Good sushi starts with good rice. Sushi rice, called shari or sumeshi, is Japanese short-grain rice seasoned with vinegar, sugar and salt while it is still warm. Here is how to make it at home.
Choose Japanese short-grain rice
Use Japanese short-grain rice, sometimes labelled sushi rice. Its high starch content makes the grains cling together while staying distinct. Long-grain, basmati and jasmine rice will not hold together.
Rinse until the water runs almost clear
Put the rice in a bowl, cover with cold water, swirl gently with your hand and pour off the cloudy water. Repeat four or five times. Rinsing removes surface starch that would make the rice gummy.
Drain the rice and let it soak in its measured cooking water for 30 minutes before cooking. This helps the grains cook evenly.
Cook with slightly less water
For sushi, use about 1.1 to 1.2 parts water to 1 part rice by volume, a little less than for plain steamed rice, because the seasoning adds moisture later. A rice cooker gives the most reliable results. In a pan, bring to a boil, cover, cook on the lowest heat for 12 minutes, then rest off the heat for 10 minutes without lifting the lid.
Season while the rice is hot
For 300 g of uncooked rice, dissolve 60 ml rice vinegar, 1 tablespoon sugar and 1 teaspoon salt. Spread the hot rice in a wide bowl, ideally a wooden hangiri, and sprinkle over the seasoning.
Use a spatula to cut and fold the rice rather than stir it, so the grains do not break. At the same time, fan the rice to cool it quickly. This gives it a glossy finish.
- Cover seasoned rice with a damp cloth until you use it
- Use sushi rice at body temperature, not fridge-cold
- Wet your hands with water mixed with a little vinegar when shaping