Mom's Sushi Rice

Recipe View 10 mins Rinse the Rice (10 minutes): Place rice in a large bowl. Cover with cold water and rub the rice grains gently with your hands until the water becomes milky white. Carefully pour off the cloudy water using a fine strainer to prevent rice loss. Repeat this process 3-4 times until the water is clearer, allowing you to see the rice through about 3 inches of water.

Recipe View 35 mins Prepare for Cooking (35 minutes): Drain the rinsed rice thoroughly. Transfer it to a saucepan along with the konbu and 3 cups of water. Let the mixture stand for 30 minutes to allow the rice to absorb moisture. In a small bowl, whisk together the rice vinegar, sugar, and salt until completely dissolved. Set this vinegar mixture aside.

Recipe View 20 mins Cook the Rice (20 minutes): Cover the saucepan and bring the rice to a boil over high heat. Once boiling, immediately reduce the heat to low and simmer for 15 minutes. After simmering, remove the saucepan from the heat and let it stand, still covered, for an additional 5 minutes. This allows the rice to steam and fully absorb any remaining moisture.

Recipe View 15 mins Season and Cool (15 minutes): Gently scrape the cooked rice into a large bowl, ensuring not to mash the grains. Remove and discard the konbu. Pour the vinegar mixture over the rice and gently fold it in, using a rice paddle or spatula, until the rice is evenly coated and there are no lumps. Allow the rice to cool to room temperature. For a glossier finish and to prevent overcooking, use an electric fan to cool the rice rapidly, stirring occasionally.