Sushi-meshi (also known as Su-meshi , shari or gohan ) is a preparation of white, short-grained, Japanese rice mixed with a dressing consisting of rice vinegar, sugar, salt, and occasionally kombu and sake. It has to be cooled to room temperature before being used for a filling in a sushi or else it will get too sticky while being seasoned. Traditionally, it is mixed with a hangiri (a round, flat-bottom wooden tub or barrel) and a shamoji (a wooden paddle).

Sushi rice is prepared with short-grain Japanese rice, which has a consistency that differs from long-grain strains such as those from India, Sri Lanka, Bangladesh, Thailand, and Vietnam. The essential quality is its stickiness or glutinousness, although the type of rice used for sushi is different from glutinous rice. Freshly harvested rice (shinmai) typically contains too much water, and requires extra time to drain the rice cooker after washing. In some fusion cuisine restaurants, short-grain brown rice and wild rice are also used.

Sushi Rice need to be cooked in a rice cooker or steamed. Do Not boil with excessive water.

Here's a step-by-step guide on how to make your own sushi at home:

Ingredients:

• Sushi Rice: Short-grain Japanese rice
• Rice Wine Vinegar: For seasoning the rice
• Nori: Dried seaweed sheets
• Fillings: Your choice of raw fish (sashimi-grade), cooked seafood, vegetables (cucumber, avocado, etc.), cream cheese, etc.
• Soy Sauce: For dipping
• Wasabi: A spicy green paste
• Pickled Ginger: For cleansing the palate between bites

Equipment:

• Sushi Rolling Mat: A bamboo mat for rolling the sushi
• Sharp Knife: For cutting the sushi rolls
• Rice Paddle: For spreading the rice evenly
• Bowl: For mixing the rice and vinegar

Instructions:

• Prepare the Rice:
  • Rinse the rice thoroughly under cold water until the water runs clear.
  • Cook the rice according to package instructions, but with slightly less water than usual.
  • Once cooked, transfer the rice to a large bowl.
  • Mix in the rice vinegar, sugar, and salt (seasoning mixture) while the rice is still warm.
  • Let the rice cool completely before using.
• Assemble the Sushi Rolls:
  • Place a sheet of nori on the sushi mat, shiny side down.
  • Wet your hands slightly to prevent the rice from sticking.
  • Spread a thin layer of rice over the nori, leaving a small strip uncovered at the top edge.
  • Place your desired fillings in a line down the center of the rice.
  • Lift the edge of the mat closest to you and roll the sushi tightly, pressing firmly.
  • Continue rolling until you reach the end of the mat.
  • Moisten the top edge of the nori with a little water to seal the roll.
  • Use a sharp knife to cut the roll into bite-sized pieces.
• Serve:
  • Place the sushi rolls on a plate and serve with soy sauce, wasabi, and pickled ginger.
• Tips:
  • Practice makes perfect: Don't worry if your first rolls aren't perfect. The more you practice, the better you'll get.
  • Use high-quality ingredients: Fresh, high-quality ingredients will make a big difference in the flavour of your sushi.
  • Don't overfill the rolls: Too much filling will make the rolls difficult to roll and cut.
  • Keep your hands wet: Wet hands will prevent the rice from sticking to your fingers.
  • Experiment with different fillings: There are endless possibilities for sushi fillings. Get creative and try new things!

Additional Notes:

If you're using raw fish, make sure it's sashimi-grade and has been properly frozen to kill any parasites.

If you're new to sushi, start with simple rolls like cucumber rolls or California rolls.

Have fun and enjoy your homemade sushi!

Let me know if you have any other questions.