8 September · Technique · 5:50 min
Why you let sushi rice cool down
Warm rice falls apart and does not take up the vinegar. In the video you see the moment to start scooping and what the grain should look like then.
Rice that has just finished cooking is full of moisture on the outside of the grain. Stir the vinegar mix through it then and the mix stays on the surface: the rice turns sticky without really tasting of vinegar.
So let the rice steam off first in a wide tub, not in the pan. The temperature you are working towards is body warm: you can hold your hand in it. From that point you have about twenty minutes to roll before the grain gets too firm.