Japanese plain white rice, sushi rice & Onigiri

Cooking Japanese rice is an art in itself. It takes quite a bit of effort, especially the rinsing and soaking before cooking.

Plain white Japanese rice (4 servings)
320g (1 1/2 cup) Japanese sushi rice
410ml (1 3/4 cup) water for cooking
water for rinsing

Add the rice to a fine sieve and put the sieve into a bowl. Place the bowl in your sink, under the tap.
Run the tab over the rice and gently rub the rice between your fingers. The water will turn white.
Lift the sieve and discard the rinsing water. Repeat several times until the water remains clear.
Drain the rice in the sieve for at least 15 minutes, but preferably 30 minutes.

Add rice and water to a pot or rice cooker and let the rice soak for at least 30 minutes, but preferably up to an hour. (you can leave it soaking in the fridge overnight or during the day if necessary)

Set a kitchen timer for 12 minutes, bring the water to a boil and boil the rice over medium heat with the lid on. (or just switch on your rice cooker. Note that soaking is not necessary for some high-end rice cookers since it is included in the cooking time. Check the manual to make sure). Turn the heat off and let the rice steam for 10-20 minutes, then stir the rice with a rice paddle.

Original recipe

For sushi rice, proceed as follows:
Transfer the hot, cooked rice to a bowl. Mix 3 tbsp rice vinegar, 1 tbsp fine sugar and up to 1 tsp finely ground salt in a small cup. Add the vinegar mixture to the hot rice and rapidly stir the rice with a rice paddle, using a cutting motion. Let it slightly cool and prepare your sushi.

Original recipe

Tip: freeze the rice in 1 cup portions. Use microwave-safe plastic wrap, tear off ca. 30 cm off the roll and scoop the - still warm - rice in the middle (the condensation will prevent the rice from drying out when reheating). Make a bundle of the plastic wrap and shape the rice into a flat ball. Freeze and store the rice balls in a large zip lock bag. One cup of rice is enough for 1 large or 2 small sushi rolls or 2 onigiri or 3-4 inarizushi.

Onigiri are rice balls made of salted rice, sometimes with a filling. They are often shaped into round disks or triangles.

1/4 tsp fine salt
1 cup cooked white rice, hot
2 strips of nori seaweed (15x2,5cm), toasted

Using a rice paddle, stir the salt into the hot rice. Divide the rice into 2 portions and put 1 portion into the lined bowl. Moisten your hands with a bit of water and pick up one portion of rice. Shape the rice into a disc or triangle. Wrap the disc/triangle with a strip of nori,

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