Marinade for sushi rice. How can you replace rice vinegar without harming the taste of dishes? Alternative dressing for rice

We figured out what kind of rice to buy in order to make rolls. Now let's move on to the main thing, that is, how to make rice for rolls. There are many recipes for cooking rice: from traditional Japanese, which have come down to us from time immemorial, to modern ones, which have undergone many changes.

It is worth noting that rolls were first prepared in the 17th century. Back then they consisted of cooked rice, seafood and vegetables. Later, in the 19th century, a certain Yohei Hanai, a cook from Tokyo, prepared rolls, known to this day, which consisted of nori, cooked rice, raw fish and vegetables. All this was served with various sauces and wasabi (Japanese mustard from the plant of the same name). Over the years, the process of making rolls has not changed, only the ingredients that make up the filling of the roll have changed.

Washing rice

The traditional recipe for preparing rice for rolls is very simple, the main thing is to strictly follow the recipe instructions. Fundamental to preparing rice for rolls is thoroughly washing the rice before cooking. According to traditional Japanese culinary recipes, you need to wash it in the following way: pour the rice into a large container (even if you only have 200 grams of rice; do not neglect this rule, otherwise you will not be able to prepare the right rice for rolls). After this, pour a large amount of cold water over the rice and mix well, drain the water. Then fill the rice with water again and lightly rub all the rice between your palms to better clean it from dust and debris, drain the water. Continue this procedure until the water at the bottom of the container remains clean and transparent. Typically you need to rinse the rice three to five times. After this, you need to discard the rice in a colander, completely draining all the liquid, and then fill it with clean running water for 30 - 60 minutes.

Boiling rice

After this, you can begin cooking the rice. This can be done in two ways: the first is using a rice cooker, and the second is the traditional method of boiling rice. In the first case, simply pour the washed rice into the rice cooker, adding the required amount of water, which can be determined using the instructions for using the rice cooker. In the second case, pour the rice into a small saucepan (commensurate with the volume of rice), add the same amount of water (one glass of water is required for one glass of rice) and put on maximum heat. When the liquid begins to boil, reduce the heat to low. Many housewives worry about overcooking or, conversely, leaving their rice raw. How long does it take to cook rice? The answer is simple. Boil the rice over low heat until all the liquid has evaporated. Immediately after this, you should add the fire again for 10 - 15 seconds, and then turn it off completely.

The main rule of the traditional recipe is to never open the lid of the pan while the rice is boiling. Only after turning off the heat should you put a paper towel between the pan and the lid. It is necessary so that the condensation is absorbed into it and does not drip into the rice. If you don't follow this step, you risk ending up with rice that doesn't have the stickiness you need.

Preparing the marinade for rice

After cooking, be sure to let the rice cool to room temperature. At this time, a vinegar or wine mixture is prepared to soak the rice. The cooking process is very simple, but believe me, this mixture gives the rice a unique taste. In order to prepare it, you will need several tablespoons of wine or rice vinegar, which, however, can be replaced with white wine, 1 tablespoon of sugar and 2 teaspoons of sea or table salt. All ingredients must be thoroughly mixed until the sugar and salt dissolve. And put the resulting marinade in the refrigerator for a while.

The final step in preparing rice for rolls is pouring the marinade over the rice. To do this, place the rice in a large container (preferably wooden) and pour in the previously prepared mixture. After 5-10 minutes, carefully “chop” the rice with a wooden spatula and leave for another 15-20 minutes.

Voila! Rice for rolls, prepared according to a traditional Japanese recipe, is ready. All you have to do is show your imagination in choosing the filling and make rolls. And each housewife will have them unique!

Rice is the main component of sushi, so when preparing it you should take into account all the recommendations of Japanese chefs. If undercooked, it will spoil the taste of the dish; if overcooked, it will ruin your rolls. The lack of pronounced taste is also considered “bad form” in the Land of the Rising Sun. Therefore, we understand the recipe for preparing sushi rice thoroughly!

