Japanese Cooking 101, Lesson 2 Bonus: Sushi Rice (Shari) plus Smoked Salmon and Cucumber Chirashizushi

Now that you know how to cook Japanse rice properly, perfect sushi rice, called sushimeshi (すし飯) or shari (しゃり). Sushi rice is what makes sushi sushi - the topppings and things mixed in are almost secondary. So, for good sushi, you must have good sushi rice.

Dashi or no dashi?

Many books recommend cooking the rice with dashi, or something that has a lot of umami such as kombu seaweed. Indeed that's the recommendation I gave when first wrote about making sushi rice on this site almost 10 years ago. While that umami boost does make rice taste yummier, it's not always necessary if the things on top of the rice or mixed in the rice have plenty of umami anyway. Keep in mind that the soy sauce or other sauces have loads of umami too.

One trick of the trade that I learned from my mother, who used to run a very busy sushi restaurant, is: if you want the rice to have that extra bit of shine, add a tiny bit of flavorless vegetable oil such as canola oil to the rice when cooking - about 1/8 teaspoon per rice-cooker cup (180cc/ml). So per U.S. cup it's about 1/7th of of a teaspoon...a couple of drops really. Do not add any more - you don't want your rice to be oily, just shiny. This is a good trick to use if you find that the quality of the rice is a bit subpar.

For this lesson, we'll keep it simple and just cook plain rice, as detailed in the first past of this lesson. The only things we'll be adding are: rice vinegar, sugar, and salt - to the freshly cooked rice. I used some sucanat for this (which is a raw cane sugar that is light brown in color), and sea salt - just for that extra bit of luxury - but plain white granulated sugar and table salt will work just as well.

Sushi-zu (sushi vinegar) mix recipe:

For the amount of rice we cooked in the first part (360cc, or 2 rice-cooker cups, or 1 3/4 U.S. cups) we will need:

  • 3 tablespoons rice vinegar (45cc) (1 1/2 tablespoons per cup)
  • 1 tablespoon fine sugar (1/2 tablespoon per cup) (I used sucanat; white granulated or superfine sugar is fine)
  • up to 1 teaspoon finely ground salt (1/2 teaspoon or less per cup) (I used sea salt)

Mix all the above together. That's it!

Note that the amount of salt depends on what you'll be putting on, or in, the rice. If you're making unseasoned raw fish sushi, then add 1 teaspoon; if you're making a sushi with salted ingredients, such as the smoked salmon and cucumber sushi below, you'll need less.

Sushi rice step by step

Here is another tip from my mother: as long as the rice is piping hot, there's no need to heat up the vinegar, sugar and salt so that the latter 2 ingredients dissolve. They will dissolve fine in that hot rice. Here she just quickly mixed them together in a rice cooker cup and dumped it on the rice. We used a stainless steel mixing bowl, because I don't have a nice wooden sushi oke or handai. (The wood helps to absorb excess moisture from the rice, but as long as you work rapidly a plain old bowl works well.) A tip here for rice cooker owners: don't mix the sushi rice in the cooker bowl, since the vinegar may damager the inner markings or coating, especially with less expensive cookers.

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Rapidly mix the rice using a cutting motion with your rice paddle. It's rather like folding egg whites into a cake batter: use a cut-turn-fold motion, trying to break up lumps vertically and letting in air so that the rice cools rapidly. Don't squish the rice grains if you can help it.

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If you have a pair of extra hands, they can help cool the rice more rapidly by fanning it from the side, but if not just mix the rice as quickly as you can. The metal bowl helps to cool the rice a bit faster than wood.

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And so there you have it - a bowlful of sushi rice. It should still be slightly warm - the ideal temperature.

Recipe: Smoked salmon and cucumber chirashizushi

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Chirashizushi (ちらし寿司) means 'scattered sushi', and is the easiest kind of sushi to make. This version uses two ingredients that anyone should be able to get - smoked salmon, and cucumber. Since the smoked salmon is 'cooked' so to speak, this sushi is great for bentos.

Ingredients:

  • Cooked rice as per Lesson 2 (about 660g of rice - enough for 3-4 servings)
  • 3 tablespoons (45cc) rice vinegar
  • 1 tablespoon superfine or granulated sugar, or sucanat
  • 1/2 teaspoon salt (less than the usual amount since the salmon and cucumber are salty)
  • 1/2 English cucumber
  • 150g / 5 1/4 oz smoked salmon

Cook the rice as per the instructions. While it's cooking, prepare the vinegar mix by combinting the vinegar, sugar and 1/2 teaspoon of salt. Set aside.

Slice the cucumber lengthwise and scoop out the seeds. Slice very thinly, and sprinkle with a little more salt (not listed). Massage the salt and the cucumber with your hands, and squeeze the cucumber tightly to remove excess water. Set aside.

Slice the smoked salmon into thin slivers. Set aside.

When the rice has finished cooking, while it's very hot empty it out into a bowl. Working rapidly, mix in the vinegar mix as per the detailed instructions above.

Once the rice is mixed, fold the cucumber and salmon in gently, leaving a few pieces to decorate the top.

Serve on a plate, in a bowl or in a bento box.

Filed under:  japanese rice sushi japan washoku japanesecooking101
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