The Importance of Shari
It is said that 60% of sushi's flavour comes down to the shari (sushi rice). The sushi chef determines the quality of the shari by their choice of rice, cooking method, and vinegar blend.
The taste of sushi is strongly affected by the fragrance of vinegar in the shari thanks to "retronasal smell". This is a phenomenon where smell molecules travel from the mouth up to the nasal cavity, helping to inform our overall perception of flavour.
Because the aroma plays such crucial role in the overall taste of sushi, there is a lot of attention given to perfecting the shari, especially in high-end sushi restaurants.
Types of Shari
Aka Shari and Shiro Shari
To make sushi as delicious as possible, the sushi chef must consider what type of shari to use. Whether aka (red) shari or shiro (white) shari is more suitable depends on the diner's preference, the type of neta (toppings), and the style of sushi. Enjoy experimenting with different neta to appreciate the differences between aka shari and shiro shari.
Aka shari (red sushi rice)
Aka shari is made with sake lees vinegar that gives the shari a distinctive red or amber colour and a rich flavour with a deep, robust aftertaste. The matured sake lees impart a unique taste and umami, which harmonise well with strong-flavoured neta (toppings). Many Edomae sushi restaurants use aka shari, as it pairs particularly well with hearty neta.
Shiro shari (white sushi rice)
Shiro shari is characterised by its clean, delicate taste. The refreshing acidity of rice vinegar is well-suited to enhancing the taste of more delicately flavoured neta (toppings). Shiro shari creates a white palette on which the vibrant colours of neta can really pop and is recommended for those seeking a light flavour or wishing to savour the true essence of the neta.
The Two Crucial Elements of Shari
Vinegar
Sake lees vinegar for aka shari
Sake lees vinegar is made from sake lees, a by-product of sake brewing. As a result, it is characterised by the aroma of aged sake lees and pairs well with rich toppings. Shari made with sake lees vinegar has an amber hue and a rich, flavourful finish.
Rice vinegar for shiro shari
Rice vinegar (komezu) is made from polished rice and is characterised by its clean, delicate taste which pairs well with rice. Its mild acidity enhances the flavour of the neta and helps to balance the overall taste. This makes it particularly suitable for pairing with delicately flavoured Toppings.
The flavour and appearance the shari can vary depending on which type of vinegar is used. The vinegar should be chosen according to the neta and your personal preference.
Here’s Mizkan’s Vinegar
Rice
What to look for in shari
Shari serves as the foundation for neta, and it's crucial to get it right to ensure delicious sushi. After mixing rice with sushi vinegar, the ideal shari will have the following four characteristics:
01
Plump and well-defined grains of rice
Each grain should stand out distinctly and have a fluffy texture that easily breaks apart in the mouth.
02
Moderate stickiness
The rice should have just the right amount of stickiness to create seamless harmony with the neta.
03
Consistent vinegar distribution
The vinegar should be evenly distributed throughout the rice, ensuring a balanced and harmonious flavour.
04
Proper Temperature
The shari should be at body temperature, not too warm and not too cold, to maintain the right texture and melding of flavours.