Chef John's Easy Sushi Rice

Recipe View Rinse the rice: Place the rice in a fine-mesh strainer and rinse under cold running water until the water runs clear, about 2 minutes. This removes excess starch for a better texture. Let the rice drain in the strainer for about 1 hour. (Prep time: 1 hour)

Recipe View Cook the rice: Transfer the drained rice to a heavy-bottomed saucepan with a tight-fitting lid. Add the water. Bring to a gentle simmer over medium-high heat without stirring. Once simmering, reduce the heat to low, cover tightly, and cook for exactly 10 minutes. (Cook time: 10 minutes)

Recipe View Steam and cool: Remove the pot from the heat. Lift the lid briefly to release steam, then immediately replace the lid. Let the rice steam undisturbed for another 10 minutes. (Rest time: 10 minutes)

Recipe View Season the rice: Gently transfer the cooked rice to a rimmed baking sheet. Spread it out evenly with a fork. Using a fan or a magazine, fan the rice to cool it down slightly. Sprinkle about half of the rice vinegar over the rice while gently tossing it with the fork. Continue fanning until the rice is just above room temperature. Sprinkle the remaining rice vinegar over the rice and gently toss to combine. The rice should be sticky enough to form a sushi base but should break apart easily when cut. (Seasoning and cooling time: 10-15 minutes)