How to make Sushi Rice

Here’s a more detailed step-by-step guide on making perfect sushi rice:

Measure 2 cups of sushi rice and place it in a large bowl or fine-mesh strainer.
Rinse the rice thoroughly under cold water, gently swishing it around with your hand or a spatula to remove excess starch. The water will initially be cloudy; continue rinsing until the water runs almost clear (usually takes 4-5 rinses).
Let the rice drain for 10-15 minutes after rinsing to remove excess water.

In a rice cooker: Add the rinsed and drained rice to the rice cooker, along with 2 cups of water. Cook according to the rice cooker instructions.
On the stove: If using a pot, combine the rice and water, cover with a lid, and bring to a boil. Once boiling, reduce the heat to low and simmer for about 15-18 minutes, or until the water is absorbed. Keep the lid on and don’t stir the rice during cooking.
After cooking, let the rice rest (covered) for an additional 10-15 minutes to steam and fully absorb the moisture.

While the rice is cooking, prepare the seasoning. In a small saucepan, combine 1/4 cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt. Gently heat the mixture over low heat until the sugar and salt dissolve. Stir continuously but don’t let the mixture boil. Once dissolved, remove from heat and let it cool slightly.

Transfer the cooked rice to a large, wide bowl (traditionally a wooden bowl called a hangiri is used, but any large bowl will work). Spread the rice out gently using a wooden spatula.
While the rice is still warm, gradually pour the vinegar mixture over it. Use a cutting motion with the spatula to mix the rice, being careful not to mash or overwork it. The goal is to evenly distribute the vinegar without breaking the rice grains.

As you mix the rice, fan it gently using a kitchen fan or a piece of cardboard. Fanning helps the rice cool down quickly and gives it a nice sheen. Continue mixing until the rice reaches room temperature.

Once cooled, cover the rice with a damp kitchen towel or plastic wrap to keep it from drying out. Sushi rice should be used at room temperature for best results.

Use the right rice: Only use short-grain or medium-grain Japanese rice for sushi, as it has the right stickiness and texture.
Don’t skip the rinsing: Rinsing is essential to remove excess starch, which can make the rice too sticky or mushy.
Vinegar mixture: Adjust the amount of sugar and salt based on personal preference, but the balance of sweet, sour, and salty flavors is important.
Handle with care: Avoid stirring or pressing the rice too hard to maintain the fluffy texture.

Now your sushi rice is ready to be used for making sushi rolls, nigiri, or any other sushi dishes!