壽司飯Sushi Rice

Prep 10 min·Cook 25 min·Rest 30 min

1. 1You're here
   Step 1.

   Rinse the rice in a bowl of cold water, swirling gently with your hand and pouring off the cloudy water. Repeat 4–5 times until the water is almost clear.

   360 g Japanese short-grain rice

   Rice / congee cooking
2. 2
   Step 2.

   Drain in a sieve, then soak in the measured water (with the kombu, if using) for 30 minutes.

   360 g Japanese short-grain rice400 ml Water3 g Kombu, a 5 cm piece

   30 min
3. 3
   Step 3.

   Rice cooker: cook on the white-rice or sushi setting. Pan: bring to the boil with the lid on, turn to the lowest heat for 12 minutes, then turn off and leave covered for 10 minutes.

   360 g Japanese short-grain rice

   12 minRice / congee cooking
4. 4
   Step 4.

   Meanwhile stir the rice vinegar, sugar and salt in a small pan over a low heat until dissolved. Let cool.

   60 ml Rice vinegar25 g Sugar1 tsp Salt

5. 5
   Step 5.

   Remove the kombu and tip the hot rice into a wide bowl (wooden if you have one). Pour the vinegar over a spatula so it spreads evenly.

   360 g Japanese short-grain rice3 g Kombu, a 5 cm piece60 ml Rice vinegar

6. 6
   Step 6.

   Fold with a slicing motion, cutting through the rice rather than stirring, while fanning it (or use a hairdryer on cool) for 2–3 minutes until glossy and body temperature.

   360 g Japanese short-grain rice

   Wok-chan's tip鑊仔貼士

   Stirring mashes the grains; fanning gives sushi rice its shine.
7. 7
   Step 7.

   Cover with a damp tea towel and use within a few hours at room temperature. Makes about 800 g.

   360 g Japanese short-grain rice