Sushi-meshi

Ingredients

• Rice wine vinegar

  ⅓ cup or 79g

• Sugar

  White, granulated sugar

  2 tbsp or 25g

• Tamaki Gold

  Signature Quality

  450 g or 450g

Directions

1. Put 3 rice cooker cups of rice in a large bowl. Rinse the rice and discard the water immediately. Rice absorbs water very quickly when you start washing, so don't let the rice absorb the unclear water. Repeat this process 1-2 times.
2. Now use your fingers to gently wash the rice by moving in a circular motion. Rinse and discard water. Repeat the rinsing process 3-4 times until the water is almost clear.
3. Transfer the rice into a sieve and drain completely. Put the rice in the rice cooker bowl and add water (never hot or warm!) to just under the 3-cup line. Tip: Since you add sushi vinegar to the cooked rice, the rice should be cooked a little bit on the firm side. If you cook rice on the stovetop, the water to rice ratio for sushi rice should be 1 to 1 (instead of 1 to 1.1 or 1 to 1.2 for regular steamed rice).
4. To make sushi vinegar, combine rice vinegar, sugar, and 1 ½ tsp kosher salt in a small saucepan and bring it to a boil over medium high heat. Whisk until the sugar is completely dissolved. You can also put the ingredients in a microwave-safe bowl and microwave for 1 minute, or till sugar is dissolved. Set aside to let it cool.
5. When the rice is cooked, moisten a baking sheet lined with parchment paper, or a large glass bowl. Transfer the cooked rice into the makeshift sushi oke and spread out evenly so the rice will cool faster. While it's hot, pour sushi vinegar over the rice. Tip: If you're making more/less rice or using the sushi vinegar bottle, the required sushi vinegar for rice should be roughly 8-10% of the cooked rice weight.
6. With a rice paddle, slice the rice at a 45 degree to separate the chunks of rice instead of mixing. At the same time, you need to use a fan to cool rice so the rice will shine and doesn't get mushy.
7. Then gently flip the rice in between slices. Repeat this process until the rice is cooled to the temperature of human skin.
8. Keep the rice covered with a damp towel (or paper towel) at the room temperature until ready to use.