Ingredients:

  • 4 cups cooked sushi rice (Japanese short-grain rice preferred)
  • 1/4 cup rice vinegar (unseasoned)
  • 2 tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • 1 tablespoon mirin (optional)

Instructions:

  1. In a small saucepan, combine the rice vinegar, sugar, salt, and mirin (if using).
  2. Gently heat the vinegar mixture over low heat, stirring constantly, until the sugar and salt are completely dissolved. Don't let it boil!
  3. Remove the vinegar mixture from the heat and let it cool slightly. This prevents the rice from becoming overly mushy.
  4. Transfer the warm cooked rice to a large bowl.
  5. Gradually drizzle the vinegar mixture over the rice, using the rice paddle to gently cut and fold the rice. Avoid mashing the rice; you want to keep the grains intact.
  6. Taste the rice and add more vinegar mixture, a teaspoon at a time, if needed, to reach your desired flavor balance.
  7. Spread the rice out in the bowl to allow it to cool to room temperature. This helps the rice firm up and prevents it from sticking together too much.
  8. Use the seasoned sushi rice immediately for making sushi or store it in an airtight container at room temperature for up to a few hours. Don't refrigerate it! It'll dry out.