Shari シャリ

Prepare Rice

Wash the rice with cool water to remove excess starch. Agitate the rice to dissolve as much surface starch as possible. Repeat with fresh water until the water is almost clear. Drain well.

Transfer rice to a rice cooker bowl along with the measured water. Place the kombu on top of the rice, and let soak for 30 minutes. Start the rice cooker and cook the rice.

Prepare your hangiri by wetting and draining well (or use a baking sheet lined with parchment). Transfer the cooked rice to the hangiri, discarding kombu. Spread the rice evenly to cool faster. While still hot, pour the sushi vinegar evenly overtop. With a rice paddle, gently incorporate the rice vinegar by using a slicing motion. Do not stir or otherwise mix the rice as this will break the grains and make it mushy. Once incorporated, vigorously fan the rice, gently flipping occasionally, until the rice is cool and dry.

Keep rice covered at room temperature until ready to use.