5 secrets of making sushi rice at home

The Japanese use rice varieties for their favorite dish, which we call “Japanese” and “Mistral”. If you can’t find them in the supermarket, you can get by with regular round-grain. This will not make the rolls worse - it has been proven by culinary specialists from many countries around the world.
Boil the rice until tender, using water in a volume of 1:1.5. This means that 200 grams of rice are cooked in 250 ml of water. Can be cooked in any container. In this proportion, the cereal will not boil over and will retain its shape.
Rice grains must be washed before use. You need to rinse in a bowl under running water. You need to drain the water many times until it remains cloudy. The grains of rice that float to the surface are also removed: the Japanese consider them spoiled. And all the black particles of poorly cleaned cereal.
At the beginning of cooking, a cube of nori seaweed (kombu) is placed in cold water. It gives a special flavor to sushi rice; the recipe later requires removing the nori before boiling the water so that the taste is not spoiled. Few people cook without this ingredient.
The classic sushi recipe calls for a vinegar dressing. It is sprinkled over the rice after it is cooked. The grains of rice are carefully turned over so that the dressing is distributed evenly. You can’t mix them, otherwise a mess will form. Both the rice and the dressing should be hot, but not fiery, so the rice should be allowed to cool after boiling.

Sushi rice recipes

Once you learn how to make sushi rice, you'll be free to make any type of dish at home, from Philly sushi with smoked salmon to Dynamite shrimp and avocado rolls. There are many recipes for preparing the base of the dish. We present the most popular and simple ones.

Recipe No. 1

Rinse the rice, pour into a saucepan, and cover with water. Place a piece of nori in cold water. Remove the nori before boiling. After this, do not open the lid again.
Bring to a boil over medium heat. Reduce heat to low. How long does it take to cook? Boil for 10-15 minutes. The water will be completely absorbed.
Turn off the heat and remove the pan from the stove. Keep covered for 15 minutes.

Recipe No. 2

Fill the washed cereal with water: 2 cups per cup of rice.
Leave to swell for 30 minutes.
Bring to a boil on the stove, covered.
Reduce heat to low and simmer for 10 minutes.
Remove from the stove; do not open the lid for 20 minutes.

Recipe No. 3

Rinse the rice and add to boiling water.
Reduce heat and cover the pan.
Simmer the rice grains until the liquid is completely absorbed.

Step by step slow cooker recipe

Preparing the base of the rolls is possible not only in a saucepan. We suggest you learn how to cook sushi rice in a slow cooker.

Rinse the cereal and soak for 30 minutes if it is Japanese rice. When using regular round grain, there is no need to soak.
Place in a bowl and add water at the rate of 250 ml per 200 g of cereal.
Set the “Buckwheat” or “Rice” mode. If they are not provided, use the “Baking” mode with a timer for 10 minutes, then turn on the “Stewing” mode for 20 minutes.

Preparing the dressing. Do I need to add vinegar?

An equally simple question is how to prepare a dressing for sushi rice. You will need 3 components:

rice vinegar - 2 tablespoons;
sugar - 1 teaspoon;
salt - 1 teaspoon.

This volume is enough for 450 grams of finished cereal (using 200 grams of dry rice).

Preparation

Pour vinegar into the pan.
Add sugar and salt.
Stir over medium heat until completely dissolved.

It turns out to be a classic dressing for sushi rice, but the recipe is complicated in that you can’t always find rice vinegar here. If stores don’t have it, you can prepare an analogue yourself and refill it.

Sushi vinegar - recipes

Option #1

You will need:

grape vinegar - 4 tablespoons;
sea salt - teaspoon;
sugar (white, brown) - 3 teaspoons.

Mix everything and dissolve over the fire, without bringing to a boil.

Option No. 2

You will need:

apple cider vinegar - a tablespoon;
salt - half a teaspoon;
sugar - teaspoon;
hot water - 1.5 tablespoons.

Preparation is similar to the first option.

Option No. 3

You will need:

table vinegar 6% - 1.5 tablespoons;
soy sauce - 1.5 tablespoons;
sugar - a teaspoon.

Mix everything and heat to dissolve.

If you don't have vinegar, you can use lemon juice. Mix it with a small amount of sugar and drizzle over the rice.

Ginger for sushi. Cooking method

Some sushi recipes call for the use of ginger to achieve a tangy, spicy flavor. The question of how to prepare ginger for sushi is also easy to figure out.

Preparation:

Peel the fresh root (weighing about 400 g), cut into thin pieces - “petals”. Boil for a minute in boiling water or rub with salt and leave overnight. In the morning, wash off the salt.
Mix 2 tablespoons of vodka or sake, 150 ml of rice vinegar, 3 tbsp. spoons of red wine, 70 g of sugar. Dissolve by heating over medium heat.
Pour the marinade over the ginger and use it after 4 days.

