How to Make Sushi Rice Recipe
Learn how to make perfect sushi rice with this simple and traditional recipe. This method produces flavorful, sticky rice seasoned just right with a mixture of rice vinegar, sugar, and salt, ideal for sushi rolls or vegetarian sushi bowls.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Japanese
- Diet: Gluten Free
Ingredients
Scale
Sushi Rice
- 2 cups sushi rice
- 2 ½ cups water
Vinegar Mixture
- ¼ cup rice vinegar
- 1–2 tablespoons sugar
- 1 teaspoon salt (to taste)
Instructions
- Rinse Rice: Place the sushi rice in a fine mesh strainer and rinse under running cold water for 2-3 minutes. Continue until the water runs clear to remove excess starch and prevent the rice from becoming too sticky.
- Boil Rice: Combine rinsed rice and 2 ½ cups of water in a pot. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover with a lid, and let the rice simmer for 20 minutes until all the water is absorbed and the rice is tender.
- Make Vinegar Mixture: In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over medium heat while whisking continuously until the sugar and salt dissolve completely, about 2-3 minutes. Remove from heat and let it cool slightly.
- Season Rice: Transfer the cooked rice to a large bowl. Evenly pour the seasoned vinegar mixture over the rice. Using a rice paddle or silicone spatula, gently fold the rice to coat each grain without smashing, ensuring even distribution of seasoning.
- Cover to Cool: Cover the seasoned rice with a damp paper towel to keep it moist and prevent drying. Allow it to cool to room temperature before using it to make sushi rolls or serving it in vegetarian sushi bowls.
Notes
- Rinsing the rice thoroughly is crucial to achieve the perfect texture.
- Adjust sugar and salt in the vinegar mixture to taste based on preference.
- Use a wooden or plastic spatula to avoid breaking the rice grains while mixing.
- Sushi rice is best used at room temperature for making sushi rolls.
- Leftover sushi rice can be stored in an airtight container in the refrigerator for up to 24 hours but is best used fresh.
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