Japanese short-grain white rice3 rice cooker cups (or 2¼ cups)
Water540 ml
Kombu (kelp)One piece, for flavoring while cooking~1 stripest.
Rice vinegar~3 tbspest.
Sugar~1 tbspest.
Salt~½ tspest.
Steps
1
Measure out 3 rice cooker cups of Japanese short-grain white rice (about 2¼ cups), overfilling the measuring cup and leveling it off.
2
Place rice in a bowl and add just enough water to submerge. Discard the water immediately. Gently rub the rice grains with your fingers for 10-15 seconds in a circular motion. Add water and discard the cloudy water. Repeat until the water runs almost clear. Drain the rice in a strainer and shake off excess water.
3
Transfer the drained rice to the rice cooker inner pot and add 540 mL of water. Use a 1:1 rice-to-water ratio by volume, which is less water than regular steamed rice due to the seasoning we'll add later. Spread the rice evenly and place the kombu on top.
4
Let the rice soak in water for 20-30 minutes, then turn on the rice cooker to cook.
5
While the rice cooks, combine rice vinegar, sugar, and salt in a microwave-safe bowl. Whisk together, then microwave for 1 minute until the sugar dissolves. Stir again and set aside to cool.
6
If using a wooden sushi oke (tub), rinse it with water and dry it thoroughly with a clean towel.
7
Once the rice is cooked, discard the kombu and transfer the rice to the sushi oke. Spread it out evenly to help it cool faster. The wood absorbs excess moisture.
8
While the rice is still hot, pour the sushi vinegar over it with a rice paddle. Gently slice the rice at a 45° angle while fanning to cool it and incorporate the vinegar. Fanning removes excess moisture and creates shine.
9
Use the slicing motion to separate rice clumps and gently flip the rice between slices. Do not stir or mix, as this breaks the grains and makes the rice mushy.
10
When the rice cools to body temperature, it's ready to use. Cover the rice with a damp towel and keep at room temperature until ready to use.
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