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Homemade Sushi: Nigiri and Gunkanmaki Style

Author Eva Kosmas Flores

Ingredients

Sushi Rice

  • makes roughly 1 cup
  • 1 cup Japanese short-grain sushi rice
  • 1 cup water
  • 2 tablespoons rice vinegar
  • piece of paper folded into a fan or an electric fan

Instructions

  1. If you're making the sushi rice with your Zojirushi, follow their simple instructions on making sushi rice here.
  2. To make sushi rice with a pot, rinse and drain the rice once. Then place the rice in a thick-bottom pot and add the cup of water. Let it soak for 30 minutes. Then, cover the pot with well-fitting lid and bring it to a boil. Cook over medium-high heat with the lid on for 15 minutes, then lower the heat to the lowest heat setting and cook, still covered, for 10 minutes. Then remove it from the heat, take off the lid, and let it sit for 5 minutes.
  3. Next, scoop the rice into a large bowl and pour the vinegar evenly over the rice. Then you want to cool down the temperature of the rice quickly so it doesn't get too sticky, so beginning fanning the rice with your hand or with an electric fan set to medium. While the rice is cooling, use a wide wooden spoon to gently and continually fold the rice mixture as if you were folding still egg whites into a batter. Continue this process until the rice has cooled to room temperature, then leave it alone until you need it.