Can you use medium grain rice for sushi?
Rice is the foundation for sushi. Certain strains of rice can only be found in Japan after centuries of cultivation. If you know the history of sushi then you know that sushi was invented as a way of preserving fish by fermenting it rice. Originally, the rice was thrown out. As sushi evolved, rice was seasoned with rice wine vinegar and the rice itself was given a great importance.
Sushi should be made with short-grain rice. Shorter grain rice is stickier, which is essential for having your sushi roll stay together. Long grain rice is firm and grainy. It contains less moisture. Unless you use a variety of rice specifically grown for sushi, medium grain rice will often give you a chewy final product that could disappoint. If you really cannot find short grain rice, then we do have some tips for medium grain rice varieties that can work well with sushi.
Keep in mind that unless you are purchasing your rice from a specialty store, there is even a risk of medium grain rice being mislabeled as short grain!
The shorter the grains of rice, the stickier it will be when cooked.
Can you use long grain rice for sushi?
No, no, no! Please do not try to make sushi with long grain rice. You are going to be so disappointed. Long grain rice is the dryest of all the types of rice. It will not stick together properly. If you absolutely must cook sushi with long grain rice, place the rolls into a bowl so that when they fall apart at least you can eat the remains!
But other recipes let me substitute medium grain rice for short grain rice!
In many dishes, short grain and medium grain rice can be used interchangeably. Your dish will not be truly authentic but it will be palatable. This is not the case for sushi. Sushi very much requires the stickiness that short grain rice provides. There are some exceptions. If you absolutely cannot find short grain sushi rice, some medium grain varieties such as Calrose rice can be used. It will not be quite as authentic as using short grain rice, but it is fine if you are in a pinch. Calrose rice has been cultivated in California since the 1950s as a Western version of authentic rice and is actually quite good.
There is no hard and fast rule against using medium grain rice. Some varieties of starchy medium grain rice can hold itself together as you prepare and serve the dish. If you want to create truly authentic sushi, however, you should use short grain Japanese rice.
What type of rice is used for sushi?
Koshihikari rice is the most incredible sushi rice you will find. It is very sticky! While Westerners call this rice “sushi rice”, Japanese people simply know it as rice! (What do French people call French toast, I wonder?)
If you do have to use medium grain rice, definitely go for a Calrose variety.
Is stickier always better?
Nope! Sticky is good, but there is such a thing as too sticky. The most glutinous Japanese rice is great for other Japanese dishes, but is simply too clumpy and sticky when cooked to be perfect for sushi.
It might not be as good as an expert sushi chef, but robotics have improved drastically over the last decade.
As shown in the video below, this robot can make simple sushi rolls.
While it is simply assembling ingredients that have already been laid out, you have to admit that technology is pretty damn cool. Would you eat at a sushi restaurant where a machine was making your food?
This robot is not the only one that can make sushi. There is also a rather creepy robot that has a human hand! Honestly, this some seems like it would be a little off-putting as it served you up a roll.
The Low Key Poke Joint in Garden Grove California saw sushi burritos and spicy cheeto’s and decided that the two were meant to be together. How have the world’s top sushi minds missed the obvious pairing? The hot, spicy crunch of cheeto along with the freshness of tuna and salmon all wrapped up in a massive sushi burrito might make Jiro shudder, but the restaurant’s fans are eating it up.
The Low Key Poke Joint is the epitome of the modern restaurant. It has offered freebies for Pokemon Go players, has a slick website and instagram feed, and is always at the front of trends in the sushi world. They even offered a sushi burger! After opening in December of 2015, they have found success by staying ahead of the crowd.
While putting cheeto’s on sushi burritos is the most extreme example of what the restaurant offers, they love spicy cheeto’s so much that they offer the topping on all of their meal choices. Another unique topping you can put on your selection is a quail egg – because normal chicken eggs are just too boring!
