Step by step
How to make perfect sushi rice.
Shari (sushi rice) is the foundation of everything. Getting it right is mostly a matter of two things: using slightly less water than normal, and seasoning immediately while the rice is still hot.
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1
Wash and soak — 30 min
Rinse 2 cups of rice in cold water, gently stirring until the water runs mostly clear — 3 to 4 changes. Then soak in fresh cold water for 30 minutes. Soaked rice cooks more evenly and produces a better texture for sushi.
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2
Cook with slightly less water
Drain the soaked rice and transfer to a rice cooker or heavy pot. Add water filled 2–3mm below the standard line for that quantity. This slight reduction keeps the grains firm and separate rather than soft and sticky — exactly what you need for Temaki and nigiri.
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3
Season immediately with Sushizu
The moment the rice is done, transfer it to a wide flat bowl — a wooden hangiri is ideal but any wide bowl works. Pour 60ml of Sushizu over the surface (the correct amount for 2 cups of uncooked rice). Fold in with a rice paddle using a cutting motion — do not stir or mash. Fan the rice at the same time to cool it quickly and develop a glossy finish. Stop when rice reaches body temperature.
The cutting-and-fanning motion is what gives sushi rice its characteristic sheen. Stirring breaks the grains and makes the rice gluey. Take your time with this step — it takes about 4 minutes and is the most important part.
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4
Cut the Nori — just before serving
Cut Nori sheets into quarters with kitchen shears at the table, just before eating. Nori absorbs moisture from the air — pre-cutting it 30 minutes in advance is the most common cause of soggy hand rolls.
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5
Assemble and eat immediately
Place a small loosely packed amount of sushi rice on one piece of Nori. Add a slice of fish and a tiny amount of wasabi placed directly on the fish — not mixed into the soy sauce. Wrap loosely into a cone shape, dip lightly in Shoyu, and eat within 20–30 seconds. Once rice touches Nori, the clock starts. The crispness of the Nori is part of the experience — do not wait.
Details that matter
Tips from Keita.
Sharp knife, single stroke
Sashimi should be sliced in one clean pull — not sawed. A dull knife tears the fish and damages texture. We offer knife sharpening in-store for customers. Bring yours when you pick up your order.
Less rice than you think
The most common home sushi mistake is too much rice per hand roll. A Temaki should be about 60% fish and garnish, 40% rice. Pack loosely — do not compress.
Wasabi on the fish, not in the soy
Mixing wasabi directly into soy kills its volatile compounds instantly. Place a small amount on the fish before wrapping to preserve its delicate heat.
Fish at room temperature
Take sashimi-grade fish out of the fridge 10–15 minutes before serving. Fish straight from the fridge suppresses flavor — a slight rest allows the full aroma and umami to come through.
Serve with sake or wine
Sashimi DC and Rice Market host a free wine and sashimi pairing tasting every Friday–Sunday, 2–7 pm at the shop. Rare bottles — not available elsewhere in DC.
Leftover fish? Don't waste it
Day-two sashimi is perfect for Zuke (soy marinade over rice) or Kobujime (kelp cure). Both recipes with video are on the Recipes page.
Complete the kit
Add fish to your order.
The Kit is designed to pair with any fish from the shop. For a first home omakase, Chutoro and Akami together give the full spectrum of Bluefin flavor — or try the Sasshu Salmon for a crowd-pleasing option alongside tuna.
