Making Proper Sushi Rice
Getting the rice right is the difference between a cohesive roll and a mushy mess. You are looking for a texture that is firm enough to hold its shape but soft enough to yield under pressure.
Commit to the rinse.
Do not skip the rinsing process. If you rush this, the excess starch will make your rice clump into a paste rather than individual, glistening grains.
- Fine mesh strainer
- Heavy-bottomed pot with a tight-fitting lid
- Wooden rice paddle (shamoji)
- Wide, shallow bowl (hangiri or glass)
What goes in.
- 2 cupsshort-grain Japanese rice
- 2 1/4 cupswater
- 1/4 cuprice vinegar
- 2 tbspsugar
- 1 tspsea salt
Seasoning without crushing
Use the paddle to slice through the rice at an angle rather than stirring. This motion coats each grain in the vinegar solution without breaking the structure of the cooked rice.
The method.
Rinse the rice
Place rice in a bowl and cover with cold water. Swirl with your hand, drain, and repeat until the water remains clear. Let it drain in a strainer for 15 minutes before cooking.
Cook
Combine rice and 2 1/4 cups water in the pot. Bring to a boil over medium-high heat. Once boiling, reduce to the lowest setting, cover, and steam for 15 minutes. Remove from heat and let sit, covered, for 10 minutes.
Prepare the seasoning
While the rice sits, whisk the vinegar, sugar, and salt in a small bowl until fully dissolved. Do not heat the mixture unless the sugar refuses to dissolve.
Season and cool
Transfer the hot rice to your wide bowl. Drizzle the vinegar mixture over the rice. Use the paddle to perform the cutting fold while fanning the rice to cool it quickly; this gives the rice its characteristic shine.
Other turns to take.
Brown Rice Sushi
Increase water to 2.5 cups and extend the steam time by 10 minutes, though the texture will remain nuttier and less tacky.
When it doesn't go to plan.
Use a wooden bowl if possible; it wicks away excess moisture to keep the rice from becoming gummy.
Do not refrigerate your finished rice. The starch retrogrades and becomes hard and chalky at low temperatures.
If the rice is too dry, wet your hands with water before handling it to prevent sticking.
The ones that keep coming up.
Can I use long-grain rice?
No. Long-grain rice lacks the necessary amylopectin content and will not hold together when rolled.
My rice is mushy, what happened?
You either added too much water or skipped the rinsing stage. The excess surface starch turns into a thick glue when boiled.
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