• Add water at the ratio:
  300g rice : 330–350ml water
• Cook using a rice cooker (regular mode)
• Once cooked, let the rice rest for 10 minutes before opening the lid

⚠️ Do not stir immediately — resting helps keep the grains intact and glossy.

• Transfer hot rice to a large bowl or tray
• Pour in all 35ml of sushi vinegar
• Gently mix using a cut-and-fold motion, while fanning the rice to cool slightly

✨ Perfect sushi rice should be:

• Lightly glossy
• Soft and sticky, not mushy
• Mildly fragrant with vinegar

• Add water at the ratio:
  300g rice : 330–350ml water
• Cook using a rice cooker (regular mode)
• Once cooked, let the rice rest for 10 minutes before opening the lid

⚠️ Do not stir immediately — resting helps keep the grains intact and glossy.

• Transfer hot rice to a large bowl or tray
• Pour in all 35ml of sushi vinegar
• Gently mix using a cut-and-fold motion, while fanning the rice to cool slightly

✨ Perfect sushi rice should be:

• Lightly glossy
• Soft and sticky, not mushy
• Mildly fragrant with vinegar

• Add water at the ratio:
  300g rice : 330–350ml water
• Cook using a rice cooker (regular mode)
• Once cooked, let the rice rest for 10 minutes before opening the lid

⚠️ Do not stir immediately — resting helps keep the grains intact and glossy.

• Transfer hot rice to a large bowl or tray
• Pour in all 35ml of sushi vinegar
• Gently mix using a cut-and-fold motion, while fanning the rice to cool slightly

✨ Perfect sushi rice should be:

• Lightly glossy
• Soft and sticky, not mushy
• Mildly fragrant with vinegar

• Add water at the ratio:
  300g rice : 330–350ml water
• Cook using a rice cooker (regular mode)
• Once cooked, let the rice rest for 10 minutes before opening the lid

⚠️ Do not stir immediately — resting helps keep the grains intact and glossy.

• Transfer hot rice to a large bowl or tray
• Pour in all 35ml of sushi vinegar
• Gently mix using a cut-and-fold motion, while fanning the rice to cool slightly

✨ Perfect sushi rice should be:

• Lightly glossy
• Soft and sticky, not mushy
• Mildly fragrant with vinegar

• Add water at the ratio:
  300g rice : 330–350ml water
• Cook using a rice cooker (regular mode)
• Once cooked, let the rice rest for 10 minutes before opening the lid

⚠️ Do not stir immediately — resting helps keep the grains intact and glossy.

• Transfer hot rice to a large bowl or tray
• Pour in all 35ml of sushi vinegar
• Gently mix using a cut-and-fold motion, while fanning the rice to cool slightly

✨ Perfect sushi rice should be:

• Lightly glossy
• Soft and sticky, not mushy
• Mildly fragrant with vinegar