Making Delicious Sushi Rice the Easy Way on a Wooden Cutting Board
You can make pro-quality sushi rice easily!
Even if you don’t have a traditional wooden tub (known as a handai, or sushi-oke), you can make professional-quality sushi rice by reducing the rice’s moisture which makes better sushi rice by tossing it on an ordinary wooden cutting board!
Be sure to moisten the cutting board with diluted vinegar before starting.
( Serves 1 )
- Slightly less than 2 tbsps
- Sushi vinegar
- For moist a cutting board. As needed.
- Vinegar, diluted with water
Have your freshly-cooked rice ready.
Have your sushi vinegar ready.
For every 180 ml of rice, use 20 ml of vinegar, 1 tbsp of sugar (9g), 1 tsp of salt (5g).
While the freshly-cooked rice is still hot, pour the sushi vinegar onto the rice by guiding it in with a shamoji (rice scoop) in a circular pattern.
Mix in a chopping motion with the shamoji, making sure not to crush the grains of rice.
Moisten a wooden cutting board with diluted vinegar. Wipe off any excess moisture.
Spread the sushi rice out on the cutting board. Fan off the rice with an uchiwa (Japanese fan) to disperse the excess moisture.
Periodically flip the rice over and taste it. The rice is finished when it has reached your preferred consistency.