Knowing these secrets, you can quickly and professionally prepare the right sushi rice. And conquer the most difficult recipes for this dish!

Video: preparing sushi rice and ginger

Sushi is a popular Japanese dish that can be enjoyed not only in a specialized restaurant, but also in your own kitchen. The most important point in preparing this delicacy is properly cooked sushi rice.

The main task, in addition to properly cooked rice, is also its choice when purchasing.

So, experienced cooks most often use the following types of rice:

Motigome rice. It has a dense texture, tastes good after cooking and holds its shape well when rolling sushi;
Urutimai rice. The Japanese love to put this type of rice in sushi more than others. It has a sweetish aftertaste, a pleasant aroma and, what is very important, it releases a sticky substance very well;
You can also use round varieties of rice, from which pilaf or rice porridge is often prepared. It can also compete with these two varieties if you choose a high-quality and not the cheapest product.

Cooking rice correctly is 90% of the success of making sushi at home.

How to cook sushi rice correctly

Rice must be washed before cooking. This is necessary in order to wash off the substances that are often used to treat cereals before packaging. But it happens that rice is treated not with additives, but with starch. In this case, it does not need to be washed, but to calm the soul it is better to do so. Pour the required amount into a plate, pour in water, and stir it several times in a circular motion. Then drain the water and repeat the procedure. Then do the same again. Then again until the drained water is clean without any cloudy impurities.

The ratio for cooking is the same as for preparing pilaf 1:1. That is, if you need to cook one glass of rice, fill it with one glass of water. If two glasses of rice - two glasses of water. Before putting the pan of rice on the fire, it must be soaked for at least 30-40 minutes. Then, as many Japanese chefs do, the rice should be boiled in the same water. Place the container on the fire and reduce it to low. After boiling, the rice should be cooked for 10 minutes. But it’s better to try it to understand for sure whether the cereal is ready. Different types of sushi rice can be prepared in different ways. Some types take a little longer to cook, others faster.

Cooking in a slow cooker

Making sushi is an art that the Japanese have been learning for years. Therefore, don’t be upset if you don’t get the perfect result the first time. Like any other thing, preparing this dish requires special skills. The sushi base can be cooked in a saucepan, cauldron, or saucepan. But if you have such an assistant in the kitchen as a multicooker, this will make the process much easier. Anyone who has this miracle of technology, desire, and, of course, rice cereal can cook rice in a slow cooker.

So, take the required amount of rice. For example, 1 glass. Fill the cereal with water, rinse 4-7 times, and set aside for 40-45 minutes. Then pour the rice into the slow cooker. We set the “rice” mode, if there is no such option, then the “buckwheat” mode will do and in 10 minutes the rice will be ready.

With rice vinegar

Rice vinegar is an essential ingredient in making sushi. Without it, you definitely won’t get the same sushi as in a restaurant. Let's try to figure out how much to add and when is the best time to do it.

Rice vinegar is added to this dish to make the rice pliable. Thanks to vinegar, you can “sculpt” any shape from it, and it will keep its shape. It is also very healthy and has a strong antibacterial effect.

Dressing for sushi rice

For delicious sushi you need not only vinegar, but also sugar and salt. A seasoning for rice is prepared using these ingredients. The correct proportion is 2 tablespoons of vinegar per 400-500 g of rice. Take 1 teaspoon each of salt and sugar. The vinegar must be heated, but not brought to a boil. Add salt and sugar, then add this mixture to the rice that is in the process of cooking. In this case, the rice must be carefully mixed with a wooden spatula.

For sushi, it is very important to choose the right rice. Much of the success of cooking depends on this. We’ve figured out how to cook sushi rice, now let’s look at some secrets for cooking rice.

