Wash rice very well about three times.
Each time, but particularly for the first wash, discard the milky water as quickly as you can so that you can get rid of the rice bran on the surface of the grain.
Rinse the rice about 5~6 times.
Measure the proper amount of water for the rice, and pour it in.
Keep the rice in the water for about 30 minutes.
Rice needs to absorb some water before heated.
For Sushi rice, I put Konbu dried seaweed which gives umami to the rice.
You can find Konbu at Japanese or Asian food stores, but don’t worry even if you don’t have Konbu.
Wait until the rice boils, then turn down the heat to in between medium and low.
Don’t open the lid at this moment.
Just wait for 20 minutes.
After 20 minutes, turn up the heat to the highest.
The lid cannot be lifted yet.
Wait for 5 minutes, and turn the heat off.
You cannot open the lid yet.
Wait for 10 more minutes.
While waiting, let’s prepare the vinegar mix.
For 2 cups of rice (400ml), we need 30ml of vinegar, 2 tablespoon of sugar and a pinch of salt.
In Japan, we use a wooden bowl to make sushi rice.
A wooden bowl can miraculously suck up the moisture of the rice.
You can substitute this with a big wooden salad bowl.
Put the freshly cooked rice into the bowl.
Pour the mix of vinegar, sugar and salt onto the rice while it is still steaming.
Stir the rice very well.
Mix the sushi rice almost as if you were slicing into the rice, or the rice may become cloggy and gooey.
This is an interesting part.
Fan the sushi rice and cool it as quickly as you can.
Through this process, vinegar can settle in the rice nicely and the rice itself becomes shiny.
On a hot summer day, I sometimes use an electric fan.