Perfect Sushi Rice

Ingredients

• 2 cups Japanese short-grain white rice
• 2 cups Cold filtered water
• 0.33 cup Rice vinegar
• 2 tablespoons Granulated sugar
• 1 teaspoon Sea salt
• 1 2-inch piece Kombu (dried kelp)(optional)
• 1 teaspoon Mirin(optional)
• 1 teaspoon Toasted sesame seeds(optional)

Instructions

1. 1

   Rinse the rice in a fine-mesh strainer under cold water until the water runs completely clear, which removes excess surface starch.

2. 2

   Soak the rinsed rice in the measured cooking water for at least 30 minutes to ensure even hydration of the grains.

3. 3

   Place the rice, water, and optional kombu in a rice cooker or heavy-bottomed pot; bring to a boil, then simmer on low for 15 minutes.

4. 4

   While the rice cooks, combine rice vinegar, sugar, and salt in a small saucepan over low heat until the sugar dissolves; do not boil.

5. 5

   Once the rice is cooked, let it stand covered for 10 minutes to finish steaming, then remove the kombu piece.

6. 6

   Transfer the hot rice to a large wooden bowl (hangiri) or a wide non-metallic glass dish.

7. 7

   Pour the vinegar mixture over the rice while using a rice paddle to gently 'cut' and fold the rice, avoiding mashing the grains.

8. 8

   Fan the rice with a handheld fan while folding to cool it quickly, which creates the characteristic glossy shine.