Eg:

Before cooking rice, it must be thoroughly washed. In Japanese restaurants, novice chefs spend several years doing this before starting to cook. There is an opinion that rice senses a person’s attitude towards it, so it is important to cook with love. After some time, an experienced chef can determine by touch how high-quality the rice is in front of him. You need to rinse it 6-7 times before cooking.
After the rice is washed, it needs to be soaked. This will make it painfully soft after cooking. It is important not to drain the water after soaking, but to cook in it. The rice stood in the water for 30-4 minutes, it should look like starch balls.
Japanese chefs know about 1000 ways to cook rice and soak it. Most of them involve soaking for 3-5 hours. However, this option is not suitable for sushi. And they came up with a method that requires only 40 minutes of soaking and 10-15 minutes of cooking.
If the pan tends to burn, you can cover its bottom with a piece of foil.
Many people advise cooking rice over low heat to avoid sticking and burning. However, some experienced cooks cook rice at maximum heat and do not raise the lid during the cooking process. Then, after 15 minutes, remove the pan from the heat and let the rice “rest.”
When forming sushi, your hands should be wetted in the following solution: 30 ml of rice vinegar, 500 ml of water and the juice of half a lemon. Mix these three ingredients and wet your fingers. This will help prevent the rice from sticking and give it a pleasant aroma.

These recommendations will help you learn how to cook sushi quickly and efficiently. It should also be remembered that any business requires experience and skills. Therefore, if the first time was not entirely successful, try again, everything will definitely work out!

Rice is the main component of sushi, which means its preparation must be as correct as possible, because any, even the smallest gastronomic mistake will spoil the taste of the future dish. If the rice is undercooked, the sushi will simply taste unpleasant. If you overcook it, then no matter how fancy you choose, the rolls will eventually fall apart. This article will help you avoid annoying mistakes.

Which rice to choose for making sushi

Success largely depends not so much on the method of preparation, but on the right choice in the store. You will only get sushi if you choose elastic and sticky porridge. This means that we immediately say “no” to the steamed crumbly one. Also, your grocery basket should not include pilaf rice, jasmine and basmati varieties (they are very popular, but are not at all suitable for sushi). We invite you to get acquainted with some principles of proper cereals:

choose round grain rice. These varieties contain a lot of starch, and the porridge will end up sticky: you can easily form neat and beautiful rolls.
the grains must be whole. No husks, breaks or cracks, as is often the case with low quality rice.
the grains should be the same size.
As for color, only white is opaque, other options are unacceptable.
the best varieties are sushiki and koshi-higari (Japan). This type can easily be found in specialized corners in large supermarkets.

Cooking rice for sushi: 5 main secrets

Method 1: how to cook sushi rice

Method 2: sushi rice in a slow cooker

You may find cooking rice in a slow cooker easier. Professionals still recommend doing it the traditional way in a saucepan, but this does not mean that a product prepared in this way will be “wrong.”

Wash the cereal thoroughly and soak it for half an hour (this is if you use special Japanese rice). If you are preparing sushi from regular round-grain sushi, do not soak it.
Place the rice in the multicooker bowl and add water (1 to 1.5, that is, 200 g of cereal per 300 ml of water).
Now set the “Rice” or “Buckwheat” mode (depending on the functions of your multicooker). If there are no such modes, do not be upset: the dish will be cooked in the “Baking” mode, only in this case the timer should be set for ten minutes, and then turn on the “Stew” mode for twenty minutes.

Method 3: Sushi Rice Recipe

Method 4: how to easily cook sushi rice

In this recipe, the dressing is prepared using lemon juice, which gives a pleasant flavor to future rolls.

Method 5: Simple Sushi Rice Recipe

You will need:

polished rice (seven hundred grams);
cold water (seven hundred milliliters);
sake (two tablespoons);
kombu brown seaweed (one plate is enough);
apple cider vinegar (seventy grams);
honey (one tablespoon);
sea salt (one tablespoon).

Wash and dry the cereal thoroughly. Pour it into a saucepan, fill it with water in the traditional proportion (200 g per 300 ml) and add two tablespoons of sake. Seaweed also goes into the pan. This whole mixture should sit for one hour. Then the seaweed is removed and the rice is boiled in the usual way.

Once the rice is cooked, leave it covered for fifteen minutes. Then mix honey, salt and apple cider vinegar (the amount of each ingredient is indicated above. As for the rice, place it in a large bowl and pour over the prepared dressing. To ensure that the mixture is thoroughly absorbed, carefully turn it over using a wooden spatula or sushi chopsticks. Prepare the rolls you can immediately after the mixture has cooled.

