All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Handai, hangiri sushi rice mixing tub

Typically made of Sawara Cypress (Chamaecyparis pisifera), the sushi rice mixing tub is lightweight, has no coating, and absorbs excess moisture while mixing sushi vinegar into steamed rice. Tubs or bowls made of other materials are OK, but handai/hangiri is well worth the investment to easily prepare sushi rice with just the right of moisture without rice becoming soggy or the surface being too sticky. Some handai/hangiri come with a lid of the same material, yet lid-less design is more common. To cover sushi rice in handai/hangiri, a moistened (well-wrung) towel works just fine (and is better than non-wood hard materials).

Comes in various sizes according the amount of rice or the number of servings.

To prevent rice from sticking, handai/hangiri is first moistened before use. Just like with other shiraki (uncoated wood) products, handai/hangiri needs to be dried well before storing to prevent mold. If not used for an extensive period of time, wetting and drying it monthly is recommended. Moisture absorption, retention and breathing are shiraki products' functions in practical usage, and oil is not used in their care.

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