Japanese
Sushi Rice (Shari)
Seasoned Japanese sushi rice (shari): short-grain rice cooked until tender then folded with a warm vinegar-sugar-salt dressing and cooled to glossy, separate, lightly sticky grains.
35 min
Total time
4
Servings
15 min
Prep
20 min
Cook
beginnerlunchveganvegetariangluten-freedairy-free
Source: Traditional Japanese sushi rice (shari)
Ingredients
4 servings
- 300 g Japanese short-grain rice, sushi rice, uncooked
- 360 ml water, for cooking
- 60 ml rice vinegar
- 30 g granulated sugar
- 6 g fine sea salt
- 5 g kombu, optional, for cooking
Make it your way
Instructions
- Step 1.Rinse the rice in a bowl of cold water, swirling and draining several times until the water runs nearly clear to remove excess starch.
- Step 2.Drain the rice well and let it sit in the strainer for 15 to 30 minutes to absorb surface moisture.
- Step 3.Combine the drained rice and the measured water (and optional kombu) in a rice cooker or heavy pot. If using a pot, bring to a boil, then cover and cook on low for 12 minutes.
- Step 4.Remove from heat and let the rice steam, covered and undisturbed, for 10 minutes. Discard the kombu.
- Step 5.Meanwhile, gently warm the rice vinegar, sugar and salt in a small pan, stirring just until the sugar and salt dissolve. Do not boil. Let cool slightly.
- Step 6.Turn the hot rice out into a wide, non-metallic bowl or wooden hangiri, spreading it out.
- Step 7.Drizzle the vinegar dressing evenly over the rice while it is still hot.
- Step 8.Using a rice paddle, fold and cut through the rice with slicing motions (do not mash) to coat every grain evenly.
- Step 9.While folding, fan the rice to cool it quickly to body temperature, which gives the grains their characteristic glossy sheen.
- Step 10.Cover with a damp cloth and use within a few hours at room temperature; do not refrigerate, which hardens the grains.
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