Directions for sushi rice

1.     Rinse the rice. An essential first step!  Place the rice in a fine-mesh strainer and give it a good long rinse with cold water until the water runs clear and is no longer murky, then drain off any extra water. 

2. Cook the rice. Cook the rice in water (along with a sheet of kombu, if you woud like) until it is tender.  I’ve included instructions below for how to cook the rice in either a rice cooker, pressure cooker or on the stovetop.

3. Make the sushi vinegar. Then while the rice is cooking, heat the vinegar, sugar and salt and whisk until the sugar has dissolved.  You can either do this in the microwave or in a small saucepan on the stove. Here is Sushi rice recipe.

4.  Season the rice. I typically just do this step in a big mixing bowl with a silicone spatula, but you can use a wooden hangiri and a rice paddle if you would like to go the traditional route.  Transfer the rice immediately to a large mixing bowl and drizzle it evenly with the sushi vinegar. Then use the spatula to very gently fold the rice — slicing into it at a 45-degree angle, lifting and folding the rice on top of itself, rather than stirring and smooshing the rice — until the vinegar is evenly mixed in and some of the initial steam has escaped.

5. Cool. Cover the mixing bowl with a damp towel so that it is touching the surface of the rice, which will help prevent the rice from drying out. Let the rice cool on the counter (or in the refrigerator) until it nearly reaches room temperature.

6.  Serve. Use the rice immediately in a recipe, or transfer to an airtight food storage container and refrigerate for up to 3 days.