When making sushi rice, managing each ingredient by weight in grams without using measuring spoons makes it easier to reproduce the same shari (the seasoned sushi rice) every time. Below is an explanation of this method.
- Digital kitchen scale: Choose one with high accuracy.
- Measuring cup (ml units): Used for measuring liquids.
- Rice, Water, Vinegar, Sugar, Salt: Ingredients you will use.
2. Weigh the Rice and Water
- Rice weight: Measure the weight of the rice using the digital kitchen scale.
- Water weight: Generally, use about 1.2 times the weight of the rice in water. For example, target 120g of water for 100g of rice.
3. Weigh the Vinegar, Sugar, and Salt
- Vinegar weight: Use about 10-15% of the rice weight in vinegar. For example, 10–15g of vinegar for 100g of rice.
- Sugar weight: Use about 10-20% of the vinegar weight in sugar. For example, 1–2g of sugar for 10g of vinegar.
- Salt weight: Use about 1-2% of the vinegar weight in salt. For example, 0.1–0.2g of salt for 10g of vinegar.
4. Mix the Ingredients
- Rice cooking: Cook the rice with the measured water.
- Seasoning mix: Combine the cooked rice with the measured vinegar, sugar, and salt.
Notes
- Measurement accuracy: Due to the precision of the digital kitchen scale, slight errors may occur. If possible, use a scale that measures to 0.1g increments for better accuracy.
- Ingredient temperature: When mixing the seasoning, if the vinegar mixture is too hot, it can make the rice sticky. It’s recommended to cool the vinegar mix to about room temperature before combining with the rice.
- Hygiene management: When handling raw rice, vinegar, and other seasonings, pay attention to hygiene and use clean tools.
Summary
By managing each sushi rice ingredient by weight without measuring spoons, you can more easily reproduce consistent shari every time. Utilizing a digital kitchen scale to precisely weigh ingredients is key.
