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Sushi Rice

Sushi rice is foundational—when mishandled, the entire preparation fails. In Japan, apprentices focus on it before anything else. This method provides a reliable process for consistent results. Requires a rice cooker and careful timing.

Sushi Rice

Ingredients

  • Sushi rice (600 g)
  • Sushi vinegar (150 ml)

Utensils & Tools

  • Rice cooker

Preparations

Washing the rice

To wash the rice, rub it in a bowl with cold water for at least 4 times.

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Raw rice carries loose surface starch (damaged granules from milling). If left, it gelatinizes immediately, creating an uncontrolled external gel layer which leads to gummy rice with poor grain definition.
This is why washing it will make a difference, functionally.
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During washing, avoid rubbing the rice too aggressively to prevent weakening the grains.

Cooking

  1. Transfer the rice to the rice cooker and add water just to cover it. The water level should not exceed the rice by more than 1 cm.
  2. Close the lid and set the rice cooker to its highest setting.
  3. Once the first cooking phase is complete, the cooker will automatically switch to its secondary mode: allow the rice to cook for an additional 15 minutes without opening the lid.
  4. Turn off the rice cooker and let the rice rest for a further 15 minutes, keeping the lid closed.
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For proper steam cooking, do not lift the lid at any point during the process, as this disrupts temperature and moisture balance.

Seasoning

  1. Open the lid and transfer the rice to a wide container, preferably wooden (never metal).
  2. Add the seasoning progressively, “cutting” through the rice with a spatula to create channels and distribute it evenly. During this phase, it is preferable to have someone assist by cooling the rice with a fan or a hair dryer.
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The amount of seasoning is subjective and depends on the acidity of the rice vinegar. Add it progressively, tasting as you go, to ensure balance and avoid excessive acidity.
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The sushi seasoning vinegar is a sugared rice vinegar which can be made at home. Its preparation is not addressed in this recipe