Rice for Sushi

Today begins the first chapter of my adventure through the world of Japanese food homemade com rice for sushi! About 5 years ago I tried to do Sushi at home and it was a total disaster! The seasoning of the rice was very strong and in the end I couldn’t cut the salmon into fillets as I should have.

But at that time there was almost nothing on the internet about the subject and I thought that in the “race” the train was going to start, but it didn’t, in fact, a beautiful booxxxta came out!

Then time passed and I decided to try again. I was amazed by the content I found on websites, blogs and videos. I bought the basics and off I went again to make the rice to test my sushi. And it worked, friends!!!!

The Japanese rice used in sushi is seasoned with a seasoning that, in my opinion, is the secret to success. It’s the first thing to prepare when you want to make sushi at home.

I followed the seasoning recipe that I found on a website that is now offline (in fact, the MARAAA website). I did the same but used “Tozan ready-made sushi seasoning” instead of vinegar and I didn’t use sake.

* Update: The website I mentioned above for some reason went offline, what a shame!

My Sushi Rice recipe:

I let the seasoning cool while I prepared the rice. I used one from the Tio João brand, which is what I found in the supermarket. I made the rice according to the instructions on the package and I thought it turned out great!!! The instructions are as follows:

I took the rice out of the pan while it was still hot, spread it in a plastic container and sprinkled it evenly with the seasoning. As I only made 1 cup of rice, I used 1/4 cup of the seasoning (you can store the rest for up to 1 month outside the fridge in a covered container) and with the help of a silicone spatula (because I don’t have that bamboo spatula). ) I started making movements and shaking as taught here:

In the end, after stirring and shaking for about 15 minutes, my rice was very tasty and just right. The ideal is to make and use the rice on the same day because it ferments and the flavor becomes very strong. I made mine in the middle of the afternoon to use at night, so I left it at room temperature covered with a clean, damp napkin.

In the next chapter of my Japanese food novel (tomorrow) I show how I cut the salmon and how to shape some types of Sushi. Imagine an excited person thinking they are a Sushiwoman!

update: I went to Ana Maria’s website and found a really good recipe too, but I prefer mine!