The term "sushi" is used to refer to all dishes that are prepared using sumesi - rice marinated in rice vinegar. The Japanese attach great importance to the way in which the base is prepared - in classical cuisine there are up to a dozen ways to cook sushi rice. Almost one hundred different varieties of rice are used to prepare sumesi in Japan. A suitable cereal is one whose grains are well polished and have sufficient viscosity when cooked.

However, the Japanese never use instant cereals or wild brown rice. When preparing sushi rice, you should keep in mind that when cooked it should be a little harder than usual. The volume is calculated based on the fact that one cup of cooked rice is needed for one type of roll. To achieve the desired viscosity, it is cooked in a slightly smaller amount of water compared to the usual cooking method. Before cooking, the grains are washed very thoroughly - Japanese chefs say that they need ten waters, that is, you need to pour water ten times, rinse the grains, stirring them vigorously with your fingers in a bowl, and drain the liquid. This allows you to wash out all the rice powder. After washing, it is advisable to drain the rice in a colander and leave for half an hour to dry. Another nuance that sushi masters recommend remembering is that it is advisable to pour the cereal into the pan when the water becomes hot, or immediately pour hot, but not boiling water over it and put it on the fire.

Classic ways to cook rice

I found several recipes on how to properly prepare sumesi. They indicate the proportions of all ingredients, as well as culinary techniques that will help you ensure that your rice does not boil, darken, or become too sticky or, on the contrary, not sticky enough. Choose any of the seven methods - I wish you the perfect result!

First recipe:

Pour the washed and dried cereal with water, observing the ratio of 250 g of water per 200 g of rice.
Bring to a boil, cook for 1-2 minutes over high heat. Then reduce the heat, cover the pan with a lid and cook for 15–20 minutes.
Remove from heat and leave for 10-12 minutes without opening the lid.
Place the finished rice in a wide bowl and pour vinegar evenly at the rate of 1 tbsp. spoon of vinegar for 1 tablespoon of rice.
Sprinkle with one tablespoon of lemon juice.
Poke the cereal vigorously with a wooden spatula while fanning it with a fan or folded paper until the mixture cools to room temperature. It is not advisable to stir the mixture - it will turn out to be a sticky porridge.

Second recipe:

Place the washed and dried cereal in a saucepan and pour in 250 ml of hot, but not boiling water for every 200 g of rice.
Place the pan over medium heat and throw in a piece of kombu seaweed (colloquially known as seaweed) - this will add flavor to the mixture. A few minutes before boiling, remove the kombu.
When the water boils, reduce the heat to low, cover with a lid and cook for 10–13 minutes. – all the water should be absorbed by the grains.
Remove from the stove and leave for 10–15 minutes without removing the lid.
While the rice is simmering, mix 1 tablespoon of rice vinegar, half a teaspoon of sugar and 2 teaspoons of sea salt in a cup or glass. The salt and sugar crystals should completely dissolve.
Place the finished rice in a wide, preferably wooden bowl and pour the vinegar mixture evenly over it. Using a wooden spatula, vigorously pierce the rice while fanning it with a fan or folded paper so that the mass cools and is soaked in vinegar.

Third way:

Leave the washed rice in a colander for 60 minutes.
Place the rice in a saucepan and add 250 ml of cold water and 175 g of cereal.
When the water boils, cover the pan with a lid and cook for 2 minutes over high heat. Then remove from the stove and leave for a quarter of an hour without opening.
Remove the lid and leave the rice for another 10 minutes.
While the cereal is swelling, mix 2 tablespoons of rice or white wine vinegar, 1 teaspoon (without top) of salt and sugar in a cup. Stir until the crystals are completely dissolved and heat slightly in a water bath.
Place the finished rice in a wide bowl, pour the vinegar mixture over evenly and stir vigorously with chopsticks. If you don't have chopsticks, you can poke the mixture with a wooden spatula. At the same time, you need to fan the mass with a fan or folded paper until the rice cools to room temperature.

