Perfectly plump Japanese short-grain rice is rinsed until the water runs clear, then simmered low and slow with a piece of kombu for deep, savory undertones before steaming to tender, distinct grains. A warm vinegar-based seasoning gets folded in with gentle cutting strokes rather than stirred, giving every grain that glossy, separate texture sushi rice is known for. Fanning the rice as you fold it cools things down just enough to lock in that signature sheen without turning it gummy. The result is glossy, lightly sticky rice that holds its shape in a hand roll or fans out beautifully under a piece of fish. It's a foundational recipe worth mastering on its own, and it fits neatly into an added sugar free kitchen. Keep it covered with a damp towel at room temperature and it's ready to build your next sushi night around.
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Place the rice in a fine-mesh strainer and rinse under cold running water, stirring gently with your hand, until the water runs nearly clear — about 2 minutes. Drain well.
Transfer the rinsed rice to a medium saucepan and add the cold water. If using kombu, lay it on top of the rice. Bring to a boil over medium-high heat, then immediately reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes without lifting the lid.
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