The Right Way to Cook Japanese Rice

Freshly cooked rice formed into rice balls of different shapes, flavored with some fine salt, wrapped with nori seaweed may be accompanied by some pickles....

This is a very simple but a good way to enjoy flavorful Japanese rice.


Japanese rice, which is all short grain rice, is also commonly called 'sushi rice' in US.

It is pretty glutenous when cooked which is suitable for making rice balls and sushi rolls as it sticks together without becoming mushy.

Rice, a staple food, a soul food, a comfort food. I cannot talk about Japanese cooking without talking about rice!

Here is the right way to cook Japanese rice. If you master this you can use any kind of pot, as long as there is a cover!


Measure the dry rice.  (rice will increase 2.5 times when it is cooked)
      You do not have to have a measuring cup.

RINSE 2 times 
Put the rice in a bowl and take it to the faucet and fill with water.
Lightly mix the rice with the water and drain to eliminate husks, dust, etc.

WASH  at least  5 to 6 times 
 (this process is actually called 研ぐ'togu' in Japanese meaning to 'POLISH')
  Drain the water.
  Using your fingers, mix and rub the rice grains in a circular movement,
  going in different directions.
  Run through the water, drain.
  Repeat this process at least 5 to 6 times.
  Drain the water completely using a strainer.

*work quickly or the rice grains absorb water while washing and they become brittle.

  Transfer the rice to a pot. Pour the same amount of water as the rice.
    DRY RICE: WATER= 1:1

     Cover the pot and let it sit for 30 minutes.
     (at least 15, at most 6 hours in summer)

  Put the pot on HIGH heat. When it begins to steam, (about 10 to 15 minutes        depending on the pot and the quantity of the rice)
 turn down the heat to medium for 3 to 5 minutes.
Then turn the heat down to lowest for another 5 min.

Turn off the heat and let it sit for about 10 minutes.


Fluff the rice while it hot (not mix! fluff)

               you see how the rice is shining and each grain is standing up?


Do not open the lid during cooking for best results.
Why? I don't quite know why, but that's what I was told.

In fact, there is an old saying...

'Akago naitemo futa toruna'

When you are cooking rice and even if your baby cries, don't take the lid off!

My interpretation is ... that STEAMING is important for a good shining fluffy rice.

Master the right way and enjoy good rice♪


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