Sushi is traditionally made with short-grain white rice seasoned mix of rice vinegar, salt and sugar (awase-zu). Here, we offer up a traditional sushi-meshi recipe to make at home. Enjoy!
- 1 1/3 cup short grain rice
- 1 1/2 cup cold water
- 4 tbsp. rice vinegar
- 3 tbsp. granulated sugar
- 1 tsp. salt
Add the rice in a sieve and place over a bowl in the sink. Rinse with cold tap water, using hands to remove extra starch from the grains by lightly rubbing the rice between your palms (the water will take on a white, murky color during this process). Continue until the water runs mostly clear, and then drain rice.
Add rice to a large, heavy-bottomed non-stick pot, followed by 1½ cups of cold water. Let the rice sit in water for at least 30 minutes, allowing for grains to soak up water, making for a shinier appearance when cooked.
Turn the burner on high and bring the water to a boil. Once to a boil, turn heat to low, cover and cook for about 15 minutes. Once done, turn off heat and let sit for about 10 minutes, allowing the rice to steam off any access water.
Meanwhile, combine rice vinegar, sugar and salt in a small bowl and stir until sugar has dissolved.
Once rice has steamed, add to a large bowl (it should still be hot). Pour awase-zu over rice. Using a wide wooden spoon, begin combining rice and awase-zu with a cutting motion, careful not break the grain, while separating them and allowing for an even coating of the mixture. While doing this, fan rice with a piece of cardboard, which will cool the mix quicker. Once rice is coated, spread over the surface of the bowl (up the sides) and cover with a damp towel until ready to serve.
Now that you have the rice, try your hand at sushi with instructions from the Iron Chef himself, Masaharu Morimoto.
Need some help with sushi basics? Head to our Sushi 101 page for a little schooling on all things sushi.