Ngl, I thought sushi rice had to be ice-cold until I ate in Tokyo.

The warmth there made all the difference.

2 comments

2 Comments

Tried making sushi at home and always chilled the rice because I thought that was right. Then I had it at a proper place and the warm rice was a game changer. I learned to keep it at room temp or slightly warm after seasoning. The flavors blend better and the rice isn't hard or dry. It makes the whole eating experience way more enjoyable. What temperature do you aim for when you make it now?

daniels565d ago

Have you considered chilled rice might be better for handling? Cold rice sticks together more when shaping nigiri, so it doesn't crumble in your fingers. I've been to places that chill their rice and the texture stays firm from kitchen to table. Warm rice can make the nori chewy and ruin the snap of a good roll. Chilling helps if you're making lots ahead for a party. Letting it sit out just makes it go stale faster.