"You must dedicate your life to mastering your skill. That's the secret of success." ? Jiro Ono
The Scene
Throughout the documentary, Jiro explains that the rice is the soul of sushi. We see the meticulous process—washing, soaking, cooking, seasoning, and fanning. His apprentices must master rice for years before touching fish. This dedication is what earned Sukiyabashi Jiro three Michelin stars.
Ingredients
- 3 cups Japanese short-grain rice (Koshihikari preferred)
- 3 1/4 cups water
- 1/2 cup rice vinegar
- 3 tablespoons sugar
- 1 1/2 teaspoons salt
Jiro's Secret
Quality rice is everything. Jiro uses a specific rice farmer and variety. The seasoning ratio may seem simple, but the balance is perfected over decades of adjustment.
Instructions
- Wash the rice: Place rice in a large bowl. Add cold water and swirl gently with your hand. Drain and repeat 5-6 times until water runs nearly clear. This removes excess starch.
- Soak: Cover rice with fresh water and let soak 30 minutes in summer, 1 hour in winter. Drain completely in a fine-mesh strainer for 15 minutes.
- Cook: Add rice and measured water to a heavy pot or rice cooker. If using a pot: bring to boil, reduce to lowest heat, cover tightly, cook 15 minutes. Rest 10 minutes without lifting lid.
- Make sushi-zu: Warm vinegar, sugar, and salt until dissolved. Do not boil. Let cool to room temperature.
- Season the rice: Transfer hot rice to a wide wooden bowl (hangiri) or large glass bowl. Pour sushi-zu over rice in a stream.
- Cut and fold: Using a rice paddle, cut through rice at an angle while fanning with your other hand. This cools the rice and adds gloss. Never stir—cut and fold.
- Keep covered: Cover with a damp cloth. Use within 4 hours. Never refrigerate sushi rice—it ruins the texture.
