Perfect Sushi Rice

1. Rinse the Rice

Rinse the rice in a bowl with cold water, swirling it gently with your hand, and then drain. Repeat this process until the water runs clear, ensuring that you remove excess starch.

2. Cook the Rice

Once the rice is clean, drain it thoroughly and transfer it to a pot. Add 2¼ cups of water to the pot with the rice. Cover the pot with a lid and place it on the stove over high heat until it begins to boil. As soon as it reaches a boil, reduce the heat to low. Allow the rice to cook for about 15 minutes. You'll know it's ready when steam holes form on the surface—a sign that the rice is perfectly steamed.

3. Rest the Rice

After cooking, let the rice sit covered for an additional 10 minutes. This resting period allows the rice to finish steaming and helps achieve the ideal texture.

4. Prepare the Seasoning

In a small bowl, combine 1 tablespoon of rice wine vinegar, ¼ teaspoon of salt, and 1 teaspoon of sugar. Stir until the sugar and salt dissolve completely.

5. Season the Rice

Once the rice has rested, transfer it to a large bowl. Pour the seasoning mixture over the cooked rice and gently fold it in using a wooden paddle. Be careful not to smash the grains—use a cutting and folding motion to mix.

6. Cool the Rice

Finally, let the seasoned rice cool to room temperature before using it for sushi. Cooling the rice is crucial to maintaining the right texture and preventing the nori from becoming soggy when you start rolling your sushi.