Japanese Sushi Rice
180ml (1 cup) Water
PLACE 1CUP (180ML) OF RICE INTO A BOWL, ADD ENOUGH WATER TO COVER THE RICE. GENTLY RUN YOUR FINGERS THROUGH THE RICE, ALLOWING THE GRAINS TO RUB AGAINST EACH OTHER AND YOUR FINGERS.DISCARD THE WATER, BLOCKING THE GRAINS WITH YOUR OTHER HAND TO PREVENT THE RICE FROM GOING DOWN THE SINK REPEAT THIS PROCESS 3-4 MORE TIMES, OR UNTIL THE WATER RUNS CLEAR. THEN SET THE RICE ASIDE IN A FINE MESH SIEVE FOR AT LEAST 30 MINUTES. PUT THE RICE IN THE POT YOU’LL USE TO COOK IT, ADD THE 180ML OF WATER.
IF YOUR LUCKY ENOUGH TO BE USING A RICE COOKER, FOLLOW THE INSTRUCTIONS FROM THE MAKER TO COOK YOUR RICE. IF COOKING IN A POT, PLACE THE POT ON THE STOVE, COVERED, AND TURN UP THE HEAT TO HIGH. BRING THE RICE TO A BOIL. TRY NOT TO LIFT THE LID AND LOSE ANY STEAM.
TURN THE HEAT DOWN TO LOW AND COOK FOR 10 MINUTES. DO NOT LIFT THE LID. TURN OFF THE HEAT AND LEAVE TO STEAM FOR ANOTHER 10 MINUTES
Transfer the cooked rice to a sushi pail (or bowl), place the 45 ml of sushi vinegar to the rice paddle and turn over the whole.
Rather than stirring rice with a paddle at once, it takes about 5 seconds to penetrate rice, but wait and mix.
With a rice paddle, slice the rice at a 45 degree to separate the rice grains instead of mixing. At the same time you need to use a fan to cool rice so the rice will shine and doesn't get mushy.