri) should be damp but not too wet. Placing rice into sushi mixing bowl (hangiri) Sprinkle vingar mix evenly over rice, cut into rice thouroghly to mix. Fan to cool it down.
Vinegar mix


Vinegar mix for sushi meshi.

  • Vinegar mix should be prepared prior to cooking, so that taste is well mixed.
  • Be sure to mix vinegar with hot cooked rice, vinegar doesn't mix with cold rice well.
  • Change the mixing ratio subtly in the vinegar mix to suit the toppings and fillings.

Ratio for different styles of vinegar mix (rice=1 litre).

sushi vinegar sugar salt
Nigirizushi
(Kanto style)
120 - 150cc
(12 - 15% to rice)
0 - 30g
(0 - 3%)
12g
(1.2%)
Chirashizushi
Makizushi
120 - 150cc
(12 - 15%)
50g
(5%)
12 - 15g
(1.2 - 1.5%)
Inarizushi
Oshizushi

(Kansai style)
120 - 150cc
(12 - 15%)
60g
(6%)
12 - 15g
(1.2 - 1.5%)


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