Sushi literally translates to 'sour tasting,' referring not to the fish, but to the seasoned vinegar rice. Getting the texture and flavor of the rice right is 90% of the battle when making sushi at home.

Ingredients You Need

• 2 cups premium short-grain Japanese sushi rice
• 2 cups water
• 1/3 cup rice vinegar
• 2 tbsp sugar
• 1 tsp fine sea salt

Step-by-Step Instructions

1. Place the rice in a bowl and gently wash it under cold water, swishing it around and draining the cloudy water. Repeat 4-5 times until the water runs almost clear.

2. Let the washed rice drain in a sieve for 30 minutes to ensure every grain is evenly hydrated.

3. Cook the rice in a rice cooker or stovetop pot with the 2 cups of water.

4. While the rice cooks, gently warm the rice vinegar, sugar, and salt in a small saucepan just until the sugar dissolves. Let it cool.

5. Transfer the hot, cooked rice to a wide wooden bowl (hangiri) or a large glass bowl. Pour the vinegar seasoning over it.

6. Use a wooden paddle to gently slice and fold the rice, being careful not to smash the grains, while fanning it to cool quickly and create a glossy shine.

Troubleshooting: Why is my Authentic Sushi Rice not turning out right?

If you are having trouble getting this recipe right, ensure you are measuring ingredients accurately. Baking and cooking are sciences, and the right ratios matter. Also, check your oven temperature; many ovens run hot or cold.