sushiriisi

Sushiriisi refers to the seasoned rice used for making sushi. It is typically prepared from Japanese short-grain rice, which yields a sticky yet cohesive texture essential for shaping nigiri and sushi rolls. The grains are rinsed thoroughly to remove excess surface starch, soaked briefly, and cooked by the absorption method, either in a pot or a rice cooker.

While the rice is still hot, it is transferred to a large wooden tub called a hangiri (or a non-reactive alternative) and gently dressed with a vinegar-based seasoning known as sushi-zu. The seasoning is a mixture of rice vinegar, sugar, and salt, added gradually as the rice is folded and cooled with a fan to help the grains shed excess steam and gain a glossy finish. Some chefs use slight variations with kombu, mirin, or different vinegar profiles to adjust flavor.

In Japanese culinary terms, the seasoned rice used for sushi is called shari or sumeshi, and sushiriisi is the Finnish- or anglicized name for this prepared product. It is used to form nigiri, maki, chirashi, and other sushi preparations.

Storage and handling: For best texture, sushiriisi is prepared in small batches and used while warm. Refrigeration is generally avoided because it can harden the grains; if not used immediately, keep the rice covered and at room temperature and consume within a day or two.