Sushi rice

For a long time, Hokkaido, Japan’s northernmost main island, was considered too cold for good rice. Decades of patient cultivation have changed that, and today the island is one of the country’s most respected rice-growing regions. Nanatsuboshi is Hokkaido’s most widely cultivated variety and has repeatedly received the highest rating of “Toku-A” in Japan’s official rice taste ranking. The grains are firm and distinct, with moderate stickiness and a delicate, clean sweetness. This balance sets genuine Japanese sushi rice apart from milk rice or risotto rice: it holds together when shaped but gently breaks apart in the mouth, allowing the fish to take center stage. Because it also remains tender when cooled, it is ideal for sushi.

Rinse the rice several times in cold water until the water runs almost clear, let it soak for about 30 minutes, and then cook it in a pot or rice cooker. Season the rice while it is still warm with sushi rice vinegar made from rice vinegar, sugar, and salt. Fold it under with a wooden spatula using cutting motions and fan it quickly; this makes the grains shine and helps them absorb the seasoning evenly. Then it is ready for nigiri with salmon or tuna, for Maki and Temaki to roll yourself, or a chirashi bowl with fish, avocado, and pickled ginger. It also shines as Onigiri for on the go or as a base for poke bowls.

Perfect for: