SUMESHI

Like Hainan Chicken Rice, Sumeshi is as important (and to some even more important I am sure) than the seafood and other items it complements. It is completely doable at home but first of all only Japanese rice can be used and per Sensei, any brand would do unless one is super knowledgeable and super picky which means nobody, in our circle of foodie friends.


* 450gm uncooked Japanese rice (3 cups : 1 cups = 180cc)
* add 500cc of water
* 6 table spoons of rice vinegar
* 5 table spoons of sugar
* 1 tea spoon of salt

Cook the rice in a rice cooker, the top brands will show different marking for sushi verses other kinds of rice. Combine all ingredients in a cup and microwave it for 1 minute ... just heat up, NEVER BOIL. Use a large wooden bowl (as shown) quick rinse with water lest the mixture will be absorbed. Transfer the rice from the cooker, pour the mixture over the rice and mix with a Shamoji (wooded paddle) until the rice is coated.  Be gentle, do not break the grains. While mixing use a fan to cool off the rice, this step will make the Sumeshi shiny.  Continue to mix until the rice vinegar and mixture are totally integrated, be caregful not to make the rice mushy. Let the rice cool at room temperature, do not refrigerate as the rice will harden.  

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