【Reading】すめし

【English Name】Vinegared Sushi Rice

Sumeshi (vinegared rice) is the rice that forms the base of sushi, finished by mixing cooked rice with a seasoning liquid blended from vinegar, salt, and sugar. At sushi restaurants it is called by the jargon shari, and is also written as sushimeshi. It is used mainly in Edomae sushi. Freshly cooked rice is transferred to a wooden tub (sushi-oke / handai), and while still hot, sushi vinegar is drizzled over it and folded in with a rice paddle in a cutting motion, while a fan is used to drive off the excess heat and moisture. It is considered best to keep the mixing step and the cooling step separate. Historically, a method using red vinegar without sugar was common, but after the postwar yellow-rice problem the mainstream shifted to white vinegar, and the current method of supplementing the missing flavor with sugar became established. The vinegar and sugar have the effect of suppressing the hardening of the rice and improving preservability, and the blend of the combined vinegar (awasezu) differs from shop to shop.