A blender will help you make sushi better, with a few tweaks, in just a few minutes.
The technique, which has been around for a while, was first suggested by a Japanese chef named Satoshi Takano, and has been used by sushi chefs worldwide.
The idea behind the technique is simple: a blender will gently melt your ingredients, so the process can be sped up.
A little goes a long way.
“I think it’s an excellent technique, but it’s not something that’s really taught to anyone else,” said James DeGuglielmi, a master sushi chef at The Olde Japanese Restaurant in Seattle.
“Most people would probably just think it sounds stupid and you just need to have a bowl of rice and add the ingredients in one go, but that’s not really how it works.”
Instead, the technique uses a small bowl of water to melt the sushi ingredients, then the blender gently melts them in.
It’s a little tricky at first, and not something you’ll be doing at home for quite a while.
“But once you get it working, you can just start to pour and it’s great,” Mr DeGorti said.
Sushi chef, author and broadcaster James DeGenii says he started using a blender in his kitchen to help speed up the process.
He explained: “I think there’s a very real reason that we have these small bowls of water that we use for blending, it’s because of the pressure it puts on the rice when it’s melting.”
If you put the rice in there and add a little bit of water, it can cause the rice to go through a process of ‘moisture-melt’, and you end up with this little ball of rice that’s super soft and fluffy.
“To make sushi using a bowl and a blender, you’ll need to add the rice, the sake and the fish to the blender, then blend it for about five minutes until the rice is smooth.”
Then you just pour that rice into your bowl and it becomes this ball of deliciousness,” Mr deGenii said.
If you’re not familiar with the technique, here’s a quick video tutorial from James DeGenei:If you are, there are a few key things to note:Firstly, don’t try to use your hand to stir the rice; it’s actually the rice that makes the soup, not you.
Second, the rice needs to be slightly warm to create the “moistness”.
Third, you don’t need to mix the sake in with the sake; it just becomes a condiment.
And finally, the final step is to pour the rice into the blender and blend it until the bowl of sushi is soft.
To start, the bowl needs to have plenty of room to handle the rice.
To do this, just use your fingers to lightly swirl the rice until it’s well blended, and then gently tap the bowl with your finger to get the rice on the sides.
The process will take a couple of minutes, and if you don�t want to rush it, you could add some water to the bowl.”
I’ve got a few recipes where I’ll add a couple drops of water and the rice will just melt,” Mr delGio said.”
It’ll start to boil then it’ll start the rice melting in the water, and the final thing is you’ll see the rice really soft and go through this process again and again and it will become the perfect rice.
“James DeGeneli, author of the book The Sushi Master’s Handbook, says the technique can also be used to make fish for a sushi restaurant.”
To make the sushi in this bowl, the fish will go through all these motions, so you can mix them together in there,” he said.”[And] once the rice gets soft, you just add some sashimi and the sushi will melt in your bowl.
You can also make it by adding a few cubes of the fish, or adding a couple small pieces of sashimimi to the rice and it’ll be ready to serve.
“The process takes about five to 10 minutes.
I think it will work really well for sushi.”
James delGiovi is a chef, teacher and broadcaster based in Los Angeles, who has been writing about sushi since 2003.
He is also the author of The Sashimi Master’s Guide.