Sushi, an iconic dish in Japanese cuisine, holds immense cultural and culinary significance. Its artful presentation, delicate flavours, and meticulous craftsmanship reflect Japan’s reverence for tradition and pursuit of perfection (called Kaizen). In our cooking class, you will learn to prepare two types of sushi:
1. Uramaki – an inside-out roll, with seaweed on the inside, and rice and toppings on the outside.
2. Futomaki – a thick sushi roll, wrapped in seaweed on the outside.
Let’s start with the vinegared rice (Shari), which is a crucial component of Japanese sushi:
- Wash the rice:
- Rinse 250 grams of sushi rice thoroughly for 2-3 minutes until the water runs clear.
- Drain the rice and let it sit for at least 30 minutes.
- Prepare the dressing:
- In a small pan, mix 4 tablespoons of rice vinegar, 2 teaspoons of sugar, and 1 teaspoon of salt.
- Bring the mixture to a boil until the salt and sugar dissolve, set aside.
- Cook the rice:
- Place the drained rice in a large pan with 300 ml of water (1.2 times the weight of the rice).
- Bring the water to a boil while stirring the rice.
- Boil for 2 more minutes, then reduce the heat to the minimum, cover the pan with a lid, and cook for 5-6 additional minutes without stirring.
- Turn off the heat and let the rice sit in the covered pan for 15 minutes.
- Cool and season:
- Remove the lid, fluff the rice, and let it cool slightly in the pan.
- Transfer the rice to a large bowl.
- Add the prepared dressing and mix well using a wooden spoon (avoid using a metal spoon).
