Serves variable portions (100 g uncooked rice = 1 portion)

~5–10 min prep · ~25–30 min cooking

Ingredients

• Sushi rice (100 g uncooked rice per portion)
• Water (equal weight to rice, adjusted for washing water)

Instructions

1. Measure the rice
   • Use 100 g uncooked sushi rice per portion.
   • Wash the rice thoroughly until the water runs mostly clear.
2. Soak the rice (optional, but recommended if rice feels dry)
   • Let the washed rice soak in clean water for about 30 minutes.
3. Measure the cooking water
   • After washing, weigh the rice again — it will have absorbed some water.
   • Total water for cooking should equal the original rice weight.
   • Deduct any absorbed water during washing/soaking and add the rest to the pot.
   • Example: If you started with 200 g rice and it weighs 210 g after washing, add only 190 g water to reach 200 g total.
4. Cook the rice
   • Put rice and measured water in a heavy-bottomed pot.
   • Heat on high while stirring briefly so rice doesn’t stick to the bottom.
   • Once it starts boiling, stop stirring.
5. Simmer with lid on
   • Cover with a tight-fitting lid (doesn’t have to be pressure tight), reduce to low heat, and cook for ~20 minutes.
   • Gradually lower the heat during this time.
6. Rest the rice
   • After 20 minutes, turn off the heat but leave the lid on.
   • Let it rest for 5 minutes — carryover steam finishes cooking.
7. Serve
   • Fluff gently with a rice paddle or spoon.
   • Serve warm as sushi rice or a side dish.