Ingredients:

  • 1 ½ cups (300g) Japanese short-grain rice (sushi rice)
  • 1 ¾ cups (420ml) cold water
  • ¼ cup (60ml) rice vinegar
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon (5g) salt

Instructions:

  1. Rinse the rice thoroughly in a fine-mesh sieve under cold running water until the water runs clear (about 3-5 minutes). Drain completely. This removes excess starch.
  2. Combine the rinsed rice and water in the pot (or rice cooker). Bring to a boil over medium-high heat. Reduce heat to low, cover tightly, and simmer for 15 minutes. Do not lift the lid!
  3. Remove the pot from the heat (still covered) and let the rice steam for another 10 minutes. Again, resist the urge to peek!
  4. While the rice is resting, combine the rice vinegar, sugar, and salt in a small saucepan. Heat gently over low heat, stirring until the sugar and salt dissolve completely. Do not boil. Let cool slightly.
  5. Gently transfer the cooked rice to the hangiri (or bowl). Sprinkle the sushi vinegar mixture evenly over the rice. Using a wooden spoon or rice paddle, gently cut and fold the vinegar into the rice, being careful not to crush the grains. Fan the rice while mixing to help it cool quickly. Continue until the rice is cooled to body temperature.
  6. Cover the sushi rice with a damp cloth until ready to use to prevent it from drying out.