You’ve made it! You’ve rinsed and prepped your rice, prepared your rice vinegar dress, and cooked your rice using either the stove top method, or a rice cooker.
YAY!! You’re almost done! Now lets walk through these final step and get you ready to start rolling or pressing some sushi.
If you’re using a wooden rice paddle and sushi tub, moisten it with water. This helps keep your rice from sticking to the tub and your paddle. If you’re using a plastic paddle, keep a bowl of water handy to rinse it in periodically. If you do not have a wooden sushi tub, no worries. I have often used a ceramic pie plate. Just try to use something fairly flat.
Dump your cooked rice out of your pot into your tub, gently scooping out any rice still stuck in the pot.
Next comes the vinegar dressing:
Holding your rice paddle over the rice, pour your rice vinegar dressing over the rice paddle while moving the paddle all around the rice as you do so. This helps to evenly disburse your dressing.
Now, with your rice paddle, spread out your rice in an even layer. Don’t mash and smash. Gently ‘cut’ into the rice and separate it. No stirring the rice, either.
Once your rice is fairly spread out, slide your paddle under small sections of rice at a time and turn them over. Do this twice.
You’ll notice how very white and shiny your rice looks.
Finishing with a Cool Down:
Keep turning over small sections of rice, while fanning it. It’s not as complicated as it sounds. Just gently turn over a few sections over and lightly fan it. The Japanese will use a flat fan, but I actually still don’t have one so I use my hand, or a wide spatula. Do this until you no longer see steam coming from the rice. Your rice will still be a bit warm, but done!
Now you’re ready to start making sushi!!
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