Secrets to Perfect Sushi Rice

Making rice is easy, right? That's what we've been told our whole lives. It's a staple of weeknight dinners, simple yet easy to dress up, and ideal when topped with luscious raw fish. How can you mess up rice? Yet not all kinds of rice are simple to make. Anyone who's ever had a dense grocery store tuna roll or a dry, crumbly piece of nigiri knows that sushi rice can be tricky. 

That's why we asked Taichi Kitamura of Sushi Kappo Tamura to walk us through the process of making the best damn sushi rice you've ever had. The key is attention to detail: picking the right kind of rice, washing it clean of all its impurities, seasoning it just enough without going overboard, and using the right tools to do it all. The results are consistent perfectly plump, perfectly seasoned little rice pillows ready for whatever delicacy you want to top them with.