The Japanese version of rice is called “Japonica". It’s short grain which makes the rice round and extremely sticky when cooled. You can also use aborio or risotto rice which works well.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
2 hrsIngredients
Directions
Wash the rice well in a sieve until the water runs clear.
Drain for one hour.
Place the rice and water in a saucepan with a tight fitting lid.
Bring to a boil over high heat, reduce heat and simmer for 5 minutes.
Lower the heat (the lowest setting) and allow to steam for another 12 to 15 minutes.
Remove from the heat.
Remove the lid and cover the saucepan with a tea towel. Let stand for 15 minutes.
Meanwhile, in a small saucepan mix the rice vinegar, mirin, sugar and salt over medium heat until the sugar and salt is completely dissolved. Remove from heat and allow to cool.
Spread the rice evenly over the bottom of a shallow wooden bowl. Using a spatula run it through the rice to separate the grains and slowly drizzle the vinegar mixture over the rice at the same time.
The rice shouldn’t be too moist.
Fan the rice until it reaches room temperature. Keep the rice in the wooden bowl covered with a tea towel until ready to use.
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