Some of the crazy things restaurants are doing in the sushi world might cause sushi purists to grumble, but you can’t fault a restaurant for being creative if the customers like it. Or maybe you can – is wrapping sushi into a giant burrito and coating it with crushed spicy cheeto’s taking things too far? Would love to hear what the readers think!
The Guardian’s Sept 15, 2016 panel on slavery in the seafood industry will answer tough questions that sushi lovers need to know about
In the last year, The Guardian shocked the world of seafood by releasing their investigative journalism regarding slavery in the seafood industry. Migrants had been trafficked and sold as slaves in the cut throat race towards cheap seafood for international consumption. We look forward to hearing the panel in September which will go into further detail into slavery and seafood. Sushi lovers already worry about the sustainability of their seafood. Over the past year, sushi lovers have had to worry that the sushi they are eating was fished using slave labor.
The panel will discuss what has been done in light of these shocking discoveries, covering the scope of forced labor in the seafood supply chain, the impact of monitoring and policing, and the way that restaurants, merchants, and large markets are responding to the information that they may be involuntarily complicit to slavery and poor working conditions.
Consumers want to buy ethically, but there is also a pressing demand for cheap seafood that has caused a race to the bottom in terms of prices – and what unscrupulous people are willing to do to maximize their profits. The panel will also cover whether traceability schemes can be trusted to actually ensure ethical treatment of the people involved in the seafood industry from the moment it is caught to the moment the food is served on your plate. Consumers want to buy ethical seafood. They need to be able to trust the bodies certifying their food.
The reality of the seafood industry is that it is inescapably international. Unless you want to purchase only local seafood, it is very likely that you are buying food from across the world. This includes Thailand, where The Guardian uncovered the instances of slavery last year. Can consumers trust the governments of all of the nations involved to be robust enough to be able to guarantee the traceability of their seafood? These questions will be discussed at the conference in detail in the panel, comprised of Annie Kelly, Guardian Journalist, Steve Trent, founder of the Environmental Justice Foundation, Libby Woodhatch, head advocacy of Seafish, and more experts in the field to be announced shortly. Accountability is key, and international certification agreements are only as strong as their weakest party.
The situation is a complex one. The UK government considers large companies to be required to ensure they are purchasing their seafood “slavery free”, and to annually discloses measures they have taken to confirm this. At the same time, companies are demanding that there be certification standard that proves that vessels are not engaging in practices of slavery, among other human rights violations. It feels as if each party involved is leaning on another to fix the issue. The panel will show what each party has concretely achieved to address the problem.
To further complicate the situation, it is possible that even a concentrated effort to trace seafood from the source to the plate to assure there is no slavery could only scratch the surface of the problem. For example, let us look at Thailand, where The Guardian uncovered instances of slavery. Seafish, one of the organizations presenting in the panel, stated in their blog on October 17, 2014 that “the nature of the problem in Thailand relates chiefly to the vessels catching the small fish used for fishmeal production (used as feed for warm water prawns), rather than the vessels landing seafood for direct human consumption”. Can consumers be certain that even if their seafood is certified, that the companies will not be using or complicit in inhumane methods in other parts of the supply chain?
The problem is convoluted and murky, and we hope that the panel will shed some light on the nuances of the international seafood supply chain. In the meantime, I’m more inclined to buy local – but I, unlike others, am lucky enough to be living right next to the Pacific Ocean. Seafood is healthy and nutritious, and health conscious consumers will purchase it over red meat and other products, as long as the price is right. Will we be able to buy seafood ethically and at an affordable price? Let’s hope the panel pulls no punches. As consumers, we have a right to make informed choices.
The concept is so simple it should have been obvious, but Fusion, a new sushi chain in one of the states you would least expect to see it happen is changing the way people look at sushi. The way it works is just like Chipotle. You choose between seaweed, white rice or brown sushi rice and add a protein, which can be traditional sushi ingredients such as tuna or salmon, or more regionalized choices like steak or chicken. Then you add in some veggies, and top it off with a sauce of your own choice. You can get it customized how you like it and they make it right before your eyes.
