Скачать или смотреть Why Your Sushi Rice Isn’t Right (Sushi like a pro at home PT.2)

Sushi starts with the rice — and most people get it wrong.

In Part 2 of our Chasing Umami series, I’ll show you how to cook and season sushi rice the way pros do. From the exact vinegar ratio I use (6 : 4 : 1), to when to pour, how to mix, and why wiping the bowl matters — this video breaks it all down step-by-step.

We also go over how to use a wooden oke, how long to let your rice rest, and why temperature and timing make or break your sushi.

🍚 Using short grain rice
📏 Exact rice-to-water and vinegar-to-rice ratios
🧂 The real reason your rice might be too gummy

Check out Part 1 if you missed it:    • How to wash rice (Sushi like a pro at home...  

Subscribe for more real-deal Japanese cooking, chef tips, and behind-the-scenes on how sushi really works.