Sushi is an art. Art emerging from tradition.
Japanese cuisine mainly concentrated on rice, which for many centuries has become the basis of nutrition for the Japanese. Modern sushi is very different from their original version of Naredzusi. Sushi, which was originally only a process for preserving and storing fish, over time has turned into the art of cooking, combining and serving simple and at the same time sophisticated dishes that go beyond the generally accepted view that sushi is raw fish. After all, the very name “Sushi” means dishes for the preparation of which Sushi Meshi or rice with rice vinegar is used.
Nowadays, sushi recipes use a wide range of different products that bring new flavors to the dish. However, the unique cooking technique, which was invented by a chef from Japan, is still considered the most advanced.
(Check here how to prepare sushi seasoning at home – Sushizu dressing for sushi)
Important: It is best to use a pot with a glass transparent lid so as not to miss the boiling moment. During cooking, the lid must be closed all the time from the start of cooking – it must not be lifted until the end of cooking process.
Ready rice should be fragrant, with chubby sticky rice. Immediately after cooking, it is necessary to transfer it to a bowl or any other Non-metal utensil, and immediately, while still hot, add sushi seasoning. Mix well with a Non-metal spoon.
Important: When cooking rice, Do Not use metal utensils and spoons.
That is All! Rice is ready. It remains only to mix it with Sushizu and wait until it cools before preparing sushi from it.
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