Direction
1. Put the measured amount of rice in a pot and rinse thorougly with cold water. Use your hands to stir the rice gently as you rinse to remove excess starch. Drain the water and repeat this action 5 or 6 times until the water is mostly clear. It doesn't have to be 100% clear.
*If you have a rice cooker, follow until step 2 and move onto step 4.
2. Once it's washed, drain the water completely with a strainer and put the rice back to the pot. Add the measured, fresh cold water to the rice (see amount below). Place a lid on the pot and let stand for 30 mins before cooking. This allows the rice to absorb water into the core of the grain which results in a better texture.
3. Turn the heat onto medium heat or high heat to bring the rice to a boil (about 8~9 mins). Make sure the lid is on at all times. Once it's boiled, turn the heat to low. Simmer for about 20 mins. After 20 mins, turn off the heat and let the rice rest for 10 mins with the lid on.
Important : Do not uncover the lid until ready to add the sushi vinegar.
4. After resting for10 minutes, ( it takes about 45 mins in total to cook rice including resting time.) put the rice in a large bowl. Pour the sushi vinegar provided ( see amounts below ) evenly over the rice. Mix the sushi vinegar while the rice is hot.
Use the rice paddle to combine the rice and vinegar by using a cutting
and folding motion. When you mix the rice and vinegar, try to break any lumps of rice and
separate the rice grains individually. Do not stir too much as the rice will become too
sticky. Fan the rice to cool it down and then flip the rice over in the bowl. Fan, but
do not mix again. Cover with a moist cloth or plastic wrap until ready to use.
You can use warm rice (body temperature 36 degree) when making sushi rolls.
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