Ingredients:
- 2 cups Short-Grain Japanese Rice (Koshihikari, Calrose, or similar)
- 2 1/4 cups Water (filtered, for cooking)
- 5 Tbsp Rice Vinegar (unseasoned)
- 2 Tbsp Granulated Sugar
- 1 tsp Fine Sea Salt
Instructions:
- Rinse the Rice: Place the measured rice in a fine-mesh sieve or large bowl. Gently rinse under cool running water, rubbing the grains lightly, until the water runs almost completely clear (7–10 times).
- Soak: Transfer the rinsed rice to the cooking pot, add 2 1/4 cups of measured water, and let the rice soak passively for 30 minutes. This ensures even cooking.
- Prepare Seasoning (Sushizu): While the rice is soaking or cooking, combine the rice vinegar, sugar, and salt in a small saucepan. Heat gently over low heat, stirring until the sugar and salt are fully dissolved. Do not boil the mixture; set aside to cool slightly.
- Cook: Place the pot (with a tight-fitting lid) over medium-high heat. Bring rapidly to a boil (about 5–7 minutes). Immediately reduce the heat to the lowest possible setting and cook for exactly 15 minutes. Crucially, do not lift the lid.
- Rest and Steam: Remove the pot from the heat source but keep the lid sealed. Allow the rice to steam undisturbed for 15 minutes. This finishes the cooking process.
- Season and Transfer: Quickly transfer the hot, cooked rice to a large, shallow, non-reactive bowl (a wooden hangiri is preferred). Spread the rice evenly into a single layer.
- Fold and Fan: Slowly drizzle the prepared sushizu evenly over the surface. Using a wooden spoon or spatula, slice and fold the rice gently, avoiding stirring or mashing the grains. Simultaneously use a handheld or electric fan to blow air across the rice to cool it quickly and give it a glossy sheen.
- Final Rest: Continue the folding and fanning process for 10–15 minutes until the rice reaches body temperature (lukewarm). Cover the bowl with a clean, damp kitchen towel to keep it moist until ready to roll.