Best Sushi Rice Recipe: Perfectly Sticky at Home!

Instructions:

1. Rinse the rice in a fine-mesh sieve under cold running water until the water runs clear (about 3-5 minutes). This removes excess starch.
2. Let the rinsed rice drain in the sieve for 30 minutes.
3. In the saucepan, combine the drained rice and water.
4. Bring the mixture to a rolling boil over medium-high heat.
5. Reduce the heat to low, cover tightly, and simmer for 15 minutes. Don't lift the lid!
6. Remove the saucepan from the heat and let it sit, covered, for 10 minutes to steam. Again, resist the urge to peek!
7. While the rice is steaming, whisk together the rice vinegar, sugar, and salt in a small bowl until the sugar and salt are dissolved.
8. Gently transfer the cooked rice to a large bowl or hangiri. Using a wooden spoon or rice paddle, drizzle the sushi vinegar over the rice while gently cutting and folding the rice to combine. Avoid mashing the rice.
9. Fan the rice with a fan (or a piece of cardboard will do in a pinch!) while continuing to gently fold it. This helps to cool the rice quickly and evenly, giving it that desirable sheen. The rice should be cooled to lukewarm before using.