Cooking Sushi Rice
The goal is an individual grain that holds its shape but is soft enough to yield to a gentle bite. This requires removing excess starch before the boil and folding in the seasoning at the precise temperature where the rice is thirsty enough to absorb the flavor.
The starch must go
If you skip the rinsing step, the rice will become gummy and break down into a paste. Use a heavy-bottomed pot to ensure even heat distribution.
- Fine-mesh sieve
- Heavy-bottomed pot with a tight-fitting lid
- Wooden rice paddle
- Wide, shallow wooden or glass bowl
What goes in.
- 2 cupsJapanese short-grain rice
- 2 cupscold water
- 1 piecekombu, 2-inch square
- 1/4 cuprice vinegar
- 2 tbspwhite sugar
- 1 tspsea salt
Cutting, not stirring
When adding the vinegar mix, use the edge of your paddle to 'cut' through the rice rather than stirring. This coats every grain without crushing them.
The method.
Rinse
Place rice in a sieve and run under cold water. Use your hand to swirl the grains until the water dripping out is completely clear, not cloudy.
Soak
Place the rice and water in the pot with the kombu. Let it sit for 30 minutes; the grains should turn opaque white.
Cook
Bring to a boil over medium-high heat. Once boiling, remove the kombu, cover with a tight lid, and drop to the lowest possible flame for 15 minutes.
Steam
Turn off the heat and let the pot sit, unopened, for 10 minutes. This pulls the moisture into the center of the grain.
Season
Combine vinegar, sugar, and salt in a small bowl. Transfer the rice to a wide bowl, drizzle with the liquid, and use a cutting motion with the paddle to fold the seasoning in while the rice is hot.
Cool
Fan the rice while folding until it reaches body temperature. It should develop a slight, glossy sheen.
Other turns to take.
Brown Sushi Rice
Replace white short-grain with brown short-grain. Note that the soaking time must increase to at least 2 hours to soften the bran.
When it doesn't go to plan.
Always use a wooden paddle if possible; metal can react with the vinegar and impart a metallic taste.
Do not put the rice in the refrigerator; it will turn hard and lose its texture.
If the rice is too firm after resting, wrap a damp cloth under the lid during the final steaming phase.
The ones that keep coming up.
Can I use long-grain rice?
No. Long-grain rice lacks the amylopectin starch required for the grains to stick together properly for sushi.
Why is my rice mushy?
You likely used too much water or did not rinse the starch off sufficiently before cooking.
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