Sushi Rice In 10 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 medium grain California rice
1/2 cup sushi seasoning
i. Gently wash the rice in cold water, draining the silt. Repeat four times.
ii. Let the rice rest fully covered in water for 15 minutes.
iii. Drain the water one last time. Add 3.75 cups of cold water to the washed rice in a medium-sized pot (preferably with a glass lid).
iv. Cook the rice on high heat until the pot comes to a boil. Then lower the heat too low. Cook until no more bubbles of water rise to the surface of the rice.
v. Remove from stove and let the rice rest for 15 minutes.
vi. Transfer the rice to a medium-sized stainless steel bowl.
vii. Distribute sushi seasoning as evenly as possible over the rice.
viii. Using a rubber spatula or rice scoop, gently “cut” into the rice and turn it over. The key here is simply to get as much of the sushi seasoning touching as much of the rice as possible.
ix. Leave the rice uncovered. You may want to occasionally “flip” the rice to expose the hotter grains at the bottom to air.
x. Once the rice is very near room temperature, it is ready to be used to make sushi.
Click on the image below to watch a video of Chef Sang teaching YouTube celebrity Veronica Wang how to choose sushi-grade fish and making proper sushi rice.