Ratios, timings and the cold-water mistake. Master the rice and the rest of the bowl is easy.
At Poke Mar we cook rice every two hours. It is not fussiness: sushi rice has a window of about four hours in which it is perfect.
The ratio
1 part rice to 1.2 parts water. No more, no less.
The rinse
Rinse until the water runs clear, usually four or five times. That removes the surface starch that would otherwise make the rice pasty.
The rest
The 10 minutes of covered resting matter as much as the cooking. That is when the steam finishes hydrating the grain.
Never in the fridge
Cold crystallises the starch and the rice turns hard and dry. Keep it covered at room temperature and eat it the same day.
Method
- Rinse the rice in a sieve under running water until it runs completely clear.
- Let it drain for 15 minutes so it absorbs just the right amount of moisture.
- Put it in a pan with the water, cover and bring to the boil over high heat.
- Turn to the lowest setting and cook for 12 minutes without lifting the lid at any point.
- Remove from the heat and rest for 10 minutes, still covered.
- Warm the vinegar with the sugar and salt until dissolved, without boiling.
- Transfer the rice to a wide dish, pour over the dressing and fold with a spatula using cutting motions, never stirring in circles.
- Fan the rice as you fold so it cools quickly and turns glossy.
