Check how to make Sushi Rice

You might think rice is rice, but making sushi rice requires a special touch (and many steps!). Since rice is an important part of any sushi dish, don’t give up on making sushi rice.
Special sushi tools: rice cooker, sushi beater, sushi tub
Preparation time: about 1 1/2 hours
Cooking time: about 25 minutes
Yield: 5 to 6 cups
2 cups short or medium-grain white rice
2 cups of water
1/4 cup rice vinegar
1 tablespoon sugar
1 1/2 teaspoon salt
2-inch square piece of Dashi Konbo
1 tablespoon to order or to taste
1. Take the inner pot out of the rice cooker, and put the raw rice in it.
2. Fill the inner pot with enough cold water to cover the rice.
3. Stir the rice into the pot using an open hand for 5 or 6 seconds.
As silly as it sounds, rinse the rice gently. Dry brittle rice grains.
4. Wait a second or two for the rice to settle, then carefully pour out the turbid water.
Never let the rice soak in this milky water, or the cooked rice will not taste fresh.
5. Wash the rice three or more times until the water is almost clear.
6. Add 2 cups of water to the rice.
7. Leave the rice to soak for 30 minutes.
8. Combine the rice vinegar, sugar, and salt in a small bowl.
9. Stir the mixture continuously for a minute or two, until the mixture turns from turbid to pure.
Clarity indicates that the sugar and salt have dissolved.
10. Set aside at room temperature until rice is done.
You can refrigerate this mixture for several days, but you don’t want to pour the cold sauce over the hot rice, so bring it back to room temperature before using it.
11. Wipe the Dashi Konbo with a damp paper towel or quickly run it under tap water.
12. Cut some slits in the sides of the Dashi Konbo.
These slits help release the flavors.
13. Add dashi konbu and put it on the rice immediately before cooking it.
14. Place the inner pot in the base of the rice cooker.
15. Plug the cooker in and turn it on.
The rice cooker takes it from here, and it turns off (or goes down) in time.
16. When the rice is cooked, let it rest for 15 minutes.
Do not remove the cap!
17. Wet the sushi paddle and the sushi tub with water.
Wetting the utensils helps prevent the cooked rice from sticking.
18. Take out the dashi konbu from the rice.
It’s edible, so you can chop it up to use in soups or salads, or you can shake it up.
19. Slide the wet paddle down and around the rice bowl to loosen the rice.
20. Flip the rice bowl over the sushi bowl, causing the cooked rice to fall into it.
Sometimes the rice will fall into a perfect cake, other times it will fall apart. It doesn’t matter which way you come out.
21. Slowly pour the rice vinegar sauce over the rice paddle over the hot rice, moving the paddle over the rice while doing so.

22. Wait a few seconds, giving the rice time to absorb most of the rice vinegar sauce.
A little of the sauce may drip under the rice. This is good.
23. Spread the rice in a thin, even layer using the rice paddler in a chopping motion, separating the rice pieces.
Don’t move it. Just chop it up, trying not to mash the rice. This process takes about one minute.
24. Gently flip the rice, in small portions, to allow the steam to escape, for about a minute.
25. Keep turning the rice, but now begin to aerate as you do.
26. Stop ventilating when there is no visible vapor.
The rice is supposed to feel a little warm, but this is done!
If the cooked rice seems too dry or soggy when done, don’t worry. It still tastes good and can be used for sushi.
Tip: Do not measure the amount of cooking water for rice from the directions on the rice bags. Sushi rice is made with less water for a more chewy texture than regular rice. The rice should be level in the pot and completely covered with water.
Sometimes the rice will turn a little brown when cooked. Don’t worry – the color disappears when you spread the rice. If a bit of the wrong brown still appears, by the time you set the rice on top or toss it with other ingredients, you won’t even notice.