The way you prepare your rice is essential to mastering making sushi at home. After all, you only have two things you’re working with, rice and fish. So, to help improve our sushi-rice making skills, we turned to Chef Yoshi Okai, the head chef at Otoko here in Austin and winner of Food & Wine Best New Chef in 2017.
While it’s important to use sushi rice, it’s equally important to wash it. “You don’t want to use too much water pressure,” Chef Yoshi said, “otherwise it will get mushy.”
After washing it until water runs clear, Chef Yoshi cooks it in a 4QT Saucepan, lets it sit, and then takes it out and puts it into a hangiri, so it can cool evenly. While placing the rice in the hangiri, he makes sure to remove all of the crispy bits, to ensure none of them end up in his nigiri.
Finally, to season it, Chef Yoshi uses rice vinegar to give it a little bit more flavor. Once gently mixed, he covers it with a damp towel until it is ready to be served.
Great rice is essential to great sushi. Here's how to make it at home.
Wash your rice, under low water pressure until the water runs clear.
Add rice and water to a 4QT Saucepan and bring to a boil.
Turn down the heat to low, cover and cook for 15 minutes.
Remove from heat, and let sit for 15 minutes.
Remove the rice from the pot, and place evenly in a hangiri (a parchment lined baking sheet will also work).
Pick out any crispy bits of rice and discard.
Add seasoned rice vinegar and stir gently to combine.
Cover with a damp towel at room temperature until ready to serve.