This is not sushi as an art form, and it is a very different experience to sitting in front of a sushi chef who has trained his or her entire life. This is a modern approach to sushi, complete with online ordering and a complete description of exactly how many calories, fat, sodium, carbs, fiber and protein you are getting in your roll. This allows health conscious consumers to choose low calorie sushi options. It is efficient, quick, and ideal for people on the go. Fusian is what happens when social media, time crunched millennials and a nation wide craze for sushi combine together to create something delicious and novel. The ingredients are made to fit local tastes, which explains the availability of sauces like sweet chili and sriracha and the fact that you can get cream cheese in your roll (which is ironically labelled as a vegetable on their website!).
Here is a screenshot of their menu (notice the last item on the vegetable list!). I had to get a picture before they changed it. Reminds me of when senators were trying to call pizza a vegetable.
Maybe you are skeptical. How can sushi be any good when you’re in Ohio? Won’t the fish be less fresh, and the ingredients of poor quality, especially when it’s served at fast food prices?
Fusian’s popularity would answer that question. With nine stores in Ohio, the build your own sushi chain is thriving. Half of the battle for Fusian is education people and getting them to try new things, and the founder has made it his mission to explain the way that restaurants purchase seafood. The secret is in the way that the entire sushi distribution chain works. Massive seafood suppliers dominate the market so unilaterally that Fusian in Ohio is buying their ingredients from the exact same distributors as restaurants in New York, and almost all of the restaurants in the United States for that matter, explains founder Zach Weprin. He claims that because his chain saves cost on staff and training compared to traditional sushi restaurants, he is able to provide top tier ingredients at more economical prices.
One small niggling detail that does not quite seem to hold up in the comparison between a New York sushi restaurant and Fusian is that sushi is incredibly popular in New York compared to Ohio. This means that large quantities of seafood are imported daily, leading to a very efficient infrastructure, and consumers are eating it up at a staggering rate. How is it possible that a restaurant in Ohio can have the same freshness as a top tier sushi restaurant in New York? This worry is countered by the strict laws and standards that are required for serving raw fish (and ingredients such as steak and chicken). There are stringent requirements which Fusian had to meet before being allowed to operate. The fact that there are already nine Fusian restaurants speaks to the chain’s ability to grow and negotiate with suppliers and distributors from a place of strength, and should set minds at ease that the seafood is not fresh.
How does Fusion do on sustainability?
Fusian uses plant-based food packaging, drinkware, and flatware. They have recycling stations in store and are committed to sourcing from responsible and credible suppliers. The last part is a little unclear. Fusian does not say how their suppliers are considered responsible, for example if they have achieved sustainability certification such as MSC. We wish Fusian would be a little more in depth on their website in regards to sustainability. It’s so important for consumers to be able to make educated choices.
Fusian looks like the perfect lunch to get in the middle of a busy workday. Simple, customized, and quick, with fresh ingredients and a modern look. I wish it would spread to where I live!
We’ve just shown you guys rainbow sushi, sushi burgers, and even spam sushi. What’s next on the menu? Sushi donuts! And no, we don’t mean donuts that look like sushi (although those are cool too)
We mean sushi, made to look like donuts. From simple rings of rice with a few toppings to more elaborate creations that seem like the creators tried to fit as many different colours, flavours and textures as they could into a single dish, sushi donuts are a creative new addition way to sushi.
Now this one’s colourful.
These sushi donuts are a little more traditional: each “donut” breaks into standard sushi rolls like you would expect to eat at a restaurant.
I wanted to end off with this creative interpretation of the trend!
Recently we’ve posted a couple articles about some crazy trends in the sushi world, including rainbow sushi and sushi burgers. After hearing some of the reactions to these bizarre creations we couldn’t resist bringing you the scoop on the newest aberration to enter the sushi world, brought to you by the United States of America. The Minnesota state fair is taking it one step further towards the westernization of sushi with a dish sure to make sushi purists feel sick to their stomach’s – spam sushi.
