There's a reason why the simple task of making sushi rice is regarded as the most important step to making the best tasting sushi. In Japan, if you're lucky enough to land this position in a highly respected establishment, you can expect to spend at least a year doing this before moving to another task. You may ask what this teaches you, and the answer is patience, perseverance and quality even if the job seems so simple and menial. Master Sushi Chef Hiroyuki Terada paid his dues when he spent the better part of a year washing rice for his master chef. He learned all of these traits plus more and respects the ones who also take this path to become a better chef because after a while, you question yourself and your goals. You treat something that appears to be simple with the utmost of importance. This video was taken the same time we took our Supermarket Sushi video, about 6 months earlier. We already know the difference in fresh sushi rice, compared to sushi rice that's made and then refrigerated. We take the 4 different types of sushi rice and see what happens when we throw them against a wall. Crazy? Yes exactly...it's crazy to see what will stick and what won't.No one here is arguing the fact that supermarket sushi isn't good; we all have eaten it and will always continue to eat it even if the rice isn't served as the way it was meant to. Our issue here isn't only how the rice was made, but how the rice was packed. Sad to say, but your complete experience in enjoying sushi will depend on the person preparing it and how much they care to bring you the best level of presentation and quality of product. Thanks for watching and we'll see you in our next episode...
