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Sushi rice (known as shari or sumeshi in Japanese) is a specific type of Japanese short-grain rice that is cooked and seasoned with a mixture of rice vinegar, sugar, and salt to create a sticky, glossy texture. It is the essential foundation for sushi rolls, nigiri, and poke bowls.
Key Characteristics
Rinse: Thoroughly rinse the rice 3–4 times until the water runs clear to remove excess starch.
Soak: Let the rinsed rice soak in water for 20–30 minutes before cooking for better texture.
Cook: Use a 1:1 ratio of rice to water (1 cup water for 1 cup rice). Cook in a rice cooker or on the stove (15 min simmer, 10 min rest).
Season: Mix 2 Tbsp rice vinegar, 1 Tbsp sugar, and 1 tsp salt (for 2 cups raw rice) and pour over the cooked, hot rice.
Cool: Gently fold the vinegar into the rice using a spatula (preferably wood) in a "cutting" motion. Fan the rice while mixing to give it a glossy shine and cool it to body temperature.