Spread freshly cooked sushi rice in a wide shallow bowl, fold in the seasoning and let steam escape while cooling. Gentle handling keeps grains intact; leaving rice uncovered for too long can dry the surface.
Use a wide, clean bowl
Transfer the rice with a paddle or spatula rather than compressing it. A wide surface lets excess heat escape. A nonreactive container is convenient when vinegar seasoning is added.
Fold, do not mash
Drizzle the prepared seasoning in stages and use broad cutting-and-folding motions. Brief fanning can help cooling, but it is not necessary to fan continuously. Avoid vigorous stirring.
Mind food safety
Cooked rice should not sit at room temperature for extended periods. Prepare only what you need for prompt serving, and refrigerate leftovers within two hours, or within one hour when ambient temperature exceeds 90°F.
Frequently asked questions
Should sushi rice be ice cold for rolling?
Not usually. It is commonly handled slightly warm or near room temperature shortly after preparation; extremely cold rice can stiffen.
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