Sushi Rice (sushi-meshi)

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Remember, the prepared sushi rice should be used on the same day without refrigerating it. Otherwise, your rice will become hard, and the sushi made from it will be dry and not as fragrant as sushi made from fresh rice.

Ingredients

Rice - 15.9 oz
Water - 24 fl oz
Rice Vinegar for Sushi - 4 fl oz
Kombu Seaweed - 1 piece

Step by Step guide

Step 1

Rinse the rice thoroughly until the water runs relatively clear. Let the rice dry for 30–60 minutes.

Step 2

Transfer the rice to a medium saucepan with a thick bottom and cover it with boiled water.

Step 3

Add the kombu to the saucepan, having wiped the kombu seaweed with a damp cloth (you can skip this ingredient, but experience shows that it's better to use kombu). Cover the saucepan with a lid and bring the water to a boil over medium heat, then remove the kombu from the saucepan.

Step 4

Reduce the heat to the lowest setting (if you have an electric stove, simply move the saucepan to another burner that has been preheated to the lowest setting) and cook for another 20 minutes. Turn off the heat and let the rice sit on the stove with the lid on for 20 minutes. Do not remove or lift the lid!

Step 5

Afterward, transfer it to a hangiri (ideally, as a hangiri absorbs excess moisture without drying out the rice, keeping it airy longer than other dishes), or a glass or plastic bowl.

Step 6

Using a wooden spatula, mix the rice with cutting motions to slightly separate the rice grains. Drizzle the sushi rice seasoning evenly while continuing to stir until you ensure that the rice vinegar (sushi rice seasoning) has coated all the grains (ideally, but if it doesn't reach all, it's not a big deal).

Step 7

While you mix the rice, ask someone to fan the rice with a fan or a newspaper if a fan is not available. Cover the rice with a towel, prepare everything for making sushi, and get started.