Basic sushi rice

This simple, perfect recipe comes from ‘Giallo Zafferano’. You need a few essential ingredients: rice preparation is fundamental to sushi.
Ingredients for 6 people
500 g sushi rice
150 g rice vinegar
60 g sugar
5 g salt
600 ml water
Sushi rice has small round grains that double after cooking.

I soak and repeatedly rinse rice under running water, changing water and stirring by hand until completely clear.

I soak for 15 minutes, drain and rest in a sieve another 15 minutes.

After 15 minutes, I put rice in a large pan and cover just to its level with water.

I cover and boil without opening. Meanwhile, I put rice vinegar, sugar and salt in a saucepan for the seasoning.

I dissolve sugar without boiling, turn off and cool. Once rice begins boiling, cook 5 minutes, then lower heat and cook 8–10 minutes. Turn off and rest covered another 10 minutes.

Ideally use a wooden hangiri. Without one, I transfer to a large ceramic bowl and use a flat wooden spatula to distribute the prepared vinegar mixture evenly.

I move rice with the spatula edge and quickly cool with a fan or plastic plate to help vinegar evaporate.

Once cool and translucent, I cover with a damp, wrung-out towel until needed. Always cover after taking some rice, as it dries.

Now to work: making sushi!