Ingredients:

  • 1 cup (200g) Japanese short-grain rice (sushi rice)
  • 1 1/4 cups (300ml) water
  • 2 tablespoons (30ml) rice vinegar (unseasoned)
  • 1 1/2 tablespoons (18g) granulated sugar
  • 1/2 teaspoon (3g) salt

Instructions:

  1. Place the rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch.
  2. Combine the rinsed rice and water in the saucepan. Bring to a boil over medium-high heat, then immediately reduce the heat to low, cover tightly, and simmer for 20 minutes.
  3. Remove from heat and let the rice steam, covered, for 10 minutes. Do not lift the lid during this time!
  4. While the rice is cooking, whisk together the rice vinegar, sugar, and salt in a small bowl until the sugar and salt are completely dissolved.
  5. Gently transfer the cooked rice to a large bowl or hangiri. Pour the sushi vinegar 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. This rapid cooling is crucial for the right texture.
  6. Use the sushi rice immediately or store it in an airtight container at room temperature for up to 4 hours. Do not refrigerate, as this will make it hard and dry.