The secret to great sushi rice

Seasoning and temperature matter as much as the fish. Sushi rice is a short-grain Japanese variety that turns sticky and glossy when cooked.

Choose the right grain

Sushi rice is a short-grain Japanese variety that turns sticky and glossy when cooked. Long-grain rice will not hold together in the same way.

Rinse the rice several times until the water runs almost clear to remove excess starch.

Season while it is warm

Mix rice vinegar with a little sugar and salt, then fold it gently into the hot rice with a cutting motion. Fanning the rice as you fold gives it a light shine.

Avoid stirring hard, which crushes the grains and makes the rice pasty.

Serve at body temperature

Sushi rice tastes best slightly warm, close to body temperature. Cold rice from the fridge turns hard and loses its flavor.

Cover the bowl with a damp cloth to keep it soft while you work.