Sushi Rice

Sections

• Ingredients

• Utensils

• How to select, wash and cook the rice

• How to prepare the vinegar mixture 

• Seasoning the rice
  
  

Ingredients - Rice

• 1 cup of short grain rice such as Botan Calrose or Koshihikari 

• 1 cup filtered water

• 1 1/2 tablespoons saki

Ingredients - Seasoned Vinegar

• 1/2 cup of Japanese rice vinegar

• 1/4 cup plus 1 1/2 tablespoon of sugar

• 2 tbsp of diamond crystal kosher salt (use half if not diamond crystal)

• 2 in x 2in piece of Kombu (Kelp seaweed) wiped clean(do not wash)

Utensils

• A large bowl to wash your rice (sushi-oke). 

• A heavy medium-sized pot with a tight fitting lid

• Wooden mixing tub

• Wooden spatula

• Small whisk

• Fan

• Small sauce pan
  
  

Preparing the seasoned vinegar mixture

The day before you prepare the rice you prepare your sushi-zu. This is the seasoned rice-vinegar solution used to flavor your sushi rice. The combination of kombu, sugar and vinegar vary from restaurant to restaurant and chef to chef. Don't be afraid to adjust the quantities to suit your own tastes.

Combine the kombu, rice vinegar, sugar and salt in a non reactive bole with lid. Whisk to combine and let the kombu infuse for 24 hours at room temperature.  Make sure the kombu is fully submerged. 

Selecting, Washing and Cooking the Rice

All sushi recipes require Japanese short grain rice. Don’t even think about grabbing that big bag of Uncle Ben’s or some other long grain rice from your pantry. The rice will not stick together. 

Washing the rice

This may seem like work, but it is a necessary step to remove starch from the rice.

Carefully measure 1 cups of Japanese, short grain, rice.

Wash the rice in a large bowl of cold water. Gently rub the grains together with your fingers. The water in your bowl will quickly turn a milky color.  Rinse the rice and discard the water immediately. Rice absorbs water very quickly when you start washing, so don't let the rice absorb the unclear water. Carefully tip your bowl to drain off the cloudy water. Fill your bowl with fresh water and repeat the process a couple of times until the water is almost clear.  Rinse rice in a strainer under cold water for 3-5 minutes.  Let air dry in strainer for at least 10 minutes and up to 30 minutes.

Cooking the Rice

Place washed and drained rice into a heavy saucepan

Add 1 cup of filtered water

Make sure to put on a tight-fitting lid and bring to a boil on med high heat. Stir and reduce heat to simmer. Place the lid and do not the lid. Simmer for 12 minutes

Remove pot from heat.

Lift the lid and stretch a tea towel over the pot. Replace the lid and let the rice finish steaming for another 15 minutes.

Seasoning the sushi rice

Ingredients

4 cups of cooked sushi rice

seasoned vinegar mixture

Wipe the wooden bowl down using a tea towel and some of the seasoned vinegar to prevent sticking

Transfer your cooked rice to the bowl or sushi tub that has been moistened.

Using a wooden spatula spread the rice evenly across the tub.

Sprinkle seasoned vinegar mixture evenly over the rice and fold it into the rice with the spatula. Don’t stir as this will break the grains.

As you fold the rice use one hand to cool the mixture with a fan. This takes about 10 minutes and is easier done with two people. One folding the other fanning.

That’s it! Now you're ready to use your rice in your favorite sushi recipes.

Urban Cowgill 2015 Updated 2-2021 and 3-2023