Sushi Rice

seasoned Japanese sushi rice

Makes 4 cups · 294 kcal per serving

Ingredients

• 300 g short grain white rice
• 400 g water
• 60 g rice vinegar
• 24 g white sugar
• 6 g salt

Method

1. 1. Rinse the rice in cold water 3–4 times, swirling, until it runs mostly clear; drain well.
2. 2. Cook on the rice cooker's short-grain or sushi setting.
3. 3. Meanwhile combine the rice vinegar, sugar, and salt in a small saucepan over low heat, stirring until dissolved (or microwave 30–45 s); don't boil.
4. 4. When the rice is done, let it steam, lid on, 10 min.
5. 5. Turn it into a large wooden or non-reactive bowl, drizzle the seasoning evenly over, and fold and cut through it with a flat spatula (don't stir or mash) while fanning to cool it to body temperature, ~10 min.
6. 6. It should look glossy and slightly sticky.
7. 7. Use within 4 h at room temperature; don't refrigerate.

Notes

Scaled to 2 rice-cooker cups (合 gō, 180 ml ≈ 150 g each). The water is a starting point; use your rice cooker's short-grain or sushi line if it has one.