Preparation

Cut-and-Fan Rice Mixing

Slice seasoning into hot rice with a flat paddle. Fan it at the same time. The grains stay whole and shiny.

Difficulty: 2
Heat: none
🧹 Preparation

Key Points

Wet the paddle first. Slice, do not press. Stop fanning at body heat.

Common Failures

Round stirring mashes the grains into paste. Fanning too long makes the top dry and hard.

Do this

Hold the paddle on its side. Slice through the rice and fold from the bottom. Fan with the other hand for about 5 minutes.

Why it works

A flat slice moves grains without rubbing them. Whole grains keep their starch inside. Moving air pulls off steam and leaves a thin glossy skin.

When to skip it

Skip it for plain white rice. A gentle fluff is enough there.

Recipes to try

🍳
recipe

Sushi Rice (Sumeshi with Homemade Sushi Vinegar)

Japanese Uses this technique

The ideas behind it

📚
fundamental

Why Warm Rice Soaks Up Seasoning

Heat Control The idea behind this dish

Ingredients to know

Kombu (Dried Kelp)
ingredient

Kombu (Dried Kelp)

Asian Supermarket Used in this recipe
🥢
ingredient

Rice Vinegar (Komezu)

Local Supermarket Used in this recipe
Sugar (Granulated)
ingredient

Sugar (Granulated)

Local Supermarket Used in this recipe
Steamed Japanese Short-Grain Rice
ingredient

Steamed Japanese Short-Grain Rice

Local Supermarket Used in this recipe

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