Sushi Rice

Updated at: Thu, 17 Aug 2023 00:11:32 GMT

Step 1

Wash the rice. In a large bowl, gently rub rice with both hands in cold water. When the water turns milky, discard it and refill the bowl with fresh cold water. Repeat until the water runs almost clear. Drain the rice.

Step 2

Transfer the rice to a rice cooker. Add water. Replace one tablespoon of water with sake (optional). Add Konbu on top (optional). Cook the rice on the “Sushi” setting of a rice cooker.

Step 3

Transfer the rice to a heavy-bottomed pot with a tightly-fitting lid. Your pot needs to be three times deeper than the level of the rice and water. Add water. Replace one tablespoon of water with sake. Add konbu, and let it soak for 30 minutes. Cook rice for about 10 minutes over medium heat. When the rice almost absorbs water, lower the heat to a minimum, cover it with a lid, and cook for another 10 minutes. Do not stir the rice! Turn the heat off and let the rice stem for about 5 minutes, covered.

Step 4

While rice is cooking, mix rice vinegar, sugar, and salt for sushi rice seasoning.

Step 5

Remove konbu and transfer cooked rice into a shallow wooden bowl (shamoji). Break up the rice with the side of your paddle. Pour the seasoning over the rice evenly. Mix and fan the rice. Keep the rice covered with a wet towel at room temperature until serving for up to 4 hours. Do not refrigerate cooked sushi rice!

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