Sushi Rice

Name: Sushi Rice
Total time: 70 min
Cuisine: Japanese
Ingredients: 450 gram rice; 540 milliliters water; 90 gram sushi vinegar

1h 10m

Serves 1

1h 10m

Serves 1

Directions

1Measure the rice using a food scale.
2Rinse the rice about 4 or 5 times.
3Throw the first water away immediately, because the rice absorbs the most water at the beginning.
4Gently stir and massage the rice with your five fingers.
5Rinse the rice about 5 times.
6Add water after rinsing for the next step.
7Soak the rice for a minimum of 10-15 minutes.
8Soak the rice for 1 hour if you have enough time.
9Keep it in the fridge during summer, if the temperature is around 30 degrees Celcius.
10Discard the soaking water.
11Dry the rice by leaving it to drain in the sieve for 10 minutes.
12Put the dried rice into a Japanese rice cooker.
13Add 540 milliliters of water to 450 grams of dry weight rice.
14Cook the rice in the rice cooker. Cooking the rice will take around 40 minutes.
15Add 90 grams of sushi vinegar to the cooked rice.
16Gently mix the rice with a slicing motion. This is called "cutting" the rice.
17Cut any lumps in the rice immediately when you see them.
18Cover the rice with a wet thick kitchen towel.
19Let it cool down to a perfect temperature for about 10 minutes before shaping it.
20Put the sushi rice into a Japanese Ohitsu to keep perfect moisture and temperature.
21Cover the rice in the Ohitsu with a wet thick kitchen towel again.

food scalesievemetal bowlrice cookerDonabeJapanese OhtsuShamoijiwet thick kitchen towel

The first water is the most important when rinsing the rice, so throw it away immediately.
Do not let the rice absorb the dirty water.
Gently stir and massage the rice with your five fingers, instead of pressing with the palm of your hand, because the rice is already pre-polished.
Be careful not to break the rice by applying too much pressure. The best and perfect sushi rice is made when the grains are still intact and uniform.
Over-rinsing can cause the rice to break and may result in a loss of flavor.
Keep the rice in the fridge if it's summertime and it is around 30 degrees Celcius.
The time rice spends soaking in the water before cooking affects its final quality, flavor, and texture.
Beyond one hour of soaking, the rice won't absorb any more water and won't give any more benefits to the rice you use.
The best bowl for mixing sushi rice with sushi vinegar is made from Hinoki or Sawara Cypress wood.
Make sure that your mixing rice spoon is covered in vinegar to prevent the rice from sticking.
Mix the rice with sushi vinegar immediately once the rice is cooked and thus still warm.
Gently fold the rice with a slicing motion and breaking up any lumps gently without crushing the grains.
Do not press the rice while mixing.
Cover the sushi rice with a wet thick kitchen towel to keep it from drying out.

1h 10m

Serves 1

1h 10m

Serves 1

1Measure the rice using a food scale.
2Rinse the rice about 4 or 5 times.
3Throw the first water away immediately, because the rice absorbs the most water at the beginning.
4Gently stir and massage the rice with your five fingers.
5Rinse the rice about 5 times.
6Add water after rinsing for the next step.
7Soak the rice for a minimum of 10-15 minutes.
8Soak the rice for 1 hour if you have enough time.
9Keep it in the fridge during summer, if the temperature is around 30 degrees Celcius.
10Discard the soaking water.
11Dry the rice by leaving it to drain in the sieve for 10 minutes.
12Put the dried rice into a Japanese rice cooker.
13Add 540 milliliters of water to 450 grams of dry weight rice.
14Cook the rice in the rice cooker. Cooking the rice will take around 40 minutes.
15Add 90 grams of sushi vinegar to the cooked rice.
16Gently mix the rice with a slicing motion. This is called "cutting" the rice.
17Cut any lumps in the rice immediately when you see them.
18Cover the rice with a wet thick kitchen towel.
19Let it cool down to a perfect temperature for about 10 minutes before shaping it.
20Put the sushi rice into a Japanese Ohitsu to keep perfect moisture and temperature.
21Cover the rice in the Ohitsu with a wet thick kitchen towel again.

food scalesievemetal bowlrice cookerDonabeJapanese OhtsuShamoijiwet thick kitchen towel

The first water is the most important when rinsing the rice, so throw it away immediately.
Do not let the rice absorb the dirty water.
Gently stir and massage the rice with your five fingers, instead of pressing with the palm of your hand, because the rice is already pre-polished.
Be careful not to break the rice by applying too much pressure. The best and perfect sushi rice is made when the grains are still intact and uniform.
Over-rinsing can cause the rice to break and may result in a loss of flavor.
Keep the rice in the fridge if it's summertime and it is around 30 degrees Celcius.
The time rice spends soaking in the water before cooking affects its final quality, flavor, and texture.
Beyond one hour of soaking, the rice won't absorb any more water and won't give any more benefits to the rice you use.
The best bowl for mixing sushi rice with sushi vinegar is made from Hinoki or Sawara Cypress wood.
Make sure that your mixing rice spoon is covered in vinegar to prevent the rice from sticking.
Mix the rice with sushi vinegar immediately once the rice is cooked and thus still warm.
Gently fold the rice with a slicing motion and breaking up any lumps gently without crushing the grains.
Do not press the rice while mixing.
Cover the sushi rice with a wet thick kitchen towel to keep it from drying out.