Sushi Rice

Short-grain japonica rice transforms into the heart of every sushi creation, its cooled grains turning plump and gently sticky for effortless shaping. A warm blend of rice vinegar, mirin, sugar and salt folds through, lending a delicate sweet-sour gloss that complements rather than competes. (Even the pickiest tuna approves of this supporting role.)

Rinsed until crystal clear, simmered under a tight lid, then rested beneath a tea towel, the rice emerges fluffy yet cohesive. Spread wide, it receives the seasoning in slow streams, each turn of the palate knife preserving tender texture while a gentle fan cools everything to room temperature.

In the real world, flapping around the kitchen to cool the rice is something most may simply skip. There is no guilt if you skip some of the ceremony, especially if no one will ever find out. Just remember that the tradition of making sushi exists for a reason, and while you can take some shortcuts, you can go the other way to elevate the whole experience.

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Approximately 1 kg cooked rice

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Prep: 5 minutes plus 2 hours for draining and cooling
Cook: 20 minutes

Ingredients

Rice

500g short-grain rice
750ml water

Vinegar

75ml rice vinegar
15ml mirin
3 tbsp caster sugar
2 tbsp salt

Method

Rice: Rinse the rice in cold water until the water runs clear. Drain for 1 hour.
Place the rice in a saucepan with the water, cover with a tight fitting lid. Bring to the boil then reduce to a simmer and leave to cook for 12-15 minutes.
Remove the lid and cover with a tea towel. Leave to stand for 10 minutes.
Vinegar: Place all the vinegar ingredients in a saucepan over a moderate high heat. Stir until the sugar dissolves. Remove from the heat and allow to cool.
Sushi Rice: Spread the rice evenly over an oven tray or a similar wide shallow container, ideally this would be a Handai a wooden Japanese bowl. Run a palate knife through the rice to gently separate grains and slowly add the vinegar while you do this (being careful not to crush the rice).
Fan the rice to cool to room temperature. Cover the rice with a clean cloth until ready to use.