✅ Ingredients:
For 2-3 sushi rolls (1 cup dry rice):
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1 cup Japanese short-grain rice (like Koshihikari or Nishiki)
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1 ¼ cups water (for cooking)
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2 tbsp rice vinegar
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1 tbsp sugar
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½ tsp salt
🍚 Instructions:
1. Rinse the Rice
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Wash the rice under cold water (gently scrubbing with your hand) until the water runs clear. This removes excess starch.
2. Cook the Rice
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Use a rice cooker (ideal), or stovetop:
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Combine rinsed rice and water.
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Bring to a boil, reduce to low, cover, and simmer for 15 minutes.
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Let sit covered (off heat) for 10 minutes.
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3. Make Sushi Vinegar
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In a small pan (or microwave), heat the vinegar, sugar, and salt just until dissolved. Do not boil. Cool to room temp.
4. Season the Rice
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Transfer hot rice to a large bowl (traditionally a wooden hangiri).
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Gently fold in the vinegar mix using a wooden spatula (shamoji) with a slicing motion—don’t mash.
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Fan the rice while mixing to give it a glossy sheen and cool it down.