So let’s get to it! はじめましょう!
The first thing you’ll need of course is some good quality short grained rice. Your choice of rice is an important factor when you consider both taste and quality. If you have access to a Japanese market or an Asian market, you will have some decent choices to choose from. JFC has three brands Nozomi, Tamanishiki, and Yume. They are all excellent short grained rice to work with. We personally like Matsuri Premium Rice.
You can use other rice such as Shirakiku Calrose Rice but there will be some extra work involved as I will go on to explain here.
So let's start with one cup of rice. Before you go straight to adding your one cup of water you'll need to WASH YOUR RICE! なに? Yes that's right. You'll need to wash the rice. This is very important!
Once your rice water is crystal clear, you can drain one last time and now add that one cup of cold water equal to the cup of rice that has been washed. Add a pinch of salt and stir it around the pot once. The salt will help prevent the rice from sticking to the pot thus eliminating the American need for using butter. This is actually healthier for you.
Next add Rice Vinegar. This is the most crucial ingredient! Add between half to one capful of rice vinegar according to taste then stir. This is what truly gives the sticky rice it’s flavor. You can find rice vinegar in pretty much any Asian foods section in the US or Japanese market. If you want to take one additional traditional step; use a small towel and place over the pot to go under the cover. This helps retain moisture and keeps the rice from going hard. If you have a bamboo rice pot even better!
Now if you have followed all of these easy steps,
You too will now master sushi rice!