Making Proper Sushi Rice
The quality of your sushi depends entirely on the rice, not the fish. Proper sushi rice should have a subtle sheen and hold together without turning into a heavy, starchy paste.
Patience with the wash is non-negotiable.
If you skip the rinsing step, the excess surface starch will cause the rice to clump into a thick, unpleasant porridge.
- Fine-mesh sieve
- Heavy-bottomed pot with a tight lid
- Wide wooden or plastic bowl (hangiri preferred)
- Flat wooden spatula (shamoji)
- Fan
What goes in.
- 2 cupsshort-grain Japanese rice
- 2 cupswater (plus extra for rinsing)
- 1 piecekombu (dried kelp), about 2 inches
- 1/4 cuprice vinegar
- 2 tbspsugar
- 1 tspsea salt
Folding, not stirring
When adding the vinegar mixture, use the edge of your spatula to cut through the rice at a 45-degree angle. Never mash or crush the grains; you want to coat them without breaking their structure.
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, usually 4 to 5 rinses.
Drain and soak
Let the rice drain in a sieve for 15 minutes, then transfer to the pot with the 2 cups of fresh water and the piece of kombu. Let it sit for 20 minutes before turning on the heat.
Cook
Remove the kombu. Bring the water to a boil over medium-high heat, then immediately reduce to the lowest setting, cover, and cook for 15 minutes. Turn off the heat and let it steam, covered, for another 10 minutes.
Season
Dissolve the sugar and salt into the vinegar. Spread the hot rice into your wide bowl. Pour the vinegar mixture over the rice, using the cutting motion to fold it in.
Cool and fan
While folding, have someone fan the rice vigorously. This removes excess moisture and gives the rice its characteristic glossy finish.
Other turns to take.
Brown Rice Sushi
Replace white rice with short-grain brown rice; note that you will need to increase the water ratio and soaking time significantly as the bran layer is tougher.
When it doesn't go to plan.
Always use a wooden bowl if possible; it absorbs excess moisture from the vinegar mixture and prevents the rice from getting soggy.
Keep a bowl of water mixed with a splash of vinegar nearby to dip your fingers in when handling the finished rice to prevent sticking.
Use the rice at body temperature. Cold rice from the refrigerator loses its texture and will not hold properly.
The ones that keep coming up.
Can I use standard long-grain rice?
No. Short-grain rice has the specific starch content needed to provide the stickiness required for sushi. Long-grain rice will be too dry and will not hold its shape.
Why did my rice turn into mush?
Usually, this is due to adding too much water or not washing the starch off thoroughly enough before cooking.
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