Sumeshi

Sumeshi (also known as sushi rice) is a type of Japanese rice that is used in the preparation of sushi. It is a short-grain rice that is cooked and then seasoned with rice vinegar, sugar, and salt. The term "sumeshi" is derived from the Japanese words "su" (vinegar) and "meshi" (rice).

History

The use of sumeshi in sushi dates back to the Edo period in Japan, when sushi was first developed as a fast food for the busy people of Edo (now Tokyo). The vinegar in the rice helped to preserve the fish, which was important in an era before refrigeration.

Preparation

To prepare sumeshi, the rice is first rinsed several times until the water runs clear. This removes the excess starch from the rice, which can make it gummy. The rice is then soaked for about 30 minutes before it is cooked. This allows the grains to absorb water and cook more evenly.

After the rice is cooked, it is seasoned with a mixture of rice vinegar, sugar, and salt. The seasoning is gently folded into the hot rice to evenly distribute the flavors without crushing the grains. The rice is then left to cool to room temperature before it is used to make sushi.

Use in Sushi

Sumeshi is the base for all types of sushi, including nigiri, maki, and sashimi. The seasoned rice provides a balance to the raw fish and other ingredients used in sushi. The stickiness of the rice also helps to hold the sushi together.

In nigiri, a small ball of sumeshi is shaped by hand and topped with a slice of raw fish. In maki, the rice is spread on a sheet of nori (seaweed) and then rolled up with various fillings. In sashimi, the rice is served separately from the raw fish.

See Also

• Japanese cuisine
• Rice vinegar
• Edo period