And one more:

Throw the thoroughly washed grains into a colander and leave for 30–40 minutes. Then add water and let it brew for another half hour.
Drain the water, transfer the cereal to a saucepan and add fresh water at the rate of 250 g per 200 g of rice.
Cover with a lid and bring the contents to a boil over medium heat. When the water boils, reduce the heat to low and add 2 tablespoons of sake or sweet wine. Cook for 10–12 minutes.
Remove from heat and leave for 10 minutes without opening.
While the rice is simmering, mix 2 tablespoons of rice vinegar, 1 teaspoon of salt, 1 tablespoon of sugar in a cup. The salt and sugar crystals should completely dissolve.
Rinse a wide bowl, preferably wooden, under running water and wipe dry. Then wipe the bottom and sides of the bowl with lemon juice or a mixture of 2 tablespoons of vinegar diluted in a glass of water.
Transfer the cooked rice to a bowl so that it forms a mound in the center and leave for 10 minutes.
Slowly pour the vinegar mixture over the top of the rice mound.
Insert a wooden spatula into the center of the mound, to the bottom, and gently stir the mass so that the marinade evenly saturates all the rice. While stirring, the rice should be fanned rhythmically until it cools to body temperature.

And further:

Leave the thoroughly washed cereal in a colander for at least half an hour.
Pour clean water into a saucepan at the rate of 200 g per 200 g of cereal and put on fire.
When the water boils, add the drained rice. After boiling again, reduce the heat, cover the pan with a lid and cook until all the water is absorbed into the cereal. Remove from heat and leave covered for 10 minutes.
In a small saucepan or iron bowl, combine 1 tablespoon lemon juice, 2 tablespoons rice vinegar or white wine vinegar, 1 teaspoon salt and 1 tablespoon sugar. Bring the mixture to a boil and simmer over low heat until the salt and sugar are completely dissolved.
Pour the mixture over the rice directly in the pan, cover with a lid and leave until the marinade is absorbed.
Transfer the mixture to a wide bowl and cool to body temperature using a fan or folded paper, turning the rice from time to time with a wooden spatula.

Sixth method:

Do not remove thoroughly washed cereals from the colander for half an hour.
Then transfer to a saucepan, add fresh water based on the proportion of 250 g of water per 200 g of rice and leave for another 30 minutes.
Place the pan on the stove, add 2-3 tbsp. spoons of sake and bring to a boil. Then reduce heat to low and cook for 10 minutes. under a tightly closed lid.
Remove from the stove and simmer for 20 minutes without opening.
While the rice is simmering, mix 2 tbsp in a cup. spoons of rice or white wine vinegar, 1 teaspoon of sea salt and 1 tbsp. spoon of sugar. Bring the mixture to a boil and simmer until the sugar and salt crystals are completely dissolved.
Place the boiled rice in a mound on the parchment, slowly pour the vinegar mixture into its center, and then mix with a wooden spatula. It’s better to stir as if chopping. At the same time, fan the mass with folded paper or a fan until it cools down to body temperature.

Simplified sushi base

When preparing sushi at home, it can be difficult to follow the classic Japanese recipe - either you don’t have the necessary ingredients, or you simply don’t have time to “babysit” the rice like you would a child. In this case, it is advisable to prepare the mixture according to a simplified scheme:

Rinse 450 g of regular rice thoroughly, drain in a colander and leave for 15–20 minutes.
Place the cereal in a saucepan, add 750 ml of fresh water, close the lid tightly and place on the stove.
When the water boils, reduce heat to medium and cook for 5 minutes.
Reduce the heat to low and simmer for 10–12 minutes, then remove the rice from the burner.
Remove the lid, cover the pan with a clean waffle towel and leave the rice to simmer for 15 minutes.
Mix 5 tbsp in a cup. spoons of rice vinegar (or 3 tablespoons of regular nine percent plus 2 tablespoons of boiled water), 1 tbsp. a spoonful of any sweet wine, 3 tbsp. spoons of sugar and 2 tbsp. spoons of salt. Mix thoroughly until the salt and sugar crystals are completely dissolved. The mixture should be at room temperature.
Place the boiled rice in a wide flat dish and spread it in an even layer along the bottom. Sprinkle the grains with the vinegar mixture and stir them lightly with a wooden spatula. There is no need to mix vigorously - just pierce the entire layer with a spatula.
While the cereal absorbs the marinade, you can fan it or simply place it near a fan.
When the sumisi has cooled to body temperature, cover it with a clean napkin and leave until ready to prepare the sushi.

Cooking sumesi may seem complicated and pedantic at first, but as you get into the process, you may notice that it is similar to cooking regular rice, just with the addition of rice vinegar and Japanese methodology. No special skills are needed at all. Good luck, and remember - perfect sushi starts with the right rice!