Sushi Rice

Rinse the rice several times until the water runs clear. Let it drain in a colander for at least 30 minutes.

Combine the rice, water, and kelp in a pan with a tight-fitting lid but do not cover the pan yet. Bring the water to a boil over medium-high heat. Remove the kelp just as the water comes to a boil then cover the pan and let cook for 10 minutes without disturbing it.

Turn off the heat, remove the lid, and let the rice sit for 10 minutes.

Combine the rice vinegar, sugar, and salt in a non-reactive pan over medium heat. Cook, stirring frequently, until the sugar has dissolved. Remove the pan from the heat and let the vinegar mixture cool completely.

Transfer the rice to a rice tub or wide, shallow bowl. Using a wooden rice paddle, spread the rice out evenly. Run the paddle through the rice, cutting through it, never stirring or pressing down. Add the vinegar mixture to the rice a little at a time as you continue to cut through the rice. Cut through the rice until it has cooled to room temperature.

Use the rice immediately.

cook's notes

This basic recipe will yield enough rice for 2 large rolls, 4 small rolls, or 16 nigiri. Always keep the ratio of rice to water at 1 part rice to 1 1/4 parts water.