Makes about 10 cups cooked rice
3 cups short-grain Japanese sushi rice
About 1/2 cup Shari-Zu (recipe below)
Place the rice in a medium bowl and cover with cool water. Swirl the rice with your fingers until the water is cloudy. Drain and repeat the process two more times, draining very well after the last time.
Place the rice in a steamer and add 3 3/4 cups of water (the rice should be completely covered by the water; if not, add water to cover). Steam the rice according to the steamer’s manufacturer’s instructions, about 20 minutes.
Once the rice has steamed, remove the steamer lid and cover the rice with a damp towel; let sit 10 minutes. Empty the rice onto a wide, shallow wooden bowl or a non-metallic platter, gently spreading it out with a flat, wooden spoon or spatula. Generously sprinkle the rice with the Shari-Zu, using a slicing motion with the spoon to work it in (don’t stir; it can make the rice gummy). Repeat until the rice is shiny from the Shari-Zu (you might not need it all).
Cover the Sushi Rice with a damp towel and keep at room temperature until ready to use.