How to Make Sushi Rice Recipe

Introduction

Mastering sushi rice is essential for creating authentic and delicious sushi at home. This recipe guides you through the simple process of making perfectly seasoned, sticky sushi rice that will elevate your rolls or bowls.

Ingredients

• 2 cups sushi rice
• 2 ½ cups water
• ¼ cup rice vinegar
• 1–2 tablespoons sugar
• 1 teaspoon salt (to taste)

Instructions

1. Step 1: Place the sushi rice in a fine mesh strainer and rinse it under running water for 2–3 minutes, or until the water runs clear to remove excess starch.
2. Step 2: In a pot, combine the rinsed rice and 2 ½ cups of water. Bring to a boil, then reduce the heat to a simmer. Cover with a lid and cook for 20 minutes without lifting the lid.
3. Step 3: While the rice cooks, combine the rice vinegar, sugar, and salt in a small saucepan over medium heat. Whisk until the sugar and salt dissolve, about 2–3 minutes, then remove from heat.
4. Step 4: Once the rice is cooked, transfer it to a large bowl. Pour the seasoned vinegar evenly over the rice.
5. Step 5: Gently fold the vinegar into the rice using a rice paddle or silicone spatula. Be careful not to smash the grains; fold carefully until the rice is evenly coated.
6. Step 6: Cover the rice with a damp paper towel to keep it from drying out. Let it cool to room temperature before using.
7. Step 7: Use the sushi rice to make rolls, bowls, or your favorite sushi dishes.

Tips & Variations

• Use a wooden or plastic rice paddle to gently mix the rice to avoid crushing the grains.
• Adjust sugar and salt in the vinegar seasoning to match your taste preference.
• For extra flavor, add a small piece of kombu (dried kelp) to the cooking water and remove it before cooking.
• If you don’t have rice vinegar, a mild white vinegar can be substituted, but the flavor will be less authentic.

Storage

Store leftover sushi rice in an airtight container at room temperature for up to 6 hours or refrigerate for up to 24 hours. Reheat gently in the microwave with a damp paper towel to retain moisture. Avoid freezing sushi rice, as it alters the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular white rice instead of sushi rice?

Sushi rice is a short-grain rice that becomes sticky when cooked, which is essential for making sushi. Regular long-grain white rice will not stick properly and is not recommended for sushi recipes.

Why do I need to rinse the rice before cooking?

Rinsing sushi rice removes surface starch, preventing the rice from becoming too gummy or clumpy. This helps achieve the ideal texture for sushi.

How to Make Sushi Rice Recipe

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4.7 from 125 reviews

This recipe teaches you how to make perfect sushi rice, a fundamental base for delicious sushi rolls or vegetarian sushi bowls. The sushi rice is carefully rinsed, simmered until tender, and then seasoned with a delicate mixture of rice vinegar, sugar, and salt to give it the signature tangy and slightly sweet flavor. The rice is cooled properly to achieve the ideal sticky texture essential for sushi preparation.

• Author: Maya
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

Sushi Rice

• 2 cups sushi rice
• 2 ½ cups water

Seasoning

• ¼ cup rice vinegar
• 1–2 tablespoons sugar
• 1 teaspoon salt (to taste)

Instructions

1. Rinse Rice: Place sushi rice in a fine mesh strainer and rinse under running cold water for 2-3 minutes until the water runs clear. This step removes excess starch from the rice, preventing it from becoming too sticky.
2. Boil Rice: Combine rinsed sushi rice and 2 ½ cups water in a pot. Bring to a boil over medium-high heat, then reduce heat to low, cover with the lid, and let simmer gently for 20 minutes until all water is absorbed and rice is tender.
3. Prepare Vinegar Mixture: While the rice cooks, heat rice vinegar, sugar, and salt in a small saucepan over medium heat. Whisk continuously until sugar and salt dissolve completely, about 2-3 minutes. Remove from heat and let cool slightly.
4. Season Rice: Transfer cooked rice to a large bowl. Pour the vinegar mixture evenly over the hot rice. Using a rice paddle or silicone spatula, gently fold the rice with care not to mash the grains, mixing until the rice is well coated and glossy.
5. Cool Rice: Cover the seasoned rice with a damp paper towel to keep it moist and allow it to cool to room temperature. This resting step enhances the flavor absorption and texture, making it perfect for sushi assembly.
6. Serve or Use: Once cooled, the sushi rice is ready to be used for making sushi rolls or served as the base for a vegetarian sushi bowl.

Notes

• Rinsing the rice thoroughly is crucial to remove excess starch and achieve perfect sushi rice texture.
• Do not skip covering the rice with a damp cloth when cooling to prevent it from drying out.
• Adjust sugar and salt in the vinegar seasoning according to your taste preferences.
• Use a wooden or plastic rice paddle to fold and mix the rice gently to avoid breaking the grains.
• This sushi rice recipe yields approximately 8 servings and can be refrigerated for up to 24 hours, but best used fresh.

Keywords: sushi rice, Japanese rice, sushi preparation, rice vinegar, sushi seasoning, how to make sushi rice