Our Recipe For Sushi Rice

1. 1

   Rinse the rice, and leave to drain in a fine meshed sieve for about 30 minutes.

2. 2

   Put the rice in the bowl of a rice cooker and add water up to the 'sushi rice' line (a bit less than the regular rice setting).

3. 3

   Add the konbu seaweed and 1 tablespoon of sake.

4. 4

   Cook the rice in the rice cooker, using the sushi rice setting if you have it.

5. 5

   Combine the ingredients for the sushi vinegar in a pan, and cook over low heat until the sugar and salt melt while stirring.

6. 6

   Leave to cool.

7. 7

   Moisten a handai (a wooden sushi rice container) with vinegar, and wipe with paper towels.

8. 8

   If you don't have a handai, use a deep bowl.

9. 9

   Let the rice rest for about 5 minutes after it finishes cooking, then empty it out into the handai or bowl, mounding it up high in the center.

10. 10

    Swirl in the sushi vinegar.

11. 11

    Leave for 1 to 2 minutes, then mix with a rice paddle or spatula using a cutting motion, trying not to knead the rice.

12. 12

    When the sushi vinegar is evenly distributed, spread it out while fanning it with a fan to cool it rapidly.

13. 13

    Cover the rice with a tightly wrung out paper towel to prevent the surface from drying out, until it has cooled down.

14. 14

    Use the sushi rice to make chirashi sushi, maki sushi (sushi rolls), and oshi sushi (pressed sushi), hand rolls, or whatever you like.

15. 15

    Seefor Eel Oshizushi (pressed sushi) using this sushi rice.

16. 16

    This is mackerel sushi using this sushi rice.

* Per serving · 4 servings · Values may vary.