Learn how to make perfectly seasoned sushi rice, ideal for sushi rolls or nigiri.
Combine the rice vinegar, sugar, and sea salt in a small saucepan over medium-low heat until dissolved.
Stir constantly to ensure the sugar and salt dissolve evenly.
Allow the seasoned vinegar to cool and store it in the refrigerator until needed.
Cooling the vinegar mixture helps it blend better with the rice.
Rinse the rice in a large bowl until the water runs clear.
Rinsing removes excess starch, ensuring fluffy rice.
Drain the rice and add it to a pot with the cold water.
Use a pot with a tight-fitting lid to retain steam.
Bring the water to a simmer over high heat, then cover and reduce to medium-low heat. Cook for 10 minutes.
Avoid lifting the lid during cooking to maintain steam.
Reduce the heat to the lowest setting and cook for another 10 minutes.
This step ensures the rice is fully cooked and tender.
Turn off the heat and let the rice sit covered for 15 minutes.
Resting allows the rice to absorb any remaining moisture.
Transfer the rice to a wooden or glass bowl and sprinkle with the seasoned vinegar.
Use a cutting motion to mix the vinegar into the rice gently.
Cover the rice with a damp cloth and let it cool to room temperature.
Keeping the rice covered prevents it from drying out.
