Now that you have “mastered” the basics from class (and have purchased your sushi take-home kit), you are ready to hold your own sushi party.
Sushi Rice In 7 Easy Steps: 15 Minute Rule
Japanese rice is short grain rice and gets slightly sticky when it is cooked. Long grain rice isn’t proper for sushi because it is drier and doesn’t stick together.
3 cups short grain Japanese or Korean rice
3 1/4 cups water
1/3 cup sushi seasoning
Put the rice in a large bowl and wash it with cold water.
Repeat washing until the water becomes relatively clear.
Place the rice in pot with a glass top and add water. Press your open palm on the rice and if the water reaches just past your four large knuckles it’s enough water.
Let the rice soak in the water for15 minutes. (Allowing it to soak tenderizes the center of the rice grain.)
Place pot on stovetop. Turn heat to high. When rice is boiling for one minute, turn heat to lowest. When condensation (ie. steam) is gone from the glass top, take it off the stovetop. (Don’t open the lid!). Let it rest for 15 minutes.
While the rice is still hot, scoop it out into a large stainless bowl.
Add sushi seasoning. Mix it in with the rice using a rice spatula, folding the rice over and over again until the seasoning has touched every grain of rice. When it is close to room temperature, it is ready to use.