Ingredients:

  • 3 cups (570 g) Short-Grain Japanese Rice (premium quality)
  • 3 cups (710 ml) Cold Water (filtered preferred)
  • 1 small piece (5 cm x 5 cm) Kombu (Optional, for umami)
  • 1/2 cup (120 ml) Unseasoned Rice Vinegar
  • 3 Tbsp (45 g) Granulated Sugar
  • 1 tsp (5 g) Fine Sea Salt

Instructions:

  1. Place the rice in a large bowl. Cover with cold water and vigorously churn the rice with your hand. Immediately pour off the cloudy water. Repeat this process 8–10 times until the water runs almost completely clear, like thin milk, not heavy starch soup.
  2. Drain the rinsed rice in a fine-mesh sieve for 15 minutes. Transfer the rice to the cooking pot, add the measured cold water and the kombu (if using). Allow the rice to soak for 30 minutes. This ensures even cooking.
  3. Bring the rice and water to a rolling boil over high heat, uncovered. Once boiling, reduce the heat to the lowest setting possible, cover tightly, and simmer for exactly 15 minutes. Do not lift the lid during this time.
  4. Remove the pot from the heat and let it rest, still covered, for 10 minutes. The residual steam finishes the cooking process.
  5. Combine the rice vinegar, sugar, and salt in a small saucepan. Heat gently over low heat, stirring constantly, until the sugar and salt are fully dissolved. Do not boil the mixture. Remove from heat and allow to cool slightly to room temperature.
  6. Remove the pot lid, discard the kombu (if used), and scoop the rice immediately into a wide, shallow, non-metallic mixing bowl. Pour the prepared sushi-zu evenly over the hot rice.
  7. Using a wooden rice paddle, immediately begin a cutting and folding motion. Hold the paddle horizontally and 'slice' down through the rice to break up clumps, then gently turn and fold the rice over itself. Do not stir or mash.
  8. Continue the folding motion while simultaneously cooling the rice rapidly by fanning it (using a handheld fan or a hairdryer on a cool setting). This helps evaporate excess moisture and creates the characteristic glossy finish.
  9. Continue folding/fanning until the rice reaches body temperature (around 90°F / 32°C). Cover the bowl with a clean, slightly damp cloth or plastic wrap and hold it at room temperature until ready to use (within 3–4 hours). Do not refrigerate the rice.