{"id":298,"date":"2017-05-15T11:13:56","date_gmt":"2017-05-15T02:13:56","guid":{"rendered":"https:\/\/sushiuniversity.jp\/sushiblog\/?p=298"},"modified":"2025-05-20T15:30:40","modified_gmt":"2025-05-20T06:30:40","slug":"the-real-way-of-making-shari-vinegared-rice-by-a-sushi-master-there-are-4-tips","status":"publish","type":"post","link":"https:\/\/sushiuniversity.jp\/sushiblog\/the-real-way-of-making-shari-vinegared-rice-by-a-sushi-master-there-are-4-tips\/","title":{"rendered":"How to make sushi rice for Nigiri sushi by a sushi master"},"content":{"rendered":"

The real way of making sushi rice for Nigiri sushi by a sushi master. There are 4 tips!<\/strong><\/p>\n

In order to bring sushi to life, it is extremely important how sushi rice (shari or vinegared rice) is made. Let me introduce a cooking method, a top grade sushi master uses.<\/p>\n

First, wash the rice gently. Leave it to soak for about half an hour and let it fully absorb water. The most important point here is to keep the water level which includes the rice consistent (The first tip<\/span>).<\/p>\n

The rice should be cooked with water with a ratio of 10 to 9. A little less water than the regular rice, so that it is cooked slightly hard. This is the second tip<\/span>.<\/p>\n

While you wait for the rice to cook, make awasezu* by adding salt and sugar in vinegar. Also, set up hangiri (rice-cooling tub) for mixing the rice. Don’t forget to wipe the inside with a wet kitchen towel to prevent the rice from sticking to it.<\/p>\n

Once the rice has finished cooking, leave it to steam for about 15 minutes and dump it out into hangiri. Pour awasezu immediately and let it sit for 30 seconds or so. Because the rice absorbs vinegar only while it is hot, managing this process quickly is the third tip<\/span>.<\/p>\n

After letting it sit for 30 seconds, spread the rice out with shamoji (rice spatula) as if cutting it down. Make sure that vinegar goes around using a cutting motion vertically. Additionally, fan the rice using a uchiwa (fan) to remove the moisture of vinegar and mix the rice with a cutting motion horizontally this time. Fanning with uchiwa is not to cool down the rice (Do not put the rice in the fridge to cool it down.), but to dry up the excess moisture of vinegar. Moving both hands as you consider it is the fourth tip<\/span>.<\/p>\n

After the rice is vinegared evenly, assemble it in one place and cover it with a damp kitchen towel. In about an hour, it is ready when sushi rice is settled. (Body temperature) Even in a hurry, if you don’t give at least 30 minutes, it won’t help the taste of course, and also won’t make it easy to form the rice for sushi. If you rush at the end, all the delicate attention up to this will be in vain.<\/p>\n

*A professional recipe for awasezu is as follows.\u00a0This is a recipe for short grain rice<\/a><\/span><\/p>\n

species such as Koshihikari and Sasanishiki. Slightly sticky rice like calrose is not suitable for sushi rice.<\/p>\n

(Ingredients)<\/p>\n

Rice\uff1a360cc<\/p>\n

Water\uff1a330 – 340cc<\/p>\n

Komezu (Rice vineger)\uff1a50 – 60cc<\/p>\n

Salt\uff1a1 tsp – 2\u00a0tsp<\/p>\n

Sugar\uff1a1 tbsp plus 1 tsp – 2 tbsp plus 2 tsp<\/p>\n

\uff0aIf you use Akazu (Red vinegar made from fermented sake lees), add almost no sugar.<\/p>\n

(Ginza kyubey Ingredients)<\/p>\n

Rice\uff1a360cc<\/p>\n

Water\uff1a330 – 340cc<\/p>\n

Komezu (Mizkan <\/a><\/span>Rice vineger)\uff1a27 cc<\/p>\n

Salt\uff1a2 tsp<\/p>\n

Sugar\uff1aNo<\/p>\n

\n

We hope this information will be helpful.<\/p>\n

\"\"<\/p>\n

Revision date: May 20, 2025<\/p>\n

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The real way of making sushi rice for Nigiri sushi by a sushi master. There are 4 tips! In order to bring sushi to life, it is extremely important how sushi rice (shari or vinegared rice) is made. Let me introduce a cooking method, a top grade sushi master uses. First, wash the rice gently. Leave it to soak for about half an hour and let it fully absorb water. The most important point here is to keep the water level which includes the rice consistent (The first tip). The rice should be cooked with water with a ratio of 10 to 9. A little less water than the regular … Continue reading How to make sushi rice for Nigiri sushi by a sushi master<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[129],"tags":[12,14,5,4,68,35,50],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/298"}],"collection":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/comments?post=298"}],"version-history":[{"count":29,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/298\/revisions"}],"predecessor-version":[{"id":6417,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/298\/revisions\/6417"}],"wp:attachment":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/media?parent=298"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/categories?post=298"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/tags?post=298"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}