Making Proper Sushi Rice
The quality of sushi rests entirely on the rice. If it is too mushy, it loses its structure; too dry, and it won't hold together for a roll or a nigiri bite.
Use the right grain
Buy short-grain Japanese rice specifically labeled for sushi. Long-grain or jasmine varieties lack the necessary amylopectin and will not become sticky enough to hold shape.
- Heavy-bottomed pot with a tight lid
- Fine mesh strainer
- Wooden rice paddle (shamoji)
- Wide, shallow bowl (hangiri or wooden mixing bowl)
What goes in.
- 2 cupsshort-grain Japanese rice
- 2 cupswater
- 1 piecekombu (dried kelp), 2-inch square
- 4 tbsprice vinegar
- 2 tbspsugar
- 1 tspfine sea salt
Cooling with precision
Use the edge of your wooden paddle to slice through the rice at an angle while folding it over. This prevents the grains from getting crushed or turning into paste as you incorporate the vinegar.
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 is completely clear rather than cloudy. Drain in a strainer for 15 minutes.
Prepare the cook
Add the rinsed rice, 2 cups of water, and the kombu to the pot. Let it sit for 30 minutes before turning on the heat.
Cook
Bring to a boil over medium-high heat. Once boiling, remove the kombu, cover with a tight-fitting lid, and reduce to the lowest possible heat. Simmer for 15 minutes. Remove from heat and let sit, covered, for another 10 minutes.
Season
Mix vinegar, sugar, and salt in a small bowl until dissolved. Spread the hot rice into a wide, shallow bowl. Drizzle the vinegar mixture over the rice paddle to distribute it evenly.
Fan and fold
Use the cutting motion to fold the rice while simultaneously fanning it. This cools the rice quickly, which helps the grains develop a glossy sheen.
Other turns to take.
Brown Sushi Rice
Use short-grain brown rice, but increase the water ratio by 25% and extend the cooking time to 40 minutes.
When it doesn't go to plan.
Do not skip the fanning step; it is what gives the rice its characteristic shine.
Keep your paddle damp with water so the rice doesn't stick to the wood.
Use the rice at room temperature; refrigerator-cold rice loses its texture.
The ones that keep coming up.
Can I use apple cider vinegar?
Rice vinegar is essential. It is much milder and has a cleaner finish than apple cider or white distilled vinegar, which can overpower the delicate rice flavor.
Why did my rice turn into porridge?
Usually, this means too much water was used or the lid wasn't tight enough, forcing you to cook it too long. Stick to the 1:1 ratio.
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