Ingredients:

  • 4 cups cooked short-grain Japanese rice
  • 1/4 cup rice vinegar (59 ml)
  • 2 tablespoons granulated sugar (30 ml)
  • 1 teaspoon kosher salt (5 ml)
  • 1 teaspoon mirin (optional, 5 ml)
  • 1 piece of kombu (dried kelp, optional)

Instructions:

  1. Cook the short-grain rice according to package directions (or using a rice cooker). If using kombu, soak the rice and kombu for 30 minutes prior to cooking.
  2. In a small saucepan, combine rice vinegar, sugar, salt, and mirin (if using).
  3. Gently heat the mixture over low heat, stirring constantly, until the sugar and salt are completely dissolved. Do not boil! Remove from heat and let cool slightly.
  4. Once the rice is cooked, transfer it to a large bowl. Gently spread the rice to allow steam to escape.
  5. Gradually pour the vinegar mixture over the warm rice, using a wooden spoon or rice paddle to gently fold the seasoning into the rice. Be careful not to mash the rice.
  6. Continue to gently fold and fan the rice with a hand fan or piece of cardboard to help it cool quickly and evenly.
  7. Let the rice rest for at least 10 minutes before using it to allow the flavors to meld.