The seven skills of making sushi rice are as follows:
1。 Be sure to use good sushi rice. I wonder if there is any special sushi rice in China? If you can't find it, you can use northeast rice instead. Some friends in China make sushi with glutinous rice and ordinary rice. I haven't tasted it and I don't know how it tastes. However, neither the eleven cookbooks I collected nor the websites introducing sushi online mentioned making sushi with glutinous rice.
2。 Rice must be cleaned before cooking, so as to remove the starch and odor of rice. In order to pursue the purity of rice flavor, some sushi experts will add charcoal or kelp to rice and cook it together. Many domestic friends like to soak rice in water for a while before cooking, but this is a big taboo when cooking sushi rice. For the texture of sushi rice, it is best to drain the rice with a colander and let it stand for more than 30 minutes after cleaning. It is suggested that the drained rice be refrigerated overnight in the refrigerator, which will taste better. I used to wonder why the cooking style in China is so different from that in Japan. I think the key lies in the different kinds of rice. Most people in China eat dried Miao rice or Thai rice. If you soak rice before cooking, it will be softer and sweeter. Sushi rice itself is sticky. If soaked in water before cooking, the finished product will be too soft and collapse, affecting the texture.
Use high-quality cold water for cooking, such as bottled mineral water.
4. Be sure to use good Japanese rice vinegar. Japanese rice vinegar is much softer than China white vinegar. Different brands of rice vinegar have different sweetness, so we should choose the right brand according to everyone's preferences.
5. After the rice is cooked, sprinkle rice vinegar water while it is hot, then stir it according to the knife shape, and fan it while stirring. Pay attention to keep the grains of rice intact, and never mix rice like dumpling stuffing.
6. It is best to use a flat-bottomed wooden basin for bibimbap utensils, because the wooden basin absorbs water quickly and has no odor. There is no wooden basin, so enamel, glass or stainless steel containers can be used instead.
7. After the rice is mixed, cover it with a wet cloth or a wet kitchen paper towel to keep it moist.