From the official website (Check it out to see some of the really delicious options they have), the description could not be more appealing: Grilled SPAM®, sushi rice, fried egg and wasabi rolled in nori (dried seaweed).”
Now I’m pretty open to trying new things in the sushi world, but I draw the line somewhere WAY before wrapping up a piece of grilled spam and fried eggs in nori. To anyone brave enough to try this creation, we salute you!
McDonald’s, Tesco, Sainsbury, Marks and Spencer, Asda, Morrisons, Youns Seafood, Birds Eye, Espersen, Karat, and Fiskebat are major players in the cod industry. They are responsible for supplying and purchasing huge volumes of the species, and their business practices have an enormous effect on whether or not the species and its habitats will be protected or over-exploited. Fishing fleets are expanding territories to obtain the most economical catch as possible, putting new areas at risk.
A key area of Arctic waters between Greenland, Russia and Norway is the great benefactor of the agreement which will prevent expansion into the area. These waters have not yet undergone significant fishing and are currently undergoing a research effort to learn how to properly exploit the resources of the waters without causing undue harm to the environment and the cod within its boundaries. It isn’t just cod that is going to benefit from the agreement. Bottom trawlers, used to fish cod, can cause damage to other species, and with the lack of research into the area the true cost of these fishing methods is not fully understood in the region.
While you may not be familiar with all of the signatories, this is good progress for protecting cod populations. Fiskebat, for instance, represents all registered fishing vessels in Norway. Corporate responsibility paired with informed consumption is a powerful force towards exploiting the bounties of the sea responsibly.
How can you do your part? Continue making informed choices. The more that consumers show their preference for certified seafood, the more the market will respond.
Want a burger without breaking the diet? Sushi burger has your back! Everyone knows sushi is a low calorie option compared to fast food, and sushi burgers are the latest trend to blow up insta and fb, with restaurants competing to make the best sushi burger around. While sushi burgers are just now seeing massive popularity thanks to the internet, some commentators say they have been around for years.
I’ve never seen them before. Have any of our readers tried a sushi burger? Would love to hear what you think of them. Check out how it’s made in the video below.
All I know is I want to try it! If anywhere near me offered a sushi burger, I know it would be it’s most popular dish – at least until the internet craze dies down. This is one of the most fun sushi ideas we’ve seen! Of course, purists are going to turn their nose at the sushi burger, but if you don’t mind something silly and fun it could be quite delicious. Sometimes I want a burger but don’t want to feel the self-loathing and uncomfortable fullness after I polish off a massive meal…
If I am craving sushi, I think I’ll go for something a little more traditional. But if I wanted to try something new, hell yeah I’d chow down on a sushiburger. If you liked looking at sushi burgers, you’re going to love checking out Rainbow Sushi!
You may have ordered a rainbow roll before at a restaurant. The newest trend in sushi, however, is not rolls with a selection of seafood to give the roll an appealing colour, but something altogether different – the use of natural ingredients to bring colour to the rice itself! While the taste shouldn’t be much different (we hope) than regular sushi, you have to admit that the new trend is aesthetically beautiful.
Sushi is as much art as it is food, and seeing new ways of presenting my favourite dishes are always fun, even if in this case it’s a little wild!
Some crafty creators of rainbow sushi have ditched food colouring altogether to create all-natural hues. A popular way to make a brilliant yellow, for example, is the use of tumeric. Tumeric is part of the ginger family, and we all know that sushi is often served with ginger slices. I’m not so certain how adding it to the rolls itself would affect the taste! I think I’d prefer my ginger on the side…
Rainbow sushi might be nice to look at, but if you ask me, I’ll stick to plain rice. Maybe I’m just not adventurous enough! Would you be willing to try rainbow sushi?