From Novice to Sushi Pro: Crafting the Perfect Sushi Rice 酢飯

By Just One Cookbook · 30 min

Ingredients

Instructions

1. Measure the rice in a rice cooker cup or 3/4 cup (180 ml) measure, leveled off, and put it in a large bowl.
2. Add just enough water to cover the rice, then pour it off straight away.
3. Gently swirl the grains in a circle with your fingers for 10–15 seconds, then add water to cover, and pour off the cloudy water immediately. Repeat the wash and rinse two more times.
4. When the water is almost clear, drain the rice well in a fine-mesh sieve and shake off excess water.
5. Put the drained rice in the rice cooker inner pot with the measured water (fill to the Sushi Rice line if your cooker has one, otherwise just under the line on White Rice mode). Wipe the kombu with a damp cloth, lay it on the rice, and leave the white powder on the surface.
6. Soak the rice and kombu for 20–30 minutes, then cook.
7. Make the seasoning, if using: combine the rice vinegar, sugar and salt in a small saucepan and heat over medium, whisking, until the sugar dissolves and it is nearly simmering. Take off the heat. (Skip if using bottled seasoned rice vinegar; warm it to room temperature if it is from the fridge.)
8. Discard the kombu once the rice is cooked. Moisten a wooden sushi oke with water, drain it and dry it with a clean towel.
9. Transfer the hot rice to the oke and spread it out with a rice paddle.
10. While the rice is hot, pour the seasoning over it. Cut through the rice at a 45-degree angle, separate the clumps and fan vigorously, folding a scoop over every few slices. Do not stir.
11. Keep mixing and fanning until the rice is barely warm, about body temperature. Cover with a damp towel for up to a few hours at room temperature.

Summarized from Just One Cookbook's video. Watch it for the details.

More recipes with

RiceKombu