Sushi Rice

Sushi Rice is the foundation of any good sushi roll, poke bowl, or sushi dish, and getting it just right can elevate your homemade sushi to restaurant quality. This easy recipe walks you through the steps to create sticky, flavorful sushi rice that goes with any toppings you pair with it. Whether you're aiming for classic sushi rolls or a modern sushi bowl, this recipe will get you there.

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Prep Time: 30

Cook Time: 12

Total Time: 42

Course: Side Dish

Cuisine: Japanese

Keyword: sushi rice

Servings:

Calories: 196kcal

Author: Mandy Applegate

Ingredients

2 cups Sushi grade rice
2 ¼ cups water
¼ cup rice vinegar
4 tablespoons sugar
1 teaspoon salt

US Customary - Metric

Instructions

Add the sushi rice to a big bowl and fill with water. Stir it with your hands until all water is whitish. Repeat this process 4-5 times, until the water is transparent.
2 cups Sushi grade rice, 2 ¼ cups water
Drain most of the water and let the rice soak for 30 minutes.
Transfer the rice to a pot and add the water - it should cover the rice by ½ inch.
Bring to a boil, once it starts boiling, reduce the heat immediately and simmer covered for 12 minutes.
Add vinegar, sugar and salt to a small bowl and microwave for 1-2 minutes. Until sugar dissolves.
¼ cup rice vinegar, 4 tablespoons sugar, 1 teaspoon salt
Let the rice cool and add the vinegar mixture, mix well with a wood spoon.
Serve with your favorite toppings.

Notes

Rice: Use short-grain Japanese rice or medium-grain Calrose rice for the best results. These types of white rice have the ideal starch content for the perfect stickiness. Long-grain or medium-grain rice like jasmine rice or basmati rice are best to be avoided.

Rinsing: Never skip the rinsing process. Washing the rice removes excess starch, which is essential for preventing overly gummy rice.

Water Ratio: Be precise with your water measurements. Too much water can make the rice mushy, while too little can make it too firm.

Avoid Stirring When Hot: Stirring the rice while it's hot can break the grains and release more starch, making the texture too sticky.

Seasoning: Adjust the amount of vinegar, sugar, and salt in the seasoning to suit your taste preferences. Some prefer a sweeter flavor, while others might like a stronger vinegar tang.

Use a Flat Wooden Spoon: When mixing the vinegar mixture into the cooked rice, use a flat wooden spoon or a rice paddle to gently fold the seasoning in, avoiding mashing the grains.

Cooling: If you want to cool the rice quickly without a fan, spread it out thinly on a baking sheet. This allows more surface area to release heat and stops the cooking process promptly.

Storage and Reheating Instructions

Cool and Airtight: Before storing, make sure that the rice has cooled down to room temperature, and then transfer it into an airtight container.

Refrigerate: Place the airtight container in the refrigerator. Properly stored, it can last for 1 to 2 days.

Reheat: When ready to use, reheat the rice in the microwave, covered, with a few drops of water to add moisture back into the rice. Stir gently after heating to redistribute the warmth and moisture evenly.

Freezing: It is not recommended to freeze sushi rice as it can affect the texture and flavor. However, if necessary, it can be frozen in an airtight container for up to one month. Thaw in the refrigerator before reheating.

Nutrition