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Sushi rice tricks

Richard 16 Jan 10, 2008 07:14 AM

Without revealing any deep secrets, would any of you care to share approaches you use that make your rice extra good? I f yes, please go ahead! (And yes, I know technique is at least as important. For example: You can use a small electric fan blowing away from the rice while folding in the su and you won't have to manually fan it. Very old trick...)

As examples -- I have found that, for me, using a lot of kombu (about twice as much as usual) when cooking the rice adds a depth (specifically, umame) to the finished product.
As I am now a home chef I have the luxury of tailoring the rice to the predominate topping/fiiling; i..e., adding basmati rice for salmon. (I know -- old news...)
I've posted my vinegar blend for the su before.

Any more tricks?


  1. a
    anzu Jan 10, 2008 12:14 PM

    It makes some of the rice on the bottom brownish (so you just remove those parts), but in my family, we add a tbsp of sake for every 3-go of rice. I've never compared the sake vs., w/o sake versions, b/c I just add sake by habit. I'd be curious if you try it, whether you think it adds anything.

    And yes, I agree with adding lots of kombu!

    1. sirregular Jan 10, 2008 12:24 PM

      Like you said, quality and type of rice is the biggest key to a quality finished product. If you have an Asian market nearby, you can get grain that is much superior to Calrose.

      My Blog: http://www.epicureforum.com

      1 Reply
      1. re: sirregular
        Richard 16 Jan 10, 2008 01:58 PM

        I just bought some Koshihikari yesterday at a local International market. Today I finished up the Tamanishiki, which I really like. (I had four cups exactly, just what I usually make! Just one of life's little fun coincidences...)

      2. w
        wayne keyser Jan 10, 2008 06:46 PM

        This may be not QUITE the sort of secret you have in mind, but here goes:

        Excellent ingredients + competent technique = excellent sushi, HOWEVER whatever ingredients you have at hand + shortcut technique = good enough for dinner in front of the TV or (yum!) a picnic in the park. Don't feel compelled to either pass the inspection of a sushi master or else forget it.

        My 3 best shortcuts:

        Chirashi. Can't beat it for speed.

        "Family make-your-own sushi" (let them do the work)

        Lox (not quite as good as perfect fresh salmon, but pre-sliced and very good).

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