How to Make Sushi Rice

Making Perfect Sushi Rice.

TYPE OF RICE: To achieve authentic Japanese standard, use only short-grain Japanese rice. Its higher moisture content gives the unique stickiness and toothsome bite of authentic sushi (note: short-grain rice is NOT glutinous 'sticky rice'). Favorite first-grade brands include Koshihikari from Toyama Prefecture, Japan or Koshihikari from California.

PREPARING THE RICE: Wash and rinse the rice several times until no more starch comes out of the water, then let it soak at least 30 minutes before cooking for a better texture.

COOKING TOOLS: You can cook the rice in a pot on the stove, but an electric rice cooker is most convenient (a Zojirushi rice cooker with a 'sushi' setting works well).

SEASONINGS: Basic sushi rice needs sushi vinegar, salt and sugar to balance sweet, salty and sour. Adding kombu while cooking gives a more umami flavor. You can use pre-made sushi vinegar or make your own from rice vinegar, sugar and salt.

STEPS:

1. Gather all the ingredients.
2. Note: 1 rice cooker cup is 180 ml (not a US cup).
3. Put rice in a large bowl. Rinse and discard the water immediately so the rice doesn't absorb the cloudy water. Repeat 1-2 times.
4. Gently wash the rice with your fingers in a circular motion.
5. Rinse and discard water; repeat 3-4 times.
6. Let the rice soak in water for 30 minutes.
7. Transfer to a sieve and drain completely.
8. Gently clean the dashi kombu with a damp cloth but leave the white powdery substance (umami). Do not wash the kombu.
9. Put rice in the rice cooker bowl and add water to just under the 3-cup line (or to the 3-cup 'Sushi' line). Without a rice cooker, use about 540 ml water. Place kombu on top and start cooking.
10. For sushi vinegar, combine rice vinegar, sugar and salt in a small saucepan and bring to a boil over medium-high heat, whisking until the sugar dissolves (or microwave 1 minute). Let cool.
11. When rice is cooked, moisten a sushi oke/hangiri (wooden tub) or large bowl with water. Transfer the rice, spread evenly, and while hot pour the sushi vinegar over it.
12. With a rice paddle, slice the rice at a 45-degree angle to separate the grains (don't mix). Fan the rice at the same time to cool it so it shines and doesn't get mushy.
13. Gently flip the rice between slices. Repeat until cooled.
14. Keep covered with a damp towel until ready to use.

Notes: 1 rice cooker cup (180 ml) makes about 2 cups of cooked rice. For 2 rice cooker cups instead of 3, adjust the vinegar to 4 Tbsp rice vinegar, 2 Tbsp sugar, 1 tsp kosher salt.