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Shari

Sushi rice is called "shari" (means a tiny piece of Buddha's bone) because of its shape resemblance and preciousness. It is a basic part of preparing sushi, yet requires special skill to make good one. There used to be specialists called "shari-ya" who devoted himself in making sushi rice in large sushi shops in Japan. Good sushi rice has a delicate balance of sweetness and sourness, proper firmness and stickiness, and it shines like a pearl.
Aged rice is usually preferred to make sushi rice. The cooking method called "yudaki" where rice is cooked with hot water is used widely among sushi shops in Japan. Cooked rice is marinated with "awase-su" (mixture of rice vinegar, sugar and salt), then kept at the right temperature (about the temperature of human skin) and humidity.



We cannot reveal our secrets for making good sushi rice here but we can assure you that you can taste the best shari in New York at Sushi Zen.