Back to 6 servings 2 cups Japanese short-grain white rice, sushi rice; not long-grain, jasmine or brown 2 cups cold water, plus more for rinsing; use just under the 2-cup line in a rice cooker 4 inch square kombu, optional; wipe clean, do not rinse 0.25 cup unseasoned rice vinegar, or 1/4 cup bottled seasoned rice vinegar as a shortcut 3 tablespoons sugar, evaporated cane sugar suggested 1 teaspoon fine sea salt, half as much table salt; less for kosher
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1 Step 1: Measure the rice and rinse it in a fine-mesh sieve under cold water, rubbing the grains gently, until the water runs mostly clear. Drain thoroughly.2 Step 2: Place the rice in a rice cooker bowl or heavy pot with a lid, add the cold water and the wiped kombu, and soak 20 to 30 minutes.3 Step 3: Cook the rice in a rice cooker on its white rice setting. On the stovetop, bring it to a boil over high heat, reduce to low, cover and cook 15 minutes, then turn off the heat and steam covered for 10 minutes without lifting the lid.4 Step 4: As the rice cooks, combine the vinegar, sugar and salt in a small saucepan and heat over medium, whisking until the sugar has fully dissolved. Keep it from boiling, then take it off the heat and set it aside.5 Step 5: Remove the kombu from the cooked rice. Transfer the hot rice to a wide wooden sushi oke, hangiri or large bowl, and spread it out to cool faster.6 Step 6: Pour the warm vinegar mixture evenly over the hot rice, then slice through it with a rice paddle held at an angle, fanning with a hand fan or a damp towel as you go. Fold and cut gently; do not stir or mash.7 Step 7: Continue until the rice is glossy, the grains are separate, and it feels lukewarm to the touch. Cover with a damp towel so it does not dry out.getsaucepan.com/r/b25c12e1-8dbd-5d73-a8a1-9ec8cf9a81a8
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