The foundation of all good sushi. Short-grain Japanese rice seasoned with a balance of rice vinegar, sugar, and salt. The texture must be sticky yet distinct grains.
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6 items
Wash the sushi rice in a bowl with cold water. swirl gently, drain, and repeat 4-5 times until the water runs almost clear
Soak the rice in the measured water (and kombu) for 30 minutes in the rice cooker pot or saucepan
Cook the rice in a rice cooker (or stovetop). Discard the kombu after cooking
Mix the rice vinegar, sugar, and salt in a small bowl until dissolved (microwave briefly if needed) to make sushi vinegar
Transfer the cooked hot rice to a large wide bowl (hangiri). Drizzle the sushi vinegar over the rice
Mix gently using a slicing motion with a paddle while fanning the rice to cool it down quickly and create a glossy shine
