Yuki Gomi (www.yukiskitchen.com), a Japanese chef and expert sushi instructor, reveals the secrets to making this dish—which is also much loved by Westerners—at home. If you’d like to pair it with wine, we recommend the freshness and minerality of Garganega Brut.
Sushi rice (su, mehi, or shari)
Ingredients for 1.1 kg (enough for 13 small rolls and 7 large rolls, serving about 4 people) For the sushi-su (125 ml): 120 ml rice vinegar or brown rice vinegar 3 tablespoons sugar 1 tablespoon sea salt For the rice: 3 cups (450 g) Japanese rice 3 cups (540 ml) water To make the sushi-su, place the rice vinegar, sugar, and salt in a saucepan and cook over low heat until the sugar and salt have dissolved. Be careful not to let it boil, or the flavor will be ruined. Remove from the heat and let cool. To prepare the rice, first wash it thoroughly for 4 minutes in a colander, gently swirling it between your hands until the water runs clear. Drain it and place it in a pot filled with water. Let it soak for at least 30 minutes. You can also leave it overnight, but for best results, the optimal soaking time is between 30 minutes and 1 hour. Leaving the water in the pot, bring the rice to a boil, cover it, and reduce the heat, letting it cook for 8–9 minutes. Turn off the heat and let it rest, covered, for another 15 minutes. Do not lift the lid. Transfer the rice to a wide, shallow container such as a sushi oke or a baking dish. Pour the sushi-su over the rice and gently mix it in with a wooden spoon as it cools, being careful not to break the grains. You can use a fan or a hair dryer on the cool air setting to speed up the cooling process by directing the airflow onto the rice. The sushi-su adds more flavor to the rice and gives it that familiar glossy appearance. If you don’t plan to use it right away, cover it with plastic wrap or a damp dish towel to prevent it from drying out. Store it in a cool place, but not in the refrigerator, as that would make the rice hard and dry; the sushi-su helps preserve it. It will keep for one day.
