Sushi Rice for 4 (total time: 1hr 30min)
Be sure to make this ahead of time before you begin preparing your fresh ingredients
STEP 1: Measure out your rice.
Using a measuring cup measure out 2 cups of short grain rice into a bowl.
*Chef’s tip – Run the back of a knife across the top of your measuring cup to get an even scoop of rice!*
STEP 2: Wash your rice.
Using cold water, rinse your rice. Make a claw with your hand (like you’re holding a ball) and stir the immersed rice in a circular motion 15-20 times before pouring into a strainer. Repeat step 2 two more times. Add your rice to your rice cooker along with 2 cups of cold water. A 1:1 ratio is the general rule of thumb (if you enjoy your rice a bit softer add another ¼ cup of water)
*Chef’s tip – to preserve the wholeness of your grains, be gentler with your rice per wash cycle. The grains become more fragile as they soak up the water.
STEP 3: Cooking time.
Before cooking your rice, allow it to soak for 20 – 30 minutes. Once the soaking is done, cook your rice for a total of 45 minutes. Even when the rice cooker says it’s done, let it sit for the remaining time! No peeping!
STEP 4: Time to mix!
Place your steaming hot rice into a hangiri, or any deep container with a flat base. Slowly pour 1/2 cup of sushi vinegar over a rice paddle (or mixing spoon) to evenly “fan” it over the rice. Using a horizontal cutting motion, slice your rice to distribute the vinegar.
*Chef’s tip – Every restaurant is different! Taste test your rice as you mix so you can make it the way you want it to taste - add more vinegar if you prefer a stronger flavor.
STEP 5: Final touches
Once the vinegar is evenly distributed, gently fan the rice to cool it down- you should get a nice shine once it’s cooled! After a few minutes flip your rice and give it one final mix with your cutting motion. Gently fan it again and allow your rice to come to room temperature.
*Chef’s tip – When you’re not using the rice, place a damp cloth over it to keep it from drying out.
