Quote:
Originally Posted by Kmurry
I think the rice is the hardest part, if you get it wrong you can't fix it.
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Hm..... it's not so much that if you get it wrong.. you can't fix it... but more that it's very difficult to get it right...
from the washing of the rice, to the right amount of water and cooking time
to the proper preparation of the shari-su to the mixing and the cooling and even the storage of the rice all serve to make it much more difficult to prepare...
although, that process isn't what makes shari the most important ingredient....
it's the fact that sushi is actually referring to the prepared rice >.>''
to put it another way... the rice is the main course while the neta (topping) serves more as a side than anything else
first thing you should learn when making nigiri-zushi is the order of importance
1. rice is the absolute most important thing; you can't make good nigiri w/ bad rice
2. the neta comes second. if the rice is good, then the neta can be ... 'ok' ; good neta doesn't make up for bad shari
3. the least important component of nigiri-zushi is the actual hand-form, or the manner in which it's shaped. as long as your shari and neta are good, your nigiri doesn't have to be perfect. likewise, if your shari and/or neta are bad, a good nigiri won't save it. >.>''