Sushi Rice Recipe

Measure and rinse

Place 2 cups of Japanese short-grain rice in a large bowl. Add about 600 ml cold water to cover the rice. Using your hand, gently swish the rice in a circular motion for 20–30 seconds to loosen surface starch. Pour off the cloudy water. Repeat the rinse and drain process 4–6 times until the water runs noticeably clearer (slightly milky is fine).

Soak

After the final rinse, cover the rice with fresh cold water (about 600 ml total) and let it soak for 30 minutes at room temperature. This hydrates the grains for even cooking. If time is short, soak at least 10–15 minutes, but 30 minutes is ideal.

Drain and transfer

Drain the soaked rice in a fine mesh sieve for 5 minutes to remove excess water. Transfer the drained rice to a rice cooker pot or a heavy-bottomed saucepan. If using kombu, wipe it with a damp cloth (do not wash) and place it on top of the rice.

Cook

Add 360 ml water to the rice (measure directly into the pot). If using a rice cooker, lightly oil the inner pot with about 1 tsp neutral oil or spray to prevent sticking. Start the rice cooker. If using a stovetop saucepan, cover with a tight-fitting lid, bring to a gentle boil over medium heat, then immediately reduce to the lowest heat and cook undisturbed for 12 minutes. After 12 minutes, remove from heat but keep the lid on and let steam for an additional 10 minutes.

Remove kombu

If you used kombu, remove and discard (or reserve for dashi) after the rice finishes steaming.

Make the vinegar

While the rice cooks, combine 4 tbs rice vinegar, 2 tbs granulated sugar, and 1 tsp fine sea salt in a small saucepan or microwave-safe bowl. Warm gently over low heat (or in 10–15 second microwave bursts) just until the sugar and salt dissolve. Do not boil. Cool slightly to lukewarm.

Prepare mixing bowl

Use a hangiri (wooden rice- mixing tub) if available or a large shallow bowl. Have a rice paddle or wooden spoon and a fan or piece of cardboard ready to help cool the rice quickly.

Combine vinegar and rice

Transfer the hot cooked rice to the hangiri or shallow bowl in small portions. Pour the sushi vinegar evenly over the rice. Using a cutting and folding motion with the rice paddle (slice down through the rice and fold to mix—do not stir vigorously), evenly coat the rice with vinegar while fanning to cool. The fanning creates a glossy finish and helps evaporate excess moisture. Continue until the rice is slightly above room temperature and glossy, about 5–8 minutes.

Taste and adjust

Taste a small amount. If you prefer slightly sweeter or tangier rice, you can add up to 1 tbs more rice vinegar or 1 tbs more sugar dissolved in a little warm water, adding gradually and folding in gently.

Cover the prepared sushi rice with a clean, damp kitchen towel to prevent it from drying out. Keep at room temperature and use within 4–6 hours for best texture. Do not refrigerate — refrigeration will dry and harden the rice. If you must hold it longer, place the bowl in a warm spot and occasionally re-cover with the damp towel to maintain humidity.

Use the sushi rice for nigiri, maki, onigiri, or chirashi. Gently re-fluff before using if it has settled.