A hangiri. This example is 41 cm (16 in) in diameter.

In Japanese cuisine, a hangiri (飯切 or 半切), also known a sushi oke, is a round, flat-bottomed wooden tub or barrel used in the final steps of preparing rice for sushi.^[1] Traditional hangiri are made from cypress wood bound with two copper bands. They range in diameter from about 30 cm (12 in) for use at home, to 1 m (3 ft 3 in) for use in a restaurant.

A shamoji wooden paddle is used with a hangiri to dress and to cool the rice. After cooking, the rice is transferred to the hangiri where it is tossed with a dressing made of rice vinegar, sugar, and salt. When the mixing is complete, it is covered with a fukin (布巾) cloth and allowed to cool.

A typical hangiri may cost two or three times as much as an expensive steel cooking pot.^{[citation needed]}

References

Wikibooks has a book on the topic of: Cookbook:Sushi Rice