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Mastering the Art of Sushi Rice: A Japanese Culinary Tradition

Sedi Djentuh
Servings: 2 Total Time: 52 mins Difficulty: Beginner
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Sushi rice, known in Japanese as shari or sumeshi, is the foundation of all sushi. It is a special preparation of short-grain Japanese rice, prized for its natural stickiness and slightly chewy texture. After cooking, the rice is seasoned with a delicate mixture of rice vinegar, sugar, and salt, which gives it a subtle tangy-sweet flavor and glossy finish.

The seasoning not only enhances taste but also helps preserve the rice—a key element in sushi’s origins. Proper sushi rice should be slightly warm when served, with each grain distinct yet gently clinging together, creating the perfect base for nigiri, rolls, and other sushi varieties.

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Mastering the Art of Sushi Rice: A Japanese Culinary Tradition

Author: Sedi Djentuh Cooking Method: Courses: , ,
Difficulty: Beginner Prep Time 20 mins Cook Time 12 mins Rest Time 20 mins Total Time 52 mins
Servings: 2
Best Season: Suitable throughout the year

Description

Sushi rice, known in Japanese as shari or sumeshi, is the foundation of all sushi. It is a special preparation of short-grain Japanese rice, prized for its natural stickiness and slightly chewy texture.

Background and Origin

The history of sushi rice is tied directly to the origins of sushi itself, which date back over a thousand years:

  • Ancient Origins – Narezushi (8th century): Sushi began in Japan as a method of preserving fish. Freshwater fish were salted and stored in fermented rice, which was discarded before eating. This practice, called narezushi, birthed the recipe of rice and fish together, though the rice was not consumed.
  • Edo Period Innovation (17th–19th century): In the Edo period (1603–1868), vinegar was added to rice, allowing it to ferment quickly and be eaten along with fish. This gave rise to hayazushi (fast sushi), where rice and fish could be enjoyed fresh, without lengthy fermentation.
  • Birth of Modern Sushi (19th century): In the early 1800s, Hanaya Yohei of Edo (modern-day Tokyo) pioneered nigirizushi—hand-pressed rice seasoned with vinegar, topped with fresh fish. This innovation marked the birth of modern sushi, and the seasoned rice (sushi rice) became essential to its identity.

Global Spread (20th century onward): As sushi spread worldwide, the careful preparation of sushi rice remained its cornerstone. Even today, sushi chefs (itamae) train extensively in perfecting rice, often spending years mastering its washing, cooking, and seasoning before handling fish.

Ingredients

Instructions

Video

  1. How to Prepare Sushi Rice

    1. Wash the rice by pouring water over it in a bowl, and drain the water immediately. Repeat washing the rice 4 times until the water is clear and not cloudy. At the last wash, use a sieve to drain all the water from the rice. 
    2. Transfer the rice to a medium to large-sized pot. Any pot that doesn’t have a steam hole is ideal. 
    3. Pour the same amount of water as the rice. Ideally, 540ml equals 3 rice cooker cups. 
    4. Let the rice submerge in the water and let it sit for 20 minutes. 
    5. In a separate pot on medium heat, add the vinegar, sugar and salt. Stir it on low heat until the sugar dissolves. Set it aside to cool.
    6. Now cover the rice pot and cook over a medium heat. Once it’s boiling, lower the heat and cook for 12 minutes. Ensure the lid is tight. 
    7. Take a peek and check if the rice absorbs all the water. If not, let it cook for a couple of minutes. 
    8. Once cooked, still covered with the lid, take the pot from the stove and put it on a counter to cool for 10 minutes.
    9. Fill the Sushi oke or hangiri with water so the wood can hydrate. Let it soak for about 10 minutes. If this step is skipped, the rice will stick to the sushi oke, and the wood will absorb too much of the vinegar recipe. 
    10. Transfer the rice to the sushi oke and discard any burnt areas at the bottom of the pot.
    11. Drizzle the vinegar on top of the rice evenly.
    12. Mix the vinegar into the rice by turning over the rice and using the ladle to brush the top to bottom. Cover it with a clean dump cloth and let it cool for 20 minutes. 
    13. Serve with condiments.
    Video credit–The Sushi Man–YouTube

Note

Tips for making Sushi

  • Koshihikari and tamanishiki Japanese short-grain rice are options you can choose from. 
  • Preparing sushi rice is typically a 1:1 ratio of water. If you want a more steamy plain rice, make the ratio 1:1.1. 
  • While mixing the ingredients over the fire, ensure to stir it frequently so the sugar doesn’t burn at the bottom.
  • You can prepare sushi in large quantities and keep it in the fridge in an airtight container. This should last several months. 
  • The sushi vinegar recipe takes the ratio of 8:4:1. That’s 8 parts vinegar, 4 parts sugar and 1 part salt. 
  • Use a deep pan if you don’t have the sushi oke.
  • If you’re using a new sushi oke, fill it with water and a little rice vinegar and let it soak for a couple of hours. If you’re not using it right away, ensure it's dry before storing it. 
  • Wet the rice paddle with water before scooping out the rice into the sushi oke. This step prevents the rice from sticking to it.

Read Also: Riz Gras: The Savory Rice Dish That Feeds a Nation

Sushi rice is more than just grains seasoned with vinegar—it is the heart of sushi, carrying centuries of culinary tradition and innovation. Without perfectly balanced sushi rice, even the finest fish cannot become true sushi.

Keywords: sushi
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