In Japanese cuisine, a hangiri is a round, flat-bottom wooden tub or barrel used in the final steps of preparing rice for sushi. Traditional hangiri are made from cypress wood bound with two copper bands. They may range in diameter from about 30 cm (1 ft) for use at home, to 1 meter (3 feet) for use in a restaurant.

The chef uses the hangiri and a wooden paddle (shamoji) to dress and cool the rice. After it is boiled, 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 cloth (fukin ) and allowed to cool.

The Wikibook Cookbook has a detailed recipe for preparing sushi rice. [1]