Ingredients:

  • 2 cups (400g) Japanese short-grain rice (sushi rice)
  • 2 1/4 cups (530ml) cold water
  • Pinch of salt (optional)

Instructions:

  1. Place the rice in a fine-mesh sieve and rinse under cold running water, gently rubbing the grains together, until the water runs clear (about 3-5 minutes).
  2. Transfer the rinsed rice to a medium saucepan. Add the water and the optional pinch of salt.
  3. Bring the mixture to a rolling boil over medium-high heat, uncovered.
  4. Once boiling, immediately reduce the heat to the lowest setting, cover the pot tightly with the lid, and simmer for 12 minutes. DO NOT lift the lid during this time!
  5. After 12 minutes, remove the pot from the heat and let it sit, covered, for 10 minutes. Do not peek!
  6. Gently fluff the japanese rice with a rice paddle or fork to separate the grains. Serve immediately.