🥣 Step-by-Step Instructions:

1. Rinse the rice (very important!)

• Place the rice in a bowl or strainer and rinse under cold water.
• Gently stir with your hand and pour off the cloudy water.
• Repeat 4–5 times until the water is mostly clear. Drain well.
• Let the rice sit in a strainer for 20–30 minutes to dry slightly. This helps it absorb water evenly when cooking.

2. Cook the rice

Stovetop method:

• Add rinsed rice and 2 cups of water to a pot.
• Bring to a boil, then immediately reduce to low, cover, and simmer for 15 minutes.
• Turn off the heat and let it rest (still covered) for 10 minutes.

(Or use a rice cooker with the same rice-to-water ratio.)

3. Make sushi vinegar

• While the rice cooks, mix rice vinegar, sugar, and salt in a small saucepan.
• Heat over low (do not boil) and stir until dissolved. Let cool.

4. Season the rice

• Transfer the cooked rice to a large, wide bowl (a wooden hangiri is traditional, but any wide bowl works).
• Gently pour the vinegar mixture over the rice.
• Use a cutting and folding motion with a rice paddle or wooden spoon to mix—don’t stir hard or mash.
• Fan the rice as you mix to cool it quickly and make it shiny (a traditional step, optional but effective).

5. Let it rest

• Cover the rice with a damp towel to keep it from drying out.
• Use the rice within a couple of hours for best texture and flavor.

🔥 Method 1: Toasting Over a Flame (Best for Small Batches)

What You Need:

· Gas stove or kitchen torch

· Tongs

Steps:

1. Hold a sheet of nori with tongs.

2. Pass it quickly back and forth over low flame (not directly touching the
fire).

3. In 5–10 seconds, it should become
crisper and smell toasty.

4. Don’t overdo it—burnt nori tastes
bitter.

🧂 Method 2: Oven Re-Crisping (Good for Multiple Sheets)

What You Need:

· Oven

· Baking sheet

Steps:

1. Preheat oven to 250°F (120°C).

2. Place nori sheets in a single layer
on a baking sheet.

3. Bake for 3–5 minutes, checking often.

4. Remove once they're crisp and
slightly curled at the edges.

🧊 Bonus: For Rolls with Soft Nori Already Wrapped

If you've already made sushi and the nori has gone soft:

· You can briefly pan-sear the roll (like a grilled sushi roll) for a crispy edge.

· Otherwise, soft nori is normal after wrapping—serve quickly after rolling to keep the best texture.

📝 Tips:

Do not refrigerate sushi rice—it will harden.

Sushi rice should be slightly warm or room temperature when making sushi rolls or nigiri.

Store leftovers at room temp (covered) for a few hours max.