Ingredients:

  • 2 cups (400g) High-quality short-grain Japanese rice
  • 2 cups (480ml) Filtered water
  • 1 piece (2-inch) Dried Kombu
  • 1/3 cup Rice vinegar
  • 2 tbsp Granulated sugar
  • 1 tsp Sea salt

Instructions:

  1. Place the rice in a large bowl and cover with cold water. Swirl gently with your hand; the water will turn milky. Drain and repeat 3-5 times until the water is clear. Drain the rice in a fine-mesh strainer and let it sit for 15 minutes to fully hydrate.
  2. Transfer the soaked rice and 2 cups of filtered water to your sushi rice cooker. If using a stovetop, bring to a boil over medium-high heat, then immediately reduce to the lowest setting. Cover tightly and simmer for 15 minutes.
  3. Remove from heat and let it steam, undisturbed, for another 10-15 minutes. This allows the moisture to redistribute evenly through the grains.
  4. While rice steams, whisk together rice vinegar, sugar, and salt until dissolved to create the Sushi Su.
  5. Transfer hot rice to a wide non-reactive bowl. Pour the seasoning over the rice and use a cutting and folding motion with a spatula to incorporate while cooling with a fan to create a glossy finish.