What is a hangiri

Hangiris are traditional round, flat-bottomed, wooden tubs that are used when making sushi rice. Once the rice is cooked, steamed and ready for the seasoning, it is tipped into a hangiri. It is then spread out, the seasoning added and mixed through.

The aim of hangiris is to help cool down the rice as quickly as possible. They are made from cypress wood which is praised for its resistance to mould and also to warping. The wood is key as it helps absorb excess moisture from the rice while also helping it cool as quickly as possible.

If you don’t have a hangiri then you can use a large, flat-bottomed bowl or even a roasting pan. Try and use something with low walls to help the rice cool quickly. Definitely avoid anything metal as this will retain heat. Obviously plastic and glass don’t absorb moisture so you rice might be a little stickier but it should still be fine. I used a plastic bowl for many years before splashing out a hangiri. It was definitely one of my best purchases though.

How to care for a hangiri

Cypress wood has a really nice smell to it. It absorbs odours easily so make sure you wash it with water only, no soap. Once I finish using my hangiri, I fill it up with water and let it soak for 20-30 minutes. I then tip out the water and use a sponge, no soap, to clean off any rice that is stuck on. Then wipe it out and let it dry upside down.

I lived in a humid Australian city and my hangiri got a little mould across the top (you can see it in the image above). I have since sanded this off gently and it’s good to go! So the lesson? Make sure it is fully dry before you put it away.

You can see our full rice recipe here.