Japanese Steamed Rice

Instructions

1. Measure and rinse the rice
   Place the rice in a large bowl and rinse with cold water. Gently swirl the rice with your hand, then drain. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch for fluffier rice.
2. Soak the rice
   After the final rinse, add the measured cold water to the rice. If using kombu, add it now. Allow the rice to soak for 30 minutes (this step can be skipped if you're short on time, but soaking improves texture).
3. Cook the rice
   Transfer the rice and soaking water to a heavy-bottomed pot with a tight-fitting lid. Add sake and salt if using. Bring to a boil over high heat. Once boiling, reduce heat to low and simmer, covered, for 15 minutes. Do not remove the lid during cooking.
4. Steam and rest
   After 15 minutes, remove from heat but keep the lid on. Let the rice steam and rest for an additional 10-15 minutes. This resting period is crucial for achieving the perfect texture.
5. Fluff and serve
   Remove the kombu if used. Using a wooden rice paddle or spatula, gently fluff the rice by cutting through it and turning it over in sections, being careful not to mash the grains. If making sushi rice, mix rice vinegar and sugar in a small bowl until dissolved, then gently fold into the hot rice.