Rice is an essential element of Japanese culture. It comes in many variations and many dishes. Working with it is a know-how that sushi chefs apply every single time.
Today, we walk you through the 5 key steps to getting your rice right and making tasty sushi.
1. Choose the right type of rice
There are many types of rice. Here, go for a round type, not too sticky, that won't lose its shape too much during handling. At Sushi Condrieu, we use Shinode rice, ideal for sushi.
2. Wash the rice and measure out the right amount
The rice must be washed 3 to 5 times to clean it of any residual impurities. It is advisable to repeat this step until the water runs completely clear. Then drain the rice well. At Sushi Condrieu, we use a specialised machine to carry out this step consistently.
3. Cook the rice
First of all, you need the right amount of water relative to the quantity of rice. This amount also varies depending on the type of rice selected. The rice should be cooked at between 65 and 100°C. With a rice cooker, the machine actually stops if the temperature exceeds 100°C.
Once cooking is finished, remember to let the steam escape from the rice cooker. And, above all, do not scrape the sides if any rice is stuck there. It would be too hard and would spoil your dish.
4. Mix the rice with the rice vinegar
The rice is cooked at over 65°C and must be worked at room temperature. To do this, we use a mixer that blows air to cool it properly and infuse it with rice vinegar.
