When I make authentic Japanese sushi I will cook the rice as it is made and served in Tokyo, then rice plays a very important role.
It does so because in Japan, the consistency of the cooked rice is as important as the quality of the fish used for sushi.
If you use fish of poor quality then your sushi will not taste very good. This applies also to sushi rice.
The cooked sushi rice must be at least of the same quality as the fish. They should be firm but soft. They should not be like porridge but they should not be raw inside either. It can be a difficult balance to hit.
In the sushi course for beginners, you will learn how to cook sushi rice as they are cooked in restaurants in Tokyo.
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Zoë has held sushi courses and cooking classes for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.