It may be getting as ubiquitous as pizza, but like the Italian dish, making authentic, properly prepared sushi makes all the difference in taste. Wilhelm Pirngruber, Executive Chef of the Imari Japanese restaurant at the Hilton Waikoloa Village Beach Resort in Hawaii, explains all.
Back to Basics
Sushi, which has a culinary history dating back at least a thousand years, is vinegared rice garnished with an assortment of sliced raw fish, seafood or vegetables.
The Right Rice
There are three main varieties available: White short-grain Japanese, white long-grain Chinese and instant. The best taste and texture rice for Sushi is the Japanese variety.
Cooking
Ensure the rice is well cleaned (the water should be almost clear). Before cooking, let rice stand in water for 30 minutes. Unlike most rice, an equal amount of short-grain Japanese and water is sufficient. Bring water to boil and then cover, turn down to lowest heat and cook for around 10 minutes. Note: Do not lift the lid or stir the rice during this entire process.
Add the Tang
It’s always best to use rice-wine vinegar and add a little sugar and salt. Use a non-metallic bowl, preferably wood or glass (ensure it’s not polished since vinegar will remove the polish, which ends up in the food). Spread the rice over the bottom and sprinkle vinegar mixture over it - measurements below. With a large wooden spoon, mix in a slicing motion. Blow a fan on the bowl; this will evaporate the extra liquid. Keep rice covered with a damp cloth.
Fish for the best
Many sushi dishes such as Nigiri sushi and Hand-rolls often use raw fish. And as it’s raw, you must ensure it is totally fresh. Use your senses to determine this:
Smell: Mild odour, not too “fishy”.
Look: Bright, full, clear eyes, not milky or sunken. Bright red gills, not muddy grey, free from slime.
Touch: Scales should adhere tightly to the body and be firm or rigid when pressed with fingers. Flesh should be firm and elastic and should not separate easily from the bones or indent when handled.
Taste: Fresh fish tastes sweet and often has cucumber-like aroma.
