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Sushi Rice (Shari, Sumeshi, Sushimeshi)
Sushi Rice (Shari, Sumeshi, Sushimeshi)

Before you jump to Sushi Rice (Shari, Sumeshi, Sushimeshi) recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Saving Money Within the Kitchen.

Until fairly recently any individual who expressed concern about the wreckage of the environment raised skeptical eyebrows. That’s a thing of the past now, with all people being aware of the problems besetting the planet and also the shared burden we have for turning things around. The experts are agreed that we are unable to adjust things for the better without everyone’s active contribution. Each and every family must start generating changes that are environmentally friendly and they should do this soon. Here are a few tips that can help you save energy, mainly by making your kitchen more green.

A lot of electricity is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. In case you can get a new one, they use about 60% less than the old versions that are more than ten years old. Keeping the temperature of the fridge at 37F, along with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. Checking that the condenser is actually clean, which means that the motor needs to work less regularly, will also save electricity.

From the above it should be clear that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Eco-friendly living just isn’t that tough. It’s concerning being practical, more often than not.

We hope you got benefit from reading it, now let’s go back to sushi rice (shari, sumeshi, sushimeshi) recipe. You can have sushi rice (shari, sumeshi, sushimeshi) using 4 ingredients and 5 steps. Here is how you do that.

The ingredients needed to prepare Sushi Rice (Shari, Sumeshi, Sushimeshi):
  1. Use 2 gou (=360ml or 300g) Short grain rice (turn into approx. 1.5 lb Sushi Rice)
  2. Provide 3-4 tbsps Rice vinegar or White wine vinegar
  3. Get 2 tbsps Sugar
  4. Get 1 teaspoon Salt
Steps to make Sushi Rice (Shari, Sumeshi, Sushimeshi):
  1. Put the rice into a bowl and pour cold water. Shape your hand like holing a tennis ball then rinse the rice drawing circles gently but quickly 10 times. Dispose the water. Repeat 4-5 times until the water gets semitransparent. Drain with the strainer.
  2. A tip: Some decades ago, they said you had to wash or scrub the rice to remove the smell. But because of development of rice-milling technology today, it's recommended to rinse it gently. If not, grains are likely to chip and run gooey after steam. Rice for Sushi must be cooked slightly harder than normal steamed rice.
  3. Put rinsed rice into the rice cooker and pour 400ml water. Or follow the scale inside if yours has it. Cook as usual, or if there's a menu for Sushi rice, you might be able to try to use it I haven't use this function ever though:)
  4. When the rice is done, swiftly add sugar, vinegar and salt on the rice and mix well. Not to crush the individual grains while mixing. Spread the seasoned rice onto a plate to cool down. If possible please fan to cook faster, so that the sushi rice gets shining.
  5. Just for your reference… the dinner of the day. Futo-maki sushi with this rice, Chilled tofu, Simmered squash with minced pork, Pea-tip salad.

It may not be the most exciting part of sushi, but the rice, known as sushimeshi (鮨飯) in Japanese, is what makes sushi, sushi. Japanse rice properly, perfect sushi rice, called sushimeshi (すし飯) or shari (しゃり). Sushi rice is what makes sushi sushi - the topppings and things mixed in are Sushi rice step by step. Here is another tip from my mother: as long as the rice is piping hot, there's no need to heat up the vinegar. Sushi (すし, 寿司, 鮨, pronounced [sɯɕiꜜ] or [sɯꜜɕi]) is a traditional Japanese dish of prepared vinegared rice (鮨飯, sushi-meshi), usually with some sugar and salt.

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