Sushi rice or vinegar rice(酢飯 sumeshi) is the foundation for many types of sushi. It is essentially steamed japonica rice with a vinegar mixture added.

The rice used is generally short-grain japonica varieties. These hold their shape and clump together, so they can be shaped into rice balls for nigiri sushi(握り寿司) and into rolls for maki sushi(巻き寿司 / 太巻き).

Sushi rice can vary in sweetness. Add more mirin or sugar for sweeter sushi rice, and use less of these or even replace mirin with sake for less sweet sushi rice. Sweeter sushi rice tends to be used in types of sushi popular in the Kansai region, such as inarizushi(稲荷寿司 / いなり寿司), chirashizushi(ちらし寿司), and maki sushi(巻き寿司 / 太巻き). In contrast, the Kanto region tends to prefer less sweet sushi rice in dishes like nigiri sushi(握り寿司).

To make sushi rice, simply steam rice as usual. It can be a little on the dry side, since liquid seasoning mixture will be added. Freshly cooked rice is traditionally transferred to a wooden tub called hangiri(飯切 / 半切) then seasoned with a sweetened vinegar mixture. Hangiri is one type of tub for mixing and sometimes serving sushi, broadly called sushi oke(寿司桶). Once transferred, the rice is carefully stirred with cutting motions to mix rice without mashing it. Finally, the rice is covered with a cloth or lid and left to cool. Finished sushi rice can then be pressed and shaped for different types of sushi or other dishes.

Recipe

Ingredients

• 2 cup japonica rice, soaked 30 minutes
• 2 cup water
• ¼ – ½ cup hon mirin(本みりん) [substitute ¼ cup sake(酒) and/or 1 tbsp brown sugar] (optional)
• ¼ cup rice vinegar(米酢)
• ¼ – ½ tsp salt

Directions

• boil rice, water
• cover and steam over low heat until tender and water absorbed
• combine mirin, vinegar, salt
• heat until steaming, 1 to 5 minutes
• transfer rice to hangiri or similar tub (optional)
• pour vinegar mixture over rice and gently mix
• cover with cloth or lid
• let cool to body temperature
• use or serve