Sushi Rice

Steps

1. Rinse & soak

2. 1
   Rinse rice 6–7 times until water runs mostly clear. Drain well (optional: soak 15–20 min; drain).

3. Cook — steam, don’t boil

4. 2
   Combine rice + 500 g water in a heavy pot with a tight lid.
5. 3
   Bring just to a simmer, then immediately drop to very low so it **steams** for **12 min**.
6. 4
   Turn off heat and rest **12 min**, covered.

7. Make / warm the seasoning

8. 5
   For a new batch: warm vinegar, mirin, sake, sugar, and salt just until dissolved; cool, then bottle.
9. 6
   If already bottled: warm the **amount you plan to use** slightly (seasoning should be warm, not hot).

10. Fold & cool

11. 7
    Tip hot rice into a wide bowl or hangiri. Drizzle in seasoning **to taste** while fanning and folding (slice–lift motion).
12. 8
    **Starting point:** ~120 g seasoning for this 500 g raw-rice batch, then adjust gradually. Grains should be glossy, not wet.

13. Hold

14. 9
    Cover with a barely damp towel. Use within 2–3 hours at room temp (don’t refrigerate; grains harden).