Sushi rice (sushi-meshi)
4 servings
30 minutes
Sushi-meshi is the heart of Japanese sushi, embodying skill and tradition. This rice is not just a side dish but the foundation of flavor harmony, absorbing the balance of sweetness, acidity, and umami. Its preparation dates back to ancient times when sushi masters paid attention to every detail: from washing to seasoning. Cooked with kombu, it acquires a subtle sea flavor, and even mixing with rice vinegar reveals its texture and aroma. Perfectly airy and slightly sticky but not gooey—this rice easily takes the shape of rolls, nigiri, and other sushi variations. It is served warm, creating a perfect contrast with fresh fish and fillings. Sushi-meshi is not just an ingredient but a connecting link that unites traditions and taste preferences, turning each sushi composition into a true work of art.
1
Rinse the rice thoroughly until the water is relatively clear. Dry the rice for 30-60 minutes.
- Rice: 450 g
2
Transfer the rice to a medium pot with a thick bottom and cover it with boiled water.
- Water: 720 ml
3
Place kombu in the pot, having wiped the seaweed with a damp cloth (you can do without this ingredient, but experience shows that it's better to use kombu). Cover the pot with a lid and bring the water to a boil over medium heat, then remove the kombu from the pot.
- Kombu seaweed: 1 piece
4
Reduce the heat to the minimum (if you have an electric stove, simply move the pot to another burner preheated to the minimum) and cook for another 20 minutes. Turn off the heat and let the rice sit on the stove covered for 20 minutes. Do not remove or lift the pot lid!
5
Then transfer it to a hangiri (ideally, as it absorbs excess moisture without drying out the rice and keeps it airy longer than other dishes), or a glass or plastic bowl.
6
Mix the rice with a wooden spatula using cutting motions to slightly separate the grains. Drizzle the sushi rice seasoning evenly while continuing to stir until you ensure that the rice vinegar (sushi rice seasoning) has coated all the grains (ideally, but if not all, it's not a big deal).
- Rice vinegar: 120 ml
7
While you mix the rice, ask someone to fan it with a fan or a newspaper if a fan is not available. Cover the rice with a towel, prepare everything for making sushi, and get started.