Sushi rice seasoning
guide
What is sushi rice seasoning?
Sushi may conjure up images of plump, vibrant rolls wrapped in nori or beautiful rounds crowned with bright, fresh fish. But, unlike many assume, the word ‘sushi’ doesn’t mean ‘raw fish’. Instead, it nods to the sour flavour achieved by using vinegar.
Originally sushi was a method of preservation; fermented rice was used to extend the shelf life of fish for many months, then the rice was thrown away. As time went on, people started using vinegar in place of fermentation – as early as the 16th century – as a similar preservation method. But the Japanese people enjoyed the flavour so much that, even as food spoilage became less of a concern, it had firmly made its mark on sushi’s history and was here to stay.
Tips for cooking the perfect sushi rice
There are dozens of ways to cook Japanese short grain rice, whether you’re making it on the stove, using a rice cooker, a pressure cooker, or steaming it. But there are a few crucial things you should consider if you want the best results:
Wash your rice – You’ll want to rinse it in a bowl of water, using your hand to stir the grains, at least three times. Tip out and refill the bowl between each cleaning until your water is clear, not cloudy.
Fun fact: rice water is great for watering your houseplants and can be used as an everyday household cleaner.
Soak your rice – Before putting it in to cook, soak your rice for long enough for it to saturate the grain. This will give it a more uniform texture in the end. This could take an hour or two, but you should be able to split the grain apart with your fingernail when it’s ready.
Use a 1:1 ratio – The last thing you want is soggy rice at the end of its cooking time. Since you’ve already soaked your grains, a 1:1 ratio is an ideal amount.
Use kombu (kelp) – When cooking your rice, add a piece of kombu for a more authentic, umami flavour profile.
Don’t overcook it – This may come with as much of an eyeroll as ‘don’t undercook it’, but it’s a bit of a fine line. You want your rice to retain its chewy texture, with plump, shiny, individual grains sticky enough to hold together. If it looks matte and turns to mush, it’s no good.
Easy sushi rice seasoning recipe
- 4 tbsp rice vinegar
- 2 tbsp sugar (white or brown)
- 1 tsp salt
Mix your ingredients in a small saucepan and set heat to medium-low. Stir until the sugar and salt have just dissolved without bringing it to a boil, then set aside to cool. You can also increase this recipe to make a larger batch – it’s a great shelf staple that doesn’t need to be stored in the fridge.
