A sushi party is one of the best ways to hold a dinner party. For any Japanese and/or sushi connoisseurs reading this, I am using the term ‘sushi’ quite broadly. In this context, it’s anything served with sushi rice. At a sushi party, your guests do half the preparation, adding to the occasion.
All you have to cook is the sushi rice, which does need to be done several hours in advance, – the rice has to cook, and then cool to room temperature. I allow 4 cups of Japanese rice for 6 people. The traditional way is to wash and polish the rice many times to remove the ‘loose’ starch and let the rice soak in water for 30 minutes before cooking so your cooked rice is fluffy, but not sticky. I tend to just wash it a couple of times, and straight into the rice cooker. I don’t eat enough sushi to be an expert, but good sushi rice should have a firm texture but you can still pull away the individual grains and is sticky, but never gluggy. Continue reading