Ratios, timings, rinsing and resting. 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 two 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 resting time
The 10 minutes of covered resting matter as much as the cooking. That is when the steam finishes hydrating the grain.
Use it fresh; refrigerate any leftovers
Sushi rice is at its best at room temperature: make it shortly before you need it and keep it covered with a damp cloth for no more than two hours. If there is any left over, don't leave it out: cool it quickly, keep it in the fridge in a closed container and eat it within 24 hours. The cold crystallises the starch and firms the rice up a little, so let it come back to room temperature for a few minutes before using it again.
Try it at Poke Mar
Craving it already? You can enjoy this (or something very close to it) at our San Pedro Alcántara location.
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 the heat down 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.
