Spread seasoned sushi rice in a wide bowl and fold it gently while fanning so it cools without becoming mashed or crusty.
Step-by-step
- Cook the correct short-grain rice and prepare vinegar seasoning.
- Transfer hot rice to a wide clean bowl.
- Drizzle in seasoning while slicing and folding with a rice paddle.
- Fan gently to release excess steam and give the grains a glossy finish.
- Use the rice promptly for sushi assembly while it is comfortably warm to room temperature.
Why this works
A large surface area speeds evaporation. Fanning and turning the rice prevent hot wet patches without crushing grains, which helps keep texture even for rolls.
Common pitfall
Do not leave cooked rice at room temperature for extended periods; rice can support Bacillus cereus growth if held unsafely.
FAQ
Should sushi rice be put in the refrigerator to cool?
Rapid refrigeration is appropriate for leftovers, but for immediate sushi preparation gentle fanning gives better texture.
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